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Athena

What Did We Eat Today?

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Last night I took the hamburger and shitake mushrooms from the Blue Apron kit that was supposed to be a shitake mushroom hamburger and made Salisbury steaks with a mushroom gravy, mashed potatoes, and steamed broccoli (also came with the kit).

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One of my favourite brunch places recently re-added ricotta toast to their menu.  It's two pieces of challah LOADED with ricotta, berry  compote and chopped hazelnuts.  SOOOOOO GOOD and so glad they deliver.  I shared that along with avocado toast (on sourdough) with my husband at brunch today.  Tonight?  I'm lazy again and will be heating up some prepped meals that are about to expire in the next couple of days, just to clear the fridge and freezer.  Haha...

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Clean out the fridge and veg bin so I made a chicken salad with bacon, celery and walnuts on some leftover homemade buns and a potato salad with red pepper, red onions, and eggs and a spicy dressing. 

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Every Plate again (it's just me and I don't grocery shop a lot. It's mostly going to be Every Plate): beef pitas with tzatziki sauce and potato wedges. 

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I had to drop something off at the house of a friend who lives near a Middle Eastern restaurant I have missed eating in, so I called in an order to pick up (curbside; they put it in your trunk) on my way home tonight.  I got lebni, tabouli (never tell my mom this, but this restaurant makes it even slightly better than the one I grew up with), and two kabob skewers - one chicken koobideh and one lamb - that come with pickled vegetables and a Persian salad.  (Yes, that side salad made the tabouli order rather unnecessary.  But it's delicious and a big serving, so I can eat it for several days.)

As soon as the butter is properly softened, I'm going to make peanut butter cookies from my paternal grandma's recipe; my dad's birthday is tomorrow, and I'll be going to my parents' house for the first time in three months (implementing all sorts of pandemic-necessitated precautions, creating a rather odd dinner, but my parents really want to see me) - because I do not go out other than to buy groceries, I have no present for him other than a bottle of bourbon, so I'm adding a batch of the cookies he used to occasionally be allowed to skip school to stay home and help bake.

Oddly, I love the batter, but don't care for the finished result.  So some "quality control" tastes of the batter will be my dessert, but I don't have to worry about stealing any cookies.

Edited to say, holy crap, is it weird to gear up to make food for my own family.  We pay no attention at all to germs in normal life (which means we have healthy immune systems), but now, just in case, I have to take precautions on the off chance I'm unknowingly infected with a virus that could kill my parents (or me, but more likely them).  I didn't bother during the pre-baking parts, since the oven heat would kill anything dangerous, but removing from the oven, cooling, packaging -- what an odd experience. 

Edited by Bastet
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Grilled pork tenderloin, mashed potatoes, and cooked spinach.  All very good (despite being grilled during a heavy downpour!)

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Spinach salads for lunch. Blue Apron Sichuan-Style Pork Noodles. One of the best Blue Apron meals we've had.

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I am in serious need of grocery shopping, which I'll do tomorrow, so I've ordered in tonight, going basic, from my favorite pizza place*.  On the way is a caesar salad, some garlic lemon pepper chicken wings, and a wheat thin crust pizza with white sauce, grilled chicken, mozarella, and roasted red peppers, topped with mixed greens, sliced avocado, and a drizzle of chipotle sauce.

This way I'll have leftovers to eat tomorrow before I go to the market; had I cobbled something together for dinner, I'd be left eating something like olives and cheese for breakfast/lunch tomorrow and then I'd buy ridiculous stuff while shopping with a hungry stomach.

*Well, my favorite pizza place for the pizza; they actually know how to make a proper thin crust.  But their salad offerings are limited, and their appetizers just good, so I have a couple of other places I sometimes order from instead where the pizza isn't quite as great but the overall meal is just a bit better.  Tonight I'm all about the pizza.

Edited by Bastet

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Every Plate Shepard's pie, or at least it will be in a little bit. Cooking the onion and carrots now.

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Sweet and sour chicken wings, rice and spicy green beans.

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Last night was some packaged ravioli (ricotta and spinach filled) with tomato/red pepper sauce from Italy (actual frozen meal from Italy) which I could not even finish - I've realized that pasta cannot be a main dish for me as I fill up easily and its mostly starch. Tonight I am making a lovely tri tip roast which will be accompanied by salad and some cabernet sauvignon from the Alexander Valley (the brand is "Technique" and it is inexpensive and really fruity and good - you can get it at Trader Joe's).

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Blue Apron burger with goat cheese mustard and tomato (instead of the jalapeno relish they recommended) with a side of roasted spicy carrots.  It was good.

 

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Chicken fajitas with homemade bacon fat flour tortillas. 

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6 hours ago, biakbiak said:

homemade bacon fat flour tortillas. 

I think this may be the happiest phrase in the English language.

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Since it is a freaking oven - even if AC helps - doing the delivery route of Popeye's chicken dinners today. Not the most healthy, but tasty. And no oven! Win-win.

