Thread: What's for dinner?

Julie Bove <[email protected]> wrote:
: I vowed that I MUST get some stuff out of my freezer. Based on a
: recommendation I got somewhere (I can't remember where), I bought a box of
: mini beef tacos from Trader Joe's. While I was there I also got some
: chicken taquitos and some beef tamales, simply because we were not allergic
: to them.

: Angela had some of each and said they were just okay. I did not try the
: taquitos. I don't much like chicken.

: I had one tamale. The directions said for microwave heating, to wrap in wet
: paper towels and then nuke for 5 to 6 minutes. I did the 6 minutes which
: based on the texture after heating as about a minute too much. Oddly they
: were wrapped in textured paper and not real corn husks. To me, it was just
: okay. Certainly not something I want to try again. Alas, there are two
: more of them in the freezer. When I bought them I assumed that my husband
: would be home to eat them. Nope!

: I really liked the tacos, but they came out soft. Not crisp at all. They
: said to microwave them wrapped in paper towels. Not sure I will buy them
: again because Angela was not thrilled with them. And really with the
: protein to carb count, not something really great for me.

: I also had some baby carrots, but after I ate, I was still hungry. The
: problem (as I said above), too many carbs and probably not enough protein.
: Next time (and based on the amount I have left there will be a next time) I
: will have some green beans instead of the carrots. And I will add some
: additional protein. Perhaps I will try the can of lemon tuna I bought at
: that time.

: But the good thing is, I have freed up some freezer space. I am going to
: work on meals for the upcoming weeks. Angela has been eating pretty much
: chicken and chicken only. If Costco still has that big chicken breast sale
: then I will get some of theirs. If not, I'll get some at the grocery store
: and cook it up for the freezer. Now you just watch this not work! Last
: time I did this she went off of chicken and wouldn't eat it. *sigh*
: Meanwhile I will make some patties out of my organic ground beef, cook it
: and freeze it for myself.

: Next I have to work on the cupboard. I let Angela go hog wild at the big
: health food store where we go only maybe twice a year. That's the place
: where she won the huge assortment of Bob's Red Mill, gluten free products
: last year. She filled our shopping cart with all kinds of gluten free
: pasta. Guess we'd better start eating that. Oddly it does better for my BG
: than the wheat pasta used to. At least the rice pasta does. Perhaps
: because it is so easy to digest? When I use the corn or corn and quinoa
: blend, I tend to use less of it compared to whatever else is in the dish.
: For instance, pasta salad. I do about 1/4 pasta and 3/4 veggies.

: So what's for dinner at your house?

i was looking for stew meat in the freezer, but found a nice deckel roast(
part of the brisket) instead tht was taking up quite a bit of room. I
will pot roast it with some tomato, vegetables(onion, peppers, etc and add
some small red potatoes, unpeeled near the end( my husband loves those).
I have some fresh rosemary as well as assorted dried herbs so I should be
alble to flavor it up well. We will have this along with some(separately
cooked) cabbage as that is all the vegetables I have around and I don't
feel like contending with the crowds in the supermarket( Fairway). I do
wish I had ome mushrooms, but may have some dried in the back of the
pantry closet.

Wendy

W. Baker <[email protected]> wrote:

Oops! I forgot to mention the red wine:-)

Wendy
: i was looking for stew meat in the freezer, but found a nice deckel roast(
: part of the brisket) instead tht was taking up quite a bit of room. I
: will pot roast it with some tomato, vegetables(onion, peppers, etc and add
: some small red potatoes, unpeeled near the end( my husband loves those).
: I have some fresh rosemary as well as assorted dried herbs so I should be
: alble to flavor it up well. We will have this along with some(separately
: cooked) cabbage as that is all the vegetables I have around and I don't
: feel like contending with the crowds in the supermarket( Fairway). I do
: wish I had ome mushrooms, but may have some dried in the back of the
: pantry closet.

: Wendy

x-no-archive: yes

W. Baker wrote:

> i was looking for stew meat in the freezer, but found a nice deckel roast(
> part of the brisket) instead tht was taking up quite a bit of room. I
> will pot roast it with some tomato, vegetables(onion, peppers, etc and add
> some small red potatoes, unpeeled near the end( my husband loves those).
> I have some fresh rosemary as well as assorted dried herbs so I should be
> alble to flavor it up well. We will have this along with some(separately
> cooked) cabbage as that is all the vegetables I have around and I don't
> feel like contending with the crowds in the supermarket( Fairway). I do
> wish I had ome mushrooms, but may have some dried in the back of the
> pantry closet.

