Fennel haddock chowder and homemade popovers! Just for the record, I fell in love with DH long before I knew he could make popovers, but what a bonus!
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Fennel haddock chowder and homemade popovers! Just for the record, I fell in love with DH long before I knew he could make popovers, but what a bonus!
That looks very good, jp1!Quote:
Originally Posted by jp1
Too cute. LOLQuote:
Originally Posted by rosarugosa
Several months ago I picked up a jar of Tikka Masala sauce at Aldi's and we tried it for the first time, I added chicken, peppers and onions and served it over rice. It was such a hit that we've had it at least once a week since then, we actually had it again last night.Quote:
Originally Posted by jp1
Your comment made me look up the connection between Aldi's and TJ's since I remembered reading somewhere that they are connected. And they are. Sort of. Aldi's in Germany is two companies because the brothers running the company had a disagreement and split the company. As I understand it Aldi South owns TJ's in Europe and Aldi North acquired all US TJ's in the late 70's. (US TJ's started as a convenience store chain back in the 50's. I have no idea when Europe TJ's started to exist.) Aldi South also owns all Aldi locations in the US. So there is a convoluted connection.Quote:
Originally Posted by Alan
I looked up the corporate history because TJ's always seems to source really good quality products for stuff like tikka masala sauce so I was curious if Aldi's would just have the same sauce, perhaps under a different name or whatever. (I've never lived near an Aldi's so I have no idea what type of products they sell.) Since yours was a hit I assume that at least in this case they also have found a good quality product.
Random aside, since we live near wine country I went to check out the Charles Shaw winery one day not too long after we moved to California in 2009. They don't have a tasting room, of course. And actually the winery was in an industrial area of Napa County. Not surprising since they don't actually grow grapes, they just have a factory that ferments and bottles wine made from grapes grown by others.
The brand name is Cook House but I'm assuming it's madeQuote:
Originally Posted by jp1
for Aldi because there's a graphic on the back touting the "Aldi Twice As Nice Guarantee". They have a few other sauces as well although I haven't tried the Butter Chicken one yet.
https://scontent.fluk1-1.fna.fbcdn.n...dd&oe=61BB368E
Thanks for the pics, Alan. I'll have to look for these at my Aldi's.
Dinner tonight was a turkey leg from my grocery store free turkey and baked sweet potatoes. Will be splitting it up into meals for the freezer, making gravy, cooking bones and making both broth and soup. It'll keep me busy for the next couple days. LOL.
I made this recipe for DH and he LOVED IT!!! And he "doesn't like" Indian food. If I can make it, anyone can make it.
https://www.youtube.com/watch?v=HMfUsS9zeuw
But I did hedge my bets by buying Patak's Original Tikka Masala sauce. Haven't tried it yet, but it's good to have in pantry when you're 300 miles from REAL Indian food.
My go-to Indian dish is a curry. I buy curry paste in the tiny jars or cans, it really is a paste. I slightly prefer green curry, but red or yellow is fine.
I put chicken breasts and big chunks of onions (always the onions!) into the slow cooker and add a can of coconut milk and the curry. After chicken is cooked well, I add all vegetables but especially carrots and peas.sometimes chunked potatoes, zucchini, peppers. Then, add a can of chunked pineapple and juice.
As for TJ and its jarred products: years ago there were a couple of products I because pretty dependent on. We have to drive out into the county to get to an TJ. The products would go off the shelves seemingly for months, then came back on.
I got tired of that schtick and stopped going. TJ’s pretty much irritates me any more, the chipper checkout people who are instructed to chat me up. Ugh. And the excessive packaging. Finally, a TJ’s chocolate was the worst chocolate I have every had, and that in lies the waxy tasteless American Hersey product.
jp that is very interesting about your visit to Charles Shaw bottling. My local winery, while growing its own grapes,also buys grapes from nearby growers. It is my dream to donate a handful of our grapes to them so that I could hold up a glass and say “here are my grapes!” Haha.
