Dinner tonight..what are you doing

W

Wilberforce

Jeannine
Location
BC Canada
maybe I should have said yesterday or tomorrow so if folks want to copy they can plan. Today I am making a baby sized Cottage Pie, like Shepherds pie but with left over beef roast instead of lamb. I will make buttered honey carrots to go with it and peas. No dessert as I am alone today.

I made a beef pie with flaky pastry earlier to go to an elderly relative whose wife is in hospital and I am making banana muffins later on for the same person.

My two babies, (my Chihuahuas) Florence and Maisie will get the last bit of the beef roast.
 

I have just tried spatchcocking a roasting chicken, well seasoned since this morning and resting in the fridge, threw it in a pan with a bunch of organic carrots and put it in the oven. Got the idea from an article I read in the cooking section of the NY Times. https://www.nytimes.com/video/dining/100000001076482/spatchcocking-a-chicken.html. Served with a delicious baked potato that my wife and I split.

Turned out awesome! IMG_1731.jpg IMG_1732.jpg
 
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1960's recipe for haddock fillets baked in Campbell's cream of shrimp soup topped with a few buttered cracker crumbs. The sides will be cabbage salad and green beans with mushrooms.
 

Bob,The chicken looks super, I haven't done that for a few years but I think that I might do that this weekend, thank you for the reminder. I can use the back for soup.

Bea, great idea too, I often forget about how soup can be utilized and I love haddock.

Tomorrow is going to be a fish day I think,I think it will be halibut though as I have had some in the freezer longer than I usually do and it needs using. I think I may do it as a sort of crab cake but with halibut or maybe poach it and make a cream sauce.I have some baby potatoes still in the earth box in my greenhouse which I checked yesterday and they are great. wish I had some favas.

Now I am stretching my brain thinking of the dried bans I have( I am a bit of a bean fanatic grower) and think I may make Gigandes Plaki in the next few days with a home baked loaf it is all I need. My original Gigandes beans came from Greece and I have been growing them now for many years. For those who are not familiar they are a huge white bean and I mean huge, 1'1/2 inches when rehydrated is not unusual. The Plaki is a great way to use them..I don't know how to post a link but there will be lots on the net if anyone is interested, or I can type mine, it is pretty basic.
 
Tonight was New York strip loin steak, baby potatoes, cauliflower with cheese sauce and squash

Tomorrow will be something lighter. maybe a simple poached eggs on toast day with the last few baby potatoes sautéed.

Yesterday was a soup day, my Mums favourite, lost of barley in a white broth cooked with pork and the usual root veggies, with homemade bread which happened to be a sundried tomato one that I like very much.

Chicken breast for the fur babies and I did a chocolate cake to take to the SIL's 90 year old father whose wife is very ill in the hospital. He also got the soup. I have been cooking for him about 6 weeks now, usually about three times a week.
 
Bobw235 said:
I have just tried spatchcocking a roasting chicken, well seasoned since this morning and resting in the fridge, threw it in a pan with a bunch of organic carrots and put it in the oven. Got the idea from an article I read in the cooking section of the NY Times. https://www.nytimes.com/video/dining/100000001076482/spatchcocking-a-chicken.html. Served with a delicious baked potato that my wife and I split.

Turned out awesome! View attachment 34677 View attachment 34678
Click to expand...


I butterfly chicken like that and put it in a pan with some water, like 1/2 inch of water. Pop it in a 400 degree oven. It needs no seasonings, it comes out with a crispy !!! tangy skin and wonderfully tender meat every time. I love carrots roasted like you did them, as well as all kinds of other veggies.

Tonight it's oven roasted tater slices and carrots and some of those small colorful peppers. When they are just about done, I add the salmon to the pan for a few minutes, turn and done after a few more minutes. YUM! Quick, easy, healthy and oh so good.
 
Yummy. I'm a bad cook mostly because I'm lazy. I would rather make a sandwich than cook something. Supper tonight will be ......................... a sandwich.
 
Campbell's cream of chicken soup (Not diluted too much) over rice or shell pasta.

Maybe a sprinkle of parmesan cheese on top. Simple and not too fattening.

Don't like anything heavy before bedtime.
 
my plans have changed, it is going to be a supermarket rotisserie cooked chicken with salad. I forgot to take the puppies chicken from the freezer so this is emergency food for them so I guess I will join in.
 
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