I have to commit to cooking what's in the freezer, too, no room for one
more thing!

I have a few lbs of large shrimp, half a bag of Chilean sea bass (my
first purchase of it in months, Wendy!), flank steak (which I only like
cooked outside on the grill), a LOT of cranberries and some lobster
stock I boiled down to concentrate after a summer lobster/clam feast for
company. It's taking us forever to get through the stock pile of Smart
Carb pocketless pitas and low carb seeded rye wraps, too. Maybe I
should make a weekday dinner of LC pizza, something I never do but we
might like.

I'm open for suggestions. For now, I'm thinking maybe bouillabaise or
Ina Garten's seafood gratin for company next week. Or maybe bisque?

I have to unload the box of frozen Sara Lee croissants on somebody, too,
and the filo wrapped fig and goat cheese appies left over from
Thanksgiving. Take up room and we won't ever eat them.

Wendy, I can't imagine what an urban Fairway experience is like; my
store feels like an obstacle course where you need bumpers on your cart
and your body. I'm finding that 4-6 p.m. weekdays is my least awful
time to be there.

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: W. Baker wrote:

: > i was looking for stew meat in the freezer, but found a nice deckel roast(
: > part of the brisket) instead tht was taking up quite a bit of room. I
: > will pot roast it with some tomato, vegetables(onion, peppers, etc and add
: > some small red potatoes, unpeeled near the end( my husband loves those).
: > I have some fresh rosemary as well as assorted dried herbs so I should be
: > alble to flavor it up well. We will have this along with some(separately
: > cooked) cabbage as that is all the vegetables I have around and I don't
: > feel like contending with the crowds in the supermarket( Fairway). I do
: > wish I had ome mushrooms, but may have some dried in the back of the
: > pantry closet.

: I have to commit to cooking what's in the freezer, too, no room for one
: more thing!

: I have a few lbs of large shrimp, half a bag of Chilean sea bass (my
: first purchase of it in months, Wendy!), flank steak (which I only like
: cooked outside on the grill), a LOT of cranberries and some lobster
: stock I boiled down to concentrate after a summer lobster/clam feast for
: company. It's taking us forever to get through the stock pile of Smart
: Carb pocketless pitas and low carb seeded rye wraps, too. Maybe I
: should make a weekday dinner of LC pizza, something I never do but we
: might like.

: I'm open for suggestions. For now, I'm thinking maybe bouillabaise or
: Ina Garten's seafood gratin for company next week. Or maybe bisque?

: I have to unload the box of frozen Sara Lee croissants on somebody, too,
: and the filo wrapped fig and goat cheese appies left over from
: Thanksgiving. Take up room and we won't ever eat them.

: Wendy, I can't imagine what an urban Fairway experience is like; my
: store feels like an obstacle course where you need bumpers on your cart
: and your body. I'm finding that 4-6 p.m. weekdays is my least awful
: time to be there.

: Susan

How about shrimp in lobster sauce sans cornstarach:-) Serve it with
wraps or pitas(don't know if the rye would be too weird) in place of rice
like in mooshu?

Wendy

x-no-archive: yes

W. Baker wrote:

> How about shrimp in lobster sauce sans cornstarach:-) Serve it with
> wraps or pitas(don't know if the rye would be too weird) in place of rice
> like in mooshu?

Wendy, I think once you take away the corn starch and the rice, you call
it soup. ;-)

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: W. Baker wrote:

: > How about shrimp in lobster sauce sans cornstarach:-) Serve it with
: > wraps or pitas(don't know if the rye would be too weird) in place of rice
: > like in mooshu?

: Wendy, I think once you take away the corn starch and the rice, you call
: it soup. ;-)

: Susan

So what's so bad about shrimp in lobster soup? I guess you coul dfancy it
up a bit and call it a bisque:-)

Wendy

x-no-archive: yes

W. Baker wrote:

> So what's so bad about shrimp in lobster soup?

Nothing at all! I love seafood with my seafood. :-)

> I guess you coul dfancy it
> up a bit and call it a bisque:-)

I always have heavy cream and sherry in the house, for just such
emergencies. Time to make Freezer Soup.

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: W. Baker wrote:

: > So what's so bad about shrimp in lobster soup?

