<p>Yum Yum Yum to the above… I have a pot of tomato sauce, made with last summer’s canned tomato juice, simmering with Italian sausage and little meat balls. My dear dad sent me home with some frozen homemade egg pasta. I think I will cook some of that to go with it. Soul Food.</p>
<p>Falafel with Tzatziki (creamy garlic cucumber dip)
Spiced couscous with raisins and almonds</p>
<p>Roasted cod with a mini-tomato/anchovy sauce, roasted cauliflower and carrots, lemon Caesar salad, garlic toast, pineapple with lime/basil/mint.</p>
<p>Well, it’s taken me two days of chopping and cooking, but I finally have my 12 quart pot of Paul Prudhomme’s chili simmering on the stove. This is some serious chili. 5 pounds of top round diced instead of ground beef. 20 ounces of bacon, cooked and then emulsified in the blender to thicken the chili. I ground all the chile peppers starting with whole ancho and guajillo chiles.</p>
<p>6 cups of onion. 6 cups of bell pepper. 3 cups of celery. Between that and dicing 5 pounds of beef and grinding all of the chiles, there is a lot of prep on this one, which is why I ended up stretching it out over two days. I did most of the prep last night.</p>
<p>It’s not completely low-carb as I added two big cans of black beans. I did, however, omit the cornmeal in Prudhomme’s original recipe. Seemed like a reasonable tradeoff.</p>
<p>^^Interesteddad:</p>
<p>Sounds like you made enough to feed the whole cc population! What time’s dinner, sounds yummy! ;)</p>
<p>tomorrow night’s dinner, shrimp scampi w/whole wheat pasta, tomatoes, garlic and spinach
either mashed cauliflower or string beans/carrots or both</p>
<p>9.5 quarts of chili. 15 large dinner size servings, 13 of which now reside in the freezer for hassle-free TV dinners. Pull one out and nuke it. I always try to have a stash of some kind of stew or chowder or whatever in the freezer that can be ready to eat in five minutes.</p>
<p>Paul Prudhomme is a great source for these recipes, although I wish I had a sous-chef for all the chopping. The new 12 qt stainless steel stock pot was the bomb…</p>
<p>^ I’ll volunteer interesteddad. I find peeling in chopping so relaxing. Strawberries are in season here now and I just cored and sliced 10 quarts for my morning smoothies. At half a cup per smoothie, I may have overdone it a bit!</p>
<p>So then you freeze those laketime??? I need to be better about freezing fresh fruit for our smoothies. We usually have fresh berries, but I do supplement with a bag or two of frozen berries I buy at the store. I do try and freeze extra ripe bananas for my daughter’s smoothies - they help make a good consistency in the smoothie.</p>
<p>Abasket, I am a bit a freeze freak. Chopped fruits and veggies, shredded rotisserie chickens, close to half a cow, an especially fruitful catches of the day, doubled, tripled and quadrupled entrees, nuts and more than one flavor of Grey Goose. Not to mention all the freezer packs for the coolers and the ice packs for DH’s inevitable karate mishaps.
Re: frozen bananas have you tried this? </p>
<p>[One</a> Ingredient Frozen Banana Ice Cream](<a href=“http://jamiecooksitup.net/2013/01/one-ingredient-frozen-banana-ice-cream/]One”>One Ingredient Frozen Banana Ice Cream – Jamie Cooks It Up)</p>
<p>Wow that’s interesting! They managed to keep the bananas the right color!!! I think I’d be tempted to add some more flavors…all banana might be too banana for me!</p>
<p>Eating last night’s dinner leftovers for lunch today - an easy shrimp scampi with sauteed sugar snap peas on the side!</p>
<p>abasket - that sounds yummy. We’re having homemade pizza for dinner tonight.</p>
<p>I love it when this thread is ressurected again! ;)</p>
<p>Last night I made a “pulled chicken” recipe, low & slow with bar-b-que sauce, etc.
With the leftovers tonight, I’m making tacos!</p>
<p>Pulled bar-b-que chicken on tacos with lettuce, tomato, cheese and shredded carrots, roasted peppers, etc.</p>
<p>I make this alot in the summer to bring to BBQ’s. Tonight I will throw in some shrimp and make it a meal.</p>
<p>[Spicy</a> Asian-Style Pasta Salad Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Spicy-Asian-Style-Pasta-Salad-101944]Spicy”>http://www.epicurious.com/recipes/food/views/Spicy-Asian-Style-Pasta-Salad-101944)</p>
<p>It is pretty good as written, but I make the following modifications
- double the sauce. I make it by warming 2T of red pepper flakes in 6T of olive oil for about 4-5 minutes over low heat. Discard the pepper flakes and add 2T of sesame oil to the flavored olive oil. Add 6T of honey, balsamic and soy sauce. Omit the cayenne and add 1-2t. of grated ginger.
- I usually use 1 red pepper, one yellow pepper. 1/2 red onion and 4-5 carrots
- I omit the peanuts and add a bunch of scallions cut on the diagonal with the basil.</p>
<p>Second night of Jacques Pepin’s Mediterranean Seafood Stew. Made a big batch last night and froze portions (minus the seafood and saffron, which get added shortly before eating).</p>
<p>My grocery sells “chowder fish” (chunks of their haddock and salmon) for $1.99 a pound – exactly the same thing I’d end up with if I paid $5.99 a pound and cut it up. So last night I had “chowder fish” and mahogany clams which I steamed open in the chowder. Tonight, chowder fish and jumbo shrimp.</p>
<p>It’s super easy to make, easy to freeze, and the saffron makes it a very luxurious meal!</p>
<p>Next time, I heat up a container of stew from the freezer, add a pinch of saffron, dump in fresh seafood, and have a 10 minute gourmet meal.</p>
<p>Mixed fingerling potatoes with butter and cream cheese(with chives) dressing</p>
<p>Baked side of salmon</p>
<p>salad with dried cranberries/pecans/feta and white balsamic</p>
<p>I’m firing up the Weber for thick cut bone-in pork chops and grilled yellow squash, drizzled with a little olive oil. Didn’t think about a fancy sauce for the pork, so I’ll probably just douse em with my homemade middle-Georgia style bar-b-q sauce (thin vinegary sauce with ketchup, sugar, black pepper and so forth).</p>
<p>Hmmm. I just got hungry!</p>
<p>Porterhouse on the grill seasoned with just salt & pepper, grilled zucs, baked red potatoes.</p>
<p>I’m jealous of you grillers. It’s 30 degrees here.</p>
<p>My son is still in the hospital, so our church has lined up meals for us. Tonight, a lady brought us awesome spaghetti & meatballs with a salad. Ymm! People are so nice. :)</p>