What's for Sunday dinner, November 3, 2024?

[medtran49]

Craig had a Tovala burrito with pork carnitas, chihuahua cheese, black beans and rice, with condiments of chipotle salsa, sour cream, and guacamole. I tried little bites, as I was putting it together, and thought it was good, so did he. The burrito was over filled and hard for him to manage. Next time, I'll either have more tortillas on hand or serve the black beans and rice separately, instead of as part of the burrito.

I'm having frozen chicken Kiev from the grocery and part of a Knorr pasta side packet.

Somehow I managed to buy an uneven number of Tovala meals, so I scrounged in the freezer.

 

[dragnlaw]

Finally made the Leek & Potato Soup. Rather tasty. 2 large leeks gave more than 8 cups of chopped. Made a huge pot of which I gave the majority to upstairs.
But I also bought some mussels the other day and seeing as they don't last quite like leeks thought I'd better start in on them.
Grabbed about a dozen of them out of the bag, started up some white wine and a couple of tablespoons of the leek soup in my favourite fry pan. Threw in the mussels, when boiling, reduced heat for about 3 minutes. Poured another bit of soup over and served with some french fries.
Shucky darns! that was goood! sorry, picture was an after thought...

 

[taxlady]

Finally made the Leek & Potato Soup. Rather tasty. 2 large leeks gave more than 8 cups of chopped. Made a huge pot of which I gave the majority to upstairs.
But I also bought some mussels the other day and seeing as they don't last quite like leeks thought I'd better start in on them.
Grabbed about a dozen of them out of the bag, started up some white wine and a couple of tablespoons of the leek soup in my favourite fry pan. Threw in the mussels, when boiling, reduced heat for about 3 minutes. Poured another bit of soup over and served with some french fries.
Shucky darns! that was goood! sorry, picture was an after thought...

View attachment 71352

So, it was leek & potato & mussels soup, eh?

I was thinking about making leek and potato soup. I have the leeks and the potatoes. I even have some cooked mussels in broth in the freezer. I should do that soon. I don't feel motivated to deal with leeks today. Remember earlier this year, I bought 5 lbs of mussels and cooked all of them in one afternoon? Yeah, I have those. I just haven't figured out what to do with them. Maybe a pasta sauce. I guess I'm off to see what kind of recipes I can find for inspiration on the pasta sauce. Hmm, I think I have some saved in CMT.

 

[cjmmytunes]

I had chicken salad, saltines, and grapes. Was too tired from unpacking to do anything else.

 

[Andy M.]

Goulash soup and a dinner roll.

 

[pepperhead212]

Not a dinner (had some leftovers, as usual), but a side dish, which will probably probably make this my new favorite greens - Wu Choy, this variety "Dark Horse". It is supposed to be hardy to 14° F, and flavor is supposed to improve when the temperature gets from 41-23° F. Since it has been quite cool some nights, and the plants are getting large, I harvested the outer leaves from 3 plants, to get 30 leaves and small stalks, which I cut off, then cut the stalks into 1/2" pieces, and the leaves into about 1' pieces. I stir-fried them in just a couple tsp of oil, starting with the stalks, and after a minute added the leaves, and about a tb of fish sauce (probably should have used 2 tsp, as this was a little much salt), after 30 sec or so, then I added about 2 tb nam prik pao, stir-fried it another 30 sec, and that was it! There was no bitterness at all, like with some similar greens, like tatsoi, and had great flavor. I might plant some in my hydroponics, if I have room.
First wu choy harvested this fall, 30 leaves from just 3 plants, leaving a lot of each plant. by pepperhead212, on Flickr

Starting to SF the chopped up wu choy stems, about 2 minutes, before adding the chopped leaves. by pepperhead212, on Flickr

Adding the wu choy leaves, about 3 quarts chopped up. by pepperhead212, on Flickr

The wu choy leaves, after cooking only about 30 seconds. by pepperhead212, on Flickr

Adding about 2 tb nam prik pao, before stir frying another 30 seconds. by pepperhead212, on Flickr

Finished wu choy, as a side dish, with great flavor, and no bitterness at all. by pepperhead212, on Flickr

 

[Katie H]

Still unseasonably warm for our region, 80+F today so I made some fried/breaded pollock, along with sides of buttered shoe peg corn and lettuce slaw. Had some more of our "anniversary" cake for dessert.

