Great cabbage ideas. I bought a head yesterday for corned beef and cabbage. Perhaps I’ll shred any extra.
A neighbor gifted us venison (this neighbor goes bow hunting during the bow hunting season in northern New England). The vension he gave us was something called backstrap, which is supposed to be the most tender meat. I’ve had venison a few times and thought it was fine, but H loves it.
Long story short, we had this meat in the freezer since the fall and H decided to use it to make a venison stew. He soaked it in buttermilk overnight and then used it in a stew with potatoes, onions, carrots, celery, peas, red wine, thyme, and garlic. He cooked it for a long time (3 hours). I was surprised because it was tasty and not gamy as I expected.
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My brother used to deer hunt yearly. At the holidays there was always venison in one form or another as one of the entrees. I just could never get past that it used to be a deer! Dumb I know when you eat cow, chicken, pig, etc. - mental block!!! 
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I’m sure that was part of my lack of interest in doing anything with the vension in the first place.
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Her Bolognese is the best, and it’s true to actual Bolognese (in Bologna, if not Rome and points south…) by using white wine.
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I was today’s years old before I successfully spatchcocked a chicken ! Actually two! Came out so so good!
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We spatchcocked a chicken this morning! Marinated it in buttermilk and spices and grilled it. Delish.
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Next time try a turkey. It is a life changing experience.
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The cooking continues. Need to move beyond the browns and whites.
Biscuits and sausage gravy with a fried egg; yogurt with fresh blueberries and blueberry compote (tiny bit of balsamico) and granola, three batches of coconut tapioca in various combinations with toasted coconut with various fruits, smoked salmon and bagel, crepe with lovely lovely cherries from American Spoon, soft omelette chive, goat cheese, and tomatoes.
Lamb kabob with grilled eggplant, rice with chickpeas and hummus, pasta y fagioli, Korean barbecue with kimchi, radish, lettuce; halibut sashimi with avocado, cucumber and spicy cucumbers, mapo tofu, garlic green beans, chicken enchiladas with avocado, borscht, Ethiopian takeout, lamb neck stew, artic char with Chinese broccoli
Should be dosing down soon.
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Had some pizza dough but did not feel like eating pizza. Made hand pies with HB egg and green onions (ahem, scallions) filling. My grandfather used to make them like that. Husband appreciated his meatless dinner.
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I have a nice eggplant in the fridge. Usually I’d make eggplant parm but would like to do something different. Suggestions? Bonus point for an eggplant recipe that only uses pantry staples.
Well…I’m not where it’s going to snow…but if I was there…I’d be making grilled cheese sandwiches, and tomato soup.
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Stuffed eggplant? We love this dish.
I use ground beef if finely chopped steak.
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This is delicious.
How about just roast it with some other vegetables you have in the refrig with some olive oil and spices and then serve over rice, sprinkle with feta or similar? If you want you could add a protein like strips of (uncooked) chicken to the roasted vegetable sheet pan.
Damp and chilly day here, as we await an impending Nor’easter. Perfect day to cook up a batch of black bean and sweet potato chili. Will serve tonight with all the toppings (shredded cheese, diced avocado, pico de gallo).
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I happen to have feta in the fridge. (And the freezer too…. I discovered it freezes ok.)
Thanks for the idea. I have one piece of cod in the freezer, too small to stand alone as entree for two of us. I’ll plan to cook it up and serve with a hearty eggplant dish (probably roasted with cherry tomatoes) and feta. Maybe some couscous too.
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Sounds delicious!
@Colorado_mom This eggplant recipe is from my Cooking Light cookbook. I use a can of diced tomatoes and storebought breadcrumbs. We eat it as a main dish, but it certainly could be a side dish. It’s very easy. Coincidentally Dh and I were grocery shopping this morning together and I pointed out an eggplant and mentioned we should have this dish again soon. Not this week though b/c older son is home for spring break so making all his favorite meals this week, and eggplant isn’t one of them. 
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