Mushrooms + truffle are dynamite!
The chicken forestiere recipe looks really good – I wonder if the choice of mushrooms changes the intensity, or maybe the cornstarch dulled it?
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I used cremini, and no corn starch (which I tend to really dislike; and it wasn’t in my recipe). I think cream sauces always need a little bit of time to meld, and I may have been overly stingy with the salt (always possible!).
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Both of us were sort of thinking tarragon would be a fantastic addition.
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We had a little snowstorm, and it’s pretty and cold here in nyc. Adding some warm and cozy things to the ideas I’m rolling forward.
February is my January since I just got back, so I am loving the healthful inspiration from everyone’s personal efforts on other threads and menus shared here, especially as this week will include a lot of meals out as I catch up with friends.
Ideas for coming days:
– Hainanese chicken cooked sous vide (the soy sauce chicken last week turned out really nicely) + sauteed / Sichuan pickle-flavored cabbage + rice
– Japanese garlic steak & rice + tbd veg or salad.
– Curry chicken soup (tweaked to Viet / teochow) with potatoes, noodles, and vegetables.
– Fish (salmon) tagine with cauliflower, carrots, and potato.
– Big Warm Salad with roasted butternut squash, red onions, arugula, some kind of croutons, and nuts.
– Milk-braised white beans + toast + salad.
– Something from COTM Sabrina Ghayour – I am thinking about Tepsi Kebap (traybake) or Kofte, but there is also a “kebab” called Loqmeh that seems similar to Kheema which looks good. Using ground turkey.
– Spinach faux-gozleme using big chapatis from the freezer, some kind of soup on the side.
– Chicken curry with beets + chapatis / rice.
From the rest of the ground turkey, I’d like to make either wanja-jeon / Korean meat & tofu patties, shumai burgers, potsticker patties, or shepherds pie (with cauliflower for part of the topping)
I really enjoyed the dal with cauliiflower last week, so I’m thinking about making dal with some or other veg just to have around in general, to eat plain or with a bit of rice (which completes the protein profile). Might mix it up with Turkish lentil soup, Ottolenghi’s curried lentil and coconut soup, or by adding lentils to Chrissy Teigen’s Carrot and Coconut Soup.
Trying to resist the urge to bake or make something sweet, but I may succumb.
Have a lovely weekend, and a delicious week ahead!
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Actuals for the past week, cooking for 2 in MN. Where both of this week’s forecast snowstorms wimped out, and we have maybe a total of 3 inches still on the ground. But chilly below-zero mornings showed up and are expected all the upcoming week. I did a big shop Friday at the upscale grocery, taking advantage of their Valentines week surf/turf specials on Coho salmon and porterhouse steak and BOGO fresh strawberries. They also featured ground beef so now my freezer’s meat section is more than full – I’ve got a 3-4 months supply of proteins. We’re off to a classical music concert / local orchestra fundraiser this afternoon, which the organizers sold with a promise we’d all be home in time for the big game.
Mon: Sheetpan Greek chicken and potatoes. Broccoli.
Tues: BAKED cherry pecan bundt. dinner- Pork tenderloin & onion in hoisin/Scotch sauce. (Rozanne Gold recipe) Brown rice. Watermelon, pickled onion & feta salad
Wed: reheat Pork tenderloin & onion in hoisin/Scotch sauce. Brown rice. Watermelon, pickled onion & feta salad
Thurs: OUT – happy hour beer, burger & chips, spicy chicken on waffle w spicy honey,
Fri: Salmon, sweet potato, asparagus w Holladaise. Fresh strawberries w whipped cream.
Sat: Taco soup - enough for at least 4 meals. Used a can of tomatoes plus half cup salsa since I discovered I was out of Rotel. Some of the leftover is now frozen for future-me.
Sun (today): Ina Garten Shrimp scampi over lemony mustard/tumeric rice instead of pasta. Normandy vegetables. Sliced fresh orange. Rice recipe is from Dinner A Day cookbook p. 546
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Hoo, this semester is going to be a roller coaster. It might be easy comfort food for the next 17 weeks.
For two adults in San Diego:
Breakfasts: Purchased chocolate bread from my favorite bakery, so I’ll be having indulgent toast this week.
S: Takeout - Chinese food
Su: Nachos with the leftover taco filling from Friday. We don’t watch the game, but we still want a snack-y meal.
M: (tonight) TJ’s lobster bisque with salad and garlic bread - seafood/soup
T: TJs butternut squash ravioli, topped with garlicky spinach, feta, and spiced pecans - vegetarian
W: Butter chicken with veggies and yellow rice
Th: TJs chicken tamales with salad and avocado
F: Will be treating ourselves to dinner, TBD. Nowhere fancy, because we aren’t very fancy people.
Take care of yourselves!
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Greetings, People.
Mostly comfort foods on the menu here this week, also. No special reason, just what we’re craving.
Cooking for two adults in the PNW.
FRI: Old-school chicken tacos. Homemade refried beans on the side.