We are, as Glenn would say, full as ticks.

 

[dragnlaw]

Katie H... shoe peg corn? whas'zat?

taxy... just go easy on a tomato pasta sauce - they can easily overpower mussels. I've made a few sauces that include tomatoes but not as a thick spaghetti sauce. Just diced tomatoes - although I was thinking of a paella for some of the mussels. Uses chopped/diced tomatoes, not saucy - does that make sense?

 

[taxlady]

I found two recipes from Jacques Pépin in my recipes at CMT. Moules Poulette and Moules Marinière. Guess what it says in the notes - "Recommended by dragnlaw on Discuss Cooking." They both looked like more effort than I wanted to expend today.

Instead, I pulled some Santiago Lime and Cilantro sausages out of the freezer and roasted those. I made a salad of green crisp lettuce, ruby streaks mustard leaves, julienned carrot, cauliflower, red onion, and the last of a batch of vinaigrette. I also cooked some whole grain penne and sauced it with my anchovy-garlic-cream sauce. That hit the spot. It was a chilly evening and this made me happy.

 

[medtran49]

So, it was leek & potato & mussels soup, eh?

I was thinking about making leek and potato soup. I have the leeks and the potatoes. I even have some cooked mussels in broth in the freezer. I should do that soon. I don't feel motivated to deal with leeks today. Remember earlier this year, I bought 5 lbs of mussels and cooked all of them in one afternoon? Yeah, I have those. I just haven't figured out what to do with them. Maybe a pasta sauce. I guess I'm off to see what kind of recipes I can find for inspiration on the pasta sauce. Hmm, I think I have some saved in CMT.

This too. I've been wanting it for a while, but the sauce is a bit of work.

Copycat Carrabba's mussels in lemon butter sauce

I always double just the lemon butter sauce recipe and use it all just because I like it. Serve with a nice crusty bread to soak up the sauce. INGREDIENTS 4 C. mussels 2 Tbsp. extra-virgin olive oil 2 Tbsp. chopped yellow onion 2 Tbsp. chopped garlic 2 Tbsp. pernod (licorice- flavored liqueur...

www.discusscooking.com

And, in case you don't like licorice flavor, neither do I. You don't taste it, but flavor isn't right if you don't use it .

 

[dragnlaw]

medtran, I have 3 or 4 different recipes for mussels with Pernod. A favourite of a girlfriend (who doesn't drink) is with Pernod & Cream. Another friend's go-to drink is Pernod, she is also a master at doing mussels. Soooo good.
And I love licorice! I guess I'll have to make this version tonight. I'd forgotten about this copy Carrabas one.
Only might mention I will saute the onions and garlic first, then add the mussels. Raw, or partially cooked, onions and garlic don't go down too well with me. That Lemon sauce is the kicker!

taxy, it was not really a soup, I only used a bit of soup as a sauce.
Into the pan with a nice splash of white wine, then a couple of tablespoons of the leek concoction. Takes only seconds to bubble, throw in the mussels, pop on a lid. Peek at them around 3 minutes for how they've opened. Either another minute - can even take them off the heat for that minute with the residual heat finishing them if they're not open to your satisfaction.
Edit: this timing is for mussels done in a frying pan, not a pot. A pot will require a little longer and a bit of shaking is necessary. A frying pan allows for a single layer of mussels that all get equal heat.

taxy, think I mentioned this before but DO NOT reheat your mussels in the broth. Defrost and take the meat out, heat your sauce, then off the heat add your mussels back in. If you heat them with the sauce/broth you will likely overcook them and they will be rubbery.

 

[blissful]

We had battered breaded and baked cauliflower wings and onion slabs (vidalia). Served with mustard honey or stir fry sauce.

