What's for Dinner?

I treated myself to a rack of lamb and roast veges dinner last night. All cooked without turning the stove on.

Microwaved, then browned the veges and did the lamb in the electric frypan.
Even the gravy, heavily diluted with Green Ginger wine got nuked too.
It was fantastic, and there's enough left over for a reheat tonight. Bliss.


I seldom use the stove oven, and very rarely the stove top. It's amazing what you can turn out with 2 microwaves, (one convection) and an electric frypan.

The stove is one of those whizzbang ceramic things that drags more power than the Griswald's Xmas lights and I hate paying the power company more than I have to. The combined power the nukes and pans pull is less than one hotplate on high! I think an energy company must have invented it!
 

Stuck home with a bad back, so I ordered in pizza from a new place w/a NYC transplant owner. Sooo good and enough for 2 more meals.

Wanted to comment on okra. My 17 yr old g'daughter just had fried okra for the first time on vacation this year and is still talking about it. Lived in the south all her life and had never heard of okra because her mom, my dd, hates the thought of it. Not her Nana, cuz done from scratch, it's one of my favorites!

Here we are, posting our dinners from around the world, so varied and interesting.
 
Had to Google okra, had no idea what it was. I recognize it from the pictures, saw it fruit shops when I lived in the city but not anywhere else for years. Never knew what it was or how to cook it so have never tried it.
 

Katybug said:
Stuck home with a bad back, so I ordered in pizza from a new place w/a NYC transplant owner. Sooo good and enough for 2 more meals.

Wanted to comment on okra. My 17 yr old g'daughter just had fried okra for the first time on vacation this year and is still talking about it. Lived in the south all her life and had never heard of okra because her mom, my dd, hates the thought of it. Not her Nana, cuz done from scratch, it's one of my favorites!

Here we are, posting our dinners from around the world, so varied and interesting.
Click to expand...

Sad to hear your having back trouble Katybug, back pain is the pits. When I was still working and my lower back was bothering me, I used those Therma Care Heat Wraps, fit nicely under my shirt, and lasted a 10 hour shift. Their pricey, but sometimes Costco will have a sale of 6 for $12...I stock up then, they're good to have on hand for any part of the body.

NY pizza is the best, I'm in Colorado and there's a pizzeria we go to that has NY style, and the guy is from NY, so it's pretty good...not many other good ones to be found. Hubby makes a Gumbo around once a year and he puts okra in that, sooo good!
 
Diwundrin, rack of lamb sounds sooo good! We sometimes buy boneless leg of lamb (from Australia), slice it up into lamb chops and either barbeque them or fry them in a black iron fry pan. I never cook anything in my microwave, just use it to warm things up, or defrost things. Most cooking is done on the electric stove top.
 
Sounds like everyone was eating well tonight. SB, your pork sounds divine. Katy, sorry about your back, I really can sympathize with you. But pizza always makes things feel better, at least for a while. Di, I've never eaten lamb, not something that's readily available around here. As for okra, can't do. I love veggies, but okra is one of the few, along with black eyed peas I no can do. Hubby loves fried okra though, and if he's lucky enough to find a restaurant that serves it, he usually gets a side.

Tonight we had Ceasar salad with home made Ceasar dressing with plenty of garlic, topped with grilled blackened chicken and toasted french garlic bread. This is one of our fav meals, and we can polish off a huge head of romaine lettuce in the salad, between us. Right now we are both having major garlic breath, so it's good we love each other!
 
Well i cooked Roast Pork leg the other night so will fry some potato & pumpkin and heat some pork and peas and serve with gravy and apple sauce OMG it's good, i must try that Okra do you have the recipe for the fried Okra by chance Katybug that sounds nice.
That Guy are those thermal wraps filled with wheat as we have had quite a few house fires of late and a few were from the Wraps filled with wheat.
 
SeaBreeze said:
Diwundrin, rack of lamb sounds sooo good! We sometimes buy boneless leg of lamb (from Australia), slice it up into lamb chops and either barbeque them or fry them in a black iron fry pan. I never cook anything in my microwave, just use it to warm things up, or defrost things. Most cooking is done on the electric stove top.
Click to expand...

Heard there's not much lamb eaten in the States, it's always been a staple with us, and if I ever have to order a 'last meal' it'll be a nice fatty roasted leg of lamb. Yummmm.

Risky on a barbecue though, tends to overcook and get a bit tough, or maybe we just don't do barbecues well.

I cook a lot of stuff in the microwaves. Especially vegetables. A handful of Peas, Beans or Corn kernels will cook in 4 minutes in a big coffee cup in a nuke. So will instant chocolate puddings but we won't go there. Corn cobs 4 minutes. Put one in a freezer bag (left open or it'll explode) with a dab of butter, salt and pepper and throw it in the nuke. Cook on high 2 minutes, turn it over and blast it for another 2. Perfect. Packet powdered Gravy, mix it in hot tap water, nuke in bursts of 20-30 seconds, stirring between until it thickens, easy. Asian sauces the same. Plastic saucepans are a lot lighter and easier to wash than metal ones too. It's all good.

