Too bad we couldn’t have a progressive dinner, everything sounds, well, yummy!
I’ve got a butternut squash and spinach lasagna in the oven and the house smells wonderful! Last night was sandwich night - not too adventuresome with Reubens.
@NorthernMom61 - thank you! We just finished dinner - the roast pork with a coffee dry rub. I’d never made a dry rub like this so I googled a few recipes and winged it. Yum, yum, yum!! I added some cayenne pepper as some recipes suggested for just a bit more “power” that worked well with the coffee. Definitely an experiment to be repeated!
You are welcome @Momofadult! We simply roasted in the oven this time, but indirect roasting on a Weber kettle grill with some hickory or apple wood chips soaked and put in a foil pouch on top of the charcoal works great with pork roast with a coffee rub. I will add more cayenne next time. I was thinking a homemade apple chutney would be great with it too.
It was so warm, we grilled chicken and eggplant. Chicken was marinated in lime, cilantro, olive oil and some hot pepper flakes. DH made salad.
Oven-baked salmon, leftover sweet potatoes, and green salad. Simplicity… The cats got some salmon, too, for dessert instead of their 3-way split can of Fussiecat .
abasket, how do you make kale and eggs? That sounds wonderful!
I made a vegan stew tonight that was one of the best things I’ve ever made:
http://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard
I made the preserved lemons using this recipe:
http://cooking.nytimes.com/recipes/1013306-quick-preserved-lemons
I followed the stew recipe exactly, and served it over Israeli couscous.
Lots of good ideas here. OP if you care to share the pumpkin bread I’m looking for a recipe…
Lol I couldn’t believe that my sisters cat won’t eat salmon, or anything else beside dry cat food.
I made a turkey pot pie with a rich butter crust, on request. Used turkey frozen from tksgiving. I will make an apple galette with leftover dough.
Low carb meatballs in marinara sauce over zucchini “spaghetti” and a salad tonight. Spaghetti and meatballs was my husbands favorite meal growing up, but he is now diabetic. He loves this version aND gets to enjoy a favorite. Really tasty actually.
I’m flying home from Florida today and when I talked to H last night he was preparing dinner for us tonight so I won’t have to cook. Lobster Mac & Cheese.
@NYMomof2 , I just modified some recipes I saw online for including kale in a egg bake type dish.
I lightly sauteed about 1.5 cups of fresh kale in a little olive oil and seasoned with salt and pepper. Scrambled 4 eggs together with a couple T milk. Added the sauteed kale, some shredded cheese (I think I used cheddar and a little ricotta and a little monterrey jack - probably 1/4ish cup total???), some diced onion and jalapeno and red pepper flakes - because I like heat!
Poured it all in a pie plate and baked at 400 till done - probably 20-25 minutes? Done to the touch.
Then I just cut a piece and added it to my breakfast all week. You could certainly add other vegetables or cheeses or even ham, bacon, etc. to it. Some recipes had the mixture going over a crust but I didn’t want the crust/carbs.
Thank you, abasket, that sounds great! I’ll make it this week.
I have made quiches with a brown rice crust. I just pressed cooked brown rice on the sides and bottom of a pie place, poured in the filling, and baked. The rice loses it’s “identity,” you can’t tell that its’ there, but it forms a nice edge. But if you’re avoiding carbs you may not want to do this.
Yeah, I just don’t need the crust. It’s all about the eggs and filling to me!
Last night it was “frenchified” pot roast. French as in wine, thyme and shallots along with the celery, carrots and onions.
H’s lobster Mac & cheese was delicious. I made a salad to go with it. Lots left over so we’ll be eating it for a few more dinners this week.
MMMMMMM! Sounds good.
Tonight was roasted chicken breast with a bit of olive oil drizzled on top and sprinkled with garam masala. French lentils with broiled eggplant from Plenty by Ottolengli. The eggplant gets smokey and I dollop plain yogurt on the top. I started off thinking I was going to make a different dish so I had on hand some lightly fried flour dusted onions. H put those on top of his lentils. The dinner was a hit.
@musicamusica – thanks for reminding me! ‘Tis the season for Patricia Wells’ daube. Her provencale book has a bunch of them and they are yummy and easy (but time consuming). Will have to dig up my book!
Where do you get your lobster for mac and cheese? I have a childhood :ick: for mac and cheese but would love to make a lobster/pasta similar dish. Have never figured out the lobster bit.
One New York Strip and a Rib eye for the 3 of us grilled outside, pancetta and Brussels spouts with balsamic, grilled leftover bread, baked sweet potatoes rubbed with Thyme and garlic and onion salts.
All good. Just realized I meant to serve plain Greek yogurt with the sweet p’s instead of sour cream.
Will do for the leftovers.
But back to “where do you buy your lobster for mac and cheese”?
We can get fresh lobsters in the seafood department of the grocery store in our area…actually I think anywhere from the mid-lantic area up to Maine it is pretty common. Our local grocery store always has pre-cooked local lobsters ( sometimes they are culls ) I pick them up once in awhile for making lobster salad or sometimes stuffed mushrooms or even lobster cream sauce.