perc-o-prince
Well-known member
Saturday, we had homemade cavatelli with mushrooms, sundried tomatoes and broccoli.
What's for dinner?
- Thread starter perc-o-prince
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perc-o-prince
Well-known member
And yesterday, manicotti! Apparently it was an Italian weekend. What has everyone else been cooking?
xraytech
Well-known member
Yesterday I made a meatloaf of ground veal and pork, mashed potatoes, and balsamic roasted Brussels sprouts
abcomatic
Well-known member
It was my birthday yesterday so we had: baked ham with cherry glaze, scalloped potatoes, corn, salad and choc. cake.
Today I'm doing a teriyaki potroast in the crockpot. The broth is sitting in a snowbank right now de-fatting. Going to serve with mashed potatoes. The chuck roast I used had been in the freezer awhile--I'm catching a slight whiff of rancidity, hopefully skimming the fat will eliminate it.
Red beans sausage, & rice.
xraytech
Well-known member
Tonight is buffalo chicken chili
Meatloaf (beef), mash and brussels sprouts here too.
Lazy White Boy's Red Beans and Rice
Beans, ham (OK, turkey ham because I don't like wrestling with a scalding hot ham bone) and seasonings are simmering in the Crock-Pot as we speak. When I get home from work, I'll make 2 cups (raw amount) of brown rice infused with onion soup and garlic in the pressure cooker.
Oh, 4 cups water, 2 cups rice, envelope of onion soup mix, 2 tablespoons granulated garlic (told you I was a lazy white boy), 2 tablespoons extra virgin olive oil, 15 minutes of pressure, natural pressure drop plus an additional 5 minutes to allow moisture absorption, for those who were going to ask.
Beans, ham (OK, turkey ham because I don't like wrestling with a scalding hot ham bone) and seasonings are simmering in the Crock-Pot as we speak. When I get home from work, I'll make 2 cups (raw amount) of brown rice infused with onion soup and garlic in the pressure cooker.
Oh, 4 cups water, 2 cups rice, envelope of onion soup mix, 2 tablespoons granulated garlic (told you I was a lazy white boy), 2 tablespoons extra virgin olive oil, 15 minutes of pressure, natural pressure drop plus an additional 5 minutes to allow moisture absorption, for those who were going to ask.
perc-o-prince
Well-known member
Happy Birthday Gary!!!
Rich
Rich
arbilab
Well-known member
Tonight, BLT cheeseburger and onion rings.
Previous week (+) had 10 tacos and 4 enchiladas and only actually 'cooked' once. Might have said before, I'm not a chef but a kitchen engineer.
Previous week (+) had 10 tacos and 4 enchiladas and only actually 'cooked' once. Might have said before, I'm not a chef but a kitchen engineer.
kevin313
Well-known member
These all look so delicious!! Lots of good, hearty winter food!!
I'm drooling over that big pan of manicotti!!
I'm drooling over that big pan of manicotti!!
What's for dinner?
I'm making Bolognese for dinner when Don (Jetaction) and Rich (golottlesport) come over tomorrow! My first time too!
Kevin
I'm making Bolognese for dinner when Don (Jetaction) and Rich (golottlesport) come over tomorrow! My first time too!
Kevin
Chili-mac--I made the chili a couple of months ago and was in the freezer. We supposed to have a winter storm (ice storm) tonight).
arbilab
Well-known member
Got a couple semi-scratch calzones in the freezer*. One Pillsbury pizza roll makes 3 with the addition of a bag of grated Italian blend and a box of pepperoni. PLEASE briefly microwave the pepperoni first between paper towels. You wouldn't believe how much grease comes out. Or would you?
(* Tightly wrapped in foil. To reheat, defrost ~12hrs in fridge. Preheat to 350. Loosen foil but do not remove. Bake ~25min. I pull the leftovers out slightly before they're done so that reheating doesn't overcook. Wha'd I say about kitchen engineer? You don't spoze the entire frozen food industry relies on tricks like this?)[this post was last edited: 3/5/2015-05:42]
(* Tightly wrapped in foil. To reheat, defrost ~12hrs in fridge. Preheat to 350. Loosen foil but do not remove. Bake ~25min. I pull the leftovers out slightly before they're done so that reheating doesn't overcook. Wha'd I say about kitchen engineer? You don't spoze the entire frozen food industry relies on tricks like this?)[this post was last edited: 3/5/2015-05:42]
For my birthday dinner yesterday I made one of my favorites. Stuffed grape leaves with egg lemon sauce.
Jon
Jon
twintubdexter
Well-known member
I agree with Kevin, all of this food looks delicious. I had to look up "cavatelli" even though I grew up with Italians who immigrated from Italy. Homemade too! I am usually too lazy to cook store bought pasta. And that meatloaf dinner...double the meatloaf, double the mashed potatoes and triple the Brussels sprouts for me. Oink!
triple the Brussels sprouts
Oh my, there was already half a pound of sprouts on that plate. I was stuffed after eating that amount of food.
Oh my, there was already half a pound of sprouts on that plate. I was stuffed after eating that amount of food.