I have a set of plastic saucepans and with potatoes, pumpkin, kumera or carrots I cut them up into the same portions or smaller and if they're potatoes to be mashed smaller still and nuke them in a plastic saucepan in a just a tablespoon of water or none at all. They cook in half the time and don't go soggy. If they're to be 'roasted' or if they're for fries, then I lay them out on a flat plate and nuke them to 3 quarters done then throw them in the pan with some butter to cook them through and brown them. Can't tell the difference. (Well, not the 'roasted' ones anyway )

The Convection Microwave cooks either by heat alone, same as stove oven, or by a combination of heat the Microwave and can do an identical roast in half the time as a conventional oven. It's even got a built in computer to enter the type of food, and the weight and it just gets on with it. All you have to do is turn the chicken or whatever over when it beeps at you and gives instructions on the screen. I love microwave ovens.
 
We had fried crappie, fried okra, pinto beans ans hush puppies.

Ozark Gal you have lost your status as an honorary hillbilly. Okra is so good, fried, boiled, in soup or stir fry. And black eyed peas are great too but in Arkansas purple hull peas are much more common.

If you get black eyed peas at a restaurant you are getting dried peas. They are nothing like fresh peas or even peas that have been canned or frozen while fresh.

Now go to the farmers market and get some okra and purple hull peas. NOW:gettowork:
 
Ozarkgal said:
Company coming today, so up early cooking. This is the menu:

Sangria wine spritzer cocktails before dinner (A few of these and who cares what's for dinner).;)

Beer can roast chicken with garden herbs in the can

Home made Potato salad

Fresh from the garden cucumber salad with tomatoes, yellow peppers, basil, red onion, calamata olives, home made Italian dressing, and topped with a sprinkle of Feta cheese.

Fannie Farmer's recipe of home made macaroni and cheese (made earlier and frozen) this is for the kiddos, because who knows what a kid will eat, and they all seem to like mac and cheese.

Pimento cheese beer bread cooked in a cast iron skillet. I usually make this in muffins, but a one pan number is easier. This bread is the bomb!

Double chocolate brownies with frosting, topped with spicy hot roasted peanuts..spicy peanuts only on half, because kids probably wouldn't like the nuts.

Breakfast, lunch and dinner tomorrow..:playful:.
images
Click to expand...

WOW!!! I'm on the next bus to your house. You are some cook and my mouth is watering. I'm sure your guests were thrilled with your feast, I would be. I've heard that beer can roasted chicken is heavenly!
 
Jillaroo: when the chicken's arse blows the oven door open and the chicken flies Smokin
across the room, it is done.

OMG, you crack me up! :lofl:
 
Okay, I give up. What the hell exactly is succotash? Heard of it but.... ???


I'm spoiled for choice tonight, just back from the butchers. Crumbed lamb cutlets, best 2 pieces of Rump steak I've seen in a while, some lamb neck chops for a cheap stew, sausages and bacon. Mmmm decisions, decisions.
(But I won't fight Belle for the bag of chicken necks. )
 
This is martha Stewarts recipe Di

GET MORE
Subscribe to Martha Stewart Living
Sign Up for Our Newsletters
INGREDIENTS

1/4 cup olive oil 3 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 medium onion, cut into 1/4-inch dice 2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice 2 medium zucchini, seeded and cut into 1/4-inch dice 2 ten-ounce packages frozen lima beans, rinsed under warm running water and drained 3 cups fresh or frozen corn kernels (4 ears) Coarse salt and freshly ground pepper 1 tablespoon coarsely chopped fresh sage 1 tablespoon picked fresh thyme leaves
DIRECTIONS

STEP 1
In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SOURCE
Martha Stewart Living Television
HOW TO COOK
Succotash
Techniques from Martha Stewart
 
We make succotash simple, 2 pounds of frozen corn, 1 pound of baby lima beans, seasoning and light olive oil/smart balance spread.
 
Hope you don't mind if I occasionally join in on this thread..

You guys really know how to cook... I am just an amateur at it but here is what I made yesterday.. I will try to post daily but sometimes I end up cooking something very simple.. I do all the cooking in our house.. I mean ALL !!! My dear wife rarely does anything in the cooking area.. When we retired, she told me I should find a hobby so I took up cooking.. Figured we eat every day so why not try it out.. So far, we haven't been sick from any form of poisioning.............. YET !!! LOL


Chicken drumsticks with skin removed and pierced with knife point, put in a freezer bag and marinated in fridge with a sesame ginger sauce for overnight and then on my hot BBQ grill..
Served on a small bed of couscous made with chicken stock and herbs..

Steamed green beans with a buttery garlic sauce..
My concoction of diced onions, diced green pepper, sliced mushrooms and a small carrot scraped (for colour), sauteed in EVOO till done with just a small splash of soy sauce..


Breakfast ... Omelette with chives and mozzarella cheese..
Lunch.. Don't make me laugh !!!!
 
Steve, I think I speak for all the women who are married or have been married....WHAT A GUY you are!!!! Your cooking for the wife just impresses the heck out of me and she is one more lucky woman! KUDOS to you!!!!:) And it all sounds soooo good! You are a huge keeper, but I'm sure she knows that!
 
Steve, It sounds to me like you know more about cooking than you admit to.

Yesterday was a rarity for us. We were in town so we had dinner at an expensive restaurant. Steak & lobster for my wife, I only had steak. It had been quite a few years since we had gone to this restaurant and I'd forgotten how expensive eating out can be. Oh, well, gotta live it up once in a while.
 
Good for you, RK. Women love nice restaurants and it doesn't have to be an expensive one, just the idea of going out and sharing a meal with your partner that someone else prepares and CLEANS UP! Good for you in doing that and I know both of you enjoyed the experience.

Steve is gathering in browning points by the dozens with all that cooking at home, isn't he? I'm going to nominate him for husband of the year!
 
You must log in or register to reply here.

Back
Top