Eating Dinner With My Family

Ok since I am totally behind and want to catch up I am going just post a picture to remind my self of what we made.  It wasn't like I followed a recipe.  I wanted to use the chard tonight, so I made it like I make the garlicky spinach for my Italian Burgers.  To go with it, I make my regular recipe or broiled steak, roasted some potatoes and used some leftover miso butter I had in the fridge as a sauce for the meat.  It was good, we all liked it and even the chard suspicious, liked it.

This is a take on the typical kale and sausage chowder.  I thought it was tasty, simple and loved that you could freeze the uneaten part for another meal.  The four of us only ate about half of what this made.  You did need some sort of bread with it and I made some savory garlic muffins.  Spicy Kale and Andouille Sausage Chowder 1/4 cup extra-virgin olive oil 8 garlic cloves, thinly sliced  2 large onions, finely chopped 2 tablespoons minced fresh ginger 1 pound andouille sausages, sliced 1/4 inch thick One 28-ounce can Italian plum tomatoes, chopped, juices reserved 3 quarts  low-sodium chicken broth 3/4 pound kale, large stems and ribs discarded, leaves coarsely chopped (8 cups) Salt and freshly ground pepper  Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices

I totally expected this to be too sweet, and while it was, we all still really liked it more that expected.  It wasn't hard and it was a nice way to shake up a dinner rotation.  I added sriracha to the mayo mixture and sprinkled scallions at the end.  I recommend you do too:).   Honey Walnut Shrimp http://damndelicious.net/2013/07/16/honey-walnut-shrimp/  

My husband loved this!  I am  not the biggest baked potato fan, but still really liked it too.  It wasn't too much work, but it took some time since the potatoes take a long time to bake.   Poutine-Style Twice-Baked Potatoes 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups chicken stock or low-sodium broth 1 tablespoon veal demiglace (optional) 1/2 teaspoon finely chopped sage 1/2 teaspoon finely chopped thyme 1 tablespoon fresh lemon juice 1 tablespoon heavy cream Kosher salt Freshly ground pepper 6 baked potatoes (about 1/2 pound each) 6 tablespoons unsalted butter, cubed and chilled 1 cup milk, warmed 1/2 cup sour cream 3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup) 1 tablespoon Dijon mustard Pinch of cayenne pepper 1/3 cup chopped chives Kosher salt Freshly ground pepper Vegetable oil, for frying 6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick 1 cup shredded mozzarella cheese S

I wanted to use up the soda bread I made on St. Patrick's day, so when I saw this, I knew I would be making it but I wasn't sure about how it would taste. It was really good!  The toasty flavor of the bread, the sweetness of the onion and the light seasoning made for a yummy, filling soup.  Sweet Onion & Bread Soup 8 oz sourdough bread (or any other dense, dark bread) 3 large sweet onions 3 large garlic cloves (or 5 medium ones) 2 1/2 cups chicken broth 1 tsp dried thyme 1 cup milk 3 oz butter Cube the bread. I didn’t remove the crusts, but feel free to. Peel the onions. Cut them in half and slice them. Slices don't need be too thin. mince or press the garlic. Heat half the butter in a skillet, toss the bread cubes in there and cook until crispy and brown. At the same time heat the remaining butter in a different pan and cook the onions, garlic and a tsp fresh or dried thyme for 20 to 30 minutes. And as soon as the bread cub

It was meatless Monday and St. Patrick's day and I thought this soup and bread combo would fit the bill for dinner.  I am not a bread maker, but this bread  was really easy to make and turned out a decent loaf of bread.  It is very heavy and filling and can totally see this sustaining a hardworking peasant. :)  The soup was great too.  It made me think of warm vichyssoise.   Irish Potato and Leek Soup 2 teaspoons vegetable oil 2 cups leeks, chopped 2 stalks celery, diced 1 small onion, diced 2 cloves garlic, minced 4 medium potatoes, coarsely chopped 4 cups vegetable stock or 4 cups water 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1 1/2 cups light cream 2 teaspoons fresh parsley, chopped 2 teaspoons fresh dill, chopped 2 teaspoons fresh tarragon, chopped 1 In large pan, heat the oil and add the leeks, celery, onion and garlic. 2 Saute over medium heat, until the vegetables are soft. 3 Stir in the ve

I neglected to save the address for this burger, so my apologies to the blogger for not being able to send readers to their site for the recipe.  The burgers were good, but I thought missing something.  I decided it was the Swiss cheese I bought for this, but isn't in the recipe, and so was left off when I did the actual cooking.   Despite the feeling it was missing something, it was still pretty good.  Best thing about this recipe is that my son, a very vocal kimchi hater, loved it and had no idea there was kimchi in it and I got to say I told you so:). Korean-inspired Burgers with Kimchi and Sriracha Mayo KIMCHI REUBEN BURGERS 1 1/2  pounds ground beef 4 cloves garlic, minced about 2 inches fresh ginger,  grated with a microplane 1 teaspoon sriracha 1/2 teaspoon fish sauce 1/2 teaspoon salt fresh black pepper to taste 1 cup kimchi, divided SRIRACHA MAYO 1/3 cup mayonnaise, preferably homemade 1-3 teaspoons sriracha, depending how spicy

The boys were not expecting anything from this dish.  The strikes against it in their eyes were many. (meatless, cabbage, mushrooms were the big 3)  This little dish surprised us all!  The smoky cheese was a nice touch.  I personally would have liked more tomatoes, but I did go a little light on the cabbage because it was all I had.   Still sorry about the short posts, but if I ever catch up, I will have more insight, humor or at the very least words ;) in my posts. Alpine Mushroom Pasta 8 ounces whole-wheat fettuccine 6 cups shredded Savoy cabbage, (about 1 small head) 2 teaspoons extra-virgin olive oil 4 medium portobello mushroom caps, gills removed, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 3/4 cup dry white wine 2 teaspoons all-purpose flour 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup grape tomatoes, halved 1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda 2 teaspoons chopped fresh sage, or 3/

Having had enchiladas suizas before but only of the chain Mexican restaurant or frozen dinner variety so I was sure I wasn't going to love this despite the fact it is a Rick Bayless recipe.  I was also a little worried it would be bit of work.  It wasn't and I really liked it.  The boys loved it.  I used canned tomatoes, and that made it a little less work, but not much.  Totally a recipe to add to your meal rotations. Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes and Green Chile)   Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed 1 medium white onion, chopped 2 cups chicken broth, plus a little extra if needed Salt 1/2 cup homemade crema, crème fraiche or heavy (whipping) cream 3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained 1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or sprayi

My faithful readers will know I kind of dig breakfast for dinner.  (embarrassingly I just realized the last post was a breakfast for dinner one.  The perils of not keeping up with the blog)  Not only do I love how quick they are, but I adore a runny yolk :).  My boys adored this. I only had one complaint, I would have chopped the corned beef finer. The potatoes cooked down into almost mashed potato like consistency and the chunks of beef were texturally not perfect. ( at least for me. The boys didn't complain:). I am nit picking again.  I bought thick slices of corned beef from the deli, and that did make the meal a little pricier than if I was using leftover corned beef.  Corned Beef Hash with Fried Eggs !1/4 cup plus 1 tablespoon vegetable oil 3 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch dice 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced Salt and freshly ground pepper 1 1/2 pounds cooked corned beef, fat trimmed and mea