The red/yellow/green/coconut milk Thai curry? My favorite is green, with green beans and chicken
Oddly, I found my favorite chocolate--Guaranda--at TJ's, but they didn't have it long. I don't like shopping there because it's invariably too crowded--especially at the cheese aisle. For some reason, it's always full of parents with children underfoot when I go there. I do like their cheeses and nuts.
Oh you are right, this is more Thai than Indian. But coconut milk curry does appear in southern Indian cuisine.Quote:
Originally Posted by JaneV2.0
I keep a stock of coconut milk and Thai curry pastes around, in case a shortage develops. :D Also, a large jar of ginger/garlic paste--used in both cuisines, I think. And sweet chili sauce (Mae Ploy brand), which I swear I could drink out of the bottle.Quote:
Originally Posted by iris lilies
Also, I sometimes add peanuts to my green curry with green beans. Now I'm hungry...
Wow! That recipe in the video looks awesome! The one I used was similar except it didn't include the yogurt/lemon juice and I bet that extra little punch will make all the difference. SO has bowling again wednesday and we have extra chicken thighs from dinner tonight so I may have to take a second stab at chicken tikka masala!Quote:
Originally Posted by catherine
It's pretty common for wineries to buy and sell grapes to each other. Charles Shaw takes that to an extreme since they don't grow any, and buy massive amounts from other vineyards, but it's by no means uncommon. For instance there is a vineyard, whose name I don't recall at the moment, that is known for excellent cabernet grapes in Sonoma. (which is somewhat uncommon since the weather for cabernet is generally better in Napa.) They don't make wine but one of the wineries we really like uses them and highlights this in their marketing of those particular wines. We've seen them noted at other wineries or when looking at a wine list in a restaurant and we immediately make the connection (or actually SO does since he has a better memory for this type of thing...)Quote:
Originally Posted by iris lilies
Well, I went to the store today to get yogurt so I could try another attempt at chicken tikka masala. Since the video recipe was basically the same as what I had used previously, except for the yogurt/lemon juice bit near the beginning I just followed the first recipe. As I got to the end and was adding the cream I realized that I had, in fact, forgotten to put in the yogurt/lemon juice. Arrrrgh. So I tossed those in two minutes before I was finished cooking. I'm sure Indian cooks everywhere were cringing involuntarily at my haphazard effort to save the day. But I must say, even doing it wrong, the result was even more delicious than my first attempt. Next week perhaps I'll do a third attempt. But before next time I will add in the yogurt/lemon juice to the recipe on my phone so that I don't make the same mistake twice.Quote:
Originally Posted by jp1
Went to Aldi's today and they had the Tikka Masala. Got a jar based on all the recommendations.
BBQ Meatloff and rice. Here is the meatloff recipe that I tried: bbqinsider.com/recipes/recipes-bbq-meatloaf/
Shredded chicken in an as-yet-to-be-determined sauce and baked sweet potatoes. Something easy for other household members to reheat.
tilapia and asparagus. Maybe some small yellow potatoes.
Turkey breast, roasted asparagus, steamed broccoli and brown rice. It's actually the first time I've made dinner in a while!
Roasted vegetables and crispy tofu over rice, with home made peanut sauce. And vegan pumpkin pie (a successful experiment). All leftover from New Year's eve but will still taste good..
Fried eggs on toast with tomato/pepper salad and an apple.
How do you make your crispy tofu? I have a very easy recipe for baked tofu that turns out crispy. Would be interested in more tofu recipes.Quote:
Originally Posted by Rogar
After a handful of failures, I found this and follow the instructions closely. I add sesame seeds to the mix, too. I have her hardcover cookbook and it's my favorite. I sometimes make scrambled tofu with a few spices, salsa, and/or vegetables for breakfast. Tofu "egg salad" is still in the experimental stage, but working on it.Quote:
Originally Posted by happystuff
https://cookieandkate.com/how-to-mak...py-baked-tofu/
One nice thing about it is that roasted vegetables can be baked at the same time and temperature, as long as they are turned half-way through.
