Voting is underway right for Cookbook of the Month, Cuisine of the Quarter, and Dish of the Quarter — come join in and cook along!
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I hope your friend recovers well after this gruelling and long drawn out ordeal. You are a great friend to keep them stocked with delicious sustenance.
What did they feed you at the black tie gala? Not food related - what did you wear for this upscale event? (I love people-watching for clothes.)
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He’s doing really well, thanks. I think the procedure on other side has already had a really beneficial effect, so this recovery has been a lot easier and faster. Fingers crossed the end result is as desired (it’s for early onset Parkinson’s, don’t know if I mentioned that) because it will transform his life.
I was going to write this, but then didn’t. The food was surprisingly good for this type of event! Started with a mysterious plate of what appeared to be shredded mushrooms and potatoes covered with a cheesy sauce and broiled — heavy but delicious! The main was Chilean sea bass (I’m surprised this is still selected for events) simply baked, and vegetable sides of Brussels sprouts and sautéed peppers. I missed a carb! The vegetarian alternative was risotto (I’m sure they missed a protein!)
Dessert was a bit odd - some kind of creamy layered cake. But they also circulated plates of mini bites like tarts and biscotti.
Haha me too! It was an event for an Asian organization, so a lot of people were dressed “festively” (saris and the like) while others were in usual cocktail garb. It was pouring earlier in the day so I went with something easy — a black satin cocktail dress, accessorized with an indian brocade shawl and jewellery.
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cooking for 1 at the Jersey Shore
Sunday: Pork Tinga tacos https://www.rickbayless.com/recipe/pork-tinga-with-potatoes-avocado-and-fresh-cheese/
Monday: Sunday leftovers
Tuesday: Chipotle shrimp https://www.rickbayless.com/recipe/chipotle-shrimp/, Gulf coast style white rice (also Bayless)
Wednesday: Mexican Chicken Salad from Pati Jinich. It is in Pati’s Mexican Table and is a riff on Chicken Caesar Salad but with guacamole.
Thursday: leftovers from Tuesday
Friday: chipotle beef tacos https://www.rickbayless.com/recipe/grilled-chipotle-beef-tacos-with-onions/, refried beans from Mexican Everyday, leftover salad
Saturday: Friday leftovers
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Greetings, people.
Abandoning summer. The days now are sunny, cool and crisp. Formations of geese have been flying low over the house, honking in a loud farewell to the season.
New dishwasher arrives on Tuesday!
Cooking for two adults in the PNW:
FRI: Chicken Caesar salad utilizing leftover scallion-roasted chicken.
SAT: Roast pumpkin with home-smoked bacon. Green beans. Sauteed apples.
SUN: Mark Bittman’s veggie ribollita with cheesy croutons.
MON: Homemade cherry vareniki from the freezer. Cucumber salad with sour cream and dill.
TUE: One-pan rice and beans with homemade kielbasa. Dorie’s quick cornbread. Garden veg TBD.
WED: Cantonese ground beef stir-fry with peas, rice, and eggs.
THUR: French onion soup. Pan-roasted chicken thighs. Veg TBD.
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Well, went with the lazy option and used what I had vs a trip to the store 
Porchetta seasoned pork chop with mashed cauliflower and the bottom of a bag of arugula.
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Yep - October is a week away. Here’s the topic start, to use when your plan is more for October than September Weekly Menu Planning – October 2022
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I saw this in WFD and think it’s funny that’s what you call lazy. Frozen pizza, yes.
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Haha - lazy mainly in that I skipped a trip to the store (but also sous vide is basically boil-in-a-bag and cauli mash seemed less work than roasted )
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Really liked the beans and greens alla vodka. Tasted very good for something that is essentially a pantry meal. Will make again.
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That does look good and will address the CSA kale situation (and cool weather calling for hearty meals). Thanks for sharing!
