What's for Dinner?
- Thread starter Laura
- Start date
Tonight, we had salmon baked in the oven, buttered up and sprinkled with dill and garlic, and some 2-day left overs of mung beans and wild rice (soaked separately but cooked together. Try it, its delicious combination!). For desert, more of the pie and ice-cream from yesterday. :D
cholas
Dagobah Resident
You all describe your meals so well ;D.....starting to drool.
In our kitchen tonight, I fried chicken thighs with a bit of garlic salt towards the end, boiled small white potatoes with rosemary and bacon fat, steamed carrots and summer squash and made salsa Mexicana(tomato, onion, cilantro, chile, lime, vinegar, salt) as well as green olives on the side. No desert.....yet.
Tasty but fairly time-intensive. Maybe 2 hours.
In our kitchen tonight, I fried chicken thighs with a bit of garlic salt towards the end, boiled small white potatoes with rosemary and bacon fat, steamed carrots and summer squash and made salsa Mexicana(tomato, onion, cilantro, chile, lime, vinegar, salt) as well as green olives on the side. No desert.....yet.
Tasty but fairly time-intensive. Maybe 2 hours.
Homemade sausage made from pork meat and some wild game (boar I suppose), cooked for 20min. As side dish small bowl of green salad with sprinkled domestic lemon juice, domestic olive oil and sea salt.
Yumm! People here love to eat good food. :)
We had pork shoulder roast baked with Japanese sweet potato and parsnips. The pork shoulder was braised in coconut oil and seasoned with cumin, clove, and celtic sea salt. I bake the braised roast and vegetables for about an hour with a cover and then drizzle sorghum molasses syrup on the meat and the vegetables and bake for another hour with no lid. The sorghum, pork fat, and coconut oil form a candied glaze which is delicious. We had a side of steamed collards and kale seasoned with a little cider vinegar, olive oil, and celtic sea salt. The leftovers are great cold for lunch tomorrow.
Edit: sorghum molasses syrup
We had pork shoulder roast baked with Japanese sweet potato and parsnips. The pork shoulder was braised in coconut oil and seasoned with cumin, clove, and celtic sea salt. I bake the braised roast and vegetables for about an hour with a cover and then drizzle sorghum molasses syrup on the meat and the vegetables and bake for another hour with no lid. The sorghum, pork fat, and coconut oil form a candied glaze which is delicious. We had a side of steamed collards and kale seasoned with a little cider vinegar, olive oil, and celtic sea salt. The leftovers are great cold for lunch tomorrow.
Edit: sorghum molasses syrup
Might I suggest taking a picture of your freshly prepared meal and posting it here for everyone to see? I will soon be able to chip in with pics starting next week. The idea might catch on and could be incorporated into a future cookbook as previously suggested by other people on the forum!
This thread is making me salivate.
Tonight I roasted carrots, pumpkin and white sweet potato in chicken fat that was left over from the previous night's roast chicken. They came out nice and crunchy. (All animal fat gets reused for something, even bacon fat from the morning.) I put pork chops in the iron frypan, cooked them, then threw the frypan in the oven (with the door open) for 5-10 mins to crisp them up. This is great because it crisps up the fat and I can't help but want to eat it all. Also a bit of salad, stuff that I've previously tested such as lettuce and cucumber. Seasoned with liberal amounts of sea salt and pepper.
Roast veggies and roast meat are things I do fairly often as they don't require much preparation and leave me with plenty of leftovers for the next time I'm hungry.
Tonight I roasted carrots, pumpkin and white sweet potato in chicken fat that was left over from the previous night's roast chicken. They came out nice and crunchy. (All animal fat gets reused for something, even bacon fat from the morning.) I put pork chops in the iron frypan, cooked them, then threw the frypan in the oven (with the door open) for 5-10 mins to crisp them up. This is great because it crisps up the fat and I can't help but want to eat it all. Also a bit of salad, stuff that I've previously tested such as lettuce and cucumber. Seasoned with liberal amounts of sea salt and pepper.
Roast veggies and roast meat are things I do fairly often as they don't require much preparation and leave me with plenty of leftovers for the next time I'm hungry.
Tonight is magret de canard, served with mashed sweet potato, broccoli and home made fries in duck fat. I don't know if there will be place for a desert in my stomach. 
go2 said:
Isn't sorghum a grain, so it would have gluten in it?
My dinners are pretty much the same, as with my work schedule I am not able to cook dinner. I don't like cooking really, but it's nice to read about others' meals. I have a mix of steamed veggies with sea salt and safe seasonings: carrots, celery, spinach, winter squash, sweet potatoes, broccoli, garlic, and onions.
Elisa said:
Good job! I was worried there for a minute!
Tonight was the birthday dinner and I asked for "Joe Fish" which is batter friend fish. The batter is just a variation on the buckwheat blini batter, but fried in deep duck fat, it is fantastic! Also, batter fried scallops, french fries and salad. For the birthday dessert, we reprised the fruit compote though with strawberries, mango and bananas this time. It was great on buckwheat shortbread. There is plenty of fish and scallops left over for tomorrow's lunch.
3D Student said:
I should have said sorghum molasses syrup. We call the syrup sorghum in rural America. The syrup is made from an annual sorghum species related to the tropical sugar cane. I used to trade labor for a couple of gallons of sorghum syrup with an old blacksmith who had about a half an acre of sorghum. I would strip the leaves from the eight foot plants about a month before frost and then harvest the canes several weeks later and squeeze the juice from the canes. We would put the raw juice in a shallow stainless steel cooker with propane burners underneath. We then "cooked" the sorghum down from raw juice to syrup over about a week. Baked, powdered, and sifted clay would be sprinkled over the raw juice to precipitate chlorophyll, then the foam was skimmed off. It was a special fall community effort that I was fortunate to participate in before modern transportation and food distribution displaced local food production in rural America. The Amish and a few families still "cook" sorghum by the old method common on the American frontier.
Many sorghum species have been used by man for food in rural Asia and Africa. The sorghum grains are gluten free. I use millet as a breakfast cereal occasionally. It takes longer to prepare than buckwheat groats, so buckwheat groats are my usual breakfast. Sorghum flour is used for baking and available in health food stores. I have never used the flour, but the internet has a lot of information if you are interested, 3D Student.
