@Rivet2000 The recipe looks like the real deal! Thanks for posting. I will try it.
@Bromfield you inspired me to make the peach jam with peaches that were heading south soon. I adapted an instapot recipe, using bourbon maple syrup instead of sugar and added the jalapeños. Spicy sweat peach jam. Yum! It is a refrigerator jam, lower sugar, no pectin.
I ran into the store while out for work and they had boneless chuck (?) roast for $2.99 so I grabbed a couple and then instapot seared it and have it set for slow cook for dinner tonight. Easy peasy.
But saw this recipe for Sheet Pan Chicken and Plums and thought it looked delicious and a nice early fall dish.
https://cooking.nytimes.com/recipes/1021408-sheet-pan-chicken-with-roasted-plums-and-onions
If you can’t see it think sheet pan dinner with the main ingredients of chicken pieces, sliced plums, sliced red onion, honey/citrus and herbs and spices. Was noted to be a dish appropriate to Rosh Hashana.
We have been making some type of curry about every 10 days when it’s not too hot. We usually do chicken with lots of vegetables. It is easy to make after our walk each night since I prep the vegetables before we leave. Good curry paste gives the meal a lot of flavor and using just one pot is also a plus. Last week we made a delicious massaman (red) curry. Tonight we are making either a yellow curry or we are going to try to make drunken noodles.
@showmom858 I love thai curries. What brand of paste do you like best?
Last night we had pasta with bolognese. I had only a bit of ground beef to use, so I supplemented with a half cup of lentils to stretch it. It was delicious!
Trying something new tonight: https://www.epicurious.com/recipes/member/views/peruvian-fried-fish-with-onion-sauce-escabeche-de-pescado-50137953
@DeeCee36 must have been something in the air. I did spaghetti and meatballs in the instapot. So easy with frozen meatballs and farmers market marinara sauce and so good.
@DeeCee36 I get the Mae Ploy curry paste from Amazon. I have a friend that lived in Thailand for many years and said this is the best brand out there.
The yellow curry I made last night was a big hit. Next week I’ll try the drunken noodles!
I’m about to embark on cooking a bunch of meals for my college sophomore and his roommates. Last week, my 19 y/o son unfortunately badly broke his hand/wrist at school, so next week I’m making the long drive up there to go with him to his appointment with the orthopedic surgeon, as well as bring him some clothes that I’m cutting to fit over his cast (projected to be in cast for 3-4 months). When I told him I was going to drive up for his appointment, he eagerly asked for some homecooked meals for him and his roommates I guess three weeks cooking for themselves has gotten old already.
Last night I finished making marinara sauce using plum tomatoes from our garden and today I’m making 5lbs of meatballs. I will also be making chicken parmesan, meatloaf, pulled pork, chicken enchiladas, Greek chicken and homemade Caesar salad dressing. And lasagne. Dh is planning to make a couple loaves of sourdough bread as well as homemade salsa. My youngest is going to make his favorite Snickerdoodles.
^^^ So nice for them and so awesome of you!!! Do they have refrigerator/freezer room for all of that? I just remember that in my D2’s apt of 4 people their refrigerator/freezer was JAMMED with stuff -just the drinks and condiments took up a lot of room!
@abasket he lives in an on campus townhouse with 8 total guys. The kitchens in every townhouse have two full size refrigerators. He and his three teammates grocery shop and eat together (when they do cook) but I guess the other four do their own thing. The kitchen is actually quite large. He also has a dorm fridge in his room. They should have room for everything.
H usually grills steak on Sunday evening and today was no exception. For sides he grilled mushrooms and sweet potatoes. The sweet potatoes were from a new recipe:
Grilled Sweet Potatoes with Salsa
Ingredients
• 2 large sweet potatoes, scrubbed
• 3 tbsp olive oil
• ½ cup fresh salsa
• ⅓ cup fresh cilantro, chopped
• 1 lime, halved, plus more for garnish, if desired
Steps
- Set grill to medium-high. Cut the sweet potatoes into ½-inch-thick slices lengthwise and arrange in a microwave-safe dish along with 2 tbsp water. Cover with vented plastic and microwave 1 min.
- Uncover potatoes and drain. Brush potatoes on both sides with the oil. Season all over with salt. Grill 4–6 min. per side, until tender and grill marks appear. Transfer sweet potatoes to a platter.
- Top sweet potatoes with the salsa, cilantro, and freshly squeezed lime juice.
I used the leftover salsa I made on Friday and this was quite tasty.
^^^^ So simple! This would be a good meatless monday dish!!!
I tried a one dish salmon meal D2 recommended to me. It was delicious.
Changes I made: Instead of heavy cream, I used coconut cream (DH is becoming increasingly dairy sensitive). I also used a lot more spinach and tomatoes. This was easy and DH loved it. The coconut cream did not make the dish taste like coconut. DH didn’t even know I’d made a substitution.
https://www.delish.com/cooking/recipe-ideas/recipes/a58412/tuscan-butter-salmon-recipe/
We made pizza last night - first time since spring.
We made two pies, one was just sliced tomato, pesto and mozzarella. Traditional and always good.
For the other, we had picked up a basket of mushrooms from the farmer’s market, so we sauteed them and carmelized onions and placed that down as the base. put a few dollops of fig spread and topped with goat cheese and a little asiago. When it came out of the oven, we topped it with minced basil and drizzled a tiny bit of Mike’s hot honey over it. It was amazing.
Sunday in summer is usually pizza night. I used to buy my dough but I’ve been making sourdough pizza crust from the recipe on King Arthur flour. I never knew making the dough was so easy. @DeeCee36 the fig goat cheese sounds delicious. I wish I could get my H to eat mushrooms. I usually make one with roasted garlic as the base but last night I just did one big sheet pan sized pizza with jarred Rao’s pizza sauce, mozzarella topped with kalamata olives and artichoke hearts.
I hadn’t made egg salad in a very long time and was just in the mood for it. I tried a new recipe and it turned out great. It used fresh thyme( which we grow) , lemon, Dijon mustard, etc. We both enjoyed it and there is enough left over for lunch tomorrow!
@sevmom - can you share the recipe?
@FallGirl
Delicate Egg Salad with Thyme
6 hard boiled eggs, diced
1/4 c red onions, diced
1/4 c chives, sliced
2 tsp Dijon mustard
1/3 c mayonnaise
1 Tbsp lemon juice
1 1/2 tsp fresh thyme
1/4 tsp salt
1/4 tsp black pepper
I didn’t have chives so used more onion, used Duke’s mayonnaise. Added about 1/4 cup celery because husband likes celery. Put it on bread/toast with some lettuce and also had some just on a bed of lettuce(butter lettuce recommended but we used iceberg since that is what we had on hand). We both thought it was a “refreshing” take on egg salad.
I’m with your husband: no celery, not even going to bother trying it. 