: Nothing at all! I love seafood with my seafood. :-)

: > I guess you coul dfancy it
: > up a bit and call it a bisque:-)

: I always have heavy cream and sherry in the house, for just such
: emergencies. Time to make Freezer Soup.

: Susan
But are you sure the soup will take up less room thanthe original
ingredients:-)

Wendy

In article <hjd1rg$qg8$[email protected]>,
"W. Baker" <[email protected]> wrote:

> Susan <[email protected]> wrote:
> : x-no-archive: yes
>
> : W. Baker wrote:
>
> : > So what's so bad about shrimp in lobster soup?
>
> : Nothing at all! I love seafood with my seafood. :-)
>
> : > I guess you coul dfancy it
> : > up a bit and call it a bisque:-)
>
> : I always have heavy cream and sherry in the house, for just such
> : emergencies. Time to make Freezer Soup.
>
> : Susan
> But are you sure the soup will take up less room thanthe original
> ingredients:-)
>
> Wendy

Wonder if Agar Agar would be useful addition to your kitchen.

Sort of a corn starch replacement?


Bill

http://en.wikipedia.org/wiki/Agar#Culinary

http://www.google.com/search?client=...ar&ie=UTF-8&oe
=UTF-8

--
Garden in shade zone 5 S Jersey USA

http://www.brasschecktv.com/page/757.html What is Global Dimming??
Less light more shade world wide food implications
Reduction of Vitamin D too?

x-no-archive: yes

W. Baker wrote:

> But are you sure the soup will take up less room thanthe original
> ingredients:-)


If it's good enough, it'll get eaten fast. And I have a lot more fridge
than freezer room at the moment.

Susan

x-no-archive: yes

Bill who putters wrote:

> Wonder if Agar Agar would be useful addition to your kitchen.
>
> Sort of a corn starch replacement?
>

I think it makes stuff to rubbery. It's nice as a clear flavorless mold
for pretty fruits, though.

On the rare occasions I'm thickening stuff, I either use a small
quantity of Wondra or regular flour, or xanthan gum, which I add to
fruit cobblers.

Susan

"W. Baker" <[email protected]> wrote in message
news:hjckrp$ml9$[email protected]..

> i was looking for stew meat in the freezer, but found a nice deckel roast(
> part of the brisket) instead tht was taking up quite a bit of room. I
> will pot roast it with some tomato, vegetables(onion, peppers, etc and add
> some small red potatoes, unpeeled near the end( my husband loves those).
> I have some fresh rosemary as well as assorted dried herbs so I should be
> alble to flavor it up well. We will have this along with some(separately
> cooked) cabbage as that is all the vegetables I have around and I don't
> feel like contending with the crowds in the supermarket( Fairway). I do
> wish I had ome mushrooms, but may have some dried in the back of the
> pantry closet.

I have never made brisket. Perhaps one day I will.

"W. Baker" <[email protected]> wrote in message
news:hjd1rg$qg8$[email protected]..
> Susan <[email protected]> wrote:
> : x-no-archive: yes
>
> : W. Baker wrote:
>
> : > So what's so bad about shrimp in lobster soup?
>
> : Nothing at all! I love seafood with my seafood. :-)
>
> : > I guess you coul dfancy it
> : > up a bit and call it a bisque:-)
>
> : I always have heavy cream and sherry in the house, for just such
> : emergencies. Time to make Freezer Soup.
>
> : Susan
> But are you sure the soup will take up less room thanthe original
> ingredients:-)

That's the problem with soup!

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> Bill who putters wrote:
>
>> Wonder if Agar Agar would be useful addition to your kitchen.
>>
>> Sort of a corn starch replacement?
>>
>
> I think it makes stuff to rubbery. It's nice as a clear flavorless mold
> for pretty fruits, though.
>
> On the rare occasions I'm thickening stuff, I either use a small quantity
> of Wondra or regular flour, or xanthan gum, which I add to fruit cobblers.

I had some once and wound up throwing it out. I kept thinking of what it
did when we used it in science experiments.

