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I had a wonderful dinner at Chili's with my girlfriends (we are all graduating) paid for by my wonderful boyfriend so I could have one last night on the town with them! We had skillet queso, blooming onion as an appetizer, fajitas (for my main course), and a chocolate lava cake/ice cream thing split between us girls.
Posts: 306 | Registered: Jun 2003
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Duck and mushroom soup, rack of lamb (shared with my dad), and lamb curry (ditto). (My mom had fish, I don't remember what kind.) Followed by a luscious cappuccino mousse.
My parents took me out to one of the two fancy new kosher steak houses in L.A. (The one in walking distance from me.) Totally not somewhere I can afford to go! But it was a belated birthday dinner for me. And it was really, really good!
Posts: 32919 | Registered: Mar 2003
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We had loosemeat sandwiches. Mmm. Really hit the spot tonight, even though I had not adequately cleaned my skillet last time I used it and had to re-season it before I could use it tonight. (This time I cleaned it the right way, as soon as it cooled down.)
Posts: 21182 | Registered: Sep 2004
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It's 3:15 in the morning, but I'm already looking forward to the shoyu chicken I will be making for dinner tonight.
Posts: 866 | Registered: Aug 2005
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So. I'm sick of rice and curries. Haven't had any in a week. I just... can't. So. I'm cooking other stuff. For myself, mostly - Fahim's still getting curries some of the time.
Anyway. So. Today, it's mutton curry (haven't had mutton in a long time, so it's not on the blacklist), hummous, and naan. Fahim had rice.
The mutton was fantastic, and the hummous - well, it's hummous.
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I'm off for a midday dinner of fried crawfish tails and crawfish etouffee. Thank you living-in-the-south!
Posts: 2596 | Registered: Jan 2006
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Red Robin, because my daughter is under the illusion that it is the "...best retaurant ever, Dad!"
Posts: 1480 | Registered: Dec 2004
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We just moved (housewarming party soon, anyone?) and we haven't moved most of our cooking/kitchen stuff yet. The rest isn't really unpacked. But, we do have baking pans. So I'm making a paper bag chicken, salad, and *whispers* pre-prepared rice-a-roni. *hangs head in shame at that last bit*
Posts: 21182 | Registered: Sep 2004
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Mmmmmm. I'm practically drooling from the smells in our house.
Since it's KPC's birthday, we're having some more labor-intensive food than I usually cook lately. Falafel on pita with cucumber salad and yogurt and tahini with lemon available as condiments, stewed dried apricots, kafta meatloaf (okay, it was going to be kafta, but I got too tired, so I put it in a pan and stuck it in the oven), and I bought him some root beer to drink with it as a special treat. Emma and I made a chocolate cake, and she frosted it with dark chocolate frosting and sprinkled Indian Corn candy on top (like candy corn but chocolate-- her idea of "decorating".) And I even found the birthday candles.
I think Jeff will like it. Posts: 21182 | Registered: Sep 2004
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Yum. I made sushi for some friends tonight- nothing too exotic, just surimi, smoked salmon, cucumber, avocado, and cream cheese, in various combinations.
May go grab something quick later; our meal schedule is off kilter today.
Posts: 3826 | Registered: May 2005
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This thread has been quiet for altogether way way way too long!
So I've been thinking of what I can make that I haven't had in a long time - I have major flavour aversion issues now, even stronger since Fahim and I got chikungunya (a virus that sticks around for a while and affects all sorts of things, and tastebuds and appetite are two of them). And I'm thinking falafel, thanks to ketchupqueen. I haven't made it before, so it'll be interesting. But then I realized I need parsley and cilantro. So it's on hold for a while.
So now I'm thinking what else I can have instead.
Posts: 8355 | Registered: Apr 2003
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Or was it mint and cilantro? *shrugs* But either way...
Hey, anyone got any other chickpea recipes other than hummous and falafel? That don't involve cheese or any other ingredients I can't get here? Posts: 8355 | Registered: Apr 2003
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Oh hey, ketchupqueen, I found your recipe, and it's all ingredients I have, so magically, falafel will appear tomorrow here. Yay! Posts: 8355 | Registered: Apr 2003
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Remember to chill your falafel batter well. The chilling is essential to texture, and especially where you are, since it's so humid, you may need more flour.
Posts: 21182 | Registered: Sep 2004
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I made tom kah gai a couple of nights ago and beef barley soup the night before, so we've been subsisting on leftovers for a while.
Joy of Cooking has a good recipe for roasted chickpeas, but the result is more of a snack food than an entree. You basically toss 2 cups of cooked garbanzos with 1/4 cup of olive oil and 2 cloves of minced garlic, bake at 350 until golden (30-40 min.), and sprinkle with salt.
