What's For Dinner? - 2018

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1CatOverTheLine

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Ok, so my twisting skills could use a little work. If I close my eyes, they taste consistent. :p

If you eat dinner, you have something to contribute to this thread every day. :) Fresh, garden grown lima beans sound delicious!
orange&white orange&white - I'd have sat down with you and finished off those twists any old time.

The Lima Beans were great - first of the season always are. No starchy taste form being out there too long, and now kitties are devouring roast chicken!





Yeah, whatever he cooks, it's gotta be better than my cooking. Plus I want to see a photo of his 14 year old cheese from the Thousand Islands.
M maggiedemi - Better than thousand year old cheese from the Fourteen Islands - but it's still 12 year old:

https://riverratcheese.net/product/12-year-old-aged-cheddar-5-lb-block/

It's not that far from your house to Clayton, you know!
.
 

artiemom

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sautéed, in EVOO, some sliced zucchini, yellow squash, 1/2 of a vidalia onion, a cubanelle pepper... added pink himalayan sea salt, some freshly ground pepper, and some of Penzey's roasted garlic granules..

That went with some of the rotisserie chicken thigh..

OMG... it smells like steak in here!!! tasted so good.
 

LTS3

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Oooo. That sounds like a seasoning I might want. I’ve looked at Penzey’s spices and wondered if they’re worth it. Do you use a lot of their products?

Winchester Winchester is a huge fan of Penzey's. If there's something in particular you want to try, Winchester might have an opinion on it.

Leftovers for dinner tonight.
 

RajaNMizu

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Italian Zucchini soup...a recipe that my grandmother created and sadly never wrote down. Only three people recall it so I've been working from memory and guessing...and they've been happily doing a lot of taste testing. Finally nailed it. It's like my childhood summers in Queens in a bowl.
 

1 bruce 1

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Now I'm pissed.
I was informed the rice didn't turn out an hour or so ago.
We've cooked rice for a billion and one years and always have nice, fluffy rice but this stuff just did NOT cook at all. It was super crunchy upon finishing, so we shrugged and re-steamed it and it was still crunchy so we said forget it, ate a huge plate of meat and veg and left the rice on steam.
40 minutes later on heatless steam, this damn rice was still crunchy. I took two bites, pretended it was good, 3rd bite was a hoark. I dislike hoarking my spouses food and hate making them feel bad so everyone here at Casa Bruce is not happy.
A-hole hyperthesthsia cat decide to attack not only his own arse (as is his custom this time of year for the past decade), but attack his friend of 10 years. Never done this before and threatened ME with pinned ears, dilated eyes, and lots of hissing that was dealt with from me with a firm scruff (only way to safely move him in these "episodes", lest people thing I'm a terrible owner). It was loud, dramatic, and the only bloodshed was his and the only options are fixing this, separation (what kind of life is that) or euthanasia which I refuse....So my mood is crap. =(
 

Winchester

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Oooo. That sounds like a seasoning I might want. I’ve looked at Penzey’s spices and wondered if they’re worth it. Do you use a lot of their products?
Tobermory Tobermory I am a big fan of Penzey. I try to get to the Penzey store at least once a year and stock up. If I can't get to the store, then I'll buy online. I think it's worth it. And we have a ton of their spices and herbs, as well as their blends. The roasted garlic is really good; I used it last night when I made ham and bean soup. If you have anything in particular you're interested in, I'll give you my thoughts, if I've used it (Artiemom can, too, since she uses Penzey products). I will say that their vanilla is sky-high in price, but vanilla in particular is really expensive. I do use their double-strength vanilla, but for the last several years, I've been making my own. Penzey is an excellent company, IMO.