"Julie Bove" <[email protected]> wrote in message
news:hjbjar$a6e$[email protected]..
> I vowed that I MUST get some stuff out of my freezer. Based on a
> recommendation I got somewhere (I can't remember where), I bought a box of
> mini beef tacos from Trader Joe's. While I was there I also got some
> chicken taquitos and some beef tamales, simply because we were not
> allergic to them.
>
> Angela had some of each and said they were just okay. I did not try the
> taquitos. I don't much like chicken.
>
> I had one tamale. The directions said for microwave heating, to wrap in
> wet paper towels and then nuke for 5 to 6 minutes. I did the 6 minutes
> which based on the texture after heating as about a minute too much.
> Oddly they were wrapped in textured paper and not real corn husks. To me,
> it was just okay. Certainly not something I want to try again. Alas,
> there are two more of them in the freezer. When I bought them I assumed
> that my husband would be home to eat them. Nope!
>
> I really liked the tacos, but they came out soft. Not crisp at all. They
> said to microwave them wrapped in paper towels. Not sure I will buy them
> again because Angela was not thrilled with them. And really with the
> protein to carb count, not something really great for me.
>
> I also had some baby carrots, but after I ate, I was still hungry. The
> problem (as I said above), too many carbs and probably not enough protein.
> Next time (and based on the amount I have left there will be a next time)
> I will have some green beans instead of the carrots. And I will add some
> additional protein. Perhaps I will try the can of lemon tuna I bought at
> that time.
>
> But the good thing is, I have freed up some freezer space. I am going to
> work on meals for the upcoming weeks. Angela has been eating pretty much
> chicken and chicken only. If Costco still has that big chicken breast
> sale then I will get some of theirs. If not, I'll get some at the grocery
> store and cook it up for the freezer. Now you just watch this not work!
> Last time I did this she went off of chicken and wouldn't eat it. *sigh*
> Meanwhile I will make some patties out of my organic ground beef, cook it
> and freeze it for myself.
>
> Next I have to work on the cupboard. I let Angela go hog wild at the big
> health food store where we go only maybe twice a year. That's the place
> where she won the huge assortment of Bob's Red Mill, gluten free products
> last year. She filled our shopping cart with all kinds of gluten free
> pasta. Guess we'd better start eating that. Oddly it does better for my
> BG than the wheat pasta used to. At least the rice pasta does. Perhaps
> because it is so easy to digest? When I use the corn or corn and quinoa
> blend, I tend to use less of it compared to whatever else is in the dish.
> For instance, pasta salad. I do about 1/4 pasta and 3/4 veggies.
>
> So what's for dinner at your house?


Julie, ever since I cleaned out my freezer last week I am using up all kinds
of stuff. Tonight we had beef goulash. I had purchased beef cubes on
sale at Sam's club and cooked them up with a delicious tomato gravy. I
then froze the whole thing. I could have either cooked up some root
vegetables and added the beef and gravy, and made it into a beef stew, or
simply thickened the gravy and served it as goulash. We decided to do the
latter. It was totally awesome.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Evelyn" <[email protected]> wrote in message
news:hjde92$o31$[email protected]..
>
> "Julie Bove" <[email protected]> wrote in message
> news:hjbjar$a6e$[email protected]..
>> I vowed that I MUST get some stuff out of my freezer. Based on a
>> recommendation I got somewhere (I can't remember where), I bought a box
>> of mini beef tacos from Trader Joe's. While I was there I also got some
>> chicken taquitos and some beef tamales, simply because we were not
>> allergic to them.
>>
>> Angela had some of each and said they were just okay. I did not try the
>> taquitos. I don't much like chicken.
>>
>> I had one tamale. The directions said for microwave heating, to wrap in
>> wet paper towels and then nuke for 5 to 6 minutes. I did the 6 minutes
>> which based on the texture after heating as about a minute too much.
>> Oddly they were wrapped in textured paper and not real corn husks. To
>> me, it was just okay. Certainly not something I want to try again.
>> Alas, there are two more of them in the freezer. When I bought them I
>> assumed that my husband would be home to eat them. Nope!
>>
>> I really liked the tacos, but they came out soft. Not crisp at all.
>> They said to microwave them wrapped in paper towels. Not sure I will buy
>> them again because Angela was not thrilled with them. And really with
>> the protein to carb count, not something really great for me.
>>
>> I also had some baby carrots, but after I ate, I was still hungry. The
>> problem (as I said above), too many carbs and probably not enough
>> protein. Next time (and based on the amount I have left there will be a
>> next time) I will have some green beans instead of the carrots. And I
>> will add some additional protein. Perhaps I will try the can of lemon
>> tuna I bought at that time.
>>
>> But the good thing is, I have freed up some freezer space. I am going to
>> work on meals for the upcoming weeks. Angela has been eating pretty much
>> chicken and chicken only. If Costco still has that big chicken breast
>> sale then I will get some of theirs. If not, I'll get some at the
>> grocery store and cook it up for the freezer. Now you just watch this
>> not work! Last time I did this she went off of chicken and wouldn't eat
>> it. *sigh* Meanwhile I will make some patties out of my organic ground
>> beef, cook it and freeze it for myself.
>>
>> Next I have to work on the cupboard. I let Angela go hog wild at the big
>> health food store where we go only maybe twice a year. That's the place
>> where she won the huge assortment of Bob's Red Mill, gluten free products
>> last year. She filled our shopping cart with all kinds of gluten free
>> pasta. Guess we'd better start eating that. Oddly it does better for my
>> BG than the wheat pasta used to. At least the rice pasta does. Perhaps
>> because it is so easy to digest? When I use the corn or corn and quinoa
>> blend, I tend to use less of it compared to whatever else is in the dish.
>> For instance, pasta salad. I do about 1/4 pasta and 3/4 veggies.
>>
>> So what's for dinner at your house?
>
>
> Julie, ever since I cleaned out my freezer last week I am using up all
> kinds of stuff. Tonight we had beef goulash. I had purchased beef
> cubes on sale at Sam's club and cooked them up with a delicious tomato
> gravy. I then froze the whole thing. I could have either cooked up
> some root vegetables and added the beef and gravy, and made it into a beef
> stew, or simply thickened the gravy and served it as goulash. We decided
> to do the latter. It was totally awesome.

