What's For Dinner?

[John53]

Tonight I made one pot garlicky mushroom orecchiette. I don't like cream sauces but Karen does, she liked it, I only ate a small amount.

And call me heathen but I like my pasta cooked, none of that al dente nonsense for me.

 

[ChristineM]

And call me heathen but I like my pasta cooked, none of that al dente nonsense for me.

Heathen

 

[ChristineM]

Creamed white and sweet potato, baby carrots, pork steak (or shaitan steak).
Left over homemade tiramisu and figs.

 

[ChristineM]

Fisherman's pie and peas
Various fresh fruits

 

[John53]

Home made hamburgers tonight because I was too lazy to go to the grocery store.

 

[crossfire]

My son must be on a retro-recipe kick. He asked for salibury steaks, so I made them with some roasted brussell's sprouts on the side.

He promptly put the salisbury steaks on a bolillo roll and made a meatball-esque sub.

 

[ChristineM]

Pasta arrabata, meatballs and dried tomato and olive fougasse.

Fougasse, ready to pop in the oven.

Pears baked in cognac with custard.

 

[Spice]

Pan seared Tilapia over sweet corn, brussel sprouts, and bell pepper strips in a garlic, butter, and lemon sauce.

 

[John53]

Pan seared Tilapia over sweet corn, brussel sprouts, and bell pepper strips in a garlic, butter, and lemon sauce.

I had to google Tilapia.

 

[Revoltingest]

Cheap Chinese food tonight.
Carry out.
Our favorite restaurant closed down.

 

[Yerda]

I had a paneer bhuna earlier

 

[John53]

I have a lasagne in the oven which will be ready in about 30 minutes and we'll have it with salad and some sourdough bread.

 

[ChristineM]

I have a lasagne in the oven which will be ready in about 30 minutes and we'll have it with salad and some sourdough bread.

Coincidence, i too have made lasagne, will pop it in the oven later. Also with a bit of salad but homemade wholemeal fougasse.

Followed by apple and grape crumble with custard.

 

[John53]

Left over lasagne, salad and sourdough.

 

[Subduction Zone]

Chili con carne, rice, and cornbread.

 

[John53]

Chili con carne, rice, and cornbread.

What's your chilli recipe?

 

[crossfire]

I made pickled daikon radish and carrots for banh mi and pickled red onion for carnitas tacos. I had a 7+ pound pork roast, so I cut it up and made pork borscht (which I had tonight) and carnitas (Mexican pulled pork) and stocked up my fridge and freezer. I'll have carnitas banh mi tomorrow.

 

[Subduction Zone]

What's your chilli recipe?

I start with dried kidney beans. I use a one pound bag. That is 400 grams. (Sorry @ChristineM ).. Besides using "chili powder" (please note American chili powder is not very hot, it is a spice blend from mostly dried chilies) The dry powder comes later at the start I also use four or five whole dried Guajillo chilies and this time I threw in an Ancho chili too. After they cook with the dried beans for a while I fish them out, I discard the stem and any seeds that come out and throw them in the blender with some water. Puree and then back in the pot. After at least an hour I make a mirepoix, or more appropriately a sofrito of a large yellow (probably brown for you, it is the same thing) onion chopped, coarse or fine. Two carrots and three stalks of celery, and three or four cloves of garlic. Start those browning. Add a 28 oz can of tomatoes to the pot. Then the sofrito. Last I brown up a pound of very lean ground beef. And that I cook in a bit, just a table spoon or so of bacon fat. I used very lean beef today. 93% lean, 7% fat. A typical ground beef for hamburgers is only 80% lean. So I do need some fat. When that is done into the pot. Make sure to deglaze your pan and add that as well.

Whew. Okay, now spices. It is by taste. My dried chili powder is boring old McCormick. But I also use the real deal with the dried beans so some store bought is okay. I could probably double my dried chilies and get rid of the powder. The powder does also have cumin and oregano along with salt in it. And because there is salt and I still use a lot I do not add salt until I have enough chili powder in it. It will take a good three tablespoons or more of chili powder. Again, if you use British chilli powder that will probably blow your head off. A bit of ground black pepper. Cumin on its own. It is a big pot of chili so you can add some and see what you like. It should definitely be done by three hours. If you want to speed it up and make a slightly smaller batch use canned beans. But they are not nearly as good. Two fourteen or fifteen ounce cans will do. If you have a couple of fresh tomatoes adding them chopped up for the last half hour won't hurt either.

I like mine with rice. That seems to minimize gas production. A dollop of sour cream or shredded cheese on top when it is served is good too.

I think that I got everything.

 

[Subduction Zone]

I edited that a couple of times. If you have any questions just ask @John53 .

 

[John53]

I start with dried kidney beans. (Sorry @ChristineM ).. Besides using "chili powder" (please note American chili powder is not very hot, it is a spice blend from mostly dried chilies) The dry powder comes later at the start I also use four or five whole dried Guajillo chilies and this time I threw in an Ancho chili too. After they cook with the dried beans for a while I fish them out, I discard the stem and any seeds that come out and throw them in the blender with some water. Puree and then back in the pot. After at least an hour I make a mirepoix, or more appropriately a sofrito of a large yellow (probably brown for you, it is the same thing) onion chopped, coarse or fine. Two carrots and three stalks of celery, and three or four cloves of garlic. Start those browning. Add a 28 oz can of tomatoes to the pot. Then the sofrito. Last I brown up a pound of very lean ground beef. And that I cook in a bit, just a table spoon or so of bacon fat. I used very lean beef today. 93% lean, 7% fat. A typical ground beef for hamburgers is only 80% lean. So I do need some fat. When that is done into the pot. Make sure to deglaze your pan and add that as well.

Whew. Okay, now spices. It is by taste. My dried chili powder is boring old McCormick. But I also use the real deal with the dried beans so some store bought is okay. I could probably double my dried chilies and get rid of the powder. The powder does also have cumin and oregano along with salt in it. And because there is salt and I still use a lot I do not add salt until I have enough chili powder in it. It will take a good three tablespoons or more of chili powder. Again, if you use British chilli powder that will probably blow your head off. A bit of ground black pepper. Cumin on its own. It is a big pot of chili so you can add some and see what you like. It should definitely be done by three hours. If you want to speed it up and make a slightly smaller batch use canned beans. But they are not nearly as good. Two fourteen or fifteen ounce cans will do. If you have a couple of fresh tomatoes adding them chopped up for the last half hour won't hurt either.

I like mine with rice. That seems to minimize gas production. A dollop of sour cream or shredded cheese on top when it is served is good too.

I think that I got everything.

I want to make a white chilli but all the recipes call for canned green chillies which are impossible to get here.