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RE: Dinner time - 3/13/2012 5:27 PM   
tommygun32



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Status: offline 		Thanks for the idea on the chicken strips there Fahrt. It was a big hit in my house.

I couldn't get any stove top stuffing so I improvised.

I used panko bread crumbs and mixed that with salt, pepper, sage, thyme and oregano. Dredged the chicken in the egg and milk mixture, then coated it with the breading and baked off as per your directions.

Opted for the slightly healthier option for the sides though.

Served up with some broccoli, corn and baked beans and a homemade honey mustard dressing for dipping the chicken.



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RE: Dinner time - 3/17/2012 3:37 PM   
tommygun32



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Status: offline 		Tonight is BBQ Smoked Baby Backs!!

Potato Salad
Broccoli
Sweet Corn

More pics later.....

I'm going to try a Navy Bean Soup tomorrow. Soaking the beans tonight as I type.

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RE: Dinner time - 3/17/2012 4:53 PM   
tommygun32



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Status: offline 		So I've found a pretty cool Farmer's Market here in Dubai. Never thought it was possible, but there it was. Locally produced, organic and straight off the farm.

Anyway, I grabbed a 'sampler' box of stuff that had Tomatoes, Potatoes, Parsley, Green Beans, Celery, Cabbage and Beet Root.

I've never been a fan of beet root and don't have a clue what to do with it.

Any ideas are extremely welcome. I'm willing to try anything. Would hate to waste it.


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RE: Dinner time - 3/17/2012 7:08 PM   
jessiej



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Status: offline 		Wow! sounds just like what I would find at a farmer's stand a couple of miles from here. Can't help you much on the beets, though. I like beets, but that is one instance in which the canned version is so much easier that I go with the ones from the can. I am sure, however that with your mastry of using such a wide variety of ingredients yoy will come up with a cullinary masterpiece. I can't wait to hear about it!

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RE: Dinner time - 3/17/2012 8:46 PM   
FahrtAutoRC



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Status: offline 		Nice! Glad it worked out good! Those aren't canned veggies, are they? 

And good call on the healthier sides, with kids that is important! 

And nice, farmer's markets are the best! 

quote:

ORIGINAL: tommygun32

Thanks for the idea on the chicken strips there Fahrt. It was a big hit in my house.

I couldn't get any stove top stuffing so I improvised.

I used panko bread crumbs and mixed that with salt, pepper, sage, thyme and oregano. Dredged the chicken in the egg and milk mixture, then coated it with the breading and baked off as per your directions.

Opted for the slightly healthier option for the sides though.

Served up with some broccoli, corn and baked beans and a homemade honey mustard dressing for dipping the chicken.





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RE: Dinner time - 3/17/2012 10:13 PM   
jessiej



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Status: offline 		This has turned out to be a really interesting thread! I( notice that some on these fora get bent out of shape by anything not directly connected to RC. I think that sort of thinking is the source of the expression; "get a life" )

Tommygun's finding of the farmers' market reminded me of how many of our cuisines originated from what was available to our ancestors when their food had to come from within walking distance or at most a day's horse ride from the kitchen. Today I am constantly amazed that we can walk into a grocery, even in small towns, and find fresh meats and produce from all over the world. I often see fruits and vegetables i had never heard of a short time in the past.

I am fortunate to have a few old handwritten recipes handed down from my grand parents and great grandparents. They were all made from vegetables, fruits, nuts, and berries grown and gathered in less than a mile from the house, cattle and hogs grown on their land and fish and game harvested a short walk away.

I have long been fascinated by regional cuisine (creole & cajun being a particular favorite) and all the more so when I realize how these dishes came to be through necessity and invention.

Again, Great thread guys!

jess

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RE: Dinner time - 3/18/2012 8:12 AM   
tommygun32



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Status: offline 		Thanks for the kind words jessiej .

Fahrt, the broccoli was fresh, the corn frozen and the baked beans home made from a can of flagiolet beans.

Currently asking the all the girls in the office what they do with beet root...


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RE: Dinner time - 3/18/2012 3:24 PM   
FahrtAutoRC



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Status: offline 		Nice, canned veggies are the DEBBIL!!! lol


Let us know about the beet rot, and how it turns out, I have no experience with it either! 

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RE: Dinner time - 3/18/2012 4:27 PM   
jessiej



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Status: offline 		The easiest way to cook beets is just drizzle them with olive oil, sprinkle with salt and pepper and wrap in foil. Bake 45 minutes to an hour at 400 (F). Then peel, cut up and serve with salad or as a side.

I haven't cookeed fresh beets in a long time but I recall they will stain hands and clothing, so you may want to use gloves.

jess

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RE: Dinner time - 3/18/2012 4:49 PM   
tommygun32



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Status: offline 		Ya, that's one of the reasons I've never cooked with them because of their staining factor...

But I do have some surgical gloves that should come in handy .

Tonight's dinner is Bangers n Mash with onion gravy served with a nice side salad (which is out of the picture range on this one)

I picked these sausages up at the Organic store. They are artisan sage and parsley pork sausages (also known as Lincolnshire sausages)

(My son digging into his )

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RE: Dinner time - 3/18/2012 5:02 PM   
FahrtAutoRC



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Status: offline 		Looking good man! We are having a cookout today so I made about a ton of deviled eggs and potato salad.


quote:

ORIGINAL: tommygun32

Ya, that's one of the reasons I've never cooked with them because of their staining factor...

But I do have some surgical gloves that should come in handy .