I'm going to have to find something to do with all that ground beef I have
in mine. Then there are the weird Asian freezer pop thingies that Angela
got last summer. They are coconut and something else like strawberry kiwi.
I might just throw them out. I don't think she is going to eat them.

Tonight I'm having what's become one of my staples.

I thawed out a grass-fed beef steakburger and will cook it rare, adding
a slice of cheese to the top at the end. I plate it and put a good
dollop of Trader Joe's guacamole on top. To go with it tonight I'll
cook up a mess of sliced mushrooms after the burger leaves the pan and
find something green to add as well. A glass of cold seltzer will
complete the meal.

Quick, easy, and amazingly delicious!

Priscilla

Julie Bove <[email protected]> wrote:

: "W. Baker" <[email protected]> wrote in message
: news:hjckrp$ml9$[email protected]..

: > i was looking for stew meat in the freezer, but found a nice deckel roast(
: > part of the brisket) instead tht was taking up quite a bit of room. I
: > will pot roast it with some tomato, vegetables(onion, peppers, etc and add
: > some small red potatoes, unpeeled near the end( my husband loves those).
: > I have some fresh rosemary as well as assorted dried herbs so I should be
: > alble to flavor it up well. We will have this along with some(separately
: > cooked) cabbage as that is all the vegetables I have around and I don't
: > feel like contending with the crowds in the supermarket( Fairway). I do
: > wish I had ome mushrooms, but may have some dried in the back of the
: > pantry closet.

: I have never made brisket. Perhaps one day I will.

It is a togh stringy cut but it responds well to long slow cooking. You
then cut it across the grain to serve it unles you wnat a "pulled" meat,
in which case, I guess you just separate those stringy things. I also
responds to a well flavored sauce and can either be made on to of the
stove in a covered pot or in the oven with a similarly covered pot or
roasing pan.

Wendy

"Julie Bove" <[email protected]> wrote in message
news:hjda7l$vg4$[email protected]..
>
> "W. Baker" <[email protected]> wrote in message
> news:hjckrp$ml9$[email protected]..
>
>> i was looking for stew meat in the freezer, but found a nice deckel
>> roast(
>> part of the brisket) instead tht was taking up quite a bit of room. I
>> will pot roast it with some tomato, vegetables(onion, peppers, etc and
>> add
>> some small red potatoes, unpeeled near the end( my husband loves those).
>> I have some fresh rosemary as well as assorted dried herbs so I should be
>> alble to flavor it up well. We will have this along with some(separately
>> cooked) cabbage as that is all the vegetables I have around and I don't
>> feel like contending with the crowds in the supermarket( Fairway). I do
>> wish I had ome mushrooms, but may have some dried in the back of the
>> pantry closet.
>
> I have never made brisket. Perhaps one day I will.
>
>

I make an oven BBQ Brisket in the Summer...it's always a hit. Just a basic
chili sauce or Ketchup, onions, liquid smoke, a small amount of Brown
Sugar...about 2-3 Tablespoons, some celery seed and mustard. Total oven
cooking time is 3 hours plus a 20 minute resting and slicing time.