The Food Thread

[Keyrock]

Our What's For Dinner Thread has seemed to have gone missing, so here's a new one.

 

Keyrock's Deluxe Rice & Beans w/ Chicken

 

 

Nothing too fancy: Sauteed green bell peppers, mushrooms, onions, and kidney beans with rice boiled in chicken broth and lemon herb chicken breast along with some garlic salt (I didn't have any garlic cloves on hand), paprika, wasabi powder, and some dill weed.  The one thing I am missing is some peas.  I opened up the cupboard looking to add some peas to the dish for a bit of sweetness and found none.  Oh well, it's still delicious.

[PK htiw klaw eriF]

Flat Iron steak slow cooked and a pint of Halo Top ice cream.

[Keyrock]

For once I got out of my part-time job at Papa Johns early enough to get a Jersey Shore Favorite (Mike's Way, of course) at Jersey Mike's.  I am actually giddy with excitement.  You don't know how many times I have finished up my shift and thought "Boy, I could really go for some Jersey Mike's" but it was already too late because they close at 9 PM.  
 

[Guard Dog]

I took some of the corn I dried from the garden and ground it up into corn meal in my coffee grinder. I made corn bread from it last night. It was MOST awesome. Still is actually. I'm eating a piece for breakfast right now with a bit of honey and black coffee.

[Keyrock]

The King of Foods

 

 

Green Bean Casserole 

[ShadySands]

Made a big batch of tamales

[Keyrock]

Thanksgiving Sandwich

 

[thunderheart23]

Good job, i just can't cook

[ShadySands]

About to go grab a bowl of pho for lunch

[Epaminondas]

Heh, I'm going to the Lifestream volunteers brunch in 10 minutes. I can see this going two ways. Either dry scrambled eggs in a tin tray over burners or, as I hope, some fine vittles. Never know at these things.

[ShadySands]

I'm making some carne seca. It's a dried meat that I've never encountered outside of Arizona and northern Mexico. I've had it marinating for a couple of days now and it smells so good in the dehydrator.

[Hurlshort]

My wife had this waiting in the oven for me tonight when I got home from a late hockey game. We may have lost our game, but I'm doing pretty well.

 

 

 

[ShadySands]

Carne seca came out good so I made a chimichanga out of it and served it enchilada style with a white sauce.

[ShadySands]

Used the last bit of meat to make machaca with eggs for breakfast.

[LadyCrimson]

I don't have a picture (and it would just look like...soup...anyway) but my favorite thing in winter is wonton soup.  Chicken broth (less salt versions), a bit of minced yellow onion, some flakes of red pepper, a fair number of small pork/cabbage wontons (sometimes I make them, sometimes I buy this one brand's frozen ones) and a couple chopped up baby bok choy bunches. Sometimes I put in extra baked chicken pieces. Boil/simmer for 5-8 minutes. Try not to burn mouth while scarfing it up.

 

Easy, largely low calorie but filling, tastier and so much cheaper than double-ordering such soup from some restaurant all the time. The bok choy is key, for me - just won't have the right flavor without it in there. Plus it's supposedly a "super food" so I guess that's all right too. Mmm.

Edited February 6, 2018 by LadyCrimson

[Keyrock]

Yesterday was very likely the last "winter" day here in Charlotte, and by "winter" I mean high 40s (I lived 30 years in Connecticut, high 40s in mid February would be considered Spring-like and worth celebrating in CT).  Today we returned to normal temps in the low 60s with plentiful sunshine, so I decided to break out the ol' grill and grill up some chicken breast and veggies to use for quesadillas for tonight and for lunch the next few days.  I marinated the chicken in Korean BBQ sauce the started cooking them on the grill in a foil pouch, before putting them directly on the grill to sear.  The veggies, consisting of green bell peppers, white onions, and mushrooms, went on the grill in an open foil pouch with butter, essentially steaming them in butter.  Then it all goes in a tortilla and cheese sandwich.

 

Edited February 18, 2018 by Keyrock

[LadyCrimson]

Mmm, looks tasty. But not big enough.

 

Why is it that in general I eat so little/feel full quickly but when it comes to certain foods (pizza, chinese, tacos, etc) I can, without thought/feeling full, eat like I'm prepping for an eating contest?

Edited February 19, 2018 by LadyCrimson

[Keyrock]

Certain foods, especially salty ones, tend to initially increase your appetite, making you want to eat more of them, whether you need to or not.  Kind of like how sugary sodas actually initially make you more thirsty, making you want to drink more sugary sodas.  Part of the reason why these foods tend to be so unhealthy.  The trick is to fight off that initial upsurge in hunger/thirst, then you realize you really don't need to eat/drink more.  Easier said than done... 

 

/pats fat stomach

Edited February 19, 2018 by Keyrock

[ShadySands]

They opened up a Tony Roma's downtown so I'm taking a break from my usual pho, banh mi, ramen, sushi cycle to gorge myself on delicious flavor.

Edited February 22, 2018 by ShadySands

[ShadySands]

We made a Caesar salad but the missus accidentally bought ranch dressing but with few modifications the dressing turned out pretty decent. I like to char the romaine slightly and fry some capers and throw those in. Yum.

[Keyrock]

We made a Caesar salad but the missus accidentally bought ranch dressing but with few modifications the dressing turned out pretty decent. I like to char the romaine slightly and fry some capers and throw those in. Yum.

My mom is nuts about capers.  I like em too, but maybe not quite as much as she does.  I never thought about charring romaine.  I imagine it has to be done very quickly at very high temp to keep it from wilting.

[the_dog_days]

Note to self: Don't read The Food thread while hungry.

[Fiach]

Suffering through a blizzard currently, so, we're dining appropriately with Irish stew.

 

Some ....most,? Cook this dish in an oven, I cook it in a really large saucepan (about 12 or so inches high, maybe 8 or so inches diameter..)

 

Ingredients

 

1½ kg Stewing Beef (serve 7)

Bouquet of parsley, thyme and bayleaf (or tied up with twine) or dried Herb de Provance (the little jars you can buy in stores) to taste

2-3 large onions, finely chopped

2 red apples skinned, cored and chopped

6 large carrots, chopped into bite-sized pieces

1 large leek, chopped into bite-sized pieces

1 large parsnip, chopped into bite-sized pieces

5 large-ish potatoes, peeled and chopped, eg peel the potatoes and just slice into discs

Half head of cabbage, shredded

1lb processed or Marrowfat Peas

Finely chopped parsley and dash of Worcester Sauce, Salt and freshly ground black pepper to taste

I.5 lt Beef Stock or Oxtail Soup depending on consistency required.

 

 

Chop the onions, fry / sweat in some butter, add the chopped meat and cook until browned, add the rest of the ingredients and pour in the stock, bring to boil and simmer STIRRING AT LEAST EVERY 10 MINUTES, to avoid stuff settling on the bottom and burning over the long cooking period.

Cook for 2 to 3 hours , depending on the consistency required.

 

Bon appetit. Yeah I know it's french, but the Irish translation is a bit of a mouthful....pardon the pun

Edited March 1, 2018 by Fiach

[rjshae]

[Blarghagh]

Note to self: Don't read The Food thread while hungry.

I'm taking note if your note.