What's for Dinner, Friday, 2022, November 18
- Thread starter Kathleen
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
pepperhead212
Executive Chef
I made a dish in the Instant Pot with that malvani masala I made last night - a dal, with 3 types of dal, starting by browsing a large onion, followed by sautéeing a tb of garlic briefly, then over a cup of finely chopped tomatoes, plus 2 tb of that masala, to release the flavor. When cooked down, I added 5 c water, 1/2 c each toor, moong, and channa dal, about 2 c of chopped cauliflower greens, plus about a cup of dried summer squash (a first for me - something a friend gave me all at once, and I dried it). I added some salt - more later - and cooked it on manual, for 13 min, and let pressure release in 15 min. I added the butternut squash, 1/3 c black quinoa, and another 2 tsp of the masala, and simmered about 25 min. I tried the first bowl as is, and it was good, but not as good as similar dishes with a tarka - the simple tempering of mustard seed, cumin seed, asafoetida, and curry leaves. So I made some, and stirred it in, and it was definitely better - the leftovers I'll also put some cilantro in.
It actually smelled like something with meat was cooked with this - tasted a little like it, too. Maybe it was that dagad phool - I hadn't put that in any masalas before.
Adding about 2 c of butternut to the dal, made with some greens, and some of that Malvani Masala I just made. by pepperhead212, on Flickr
Finished dal, with greens, dried squash, butternut, and Malvani Masala. by pepperhead212, on Flickr
It actually smelled like something with meat was cooked with this - tasted a little like it, too. Maybe it was that dagad phool - I hadn't put that in any masalas before.
Adding about 2 c of butternut to the dal, made with some greens, and some of that Malvani Masala I just made. by pepperhead212, on Flickr
Finished dal, with greens, dried squash, butternut, and Malvani Masala. by pepperhead212, on Flickr
Last edited:
Cooking Goddess
Chef Extraordinaire
@Kathleen, I like your plates!
I had pulled some one-serving leftovers from the freezer, planning to use them last night. Then the ham happened. We had them tonight. A pork chop with all of yesterday's leftover veggies was Himself's supper. I had boneless pork riblets with a nuked yellow potato and a small can of niblets corn.
I had pulled some one-serving leftovers from the freezer, planning to use them last night. Then the ham happened. We had them tonight. A pork chop with all of yesterday's leftover veggies was Himself's supper. I had boneless pork riblets with a nuked yellow potato and a small can of niblets corn.
Aunt Bea
Master Chef
Spanish rice and a mandarin with a handful of S&P pistachios for afters.
GinnyPNW
Head Chef
I made a new recipe tonight. Creamy Garlic Chicken. It was very good. Different. DH complained that the smell of it cooking was distracting him from his radio show. Sides were rice and green beans. Yummy!
cjmmytunes
Head Chef
I had some leftover chicken tenders on a bun, a salad, some leftover sweet peas, and pumpkin pie yogurt for dessert.
Was going to have a PorkLoin Chop, been staring at it for a couple of days now... but typical me, heated up and just ate the rest of the mashed potatoes. A mandarin later while watching TV.
It was Stirling's birthday yesterday, so I asked him earlier in the week what he wanted for his birthday supper. He chose frikadeller. I haven't made them in a while and we both missed them. I boiled some potatoes to go with them and made a salad. I cobbled together a garlicky, creamy dressing to go with that. We may have drunk too much wine, which is why I didn't post about supper last night. We thoroughly enjoyed our meal and the gabbing and wine after supper.
Attachments
Do you mind sharing your recipe for homemade pickled jalapeños?
It is a very basic recipe found all over the internet. Ms Moffit uses the same recipe.
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 tablespoons sugar
- 1 tablespoon salt
- 7-8 jalapeno peppers thinly sliced
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- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.
CD
Thank you. Maybe it is all over the internet, but I would rather get it here, from people I "know". I'll have copy that to CMT tomorrow, they are temporarily unavailable for copying.
Kathleen
Cupcake
My mother collected these plates for an entire year as they were grocery store incentives. Purchase something and get a piece of the set for 5 to 25 cents. If she had not been able to receive 8 of the basic place setting, she would send each of us through the line with items to purchase another piece of the set. It's Johann Haviland Blue Garland, which ironically now seems to be "collectible."
I've supplemented by purchasing extra pieces like a teapot, etc. Prior to her passing, my mother would roll her eyes at my plates and say, "You know those came from Payless one piece at a time." She acted like it was silly that I use them as my daily plates, but I think it secretly tickled her. So thank you!
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