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Post by soupandstew on Dec 28, 2018 16:47:05 GMT -5
Wishing all a very Happy New Year complete with great cooking adventures. Anyone trying something special on New Year's Eve or Day?
I'll lead off and say I am going to try cooking short ribs for the first time ever. The recipe sounds like a classic braise, beef stock, red wine, etc. for 3 hours @ 300 in a Dutch oven. But I'm also trying the recommended side dish of miso collard greens. I think miso, maple syrup, bacon and red pepper flakes will be a winner with the greens but who knows? The funny part is that the only ingredient I'm having trouble finding is the collard greens. For Pete's sake, this is the South and the season!
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applecrisp1
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Post by applecrisp1 on Dec 28, 2018 17:21:51 GMT -5
Happy New Year to you and all on the board! Soupandstew, I don't have special cooking planned for New Years. The short ribs sounds delicious. Enjoy! I'm having Nile Nachos tonight (that I read about in an old SmittenKitchen post (a blog she reads) -- here's the recipe. desertcandy.blogspot.com/2015/03/nile-nachos.htmlI will be making a bunch of changes (for one thing, I'm not frying the pita), but basically the recipe as written is "pita triangles layered with a tahini-yogurt sauce, spicy roast chickpeas, smashed chickpeas, tomatoes, radishes, herbs, and sumac" I'm using the recipe for just some of the parts. And I will be topping with some feta. SmittenKitchen posted a similar recipe (the nile nachos reference was part of the post). smittenkitchen.com/2015/03/baked-chickpeas-with-pita-chips-and-yogurt/I might make some soup for the freezer, Not sure what else. |
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Post by soupandstew on Dec 28, 2018 19:00:05 GMT -5
I'm definitely going to try the desertcandy recipe minus frying my own pita chips and plus feta. The textures and flavors sound amazing.
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Post by karenw on Dec 28, 2018 19:45:00 GMT -5
Happy New Year everyone!!
I have made the Smitten Kitchen variation of those "Greek" nachos and it is excellent. Enjoy, Applecrisp.
This weekend is all about what I want to cook/eat since I finally finished my candy orders (for now, anyway!). Total ended up at 90# plus 2# brownies. I have another order to fill for Monday, but luckily I have enough left in freezer to fill that order without having to make another batch. Anyway, I have some leftover pulled chicken taco meat that I made in the Instant pot (turned out so tender/tasty) from our belated family Hanukkah celebration. We had tacos and latkes! (more about that in a minute). Anyway, I made a homemade enchilada sauce and I am going to use that and the chicken to make a Chicken Enchilada casserole. I will split between 2 pans and freeze half. I also have some leftover flank steak from the taco meal that I am making quesadillas with to freeze for later.
Other plans .... SOUP (as usual!). I bought some fennel to make a Pasta Fagioli (Milk Street Kitchen recipe) and a Spicy Tilapia Fish Stew recipe that was posted here on this board (a C.L. recipe). On New Year's day I may make a soup with black eyed peas and kale. Some of the soups I will likely end up freezing. My DD is also having some friends over on the 30-31st before they all head off to a New Year's party that they go to every year for the last few years (a gathering of all their camp friends). So I will make them a brunch....either creme brulee french toast or homemade poptarts. That's it! Looking forward to cooking something besides candy!
Karen
Wanted to mention for our family Hanukkah taco and latke meal, I made traditional potato pancakes plus I tried a Molly yeh recipe that I saw her make on her show.....Brussel sprout latkes and much to our surprise, they worked! And they were tasty!!
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Post by erin elizabeth on Dec 29, 2018 9:09:27 GMT -5
I hope 2019 is a delicious year for us all.
My dad's family Christmas is tonight and I offered to make dessert (surprise, surprise!), but I just am not feeling it today. I pulled out a bunch of recipes, but bleh. I actually thought this morning that I might go to our local ice cream place and buy some to share, which would be fine. Then I looked through my online file and saw a recipe for Amish Cinnamon Bread from Cook's Country and that might work. No butter to soften and makes two loaves and sounds good. I decided to skip exercise this morning (bad!) so I have plenty of time.
After all the holiday food, I am craving comfort and winter meals. Really want spaghetti and chicken parm. Also thinking about a stuffed chicken since I didn't get any Thanksgiving leftovers. And chicken pot pies--some to give to my neighbors and a few for my freezer, too.
We're headed to my aunt's on NYD (OH!) and she told me I don't have to make anything, but I might make a batch of White Chocolate Cherry Bark. It's easy and everyone seems to really like it. I always sub cranberries for the cherries. Plus, all I need to buy is the Choc au Lait chips.
And I am hosting Supper Club in January. I got new dishes this fall and have pasta bowls for the first time. I love them! So I am thinking of making Pork Ragu over Creamy Polenta.
I know this is not the old days, but I continue to be grateful for all of you who make the time to still post here. I love sharing recipes and plans and hearing about what you all are doing. Thanks for being here.
