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what's for dinner?

 
steward
Posts: 6575
Location: Everett, WA (Western Washington State / Cascadia / Pacific NW)
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Olga Booker wrote:
In the North of France they do 'Coq à la bière' which is pretty much the same except you replace the wine with beer. It is lighter and I admit to prefer it to 'coq au vin'.

Anyway, tonight I cooked wild boar ribs with cabbage, carrots and roast potatoes- all from the garden, followed by apple crumble with cream and a dash of agave syrup.


Ohhh. Now I want to try Coq à la bière with a gluten-free beer. Lighter sounds great because the coq au vin was a bit heavy.

Also, your wild boar dinner and apple crumble sound like the perfect fall meal! YUM.

 
gardener
Posts: 877
Location: Southern Germany
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Today I prepared the first Sweet Dumpling (ever). Oh my, I guess this will be my favourite squash/pumpkin and I will grow them every year now.

First I steamed the squash for about 20 minutes.
In the meantime I improvised the filling by making a very small batch of very thick béchamel sauce. I added about 3 tablespoons cream cheese, 2 tablespoons blue cheese, some bread crumbs (I use the ends of my sandwich loaves for that purpose) and chopped walnuts, of course I added some salt, thyme and pepper as well.

I cut open the pumpkin, scraped out the seeds and inserted the filling, and into the oven. So good! The pumpkin tastes a lot like chestnuts (which I love but they are quite pricey). I would say better then the Kuri.
IMG_20201027_190559.jpg
Stuffed Sweet Dumpling
Stuffed Sweet Dumpling
 
Anita Martin
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I don't think we have a lunch thread, so I post here.

Today I had a nice recipe by Yotam Ottolenghi in my FB feed:
Roasted root veggies with Harissa chickpeas, tahine salsa and dukka.

I had soaked chickpeas overnight and was looking for a good way to prepare them (apart from Hummus, which I will make tomorrow), so this came in handy. I felt a bit decadent preparing this on a weekday noon but it was really delicious and not too complicated.
I used a beet from the garden, a small pattypan squash I still had and added bought potatoes and carrots.
The dukka was made after a recipe from Hugh Fearning Whittingstall (with pistaccios, sesame, cumin, coriander, salt - I left out the chili as the Harissa was quite hot!). First time I tried it, I might be officially addicted to dukka!

Here is the recipe link:
https://www.theguardian.com/food/2020/oct/31/yotam-ottolenghi-recipes-autumn-veg-buttered-kohlrabi-yuca-fries?fbclid=IwAR2AKKm5Im8Lq2aYzvkRJy_S5m4K2TIPxxutIf9uiwsryp0V332JG3aG9XM
(I left out the lemon-oil mix because I did not have fresh dill)
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Roasted veggies with harissa chickpeas and dukka
Roasted veggies with harissa chickpeas and dukka
 
steward
Posts: 2426
Location: Pacific North West
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Only my second time making this dish: Salisbury steak with mashed potatoes.

Tasty and quick to make. Who knew?

8CD27E31-8A1A-43C2-84F0-D28B3D4A7DAB.jpeg
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Anita Martin
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Location: Southern Germany
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Today I made a Rösti (like a huge potato latke without eggs, just seasoned grated potatoes) with three different seasonal salads:

* Beetroot from the garden, with orange slices and some horseradish dressing

* Brussel Sprouts (first time ever I harvested some from my own garden!) thinly sliced with apples (local), Emmental cheese and caramelized almonds

* Bulgur with roasted Uchiki Kuri pumpkin (from the garden), red onions and pecan nuts

All very tasty, the last two from Hugh Fearnley Whittingstall's book. Would you believe that my kids did not try one of them?? According to them, they all had at least one icky ingredient which normal people don't (have to) eat.
Ahh, do you sometimes feel like a Permie parent failure? Sigh...
 