It's simple, but spaghetti & meatballs with a side of garlic toast is my favorite comfort meal. A glass of chianti is all that's missing.
norgeway
Well-known member
Do I spy
A couple of sausages on that plate..YUMMMM,,Italian sausage along with meatballs is a great combination.
A couple of sausages on that plate..YUMMMM,,Italian sausage along with meatballs is a great combination.
OK, this is my third attempt to post. Our internet is glitchy, today. Yes, indeed, Hans, there is some Italian sausage in there. They were staring at my from the freezer, so into the pot of sauce they went!
I was wondering, spaghetti and meatballs, is that typical for the American Italian kitchen? IIRC I have never seen a similar dish in Italy.
Louis:
I grew up in the USA with two Italian-American grandmothers (and mother). I was very surprised by the food in Italy! Italian food in the USA is definitely different. Generally, we put a lot more sauce on the pasta, and spaghetti with meatballs and/or sausage is a common combination. I saw premade tomato pasta sauce sold in little jars in Italy, while it usually is sold in 26oz jars in the US.
The portions in Italian restaurants in the US are usually much larger than I experienced anywhere in Italy.
Joe
I grew up in the USA with two Italian-American grandmothers (and mother). I was very surprised by the food in Italy! Italian food in the USA is definitely different. Generally, we put a lot more sauce on the pasta, and spaghetti with meatballs and/or sausage is a common combination. I saw premade tomato pasta sauce sold in little jars in Italy, while it usually is sold in 26oz jars in the US.
The portions in Italian restaurants in the US are usually much larger than I experienced anywhere in Italy.
Joe
brib68
Well-known member
This was Monday's dinner
also, last night's leftovers. Hubby was on a business trip, so I got to make some *real* food!
Quiche with Canadian bacon, Swiss and Gruyere.
also, last night's leftovers. Hubby was on a business trip, so I got to make some *real* food!
Quiche with Canadian bacon, Swiss and Gruyere.
Joe,
I noticed indeed a lot of differences. The biggest portion I ever had at an Italian restaurant in Vancouver. It would have been enough for three days (or perhaps even four) for me.
Brian,
That quiche looks a lot like my leak and smoked chicken pie with cheese on top!
I noticed indeed a lot of differences. The biggest portion I ever had at an Italian restaurant in Vancouver. It would have been enough for three days (or perhaps even four) for me.
Brian,
That quiche looks a lot like my leak and smoked chicken pie with cheese on top!
brib68
Well-known member
Louis,
Your pie looks good too!
American restaurants are known for enormous servings of food, which helps explain why we're so fat over here. Case in point, The Cheesecake Factory has an Asian-style cashew chicken dish that I love. I eat until I am stuffed, and still take home enough leftovers that I can bring my lunch to work for 2 days!
Your pie looks good too!
American restaurants are known for enormous servings of food, which helps explain why we're so fat over here. Case in point, The Cheesecake Factory has an Asian-style cashew chicken dish that I love. I eat until I am stuffed, and still take home enough leftovers that I can bring my lunch to work for 2 days!
ovrphil
Well-known member
Sorry, no photos to add here, but compliments to all on their cuisine.
Perc-o-prince - you must be an artist-type, your dishes complement the Cavatelli/mushrooms, making it look all that more delicious.
It's getting cold here in Atlanta on Friday, so all the dishes look good.
- P
Perc-o-prince - you must be an artist-type, your dishes complement the Cavatelli/mushrooms, making it look all that more delicious.
It's getting cold here in Atlanta on Friday, so all the dishes look good.
- P
Taco Salad
Louis-- Sorry for the tardy response, but I haven't checked in here lately. Serving meatballs on top of spaghetti is, indeed, an Americanization of Italian cuisine. My mom (from Veroli, Italy) thought it was odd ("Meatballs should be served separately!") but she acquiesced to the American custom. Her meatballs were wonderful; very, very tender and delicately flavored. They melted in your mouth.
When I was young, she continued the Italian custom of serving meals in courses. Appetizer; pasta (or rice or polenta); meat & vegetable; salad; dessert. She often omitted the antipasto and/or salad courses for simpler weeknight dinners. Eventually, she conceded to the American custom of serving everything at once, which was much easier on her and our dishwasher, LOL. While the rest of us ate our green salad first, she'd hold hers for the end, right before dessert. [this post was last edited: 3/17/2015-04:52]
When I was young, she continued the Italian custom of serving meals in courses. Appetizer; pasta (or rice or polenta); meat & vegetable; salad; dessert. She often omitted the antipasto and/or salad courses for simpler weeknight dinners. Eventually, she conceded to the American custom of serving everything at once, which was much easier on her and our dishwasher, LOL. While the rest of us ate our green salad first, she'd hold hers for the end, right before dessert. [this post was last edited: 3/17/2015-04:52]
Eugene
Great to hear about your mother. I guess she was really southern European in the way that you have dinner there, which takes almost all evening and then go to bed. I love the fact that she still ate the salad just before dessert. Some habits can't be changed. And don't have to be changed!
Great to hear about your mother. I guess she was really southern European in the way that you have dinner there, which takes almost all evening and then go to bed. I love the fact that she still ate the salad just before dessert. Some habits can't be changed. And don't have to be changed!
