What's for dinner, DL?

[Hunter Sopko]

Made curry last night. Beef, onions, carrots, mushrooms and potatoes. Gooood stuff.

[superaielman]

I don't normally like steak too much, but it was what was in the house.

I had a steak sandwich for dinner.

One small steak, cut up into thin slices
Dry spice rub
Butter
Mushrooms
Bun
Provolone cheese
Haberno sauce
Bagel chips

I sauteed the mushrooms in butter over medium high heat for a few minutes, adding salt and pepper when I was done. While the mushrooms were cooking, I cut the steak into small strips, wet both sides of the steak with water, then lightly covered each side with the haberno sauce. I then put dry rub mix in a bowl, dumped the steak in a bowl, and coated the steak strips. I remove the mushrooms and cook the steaks in the mushroom butter. When the steaks are done, I take them out and warm the mushrooms in the pan for about thirty seconds. Add a bun and provolone cheese and you have dinner.

I had been saving a can of mushrooms for a night when I needed to add something to a dish, and it was so worth it.


Edit: Part two of mushroom madness.  Pan fried catfish+hushpuppies+pan fried mushrooms. So good.

[Anthony Edward Stark]

Tonight is etouffee night, and etouffee is basically my favorite food on Earth.

WHY IS CAJUN FOOD ALL SO GODDAMN GOOD?

[Idun]

Broiled pork tenderloin
*Overcooked* (WHOOPS ) black eyed peas, with avocado, lime, parsley and scallions
Jasmine rice

20 minute ordeal.

[NotMiki]

Impressive!

[Idun]

aw sankies

(:


for tonight: grilled stuffed chicken breasts with spinach and monterey jack cheese
smothered/sauteed green beans in onions and bell peppers
brown rice~

I finally got my mother to agree to a low sodium diet, and I have to say to all this: no salt added. Granted, the monterey jack had 180mg of sodium, but that's all. If only I could make mah own cheese.

Pics later. Need to find transfer cord.

[NotMiki]

Tonight: Rosemary garlic bread grilled cheese + tomato sandwiches.  Got the recipe (and fresh rosemary) from my mother.  this was a triumph.

[VySaika]

Freehanded a pasta sauce a couple nights ago. No recipie, just cooked by instinct. Browned some ground beef and caramalized some shallots to start(draining the beef of course). Tomato paste and some velveeta cheese went in next, which I thinned out with some water to the right consistancy. Added balsamic vinegar, garlic salt and black pepper until it tasted right. Then added the noodles(gnocchi, as it's one of my favorites).

The upside: I loved it. Tasted great, had good texture. I'd call it a success!

The downside: Or I would if I wasn't the only one in the house who liked it. -_- Now I have a whoooole lotta leftovers, since neither Jenna nor Kier would eat it.

[NotMiki]

Celebrating the first winter squash of the season, I made spicy chicken and butternut squash soup (which also has onion, red and green peppers, and a lot of cumin and cayenne pepper), with rosemary garlic bread.  Soup came out great, though it would have been even better with the addition of black beans in my opinion.  The bread was too garlicky for the rosemary, but that's a quibble.  This is definitely going down in the win column.

It was a huge squash, so I turned the rest of it into curried sqash balls (I'll get a photo of them next time - they're really cool).

I think I may give the DL the impression that all I ever cook is squash.  Not true, but whenever I do cook with squash for some reason I feel the need to share it.

[Idun]

I'm going to dabble in soup these upcoming months and shall try this. Looks tasty. Thick soup?

[NotMiki]

it's thick, yes.  Here's the recipe.

http://www.recipetips.com/recipe-cards/t--2715/squash-and-chicken-stew.asp

[Cmdr_King]

Pound cake!





Crust had a lot of flavor, and the texture looks pretty good, so I'd say a success.  Probably a good sub for shortcake as is, of course, but really just meant to be a learning experience in desserts so.

[Grefter]

WHOOOOOOOOOAAAAAAAAAAAAAAAAAAAAAAAAAAAA

[NotMiki]

nice!  I've recently grown fond of the kind of dessert that calls for a cup of coffee.  Must be getting old or something.

[NotMiki]

Cranberry muffins and bacon.  I like cranberries.  Need to cook more with them.

[superaielman]

Mushroom chili.

It was okay. I really should have sprung for the expensive portabella mushrooms for the dish. Leftovers made a great topping for chicken sandwhiches.

[Ultradude]

Hi Miki.

I'm gonna make that simple butternut squash soup recipe you sent me over a year ago finally! Also, cooking pork in malta tomorrow (the pseudo-beer, not the country) so I'll get back to you on how that turns out.

[Idun]

Amalgamation of ingredients left in the cabinet and fridge.

Actually good. Incomplete photo as I already ate the other biscuit.
Basically, it's shredded grilled chicken-mixed-vegetable-fettuccinne-like-seasoning-basil-orzo with biscuits on the side.





Man. I like mixing a lot of shit together.

[NotMiki]

Hi Miki.

I'm gonna make that simple butternut squash soup recipe you sent me over a year ago finally!

Yay!

[Lady Door]

Made breakfast for the week tonight. I'm historically really bad with breakfast - I get up early enough to hit the gym, shower and get ready for work, but I don't leave myself enough time for food. I usually end up with Starbucks, or whatever fast thing I have from home (like toast or instant oatmeal).

So today I pre-made four servings of steel-cut oats with a heaping serving of cinnamon. I also made 2 servings of cinnamon brown sugar apple topping. For later, I will probably concoct some sort of pumpkin cinnamon thingy.

Looking forward to it! And mmmmmm I love the smell of cinnamon cooking.

[Jo'ou Ranbu]

Mmmmm cinnamon.

[NotMiki]

Yay cinnamon.  I feel like I've been using cinnamon a ton recently.  Used it for rice and chicken, put it in cranberry muffins, apple pancakes, and mulled cranberry cider in just the last few days.

[Luther Lansfeld]

I made some snickerdoodle cookies yesterday, speaking of cinnamon!

[Lady Door]

Hooray for the cinnamon love <3

Note to self: those portion sizes are HUGE.

Instead of making 4 days' worth of oatmeal, I managed to make 8+ days' worth. Ahem. I don't know whether it will save that long, so... we'll see. But the stuff I ate this morning was great! I love the texture (although the shaped-to-the-container glutinous mess that came out this morning before I reheated it was gag-worthy), and it's really filling and tasty. Plus it was super easy: oats + water + cinnamon, boil for ~20 minutes, voila. Reheat with a splash of milk (soy, almond, real, whatever). Add toppings as desired. A+, will make again.

[NotMiki]

Parsnip Chowder and Oatmeal Bread:  A success!
I was skeptical about the chowder, but the recipe nicely balances the sweet, vegetabley flavor of the parsnips with bacon.

Yes, I know vegetabley isn't very descriptive, but I figure it beats parsnippety.