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Last night I went over to my parents' house and made kung pao chicken for Father's Day dinner.  I also made a colorful chop salad with romaine, red cabbage, carrot, yellow bell pepper, scallions, cilantro, bean sprouts, and peanuts with a sesame ginger dressing.  My mom made jasmine rice, because they like rice with kung pao.

I just had leftover kung pao (I made a ton so I could leave some behind and take some home) for lunch.  I don't normally eat leftovers of one night's dinner the next day's lunch, but it was the only thing in the fridge I could just pop in the microwave to reheat, and that was too appealing to resist.

I haven't figured out what I'm going to make for dinner yet (probably some sort of shrimp tacos), but I did decide I'm going to prepare an Indonesian-style (Ina Garten's recipe) ginger chicken (which marinates overnight) to cook tomorrow night.

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Grilled pork chops, scalloped potatoes, and salad. I'm going to look for that cabernet sauvignon (Technique?) at Trader Joe's next trip, altho' I still love Josh cab. sauvignon. 

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Blue Apron - curry peanut chicken with sushi rice and marinated veggies. It was very tasty.

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Homemade tagliatelle that I forgot I had in the freezer with a mushroom cream sauce and green beans.

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Taco Tuesday. For some reason I ended up with 3 bags of shredded cheddar cheese. We've made cheese omelets, nachos, cheese on salads, so one more dish to use it up.

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Tonight's dinner: grilled Greek-ish chicken, Spanish Roasted Potatoes with aioli, and green beans w/ a little butter & lemon juice.

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It was so hot and humid that we weren’t inspired to cook anything. 
BLTs and an Aperol spritz. 

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I have some shrimp and scallop ceviche "cooking", and will make a nice big salad with it - butter lettuce, scallions, cilantro, avocado, and the shellfish, with a little reserved marinade as a dressing.

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I have more scallops to use (my last until I venture out again), so I'm going to make them pretty simply: pan seared with asparagus and topped with a sauce of reduced white wine, orange juice, and butter, plus bacon (I normally make it with pancetta, but I don't have any) and chives.

The side will be even simpler, sesame snow peas (snow peas with sesame oil and seeds), and the salad mixed greens and avocado with lemon vinaigrette. 

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I am SO bored with everything I have been cooking so tonight will be a hybrid meal: crab cakes with hot curry sauce on corn tortillas. The crab cakes were on sale but I forgot to buy any traditional Louis type sauce or some fresh salsa so I'm going to try curry....probably do a chopped tomato, red onion and cucumber salad on the side.

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Blue Apron Hot Italian Pork Sausage burgers. The sausage has fontina cheese mixed in. The recipe includes oven fries and sautéed onion, but I'm just making the burgers on the grill and serve with a side of cucumber salad.

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Used the last of my homemade sauerkraut to do braised sauerkraut and apples, pork chops and green beans.

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I'm going to make pork chops tonight, too.  (Well, a pork chop; it's a regular-sized one, rather than the thin cut I normally buy, so I'm just grilling one rather than two.)  Kale sautéed with red onion and garlic for the side, and I have not yet decided on the salad -- maybe some sort of slaw.

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After 3nights of leftovers I’m making meatballs and mashed potatoes with green beans. Simple and yummy. However it’s also just after 8pm and the current “feels like temp” is 95.  The oven is not a great idea.

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Pasta night: Caesar salad, and penne with grilled shrimp and massaged kale, topped with kale pesto and some diced crispy bacon.   I'm so delightfully full.

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I had a mango smoothie this morning, a spinach salad for lunch, and am making Blue Ribbon Veracruz-style shrimp and veggies over farro for dinner.

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Last night's supper was Mexican-Style Ground Beef & Noodle Casserole, + a tossed salad. I've been going through the gazillion recipes discovered on the internet & printed (then stuffed into a file and forgotten). It was good but I got carried away & made it almost a bit too rich with fresh mozzarella and then  some Gruyere I found in the fridge.  

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I'm having guests for dinner tonight! (very dear old friends who have been entirely isolated, as I have for the most part, so we should be safe) So I spent Sunday afternoon making chili colorado (basically chili that starts with good stew meat - NOT ground beef - onions and garlic and then I add tomato paste, oregano, cumin and red pepper and lots of water and simmer....this is one of those dishes that really tastes better a day or so on so I cooked it for a few hours on Sunday, then refrigerated and now I am finishing it off by cooking it down to the right consistency - no beans!). We will be starting with some brie and an interesting apple/walnut cheese I found and the chili will be served with a green salad (lots of avocado!) and warm corn tortillas. Giant fresh strawberries and chocolate ice cream for dessert! I have a bottle of Robert Mondavi Cab Reserve from 1984 I will decant in a few minutes that is going to be well past its optimal drink-by date but I want to see if there is anything left there....and of course I have two bottles of that great Alexander Valley cab (Technique) as back up although my friends are sure to bring something winey with them.