Anita Martin
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It's still quite hot at the moment, so we had a cold dinner (quite normal here in Germany).
Freshly baked bread with spreads and cheeses, and as a dessert homemade frozen yoghurt with salted coconut almond caramel and strawberries from the garden. Very tasty and frugal, but some work of course.
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Frozen yoghurt and toppings, homemade
Frozen yoghurt and toppings, homemade
IMG_20210621_200253.jpg
fresh sourdough bread
fresh sourdough bread
 
steward
Posts: 4837
Location: West Tennessee
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The weather has been cooling off, so I made some black bean soup.
Black-bean-soup.jpeg
black bean soup
black bean soup
 
Anita Martin
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I had already mentioned my modular "building blocks" cooking in the bean thread, so here is an example of a dinner I made yesterday:
For the bean soup, I used the white beans I had soaked overnight (with some baking soda) and then cooked in the pressure cooker (without baking soda as the beans sit in the vapour, not the liquid), and which I had in a container in the fridge to use as a staple.
I also had some diced onions, so I fried those in olive oil, added some of my last sad tomatoes, the cooked beans and seasoned with salt, pepper, half of a chili pepper which grows on my window sill, rosemary, a bay leave from my mum's garden in Spain (rather fresh, it makes such a difference!) and a splash of white wine.
Mashed it only partly with a submersion blender - so delicious!

The sourdough bread was freshly made, but I mostly have some frozen in the freezer which is as good as fresh when you thaw it.

The salad was part German Wirsing kale, marinated with oil and lemon in a container in the fridge as another building block, some oven-roasted potatoes made in batch some days ago, one boiled egg boiled in advance in batch, and a tahineh yoghurt herb dressing, made in batch and stored in the fridge.
It all came together quick and was a pleasure to eat.

Now if only my children would accept that kind of eating, but they are very picky - neither kale nor legumes or salads for them.
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pollinator
Posts: 747
Location: Appalachian Foothills-Zone 7
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Venison backstrap, tenderloin, homegrown potato salad, home grown cherry tomatoes and sweet corn grown by my neighbor…
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rocket scientist
Posts: 5787
Location: latitude 47 N.W. montana zone 6A
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Tonight I am trying something old but new to me.
Mix, half, hot Italian sausage  and half ground beef.
Add Italian breadcrumbs,  parsley, powdered garlic, oregano, Ramano cheese, one egg, and a tablespoon of olive oil, and knead well.
Large jumbo shells are boiled for 9 minutes.
Scoop meat mix into shells, and pack tightly in a 9x13 baking pan.
Cover with marinara sauce and grate mozzarella cheese over the whole thing.
Cover and bake @ 350F for 40 minutes, remove the cover, bake for 10 minutes more to brown the cheese.


 
Posts: 193
Location: Rural Pacific Northwest, Zone 8
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How about breakfast? I don’t always grow enough to eat like this, but here’s a mostly homegrown meal. Thanks to the store for. Utter, pepper and salt. Home raised eggs, chard, tiny bit of dock, and new Yukon Golds I pulled up because they were crowding a cucumber plant.
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master gardener
Posts: 1971
Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall
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Tonight was a nice night.

1.Cast iron seared ribeye and tenderloin steak. Eight minutes each side, came out medium which was just fine.
2. Russet potato baked in oven at 400 for an hour. Just used a pinch of salt and some olive oil.
3. Steamed brussels sprouts with salt, pepper, and butter.

No complaints.
 
Bethany Brown
Posts: 193
Location: Rural Pacific Northwest, Zone 8
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Timothy Norton wrote:Tonight was a nice night.

1.Cast iron seared ribeye and tenderloin steak. Eight minutes each side, came out medium which was just fine.
2. Russet potato baked in oven at 400 for an hour. Just used a pinch of salt and some olive oil.
3. Steamed brussels sprouts with salt, pepper, and butter.

No complaints.




Sounds like the ideal dinner
 
pollinator
Posts: 353
Location: Appalachian Mountains
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Leah Sattler wrote:alright, so sometimes I get in a not so creative mood and get pretty starved for ideas so lets hear what you are eating!

tonite for me- pinto beans, acorn squash and fried cabbage w/mushrooms. a weirdish meal even by my standards. but it was good and my tummy is full so thats what counts.



Not weird at all, sounds like my kind of meal and my husband would love that too!  
 
Faye Streiff
pollinator
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Cleaning out the freezer and found 9 packages of goat cheese I needed to use, so made lasagna.  Added a little mozzarella to it because had some on hand, and a pint of ricotta.   The goat cheese was an assortment of hard cheeses and soft, some with red pepper or Italian seasoning.  Was all good.  Grated the cheese, added a chopped eggplant from the grow room (in January), some dried shiitake mushrooms we had grown, our onion, garlic and peppers, plus store bought green and black olives.  Heavy on the cheese, light on pasta sauce because we didn’t have many tomatoes last year.  I added a can of tomato paste to add a bit more tomato flavor.  Was delicious and satisfying and enough leftovers to eat for two more days.  
 
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