Tonight's dinner is Bangers n Mash with onion gravy served with a nice side salad (which is out of the picture range on this one)

I picked these sausages up at the Organic store. They are artisan sage and parsley pork sausages (also known as Lincolnshire sausages)

(My son digging into his )



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RE: Dinner time - 3/18/2012 5:04 PM   
tommygun32



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Status: offline 		Pics or it never happened!!!


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RE: Dinner time - 3/18/2012 5:26 PM   
FahrtAutoRC



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Status: offline 		Haha If I can I will, ATM it is all I can do to get up and go to the restroom, I do NOT drink, and well, last night...

I don't know how we will pull this one off lol 

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RE: Dinner time - 3/18/2012 5:45 PM   
tommygun32



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Status: offline 		Hahaha...and deviled eggs aren't easy when you can't see straight or aren't feeling patient....


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RE: Dinner time - 3/18/2012 8:03 PM   
tommygun32



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Status: offline 		The "Navy bean soup" has come out amazing!! Me likes!!

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RE: Dinner time - 3/19/2012 4:59 PM   
tommygun32



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Status: offline 		By the way, thanks jessiej for the directions on how to cook the beets.

All my Aussie and Kiwi friends love a thick slice of beet root and a fried egg on their burgers... ....with of course all the other trimmings.

Tonight it's that navy bean soup, crusty Italian bread and tomato and mozzarella salad.


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RE: Dinner time - 3/25/2012 7:33 PM   
tommygun32



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Status: offline 		Tonight I made Lamb Roganjosh and Phav Bhaji.

Basically 2 Indian dishes = lamb curry and vegetable curry

The Phav (actually pronounced pow) is served with a soft bread roll that soaks all the curry sauce up. You basically tear a piece of bread off, scoop some veggies up and let the curry soak into it. You can do the same with the lamb curry or serve it with some Basmati rice.

I know it doesn't look all that appetizing, it is very good.

A nice level of spice and the wife is happy.

Daughter had left over pizza and son had a cheese burger....all homemade though

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RE: Dinner time - 3/25/2012 7:40 PM   
Ttam Says Blarg



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quote:

ORIGINAL: tommygun32

Tonight I made Lamb Roganjosh and Phav Bhaji.

Basically 2 Indian dishes = lamb curry and vegetable curry

The Phav (actually pronounced pow) is served with a soft bread roll that soaks all the curry sauce up. You basically tear a piece of bread off, scoop some veggies up and let the curry soak into it. You can do the same with the lamb curry or serve it with some Basmati rice.

I know it doesn't look all that appetizing, it is very good.

A nice level of spice and the wife is happy.

Daughter had left over pizza and son had a cheese burger....all homemade though

Ive found some of the nastiest food to look at usually end up tasting bomb. BUT sometimes it tastes like it looks. I had a buddy tell me always try food twice. Sometimes when you eat it the first time your going to think it tastes like what your thinking its going to taste like.

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RE: Dinner time - 3/25/2012 7:49 PM   
tommygun32



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Status: offline 		Ha! you're right TSB. Always try it twice. If not, go into it blind folded. The very first time I tried fish bait (sushi) I was given it blind folded. Loved it and have so since. Having said that, there is one thing that almost made me blow chunks....Uni....Eel Roe. Looks AND tastes (what I think it would taste like) baby diarrhea.


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RE: Dinner time - 3/25/2012 8:13 PM   
FahrtAutoRC



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Status: offline 		Last night's dinner:

bronosaurus-sized beef short ribs
fresh green beans
mashed potatoes
cornbread stuffing
home-made mac-n-cheese 

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RE: Dinner time - 3/26/2012 3:03 PM   
tommygun32



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Status: offline 		That looks pretty darn good there Fhart, me likes!!


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RE: Dinner time - 3/27/2012 7:16 PM   
tommygun32



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Status: offline 		Tonight was a left over make over.....

Mac and Cheese Bolognese bake....

Used up some bolognese sauce from the weekend, boiled up some macaroni, grated some cheese, made a bechemel cheese sauce and went for it. This is a family fav.

Served it with a fresh mozzarella and tomato salad with a side of garlic bread.

Sorry, only remembered to take the pic after dinner...oh well, now you also know what I'm having for lunch for tomorrow.

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RE: Dinner time - 3/27/2012 8:26 PM   
FahrtAutoRC



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Status: offline 		Thinking tonight will be some cheese stuffed ravioli with tomato sauce and meatballs, a Prince edward veggie medley (green beans, wax beans and carrots) and cheese stuffed breadsticks. The medley should look real nice and help me use up some of the veggies currently overstocking my freezer haha We go thru a lot of vegetables here, always have a lot on hand, and yes, my mother is STILL proud of my culinary tastes haha 

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RE: Dinner time - 3/28/2012 6:06 AM   
FahrtAutoRC



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Status: offline 		 As promised

Now we got her friends on FB all wanting to come in for some good cookin


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RE: Dinner time - 3/28/2012 6:07 AM   
FahrtAutoRC



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quote:

ORIGINAL: tommygun32

Tonight was a left over make over.....

Mac and Cheese Bolognese bake....

Used up some bolognese sauce from the weekend, boiled up some macaroni, grated some cheese, made a bechemel cheese sauce and went for it. This is a family fav.

Served it with a fresh mozzarella and tomato salad with a side of garlic bread.

Sorry, only remembered to take the pic after dinner...oh well, now you also know what I'm having for lunch for tomorrow.



Edit: What did you end up doing with the beet root?



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