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Post by mcgee on Dec 29, 2018 11:19:58 GMT -5
I stumbled on a new to me blog yesterday and made One Pot Taco Zucchini Noodles: kirbiecravings.com/one-pot-taco-zucchini-noodles/We really enjoyed it and it was super easy. I’ll probably add rice to the leftovers and make burritos tonight. Not sure what’s on tap for Sunday. That Tuscan Bean soup Karen posted on another thread sounds yummy so I might make that. I bought a small ham a while ago at TJ’s and will make it for NY’s Eve along with a corn casserole. DH is not a ham fan so this will be my first time making one. New Year’s Day I’ll probably do DH’s favorite meal which is Tuna Casserole. Had it on the menu for Christmas Day but DH came down with a bad stomach virus so he stayed in bed all day while I binge watched Queer Eye. And like Erin said, I too am grateful for this board  . Happy New Year to you all. |
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Post by Catbatty on Dec 29, 2018 17:06:25 GMT -5
You all ALWAYS inspire me and make me so hungry. And I, too, am so thankful that we are together and not lost to the wind (and for the new folks we are meeting also). There was something so heartbreaking about CL shutting their long-time forum down...and most of us seemed to feel it. Funny, eh? Something magical. Something special. That sort of thing doesn't happen often in life. And here we are STILL...and I thank BEV so much for doing the amazing things she did (and still does) to make this place happen...she pulled it together out of thin air! AND, what's amazing to me: she had not been involved in any way with the old CL forum. She took this on fairly blind to the whole thing and really was there for a friend who came running to her. (Doesn't hurt that she's brilliant and does seem to love a challenge.) THANK YOU BEV. We are forever in your debt. You've made us SO darned happy it's ridiculous. and, Erin: Would love to see your new dishes, if you happen to take photos. Mcgee: About your ham -- Trader Joe's gets those hams only at holiday times (if it's the spiral ham I'm thinking about). Uncured? I got a five-pound one at Thanksgiving because my son was coming to dinner and I remembered how much he loved that ham a few years before. My gosh that little 5-pound ham yield a ton of perfect meat. SO good it got me temporarily off my vegetarian diet. One thing... the directions for temp and time (that come with) don't seem to match what people experience. I believe it says 275 degrees and x minutes per pound. IF you do an online search, you will probably see what I saw...people say it needs to be more like 300 degrees and increase the time. Sure enough, I didn't and mine wasn't heated enuf and not consistently throughout the ham...meaning, some places were cooler than others. IT'S PRE-COOKED HAM, so it's not all that important (people think). But you might want to plan for more heat and longer time. BUT IT's SUCH A GREAT HAM! (OH, and the sugar topping that you make up and put on it after almost heated...a packet that comes with...we never use it; the ham is sweet enough already.) Let us know what you got and how you liked it, ok? YUM. <envious...I went to TJ's and they were completely out and probably not getting more...just before Xmas.> |
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Post by mcgee on Dec 30, 2018 11:47:32 GMT -5
Catbatty - thanks for the tips on the ham. This is the one I bought: www.traderjoes.com/fearless-flyer/article/4542I purchased it a while ago because they told me they go fast. Label says to use by 1/18/20 so I grabbed one and stored it in our spare refrigerator. I’ll look for reviews. Fortunately I have my new Thermoworks thermometer so I’ll be sure to use that. ETA - I just read the directions and it says to put in a 350 degree oven, 20 mins per pound until it registers 145 degrees. |
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BarbaraL
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Post by BarbaraL on Dec 30, 2018 13:57:54 GMT -5
We're having some friends over for New Years Eve, but I have to work. I'm considering making beef stew with green salad, roasted vegetables, and biscuits or crusty bread. I'd planned on making a roast but didn't realize (new job) that we're working NY Eve
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Post by Catbatty on Dec 30, 2018 15:37:14 GMT -5
Mcgee - Oooh that looks like a tasty ham. I've never seen them at TJ's out here. I wish they would. Here's mine: www.traderjoes.com/FearlessFlyer/Article/4498 (odd how the temps are so different for cooking) Enjoy yours. Happy New Year to all! Catbatty Catbatty - thanks for the tips on the ham. This is the one I bought: www.traderjoes.com/fearless-flyer/article/4542I purchased it a while ago because they told me they go fast. Label says to use by 1/18/20 so I grabbed one and stored it in our spare refrigerator. I’ll look for reviews. Fortunately I have my new Thermoworks thermometer so I’ll be sure to use that. ETA - I just read the directions and it says to put in a 350 degree oven, 20 mins per pound until it registers 145 degrees. |
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Post by wallycat on Dec 31, 2018 15:41:17 GMT -5
I will make our venison shanks. I was exhausted "dressing"/butchering DH's venison in November, and so the front legs, I thought, would work well as a "lamb shank" style option. Found a recipe using stout beer and coffee, so that is what I will try tomorrow.
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Post by soupandstew on Dec 31, 2018 17:35:34 GMT -5
I will make our venison shanks. I was exhausted "dressing"/butchering DH's venison in November, and so the front legs, I thought, would work well as a "lamb shank" style option. Found a recipe using stout beer and coffee, so that is what I will try tomorrow. That sounds amazing! I think you could braise anything with stout and coffee and have a winner. Please let us know how it comes out. |
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Post by beth on Jan 1, 2019 12:06:09 GMT -5
My youngest son bought a house with a built-in grill in back and got eh leaks in the gas line repaired in time for us to grill steaks and check it out. We bought a prime sirloin at Costco and used some of our rubs (my steak was espresso rub), some asparagus, a salad made with spinach from our CSA and a grapefruit from the backyard. Simple meal, but it was really good. I will either make some Texas caviar today or a pot of Texas clam chowder (essentially NE style with black eyed peas). I also plan to do red beans and rice this week and my older son has requested chili and tamales before he heads back so that will be soon. I haven't bought a ham at TJ's, but DH and I were at Costco when they were sampling their applewood smoked master carved half ham (boneless). I don't know if these are seasonal or if they were just promoting them for the holidays, but the Costco half ham is a grgeat size for us, the flavor is excellent and less sweet than honey baked (better to use in other dishes) and about $10. We were really happy and went back for another while the boys are around. It also eliminates the guilt about having a bone and not wanting a pot of beans or soup -- which I don't always want. I can go get a ham bone at Honey Baked when I want it. Like for my red beans. |
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