Posts: 3826 | Registered: May 2005
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Tonight I am making potatos with sour milk. It may not sound tasty but it realy is. Its quite popular in my country, especially when its really hot (and it really is...). Thats pretty much everything; you arent too hungry, when its hot, are you?
Posts: 723 | Registered: Dec 2004
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Correct me if I'm wrong but sour milk in Poland is almost like what we call "sour cream" here in America, no? Or possibly creme fraiche, or crema Mexicana? (All similar products, just varying degrees of thickness.)
Posts: 21182 | Registered: Sep 2004
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Im makin' linguini with homemade marinara sauce, romano cheese, and garlic bread (i heart itallian food) Posts: 856 | Registered: Jun 2007
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You can find a recipe for chickpea loaf here. I don't know how similar it would be to what I've had before but it looks about right.
Posts: 12591 | Registered: Jan 2000
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I'm having a variation on this for dinner. Last night I had a surprisingly tasty can of albacore with homemade aioli, salted capers, celery, and whole wheat linguini. And salad.
Posts: 1810 | Registered: Jan 1999
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kq, yup, it needed more flour. About 1/4 c more. I made your recipe, added twice as much garlic and four times as much red chilli powder. The garlic wasn't even really noticeable, so I might add more next time, and I really need to add even more red chilli powder - maybe a tablespoon total, perhaps a little more. This is not surprising. It turned out great and, yeah, even Fahim liked it enough that he can settle for it as a protein dish, and he never does that.
I still want to try it with the traditional parsley and mint, but that will have to wait until I actually have some.
Sterling, that chickpea snack idea sounds great, too. Thanks!
The Rabbit, that chickpea loaf looks like an interesting flavour combination. I'll give that a try, too. Thanks!
I'm thinking about making a coconut milk pasta sauce with tomatoes, onion, garlic, and chicken for dinner tonight. It would be an experiment, but I'm always up for those.
ETA: I made the falafel with uncooked garbanzo beans (aka chickpeas, aka gram) soaked in water for 12-18 hours, and they definitely expanded from about 2 cups of chickpeas to about 4 cups (perhaps more) and were perfectly fine for blending/mashing. I did that because, well, let's face it - I'm lazy, and other recipes said to do that, and yeah, it works perfectly fine.
Posts: 8355 | Registered: Apr 2003
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I think we're having mangoes and tofu. And edamame. With soy sauce.
I hope soy products aren't unhealthy, because my kids and I ingest the soy equivalent of two packs a day.
Posts: 575 | Registered: Jan 2004
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I would do some research on soy. I haven't done it myself because I don't eat that much of it, but I've heard that the estrogens in soy are not necessarily good for children.
Posts: 3149 | Registered: Jul 2005
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I am kinda hoping someone can point out a food, then, that is always a good thing. If I don't feed them soy, I'm feeding them animal protein, which we love but which I am told is bad for us for a variety of often-changing reasons.
And I think that going without sufficient good protein is worse than having soy protein, especially for developing children.
I mean, if it's apples, it's all "organic? ALAR? Pesticides? Local?" Not too hard, I live in an agricultural place, and local produce is easy to come by.
But meat, I don't have the acreage yet to raise my own, and so I hold my nose and shut my eyes and just keep trying to feed my 5 kids on not too much money.
I figgered tofu was the best compromise, but, ha ha, estrogens. Hee.
Posts: 575 | Registered: Jan 2004
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My daughter loves edamame. I think, like everything else, it's a matter of moderation. It's an unfortunate matter of modern eating: there's mercury in a lot of the fish, antibiotics in most of the poultry, and what your beef and pork were fed on probably doesn't bear thinking on too closely. When you can get organic and/or grassfed, it's great, but that can really up one's food costs.
Failing that, beans and rice are pretty hard to screw up too badly... And with everything else, moderation will probably keep you fairly safe.
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We had such good dinner last night - and entirely from the pantry/freezer/fridge, no special planning.
Slow cooked pork belly with whole onions, fried potato slices with bacon, saeurkraut with wine and bay leaves and a cabbage, pear and apple salad with homemade tarragon vinegar.
Yum.
KQ, I dug out the pierogi recipe last week and made them again. Oh, they're good. Posts: 4393 | Registered: Aug 2003
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Like I said, I'd do some research -- I'm not really sure if what I've read and heard about soy is actually reliable/reputable information, and since I only eat the occasional tofu meal and don't have kids, I'm not worried about it for myself. There's a lot of scare stuff out there, as you already pointed out.
I think beans are a fantastic protein source, and I can't recall reading any scary stuff about them.
Posts: 3149 | Registered: Jul 2005
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So it's on hold for a while. 