Dinner tonight will be the ham and bean soup that I made last night to serve tonight. I like to make something like this a day ahead of time because, a lot of times, it will taste better the second (or third!) time around. The ham bone was huge, but didn't really have a lot of ham with it. I sliced off what I could. And then I took a ring of turkey kielbasa out of the freezer, sliced that up, and threw that into the mix. I hope it tastes as good as it smelled last night. I'm making carrot and raisin muffins with a streusel topping to go with the soup.
 

artiemom

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Oooo. That sounds like a seasoning I might want. I’ve looked at Penzey’s spices and wondered if they’re worth it. Do you use a lot of their products?
Penzey's has awesome spices. I am fortunate, that I can drive to their store to taste test.. It is about a 45 minute drive--traffic, stop lights and such.. but it is worth it.

I love their Herbs de Provence mix.. The oregano is so good. Tuscan Sunset seasoning, Krakow nights seasoning mix.. Foxwoods mix, all really good.

Yes, they are pricey; however it is worth it.

I do not cook as much as I used to, but I fell in love with Penzey's.

If you subscribe to their newsletter, they sometimes have a 'freebie' coupon.

This was the 2nd or 3rd time I have used the roasted garlic granules. I have been more than satisfied~~ a deep, nutty garlicky flavor.
 

Tobermory

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Tobermory Tobermory I am a big fan of Penzey. I try to get to the Penzey store at least once a year and stock up. If I can't get to the store, then I'll buy online. I think it's worth it. And we have a ton of their spices and herbs, as well as their blends. The roasted garlic is really good; I used it last night when I made ham and bean soup. If you have anything in particular you're interested in, I'll give you my thoughts, if I've used it (Artiemom can, too, since she uses Penzey products). I will say that their vanilla is sky-high in price, but vanilla in particular is really expensive. I do use their double-strength vanilla, but for the last several years, I've been making my own. Penzey is an excellent company, IMO.
Thank you! The comment about garlic caught my eye in particular because we’re garlic lovers in the Tobermorey household. I’m 280 miles from the closest store, but I’m going to take another look at the website. Regarding vanilla, I usually buy it at Vitacost.com where it’s less, but they were out. I bought Trader Joe’s brand and it was a disappointment.
 

Tobermory

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I love their Herbs de Provence mix.. The oregano is so good. Tuscan Sunset seasoning, Krakow nights seasoning mix.. Foxwoods mix, all really good.
Always helpful to get recommendations! I don’t cook as much as I used to either, but I still need good herbs and spices on hand in small amounts. Thanks!
 

micknsnicks2mom

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i'll heat up a serving of Mexican Casserole with ground chicken (called something like that :dunno: ) that i have thawed in the fridge, some canned pineapple chunks with juice, and possibly a small piece of bread with butter. later in the evening, dessert will be a slice of banana bread with a little margarine spread on it. :yummy:
 

orange&white

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I ate the second half of the pasta last night, so now I'm finally on to the pork chop tonight.

I've made corn bread and have copy-cat Schlotzsky's bread in the oven for stuffing. Haven't decided on slitting the pork chop and baking it stuffed, or pan-frying the chop and have stuffing on the side. I'll be either roasting or steaming cauliflower as a veggie side dish.

Those Penzey spices look good! The website says that the store in my city is closed. I'm lucky though. My local grocer carries bulk spices from Southern Style Spices. I love it. You can buy a teaspoon or a whole bag of whatever spice you wish. Very affordable, skipping all the jars and marketing labels cuts a lot of cost.
 

Mamanyt1953

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I cadged a ride to the store today, so I'm trying to decide between Mexican meatloaf or broccoli and cheese meatloaf, or makeing BOTH of them, and freezing for later, which actually sounds about right.

The Mexican meatloaf is a lot of fun if you like TexMex. I just add one package of taco seasoning for each pound of meat, finely diced onions, julienned bell peppers, cubed cheese, and top with salsa instead of BBQ or ketchup. Serve with a dollop of sour cream (and guac, if you like it...and I do). The broccoli and cheese meatloaf is so simple. Cut broccoli into small florets, and add along with cubed cheese to the meatloaf mix. I serve this with a cheese sauce, but not topping during baking, but ketchup would be fine, as well.
 
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