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I made the last of my Blue Apron dinners from last Friday's delivery - oregano chicken with orzo and sugar snap peas. When my husband was spooning out the orzo, he asked me if it was polenta? 🤣🤣🤣 I asked him if he even knew what polenta was? He said, evidently not. I told the Alabama boy polenta is basically grits. He's had orzo before. so??

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Lemon-y pappardelle with shrimp, and a few sauted mushrooms tossed in for fun. Delicious!

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I got my Blue Apron box today that has a salmon dish with a fresh zucchini/radish salad. The salmon is supposed to have a tamarind-tomato sauce on it. I decided to ditch the salmon recipe and marinate it in olive oil, lemon juice, soy sauce, and dill and grill it. I'll halve the zucchini and grill it also. I will make the rice and add in the Asian style aromatic herb packet. I'll use the radishes on a green salad. No idea what to do with the tamarind paste.

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2 hours ago, chessiegal said:

No idea what to do with the tamarind paste.

Some added to a stew, soup or sauce can add a depth of flavor without tasting of it. 

Went super simple with a classic French omelette and an arugula salad. 

Edited by biakbiak
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Yesterday was steak tips,  “loaded baked potato” salad (bacon, shredded cheddar, scallions with a simple mayo/sour cream dressing) and heirloom tomatoes with olive oil sherry vinegar and chives. I also made a coconut banana cream pie. Today is leftover chicken korma, pakoras and naan from takeout on Friday night. And more pie.

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Vegetarian chili with soyrizo and cheddar scallion biscuits. 

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Last night I made a Blue Apron pesto linguine with zucchini and goat cheese. It was very good. The 10 oz. of pasta turned out to be too much for us, so tonight I'm adding some more zucchini and roasted garlic shrimp. This is the first Blue Apron dinner I'll be keeping the recipe card and making it again. I think it would also be good with scallops.

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Corn chowder is on deck. I've been sick since Thursday (sinus infection) and I completely lose my appetite. I also start coughing really bad when I eat so while the chowder is good, it's going to take awhile to finish up.

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On 7/5/2020 at 3:38 PM, MargeGunderson said:

Yesterday was steak tips,  “loaded baked potato” salad (bacon, shredded cheddar, scallions with a simple mayo/sour cream dressing) and heirloom tomatoes with olive oil sherry vinegar and chives. I also made a coconut banana cream pie. Today is leftover chicken korma, pakoras and naan from takeout on Friday night. And more pie.

That all sounds so delicious! What are "steak tips"? And do you have a personal trainer to mitigate all this wonderful eating or are you one of those super lucky people that can eat whatever? (I'm fast gaining that "Covid 15"! LOL) I just had leftover chili colorado with a huge yellow peach for dessert last evening. Being super lazy, I am taking advantage of my local deli's roast chicken for tonight (the spice rub they use is amazing!).

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27 minutes ago, isalicat said:

That all sounds so delicious! What are "steak tips"? And do you have a personal trainer to mitigate all this wonderful eating or are you one of those super lucky people that can eat whatever? (I'm fast gaining that "Covid 15"! LOL) I just had leftover chili colorado with a huge yellow peach for dessert last evening. Being super lazy, I am taking advantage of my local deli's roast chicken for tonight (the spice rub they use is amazing!).

Steak tips are just chunks of beef, often flap steak at my market. They aren’t as lean as stew meat so you don’t have to slow cook them. I’m unfortunately not a person who can eat whatever I want but I really wish I was! Those two days were not typical, for sure. I’ve had cereal for dinner more times than I can count the last few months, despite being home all of the time (dry cereal, mind you, I’m too lazy to pour milk on it).

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4 hours ago, MargeGunderson said:

dry cereal, mind you

I thought I was the only person who ate Cheerios out of the box or in a bowl plain. 

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12 minutes ago, Mindthinkr said:

I thought I was the only person who ate Cheerios out of the box or in a bowl plain. 

I love Cheerios plain.  It's hard for them not to get too soggy for me and I love crunch.  Sometimes I'll eat them with a glass a milk as a chaser.

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I don't eat cereal, so when I was a kid having spent the night at a friend's house where that's what the parents served for breakfast the next day, I always asked for my cereal by itself in a bowl and my milk by itself in a glass.  Floating food in milk sounds thoroughly unappealing to me.

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Salmon en Papillote with asparagus, spinach and new potatoes. Every time I cook something en Papillote (encased in parchment paper and baked) I think I should do this more often because it’s dead simple, quick and requires minimal clean up and then I forgot to do it for another six months or a year.

Edited by biakbiak
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2 hours ago, Mindthinkr said:

I thought I was the only person who ate Cheerios out of the box or in a bowl plain. 

I call it toddler dinner. My preference is Honey Nut Cheerios, but Apple Cinnamon will do. My cat will only eat the Honey Nut, which she loves. I tried a plain Cheerio, but the look she gave me before stalking off was scathing.

Edited by MargeGunderson
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