The What's For Dinner Tonight Chat

[moosemalibu]

My dinner for the future while I am bulking is 5 oz of vegetables, 7 oz of sweet potato or 1/2 cup cooked brown rice and 3 oz of lean meat. Flavored with 2 tbsp of my choice in condiments. I know it may sound boring to most but I've found it to be really good. I can switch up the meat, the veggies, my carb and the condiment. I have unlimited choices!

[Adalaide]

I had no doubt that you meant you cut yourself on the actual foil, not the foil box. That had to take some serious skill.

 

I think the only downside of Utah is that all the seafood we get is either frozen or looks questionable at best. We do have some beautiful fresh fish from the lakes though, if you're into trout or catfish. OMG though, would it kill the stores to sell them without heads or fins. I can't buy a fish with a head on it. I've done start to finish with cows, raising, slaughtering, butchering. Fish? Someone cut off its head for me, I can't look at it looking at me!!!

[love2travel]

  On 11/13/2013 at 7:25 PM, Adalaide said:

I had no doubt that you meant you cut yourself on the actual foil, not the foil box. That had to take some serious skill.

 

I think the only downside of Utah is that all the seafood we get is either frozen or looks questionable at best. We do have some beautiful fresh fish from the lakes though, if you're into trout or catfish. OMG though, would it kill the stores to sell them without heads or fins. I can't buy a fish with a head on it. I've done start to finish with cows, raising, slaughtering, butchering. Fish? Someone cut off its head for me, I can't look at it looking at me!!!

You are funny. People like me love the heads on for stock making.

Tonight:

Chicken Piccata

Wild mushroom risotto

Roasted red peppers with feta, herbs and olive oil

[moosemalibu]

  On 11/13/2013 at 9:16 PM, love2travel said:

You are funny. People like me love the heads on for stock making.

Tonight:

Chicken Piccata

Wild mushroom risotto

Roasted red peppers with feta, herbs and olive oil

 

Mmmm mushroom risotto. It's been so long since I've made risotto.

[IrishHeart]

  On 11/13/2013 at 9:16 PM, love2travel said:

You are funny. People like me love the heads on for stock making.

 

 

oh sweetie, don't scare Addy with that image .

 

ok, got a short burst of energy and made risotto with white wine and saffron to go with the lobstahs! I had to tell you that

so you know I really am rebounding....slowly. damn gluten damn gluten damn gluten

[Adalaide]

  On 11/13/2013 at 9:16 PM, love2travel said:

You are funny. People like me love the heads on for stock making.

Tonight:

Chicken Piccata

Wild mushroom risotto

Roasted red peppers with feta, herbs and olive oil

 

You... boil his brains and eyes? Pass.

 

  On 11/13/2013 at 10:02 PM, IrishHeart said:

oh sweetie, don't scare Addy with that image .

 

ok, got a short burst of energy and made risotto with white wine and saffron to go with the lobstahs! I had to tell you that

so you know I really am rebounding....slowly. damn gluten damn gluten damn gluten

 

Yay for feeling better! Before you know it you'll be back at the beach keeping an eye on the beach bums for good cabana boy candidates. You know you could probably get away with taking a ton of pics. Just be all "I just moved here and I'm taking pics of the beach for my friends." They'll never know about our nefarious plans.

[IrishHeart]

  On 11/13/2013 at 11:20 PM, Adalaide said:

 

Yay for feeling better! Before you know it you'll be back at the beach keeping an eye on the beach bums for good cabana boy candidates. You know you could probably get away with taking a ton of pics.

 

I'm on it.

[Adalaide]

So I just managed to get that autumn Indian pudding in the oven. It takes an entire 90 minutes to bake! I tasted it though after I cooked it, because who doesn't lick spatulas? Holy crapola!^TM Good stuff! I never thought I'd find such an outstanding recipe from freakin Yahoo. If anyone else is feeling ambitious and wants something that tastes like fall, and has the patience of a saint to wait for something to bake f-o-r-e-v-e-r, I highly recommend trying this.