Hello to everyone from the suddenly fall like Twin Cities of MN where we keep moving forward with the reno. Most destruction is finished, and when they started framing for the basement bedroom and office the pulled back cause we want to save it (see: Budget!) revealed some very suspicious looking tile. Meeting with the asbestos guy tomorrow morning. Project manager agrees it’s pretty suspect due to the age of the age of the house - 1958. Maybe I don’t want a shower added to the basement bathroom.
But actually feeling rather calm and in control- was texting with SIL who had major damage in her kitchen from a leaking dishwasher (cabinet base, flooring, sub floor) and originally insurance was going to cover damages and pay to match everything. Except they didn’t, so they spent a whole ton of money expecting 50% to be covered and all they got was their deductible back due to some settlement about their dishwasher brand. Perspective is huge!
Actuals and plans for 2 adults and 2 growing girls where it’s hockey tryout week which moves figure skating ice time around and messes with our nicely settled into routine
Fri 23: Pulled pork sandwiches with hoisin sauce, coleslaw, green beans
Sat 24: Recreating a meal out from a summer date night- lamb meatballs with a roasted red pepper/tomato/harissa sauce over orzo with pickled red onions. Very good - I over baked the meatballs a bit
Sun 25: Was supposed to have dinner at SIL’s to admire her new kitchen but she had COVID so takeout from a new place- will order from there again Saw the 3 baby tigers at the MN Zoo- sooo cute!
Mon 26: Tonight! Breakfast for dinner in honor of National Pancake day. https://www.theflavorbender.com/sheet-pan-pancakes-oven-baked/
Tues 27: Big kiddo skates at her other training site- leftover pulled pork, coleslaw, odds and ends as eating in shifts as little kiddo does not skate thanks hockey tryouts
Weds 28: Big kiddo skates early thanks to hockey tryouts. Leftovers of the meatballs
Thurs 29: School open house aka delayed Meet the teacher cause school had asbestos too! NYT beans and greens looks good- thinking I can get it started on the stove top and hold in the crock pot?
Fri 30: No skating- Beans and greens if I don’t cave to takeout on Thursday or Italian beef sandwiches and CSA veggies with extra beef for the freezer as chuck roasts are at “normal” prices
Sat/Sun- Temps are supposed to rise back into the low 70s so will see what we get CSA wise. Still have shrimp and halibut in the deep freeze at the house
Take Care everyone! If you find asbestos floor tile in your basement, hopefully 'it’s in really good shape!"
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Ooooppppssss…I went away for a two-week vacation (roadtrip to PEI and Maine, including dinner at Chef Michael Smith’s Inn at Bay Fortune for my 40th birthday - beyond wonderful!) in mid-July and then completely fell out of my routine of posting here weekly upon my return!
Cooking for two adults and one kid (who exists solely on air and her two favourite food groups: carbs and melted cheese) in southwestern Ontario where it is decidedly fall. Currently focused on making meals with fewer refined carbs for health reasons.
M - Ribeye steak split between my husband and me, corn salad with avocado, jalapeno, grape tomatoes and feta, cauliflower and celeriac mash
T - Creamy Tuscan chicken, broccoli, side salad
W - Grilled cheese and tomato soup for my kiddo before Girl Guides; egg roll in a bowl for me
Th - Texmex chicken bake, side salad
Breakfasts - My favourite quiche recipe, but crustless
Lunches - I made a big pot of sausage and white bean soup with a bunch of arugula tossed in at the end.
Hope everyone’s week is off to a good start!
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What a lovely birthday celebration - belated wishes!
Can you describe this a bit more?
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Carbs and melted cheese, that’s food of the gods.
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I thought I didn’t have a link for this recipe, but turns out I do. Here you go: https://mypocketkitchen.com/tex-mex-chicken-bake/
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It covers so many bases! Mac and cheese, quesadillas, grilled cheese, fondue…honestly, I don’t blame her for favouring these!
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I will 100% be making this, with penne. Thank you!
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Made it last night and my husband was intent on getting every last bit of sauce out of the pan because it was delicious! We used chicken breasts, as per the recipe, but will use skinless boneless chicken thighs next time we make it.
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We’re having it tonight with ww penne and CSA Swiss chard/red kale in place of the spinach 
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