What's for Dinner?

Last night was a feast:

Carrot and orange soup
Chicken Drumsticks (Free Range) Ala Cacciatora with some baked sweet potatoes and roasted veggies on the side
Buckwheat Shortbread with some frozen berries for desert.

The recipe for Hunter's Chicken Stew can be found here
_http://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciat

its very easy to prepare and thanks to anchovies the chicken tastes like wild game. But the recipe requires at least one tomato, so not suitable for those who cant tolerate nightshades. It also requires cooking chicken in white vine.
 
This morn was a brunch of buckwheat/blueberry pancakes, pan egg dish with onions, mushrooms, and maple-smoked sausage plus a fruit salad (pineapple/blueberries/mango/avocado).
 
Breakfast: carrots, potatoes, mushrooms (opieńki) fried noodles Pomeranian.
Lunch: fried with vegetables and buckwheat
Dinner: soup - broth.
 
Buckwheat bread Brusketta with olive oil, garlic & parsley and touch of organic prosciutto and a big glass of fresh orange juice w/o sugar.
 
This morn I had a boneless chicken breast, cubed (large) stir-fried in bacon grease with crushed garlic, fresh cilantro, salt and pepper... squeezed the juice of 1/2 a lime and let simmer 2 minutes

The lime really makes it kick :thup:
 
Tonight, a tin of red salmon, steamed leeks and courgettes, a green salad and beet, topped with extra virgin olive oil and balsamic vinegar.
 
The-creep-of-the-sickness dinner: chicken soup, buckwheat blinis, a couple glasses of baking soda water and a truckload of vitamin C.
 
Had a cooking disaster: the beef tongue I thought I'd done right in the crock pot, wasn't right at all. It is now doggie treats. (Dex LOVES beef tongue.) So, I go to bed without. :oops: :headbash:
 
Herr Eisenheim, would you post the recipe for the carrot and orange soup. I recall a wonderful carrot and orange soup in Moroccan restaurant in Palma, Majorca, but I have never been able to duplicate the recipe. :)
 
We had cod fillet fried in coconut oil with steamed collards and kale for dinner today. The greens were dressed with olive oil and tarragon vinegar from last summer's garden.

I noticed a number of beef tongue posts on the thread and want to share my mother's Flemish Beef Tongue recipe. The beef tongue is boiled with salt, cardamon, allspice, cinnamon, clove, and black pepper for three or four hours. The tongue is cooled in the spicy liquid over night and pealed the next day. It is sliced and served cold as an hors d'oeuvres during the Christmas holiday season. It is a real treat and the thread inspires me to prepare it again while winter lingers.
 
I had baked chicken and cauliflower stir-fried in grapeseed oil. Buckwheat short bread for dessert - which is becoming highly addictive - I may need to hide it from myself! :rolleyes:

Had a cooking disaster a few nights ago as well - burnt my pork chops - so had to scrape the burnt parts and was able to salvage most of them. Apparently it is not a good plan to try reading SOTT while cooking!! :P
 
Last night I had a little chicken, some steamed frozen spinach and a "red beans" recipe made with sausage and goat meat. We soaked/fermented the beans for about 3 days before cooking them.
 
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