What's for Dinner part 8.

[aceluby]

On 2/27/2022 at 12:19 AM, SpaceChampion said:

What the frak is "white chili"?  Isn't it just chowder??

No.  There should be absolutely no milk or cream in a white chili.  My white chicken chili consists of chicken, chicken broth, whole white beans, mashed white beans (this is what thickens it), green chiles, jalepeno, onion, garlic, cumin, salt, and pepper.  Scoop that into a bowl, add some mozzarella to melt over and some tortilla chips for some crunch.  Super easy and absolutely delicious.  Much prefer it to regular chili.

[SpaceChampion]

2 hours ago, aceluby said:

No.  There should be absolutely no milk or cream in a white chili.  My white chicken chili consists of chicken, chicken broth, whole white beans, mashed white beans (this is what thickens it), green chiles, jalepeno, onion, garlic, cumin, salt, and pepper.  Scoop that into a bowl, add some mozzarella to melt over and some tortilla chips for some crunch.  Super easy and absolutely delicious.  Much prefer it to regular chili.

Most recipes seem to call for heavy cream. 

[aceluby]

25 minutes ago, SpaceChampion said:

Most recipes seem to call for heavy cream. 

I didn't find any, but some did call for sour cream - which is one of the only foods I truly dislike.  Even those, though, were in very small quantities compared to the entire pot and a far cry from a "chowder".  I'd definitely recommend trying one w/out milk products.  This is the one I like, though I do add more mashed beans since I like it thick.  https://www.allrecipes.com/recipe/228650/easy-white-chicken-chili/

[Fragile Bird]

I made a very tasty dessert for dinner with friends on Friday, Mango carpaccio with ginger sugar syrup and ginger ice cream.

I was looking at the “skip the line” featured books at the Toronto Public Library website last Christmas and found a book of desserts by some fancy, five star chef, and borrowed it for a hoot. Most of the recipes were just too complex to bother with (steps and ingredients). I bought stuff for the recipe but we had way too much food at Christmas so I never made it. Two weeks ago I made a stripped down version with very thinly sliced mango and ginger ice cream, since my 3 friends wanted a lower calorie dessert. Then on Friday I made it for 8 of us, adding the ginger syrup, and boy, that kicked up the dessert very nicely. You take 2.6 oz of ginger root that you’ve peeled and grated into a cheesecloth, squeeze it, get about 1/4 cup of juice. Dissolve 1 1/2 cups of sugar in 1 cup of water in a heavy saucepan, and when done add the strained ginger juice. I hadn’t noticed it said make a day ahead, making it the same day was just fine. I poured a mere tablespoon of the syrup over each serving of the mango carpaccio and added the ice cream on top.

The fancy recipe also called for sugared ginger slices and sugar lime peel, but I passed on that, although my friends suggested grating some lime peel over the ice cream would work nicely as well. The recipe also calls for making your own ginger ice cream, but the stuff I found at the organic grocery store is so lovely I couldn’t be bothered. And I don’t have an ice cream maker anyway.

eta: the secret is ripe mangoes 

Edited April 13, 2022 by Fragile Bird

[RhaenysBee]

Oatmeal is for dinner I suppose. 

Every time I try to not waste food and use up that last carrot/potato/whatever that’s looking a bit wrinkly and aged, I end up dumping the completed meal. I got so caught up checking if the potato was okay that I didn’t even taste or squeeze the carrot. It cooked rubbery and slimy so I guess it was not good to use in the first place. So instead of dumping two carrots, I’m dumping a full saucepan of soup. Every damn time. 

[A True Kaniggit]

Well I was going to eat my leftover chicken fried steak.

But the baby sister ate them during her lunch break  (Damn the fates that let her new job be only a 8 minute drive from my refrigerator)

Ramen noodles it is I suppose. 

[Fragile Bird]

Mother’s Day. My best friend’s son made ravioli stuffed with butternut squash, with a sauce of butter and sage. Amazing. I made the salad, romaine lettuce with fennel, orange segments, red pepper and green onions, dressed with a balsamic vinaigrette. And a mango cream for dessert, mango blended with a tablespoon of lemon juice, lime juice and orange juice, then with beaten mascarpone added and then whipped cream (whipped with a bit of icing sugar) folded in. Yummy!

A glass of rose cooler, a glass of rose sparkling wine for the toast, and a glass of a beautiful Cotes de Rhône and I am so drunk I’m lying in bed at 9:19 pm because my head is spinning. Maybe 2 glasses of the Cote de Rhône…maybe 3.

[A Horse Named Stranger]

Dal with some rice.