@taxlady and @dragnlaw Leek and potato soups sound delicious to me. We didn't grow any leeks (shoulda woulda coulda) this year. I put it on our grocery list for next week.

 

[caseydog]

Leftover Pulehu Chicken from Saturday. The place I got it has big portion sizes, so I can easily get two meals from one order.

CD

 

[taxlady]

medtran, I have 3 or 4 different recipes for mussels with Pernod. A favourite of a girlfriend (who doesn't drink) is with Pernod & Cream. Another friend's go-to drink is Pernod, she is also a master at doing mussels. Soooo good.
And I love licorice! I guess I'll have to make this version tonight. I'd forgotten about this copy Carrabas one.
Only might mention I will saute the onions and garlic first, then add the mussels. Raw, or partially cooked, onions and garlic don't go down too well with me. That Lemon sauce is the kicker!

taxy, it was not really a soup, I only used a bit of soup as a sauce.
Into the pan with a nice splash of white wine, then a couple of tablespoons of the leek concoction. Takes only seconds to bubble, throw in the mussels, pop on a lid. Peek at them around 3 minutes for how they've opened. Either another minute - can even take them off the heat for that minute with the residual heat finishing them if they're not open to your satisfaction.
Edit: this timing is for mussels done in a frying pan, not a pot. A pot will require a little longer and a bit of shaking is necessary. A frying pan allows for a single layer of mussels that all get equal heat.

taxy, think I mentioned this before but DO NOT reheat your mussels in the broth. Defrost and take the meat out, heat your sauce, then off the heat add your mussels back in. If you heat them with the sauce/broth you will likely overcook them and they will be rubbery.

Yeah, I can see how it would be quick to cook the mussels with some of the already prepared soup. I didn't have the spoons to make the soup. Yeah, it's an easy soup, but cleaning and cutting up the leeks and peeling all the potatoes was more effort than I had energy for.

 

[dragnlaw]

Yeah, I can see how it would be quick to cook the mussels with some of the already prepared soup. I didn't have the spoons to make the soup. Yeah, it's an easy soup, but cleaning and cutting up the leeks and peeling all the potatoes was more effort than I had energy for.

Cut up the leeks in the morning and let them soak in a bowl of water. Peel and chunk your potato around noon and dump them in a bowl of water too. They can even stay over night. Next day cut up and saute your onions around noon and make your soup. Ready for supper.
Works for me!

 

[medtran49]

Cut up the leeks in the morning and let them soak in a bowl of water. Peel and chunk your potato around noon and dump them in a bowl of water too. They can even stay over night. Next day cut up and saute your onions around noon and make your soup. Ready for supper.
Works for me!

That's the way I cook most of the time, start prep in the morning, do more a little later, then finish when time to eat.

 

[Katie H]

Still unseasonably warm for our region, 80+F today so I made some fried/breaded pollock, along with sides of buttered shoe peg corn and lettuce slaw. Had some more of our "anniversary" cake for dessert.

We are, as Glenn would say, full as ticks.

Katie H... shoe peg corn? whas'zat?

taxy... just go easy on a tomato pasta sauce - they can easily overpower mussels. I've made a few sauces that include tomatoes but not as a thick spaghetti sauce. Just diced tomatoes - although I was thinking of a paella for some of the mussels. Uses chopped/diced tomatoes, not saucy - does that make sense?

Shoe peg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. It's really yummy.

 

[dragnlaw]

Ahhh, thank you. I will sleep wiser tonight.

 

[taxlady]

Cut up the leeks in the morning and let them soak in a bowl of water. Peel and chunk your potato around noon and dump them in a bowl of water too. They can even stay over night. Next day cut up and saute your onions around noon and make your soup. Ready for supper.
Works for me!

That would have taken planning. I was dealing with getting a meal on the table within an hour or so. Notice, the pasta in my meal. You don't have to peel pasta.

 

[taxlady]

That's the way I cook most of the time, start prep in the morning, do more a little later, then finish when time to eat.

I do that often, but not often enough. That's easier when you have plans and remember them in the morning. It also depends on whether or not I have enough spoons early in the day.