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what's for dinner?

 
steward
Posts: 6595
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: 887
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
gardener
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Location: Southern Germany
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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)
IMG_20201209_142205.jpg
Roasted veggies with harissa chickpeas and dukka
Roasted veggies with harissa chickpeas and dukka
 
steward
Posts: 3910
Location: Pacific North West
1838
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Only my second time making this dish: Salisbury steak with mashed potatoes.

Tasty and quick to make. Who knew?

Salisbury-steak-with-mashed-potatoes.jpeg
Salisbury steak with mashed potatoes
Salisbury steak with mashed potatoes
 
Anita Martin
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Posts: 887
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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Location: Southern Germany
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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.
IMG_20210621_200201.jpg
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
2440
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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
gardener
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Location: Southern Germany
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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.
White-bean-soup.jpg
White bean soup
White bean soup
 
pollinator
Posts: 814
Location: Appalachian Foothills-Zone 7
202
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Venison backstrap, tenderloin, homegrown potato salad, home grown cherry tomatoes and sweet corn grown by my neighbor…
Venison-backstrap-potato-salad-sweetcorn-tomatoes.jpeg
Venison backstrap, potato salad, sweetcorn & tomatoes
Venison backstrap, potato salad, sweetcorn & tomatoes
 
rocket scientist
Posts: 6480
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: 235
Location: Rural Pacific Northwest, Zone 8
45
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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.
Eggs-chard-dandelion-leaves-and-potato.jpeg
Eggs, chard, dandelion leaves and potato
Eggs, chard, dandelion leaves and potato
 
master gardener
Posts: 4718
Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall
1978
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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: 235
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: 369
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.  
 
gardener
Posts: 1286
Location: Zone 9A, 45S 168E, 329m Queenstown, NZ
547
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Roast chicken, homegrown salad leaves and diced roast potatoes.

Picked a big bunch of fresh herbs to line the base of the romertopf that has been soaking in water, sprinkled over several bulbs worth of homegrown garlic, cracked but not peeled, stuffed a chicken with croutons tossed in a pernod, olive oil, crushed garlic, salt and ground pepper dressing and drizzled with more of the pernod dressing.

20250202_175151.jpg
A bed of fresh herbs with lots of unpeeled garlic cloves
A bed of fresh herbs with lots of unpeeled garlic cloves
20250202_175142.jpg
Chicken stuffed with croutons tossed in a pernod dressing
chicken stuffed with croutons tossed in pernod dressing
20250202_175502.jpg
Oven ready
Oven ready
Chicken-roasted-in-romertopft.jpg
Chicken roasted in romertopft
Chicken roasted in romertopft
Dinner-is-served.jpg
Dinner is served
Dinner is served
 
gardener
Posts: 221
Location: in the Middle Earth of France (18), zone 8a-8b
112
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Megan Palmer wrote:Roast chicken, homegrown salad leaves and diced roast potatoes.

Picked a big bunch of fresh herbs to line the base of the romertopf that has been soaking in water, sprinkled over several bulbs worth of homegrown garlic, cracked but not peeled, stuffed a chicken with croutons tossed in a pernod, olive oil, crushed garlic, salt and ground pepper dressing and drizzled with more of the pernod dressing.



Mmm, that looks super delicious, what a great inspiration!

I'm curious about the pernod dressing. Do you have a recipy for it to share?
Thanks in advance!

 
Megan Palmer
gardener
Posts: 1286
Location: Zone 9A, 45S 168E, 329m Queenstown, NZ
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Nina, the original recipe was only for 1 tsp pernod with 2 tbsp olive oil but it was too little for our taste.

I make up a full cup - 1/3 pernod to 2/3 olive oil, whisked to emulsify and toss the croutons in 1/2 the dressing.

The rest gets poured over the chicken.

If you don't have a clay pot, you can cook it in a cast iron Dutch oven, make a flour and water dough to wrap around the rim so that all the steam is trapped in the pot.

I break up the cooked dough to feed to the chickens afterwards so if you want to season it, the chooks won't complain☺️

The recipe was shared by a good friend Nicola, over 35 years ago and it has become a traditional dish to make as soon as the new season's garlic has been harvested.

I have searched online to try to find the source but never managed to find it.

If anyone happens to know, would be really grateful to find out
 
Nina Surya
gardener
Posts: 221
Location: in the Middle Earth of France (18), zone 8a-8b
112
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Thank you Megan,
I do have a clay pot and can't wait now to try this out!
 
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Baked chicken with potatoes and a roasted dish of onion, garlic, bell peppers and squash with a pinch of celery all dried this past year.  And a helping of cold slaw.
Also a small round of my flat bread, made on a rainy day this past week.

The kitchen is cleaned and leftovers put away.  I try to cook enough for at least two meals and do so with only one pan or dish, when possible !

Cooking for one kinda sucks, but I do enjoy eating !

Peace


 
Rusticator
Posts: 8772
Location: Missouri Ozarks
4674
6
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Homemade organic sourdough bread (me), homemade bacon, smoked with wood from our land (John), free-range eggs (our chickens). Now, if I can just get the dang lettuce to grow, here!
20250313_174043.jpg
Open... (abierto!)😲
Open... (abierto!)😲
20250313_173741.jpg
Closed...(Cerrado!!)🙂
Closed...(Cerrado!!)🙂
 
Timothy Norton
master gardener
Posts: 4718
Location: Upstate NY, Zone 5, 43 inch Avg. Rainfall
1978
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Inspired by the replies to my Bell Pepper cooking thread I decided to give them a try.

I essentially made a meat/rice mixture that went into the half bell pepper, topped with some tomato gravy, and cooked at 375 for about an hour.



My wife and I actually really enjoyed the dinner! Definitely adding it to my more common dinner idea rotation.
 
Megan Palmer
gardener
Posts: 1286
Location: Zone 9A, 45S 168E, 329m Queenstown, NZ
547
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My husband cooked melanzane di parmigiana for dinner, served with homegrown salad greens. One of our many favourite meals.


20250325_185025.jpg
Parmigiana di melanzane
Parmigiana di melanzane
 
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