Was actually timed perfectly for the lentils and the rice to be ready at the same time.

Or rather would've been timed, had I turned on the hotplate for the rice, too. 

Ok, now waiting for the rice, letting the lentils cool (rather that than cooking out the flavour).

Then just 5 more mins for the spices and stuff to get fried.

Worked out fine in the end.

Edited May 25, 2022 by A Horse Named Stranger

[Tywin et al.]

Homemade salsa using three hot peppers, two bell peppers, one onion, cilantro, garlic, two limes, a bit of sugar and vinegar and four tomatoes. 

Took a bit of said salsa and mixed it with olive oil, honey and soy sauce and marinated two chicken breasts in that for a few hours.

Grilled them up with two porterhouses and a half dozen brats. Combined with a fresh hand prepared Caesar salad and some wine and everyone is eating well.

Edited June 6, 2022 by Tywin et al.

[VigoTheCarpathian]

Had a break in the clouds and grilled up Bún Thịt Nướng - my go-to for super easy, fast and delicious.  The key is to marinate your meat (pork or chicken) for a day - otherwise it’s ~15 minutes of grill and noodle boiling time, plus slicing veggies to everyone eating.

[A Horse Named Stranger]

Going back to that earlier discussion of white chili and milk, which totally escaped my attention for some reason.

What sorta goofball would mix milk (or something similar) into a chili? Milk is neutralizing the hotness of chili peppers (capsaicin is the chemical within the chili that causes that burning sensation, and its fat soluble, so the fat in the milk is the actual neutralizer). And that entirely defeats the purpose of a bloody chili. 

I am accepting the use of coconut milk with curry paste, when you cook some Thai Curry. That's just how it's done. But seriously, milk and chilies... Drink a glass of milk after your chili, when you overdid it. 

[A Horse Named Stranger]

Tomato ragout and some fried feta.

Ragout, is a bit generous for what it actually is. 

Basically more or less fineley chopped tomatoes, an onion, some creme fraiche, some balsamico bianco vinegar, spiced with cayenne pepper, salt, pepper, and wee bit of sugar.

Not exactly reinventing high cuisine, but works for me.

[BigFatCoward]

Really really really spicy homemade curry. 

[Zorral]

The latest two food items in my ever-shifting cycles of want to go to, are ground black pepper >?<  (as opposed to the perennial forms of hot red chilis, from chipotle molido to red chili pepper flakes), and -- baked tofu.  Drained and pressed, extra firm tofu, cut up into 3/4" chunks, tossed with olive oil and low sodium soy sauce -- or hot sauce / salsa of some kind, or anything else one prefers -- coated in corn starch to give the surfaces that lovely crispy cracky outside, while the inside is melty and soft.  Bake at 425° for a half hour. These chunks separately as snax, or incorporate them into stir fries of any kind, or single dish meals. 

I go through periods of latching on to some ingredient or dish; sooner or later that gives way to something else.  The winter before last I was all in with smoked paprika, but haven't used it now since.

[A Horse Named Stranger]

Had some champignons left from cooking a Thai curry last weekend. So picked up some bell peppers and salami, added some corn and chilli peppers and decided to do my home made pizza deserved a turn in my dish rotation. Also had an open pack of grated cheese in the fridge, which needed to go away, before it's too late (I don't like foodwaste). Alas, it was too late for the cheese. Fortunately I was on the side of caution and bought a new pack just in case. After checking revealed some green spots in the old cheese pack, it was discarded. Before you ask, yes, I did check the cheese before bringing it in contact with any other ingredient, thus no, I didn't have to throw away anything else.

 

[Tywin et al.]

1 bacon wrapped tenderloin, seasoned with olive oil and sea salt and two chicken breasts, cooked with belle and jalapeno peppers, onions, olive oil, lime juice and some homemade smoky rib seasoning and delicious house Caesar salad with the best cheese. Served with Stella and white wine. Very tasty. 

Edited June 20, 2022 by Tywin et al.

[A Horse Named Stranger]

Potato pancakes (or fried potato patties, whatever you want to call it) with some apple puree.

[KingintheNorth4]

A BLT sandwich with cheese. 

[Tywin et al.]

Homemade kabob heaven. I cut up two chicken breasts, two thick pork sausages, two jalapenos, one onion and half of a red, green and yellow bell pepper and marinated them in olive oil, honey, soy sauce and minced garlic for six hours or so. Ten minutes both sides on the grill and served on jasmine rice. Turned out quite spicy. 

[KingintheNorth4]

Fish and chips from Red Lobster.