SAT: A repeat of the lamb-kebabs on the grill. Scallion couscous. Greek salad with olives and feta.
SUN: Salmon Caesar.
MON: Steak on the grill. Green salad.
TUE: Chicken soup with homemade stock. Something carby and baked: focaccia, biscuits, crackers, or toast?
WED: Sausages from the freezer. Spuds. Peas.
THUR: It’s been a while since I’ve made Roberta’s pizza dough, so going for that one with KAF’s 00 flour. Homemade sauce. Topping TBD. Green salad.
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We just got 9" of snow overnight. There is so much snow on my window sill I can barely see out. It’s hard imagining grilled food on a day like today 
This weekend I will live vicariously through your dinners!
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Hello friends and Happy Valentines Day! We are now digging out from an epic snow storm. It started snowing on Wednesday night and didn’t stop until last night so in 24 hours we got 32 centimetres (13 inches) of snow. It is now a beautiful sunny day today. I am enjoying the respite since the snow will begin again tomorrow and into Sunday. The weatherman is predicting another big snow fall. I am done with winter 
On to my menus for this week:
Today: Take out lunch today is chicken pesto linguine. I will have a salad for dinner tonight.
Saturday: Kitchen cupboard clean out continues. What I don’t have in counter space I make up in cupboard space. I keep reminding myself that I don’t have to fill up ALL of my cupboards… Dinner with be a salmon avocado salad.
Sunday: I will be spending the day at a local art gallery. In the morning they will be giving a tour of one of the exhibitions then there will be a lecture and afternoon tea in the afternoon. I will stop at their café for a light lunch at midday so I will have a salad for dinner.
Monday: dal, rice.
Tuesday: Spaghetti with a carmelized onion sauce following a recipe from my Moosewood cookbook. Onions are caramelized in butter and a little spinach is added (not sure why?) then topped with blue cheese and chopped walnuts. I’ve made this sauce once before and recall liking it so I am going to rediscover it.
Wednesday: Peanut butter noodles with cucumbers.
Thursday: Chicken cacciatore.
Lunches this week will alternate between salads and French onion soup. Stay warm and snow free everyone!
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Hi, all! Cooking for 2 in Chattanooga, where the unintentional theme seems to be “Cookin’ from the Oldies”
Friday, February 14: Brussels sprouts soup from The Enchanted Broccoli Forest (my notes from long ago indicate that DH enjoyed this back in the day), parmesan flatbread just in case he has changed his mind, NYT chocolate lava cake (gift link) to celebrate the day.
Breakfast: Danish raisin snails from the Pie and Pastry Bible. Making laminated dough should be a fun distraction. We’re having neighbors over to sample the results, so I might make some kind of frittata (probably more veg than eggs!) as well.
Saturday: Going to a special farm-to-table event at a restaurant up in the mountains about an hour away.
Sunday: Pasta primavera from The Silver Palate; coffee-almond cake from a German baking book from the 90s.
Monday: leftovers
Tuesday: Chickpea stew and naan (slightly more recent, but with retro flair)
Wednesday-Friday: TBD
Hope everyone enjoys their weekend, especially if it’s a long one for you. Happy cooking!
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Still really cold here in nyc though I keep willing it to warm up! Craving warm, homey things.
Keeping on keeping on with the renewed effort towards healthful and mindful eating inspired by other Onions. Very pleased to have returned to the gym this week after too long. Also, still lots of eating out as I catch up with friends, so trying to balance it with home meals that are deliberately more vegetable- and legume-inclusive.
Ideas for coming days (including some roll-forwards):
– Kheema Shepherds Pie topped with a mix of cauliflower and potato, and a layer of peas & corn in between like my aunt adds. Salad on the side.
– Spinach faux-gozleme using big chapatis from the freezer + leftover Carrot and Coconut Soup to which I added red lentils, which made it very creamy and quite filling.
– Fish (salmon) tagine with cauliflower, carrots, and potato + rice or couscous tbd.
– Curry chicken soup (tweaked to Viet / Teochow) with potatoes, noodles, and tbd green veg from Chinatown.
– Hainanese chicken (cooked sous vide) + sauteed / Sichuan pickle-flavored cabbage + rice
– Roast chicken + roasted or gratineed fennel & onions + bread salad (loosely zuni-inspired).
– Wanja-jeon / Korean meat & tofu patties with ground turkey which were a silly price. at the store yesterday (or Shumai burgers if I remember to buy black mushrooms) + tbd green veg from Chinatown, probably baby bok choy + rice.
– TBD black-eyed peas dish – will likely default to Hoppin’ John, which I haven’t had in a long time, or maybe more heavily spiced like a Chana Pulao. Plus steamed broccoli and/or a salad.
Going to try to sprout some green moong beans this week, even though it’s so cold (maybe inside the instant pot, which has done well for incubating yogurt).
Still trying to resist the urge to bake or make something sweet (I should probably stop reading the baking thread if I really want to resist 
), but maybe the water chocolate mousse wouldn’t be egregious. I’m quite stocked up on eggs at the moment, so maybe a quiche or savory eggy breakfast muffins with the older ones.