 

http://shine.yahoo.com/shine-food/meet-secret-recipe-autumn-indian-pudding-230200533.html

[ItchyAbby]

dinner tonight:

goat curry with cauliflower, carrots and greebees (this'll prolly be dinner for the next week. i made a veritable mountain of the stuff.)

garlic naan (http://myheartbeets.com/paleo-naan-indian-bread/%C2'>

salad wit avocado oil/lemon/maple syrup dressing

 

and then for dessert, i will raid the new goodies i got in the mail, esp the dried turkish figs.

[IrishHeart]

  On 11/14/2013 at 1:01 AM, Adalaide said:

So I just managed to get that autumn Indian pudding in the oven. It takes an entire 90 minutes to bake! I tasted it though after I cooked it, because who doesn't lick spatulas? Holy crapola!^TM Good stuff! I never thought I'd find such an outstanding recipe from freakin Yahoo. If anyone else is feeling ambitious and wants something that tastes like fall, and has the patience of a saint to wait for something to bake f-o-r-e-v-e-r, I highly recommend trying this.

 

http://shine.yahoo.com/shine-food/meet-secret-recipe-autumn-indian-pudding-230200533.html

 

My Gramma used to make that...with whipped cream and it was scrumptious, as I recall. If I had the OOMPH, I make some right now.

I will definitely save it for later. Thanks, Addy.

I have to ask my Ma if she recalls how her Mother made it (just to compare).

 

I am trying to decide between making lobster risotto or lobster salad on a crispy baguette

with that 3rd lobster that somehow made it into the bag yesterday. Truth is,  they also gave me $10 off

for my "birthday month(aha... that's why they asked when I registered for the savings card), so with the gift certificate, I felt like I stole them . Seriously, how nice are these people? (I may be overly mushy right now, getting all sappy over lobsters and nice people) damn gluten damn gluten damn gluten

[Adalaide]

Mmmmmmm curry. Yum!

 

Our breakfast for dinner got pushed to tonight. So, pumpkin waffles and sausage. If he's really hungry I'll probably make him a pepperjack omelet too.

 

Ugh.... I'm still cleaning up after that mess the heating vent guy left. I swear all he did was knock a bunch of dirt and dust out of the vents to leave all over the freakin house. It's disgusting!

[love2travel]

  On 11/14/2013 at 7:47 PM, ItchyAbby said:

dinner tonight:

goat curry with cauliflower, carrots and greebees (this'll prolly be dinner for the next week. i made a veritable mountain of the stuff.)

garlic naan (

salad wit avocado oil/lemon/maple syrup dressing

 

and then for dessert, i will raid the new goodies i got in the mail, esp the dried turkish figs.

Oh, how I love goat curry! 

[love2travel]

  On 11/14/2013 at 8:13 PM, IrishHeart said:

My Gramma used to make that...with whipped cream and it was scrumptious, as I recall. If I had the OOMPH, I make some right now.

I will definitely save it for later. Thanks, Addy.

I have to ask my Ma if she recalls how her Mother made it (just to compare).

 

I am trying to decide between making lobster risotto or lobster salad on a crispy baguette

with that 3rd lobster that somehow made it into the bag yesterday. Truth is,  they also gave me $10 off

for my "birthday month(aha... that's why they asked when I registered for the savings card), so with the gift certificate, I felt like I stole them . Seriously, how nice are these people? (I may be overly mushy right now, getting all sappy over lobsters and nice people) damn gluten damn gluten damn gluten

I am SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO jealous of your lobster!  Make the risotto.  Wait - make the baguette.  How refreshing to hear of a thief who has a conscience!     

[love2travel]

This morning I made an awesome enchilada sauce from a ton of dried chiles et. al. for chicken enchiladas with Manchego and roasted poblano rice.  Unsure of the side at the moment...

[IrishHeart]

  On 11/14/2013 at 9:02 PM, love2travel said:

This morning I made an awesome enchilada sauce from a ton of dried chiles et. al. for chicken enchiladas with Manchego and roasted poblano rice.  Unsure of the side at the moment...

hey, that's what we had on Tuesday!   great minds.

And that lone "encore chicken enchilada" was even better for lunch, the hubs reports..