Scalloped potatoes.
Wow! That's actually the recipe I use! I feel validated - LOL. Thanks.Quote:
Originally Posted by Rogar
Salami and jack cheese sandwich with mayo and horseradish mustard, on rye. Sliced tomato salad.
BTW, I've made chocolate brownies with some tofu and they are good enough to take to a potluck, but I'm not a big brownie or cake fan.Quote:
Originally Posted by happystuff
Never tried brownies, but have made tofu chocolate pudding.Quote:
Originally Posted by Rogar
I don't mind the occasional fried tofu--though my opinion is that it tastes kind of like putty. I only know this because I tasted putty as a foolish and adventurous child. I also tried skunk cabbage, which doesn't taste anything like it sounds.
Ha, ha. No argument there, but fortunately a slightly different texture. I once ate fried nightcrawlers on a monetary bet and they weren't half bad and with a little catsup or dip might be good. People can get used to different things.Quote:
Originally Posted by JaneV2.0
Here is the Harvest Grain Bowl recipe from Amy Traverso, Yankee Magazine. It is vegetarian, and could easily be made vegan by omitting the feta cheese. I cut the recipe in half and it was more than enough for two of us.
Harvest Grain Bowl with Roasted Squash & Apples
Yield: 8 servings
For the grain bowl
Ingredients
1 1/2 cups quinoa
3 cups water
1 pound butternut squash (neck part), peeled and cut into thin half-moons
2 large, firm sweet-tart apples
1 can chickpeas, drained, rinsed, and patted dry
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves, divided
3 ounces feta cheese, crumbled
Instructions
Preheat your oven to 425°. Put the quinoa in a fine mesh strainer and rinse well. Put quinoa and water in a 3- or 4-quart saucepan over high heat. Cover and bring to a boil. Reduce heat to low and let quinoa cook until all the water is absorbed, 15 to 20 minutes. Pull it off the heat and let steam, covered, until ready to use.
Meanwhile, line two large rimmed baking sheets with parchment paper. In a large bowl, toss the squash, apple slices, and chickpeas with the olive oil, salt, and pepper, then divide them between the two baking sheets. Roast for 15 minutes. Remove the pans from the oven and flip the squash and apple slices over, then return to the oven and continue roasting until golden, 10 to 15 minutes more.
For the dressing
Ingredients
1/4 cup fresh lime juice (about 2 large limes)
1 tablespoon honey
1 large clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons olive oil
Instructions
Make the dressing: In a small jar with a tight-fitting lid, shake the lime juice, honey, garlic, and salt. Add the olive oil and shake until combined.
Pour half of the dressing over the cooked quinoa and add half of the chopped parsley. Stir with a fork to fluff and combine. Pour the quinoa into a wide serving bowl. When the vegetables and fruit are done roasting, arrange them atop the quinoa along with the feta and remaining parsley. Pour the remaining dressing over all and serve warm or at room temperature.Attachment 4152
Thank you, I am going to print that one out for next week's grocery run, trying to plan meals for next week.
Thanks, rosa! I've saved it as well. It looks really good.
I recently discovered a butternut squash I'd stashed in the basement a couple of months ago. So roasted squash soup with crusty bread.
Salmon with maple glaze, forbidden/brown rice pilaf with mushrooms and a pear/blue cheese salad.
That sounds wonderful, Pinkytoe.
I had a not-too-impressive pre-made, packaged Cobb salad from the grocery store. They have been pretty decent in the past, but this one had a lot of brown lettuce in it, which is pretty unappetizing.
Broccoli Cheese soup.
Last week I bought butternut squash “noodles “in the vegetable aisle that are ridiculously expensive. I sautéed them with onions and a couple of vegetables including kale and splashed with balsamic reduction. Really good. Like them so much that I bought two packages this week.
Looks like we are all on a butternut squash kick!
Gluten free spaghetti with vegetarian meatballs. Virtuous, but not the greatest.