Might try my hand at pickled woodear and/or lotus root as I’m making a Chinatown trip tomorrow and can stock up on ingredients (excited about my first ever hotpot experience!).
Stay warm, and wish you all a calm and tasty week ahead.
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The baking thread often leads to my downfall!
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I almost made the chocolate whiskey bundt today, but then I decided half a recipe was still too much to be left alone with (bec 2 eggs, so divisible by 2).
Waiting for a couple of friends with kids to get back into town so I can bake and offload most of it .
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I, um, made that cake again this past week. Was celebrating 2 friends’ birthdays and it was galentine’s day, so most of it got given away. It’s a LOT of cake. Managed to stash 2 slices in the freezer for the inevitable “why is there nothing for dessert” moment.
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Actuals for Feb 10 week, cooking for 2 in MN.
Mon: Shrimp scampi, lemon/tumeric/mustard rice, Normandy veg. Strawberries & whipped cream over lemon cake
Tues & Wed: Ground turkey/pesto meatballs with spaghetti, jarred sauce. Fresh spinach salad.
Thurs: Meatball Subs w/ Provolone cheese, red grapes BAKED box mix cake, heart-shaped
Fri: (Valentines) Steak w/ mushrooms, reheated sweet potato, devilled eggs, spinach souffle. Wine. Cake & strawberries
Sat: big batch for lunch and future meals Broccoli soup, reheated steak, souffle, breadsticks
Soup made many times before, modified from slow cooker recipe to make stovetop. I used 24 oz. broccoli, 3-cheese cheddar, no processed cheese, low sodium broth, no added salt, paprika in place of pepper. Top with sliced almonds.
Sat dinner: Salmon, Normandy veg, reheated spaghetti w jarred Alfredo, devilled eggs, spinach salad
Sun (today): Orange chicken, brown rice sauce from Julia Pacheco, over deli breaded chicken tenders, reheat Normandy veg NOTE – online recipe has typo in cornstarch amount for sauce s/b 1 T.
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Hi everyone, I hope you had a wonderful week, and your gals and valentine got and gave the love deserved. Here is what we ate this week:
Mon: used recipetin eats Charlie sauce for a stir fry with chicken, green beans and cashews. Still have half leftover so will be repeating with shrimp, bok choy, and more cashews (plus some ginger this time) in the coming week.
Tues: rigatoni with turkey sausage and broccoli
Wed: shrimp parm subs, sliced peppers (I am loving having sandwich night be a thing, so easy)
Thurs: carry out
Fri: valentines day. SK’s steak salad with blue cheese, unfortunately overcooked the steak a bit. Still, it was delicious. Chocolate mousse pie for dessert. A bottle of red wine with dinner and a bottle of champagne after, and we both woke up with heads yesterday. Oops!
Sat: out for sushi
Sun: probably carry out. LLD will have another week off cooking. He’s well on his way to recovery from last week’s surgery, but why push it.
February has been busy busy, and Lulu has half of March off. I am a little confused by the quarter system. Hoping things calm down in April. Wishing you a great week with delicious food and reasonable weather.
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I’m way behind in reading this thread but at least I’ve finally got a dinner plan together for us three in Asheville, NC. Some of you may be familiar with our new dietary requirements.
Our kiddo will hopefully eat the majority of these meals (or their components artfully marketed 
). I will probably make him a few things he loves, such as chicken tacos, for balance/substitution.
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Hi, everyone. Last week was a hot mess… my mystery respiratory bug got worse, and we all came down with Covid. Thank goodness we were able to rule out both flu A and B with those three-in-one test kits. We’re mostly on the mend, but trying to take it easy.
Many of this week’s meals were rolled from last week, which has allowed me to put off grocery shopping until tomorrow. I ordered a bunch of pantry items (pasta, cereal, dried beans) from Vitacost so I’m feeling well stocked.
Sun: chicken/corn/cotija skillet dish, rice on the side.
Mon: making a batch of bean soup with some Peruano beans for lunches. Dinner will be yaki udon (ATK)
Tues: chicken caprese pasta
Weds: chili cheese fries (adapted from a Food Network magazine recipe)
Thurs: turkey cutlets, baked potatoes, glazed carrots
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Damn, sorry! Hope you all are on the mend.
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Enjoying a quiet long weekend with the husband and pups. Hope everyone is getting some rest.
For two adults in San Diego:
Breakfasts: TBD. Might just pick something up when shopping.
S: takeout - pizza
Su: (tonight) The 35th anniversary of our first date. Tri-tip, grilled vegetables, scalloped potatoes.
M: Tri-tip and potato tacos, with all the fixings
T: TJs cheese tortellini with pesto, spinach, carrots, and peas - vegetarian
W: Crab cakes, creamed spinach - seafood
Th: leftover TJs orange chicken and rice from the freezer
F: Potato soup with green chile and ham - soup
Take care of yourselves!
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