[Adalaide]

Oh and I totally was gonna say the best thing about the pudding is that it totally pretends to taste like pumpkin pie without the pumpkin. So for us it's like a super bonus! My husband doesn't like it. He's a weirdo.

[notme]

  On 11/14/2013 at 1:01 AM, Adalaide said:

So I just managed to get that autumn Indian pudding in the oven. It takes an entire 90 minutes to bake! I tasted it though after I cooked it, because who doesn't lick spatulas? Holy crapola!^TM Good stuff! I never thought I'd find such an outstanding recipe from freakin Yahoo. If anyone else is feeling ambitious and wants something that tastes like fall, and has the patience of a saint to wait for something to bake f-o-r-e-v-e-r, I highly recommend trying this.

 

http://shine.yahoo.com/shine-food/meet-secret-recipe-autumn-indian-pudding-230200533.html

that sounds like so much YUM

 

do y'all use 'regular' cornmeal or do you get certified gluten-free?  i have ever used 'regular' store brand but i always wondered if i should be worried about it.

 

tonight (ok, last night i cheated and just roasted the chicken, mashed taters and carrots)  will be More of the Same (but i'm sure i'm not gonna get the *dessert* i had last night ;) ;)   )  lots of reasons you shouldn't marry a trucker, but absence *does* make the (heart) grow (fonder)  - so, there's that  :P :P

[IrishHeart]

  On 11/14/2013 at 10:30 PM, notme! said:

there's that 

Only  certified gluten-free cornmeal in my house.

 

and..........quit yer bragging.

[Adalaide]

I use Bob's cornmeal. I don't think I would ever use a non-certified one without at least calling and checking on it.

[shadowicewolf]

Alright, so i finally made the mac and cheese (after posting about a while ago). I made it a bit different. I took some mild chedder cheese instead of the kraft slice cheese. It turned out grainy. I cooked it at a medium temp, used only milk and a touch of corn starch in addition to the cheese.

 

What'd i do wrong?

[Adalaide]

Not sure. I use rice flour since I always used to use flour for my mac and cheese. Butter + rice flour. Add milk. Cook til thickesh, add cheese. I've heard of doing it with corn starch but never seen a recipe or tried it.

[ItchyAbby]

  On 11/15/2013 at 2:52 AM, Adalaide said:

Not sure. I use rice flour since I always used to use flour for my mac and cheese. Butter + rice flour. Add milk. Cook til thickesh, add cheese. I've heard of doing it with corn starch but never seen a recipe or tried it.

*licks screen furiously*

 

&$*%&#(#@!!!! I cannot wait until I can eat dairy again. Mac n cheese was my all-time, #1, most awesomest, favoritest comfort food and I have not had it for months!.

 

I'm going to go cry now. (j/k. but i am going to go stuff my face with coconut butter)

[Adalaide]

  On 11/15/2013 at 5:59 AM, ItchyAbby said:

*licks screen furiously*

 

&$*%&#(#@!!!! I cannot wait until I can eat dairy again. Mac n cheese was my all-time, #1, most awesomest, favoritest comfort food and I have not had it for months!.

 

I'm going to go cry now. (j/k. but i am going to go stuff my face with coconut butter)

 

Hey, I didn't start this mac & cheese thing! I was just trying to help.

[mamafish]

Day 2 gluten-free.  Snack...  Little fresh mozzarella balls, rolled in olive oil and balsamic vinegar, add 1/2 a dehydrated cherry tomato (we have these ridiculously sweet orange ones), top with a bit of basil.  I think fancy people use a toothpick and stuff, but I'm just eating them. So freaking good.  It might end up dinner, too.  (Okay, probably not because my kiddos will not be so excited, but...)

[notme]

crab bisque

welsh fakebit   because i put tomato in it lolz i could not help myself

 

it was good, although i think i need to use something other than just rice flour for roux for the cheese sauce (NOT tapioca!  talk about *rubbery* the stuff looked like pulled taffy)  the bisque was awesome - i even used hot sauce in it that i concocted from the garden peppers.  and some green onions we grew that i froze in portions - that makes me happy   

 

hoping to have a freezer full of venison tomorrow   well, at least one at the butcher, anyway.....