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Thread: A new "So, What's For Dinner" thread page 13

  1. #121
    Betorq's Avatar
    Betorq is offline Senior Member
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    Last night's dinner: marinated, basted, slow baked babyback pork ribs, very lean. I made the bbq basting sauce(a base of my own fermented ketsup (no sugar), my own marinara sauce, the last of my agave that's been sitting idle most of this year, my own habanero/vinegar hot sauce). The last of the left over yellow squash/zuke casserole from our lunch. Some sauerkraut on the side.

    Lunch @ Whole Foods yesterday was fairly sublime, & deserves mention: Beef stroganoff with a rich thick creme sauce, I had an extra large portion. Marinated artichoke hearts w/ crumbled feta, red onions, kale, tommy toe tomatoes in an italian vinaigrette. Dessert was the free samples of the healthier, cleaner stuff they were demo'ing in-store
    "Science is not belief but the will to find out." ~ Anonymous
    "Culture of the mind must be subservient to the heart." ~ Gandhi
    "The flogging will continue until morale improves." ~ Unknown


  2. #122
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    I just made what is quite possibly the best marinara sauce in human history. My neighbors have a very bountiful garden and keep planting more than they can possibly use then unloading the extras on me. Today I got a big bag of tomatoes that were still warm from the sun and a huge bunch of fresh basil. I had been planning on meatballs anyway but with the store bought sauce. This was way better. Tomatoes, basil, olives, feta, onion, garlic, pepper, and coconut manna. Oh, the yumminess.

  3. #123
    Betorq's Avatar
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    Sounds lovely. If you have any extra the next time you make it, can, bottle up or otherwise save some for me to sample...

    My 2 big basil plants are flowering now, likely will pick them in a day or 2 & make a goat cheese pesto with leaves & tender stems, use the flowers for my salads!
    "Science is not belief but the will to find out." ~ Anonymous
    "Culture of the mind must be subservient to the heart." ~ Gandhi
    "The flogging will continue until morale improves." ~ Unknown


  4. #124
    Betorq's Avatar
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    Dinner tonight was: Asian salad, w/ lightly cooked kale, raw orange bell peppers, scallion greens, tommy toe tomatoes marinated in rice vin & salt. Mixed green salad w/ arugula, loads of goat feta, heirloom tomato, balsamic & evoo, side of sauerkraut. Small grilled hamburger patty, reheated/left over from another evening. It was small since I had huge salmon portion for breakfast, & large ahi tuna chunks over my BAS for lunch
    "Science is not belief but the will to find out." ~ Anonymous
    "Culture of the mind must be subservient to the heart." ~ Gandhi
    "The flogging will continue until morale improves." ~ Unknown


  5. #125
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    I made an almond crust cod (could use halibut) with a homemade tartar sauce.

    Almond Crusted Cod:
    1 lb cod or halibut
    3/4 cup almond meal (I made my own in a food processor)
    3 Tbsp melted butter
    Juice of 1 lemon
    1 tsp salt

    Preheat oven to 500. Arrange fish on a foil-lined baking sheet. Mix together almond meal, melted butter, lemon juice, and salt - will be the consistency of a dough. Spread a thick layer of almond meal mixture over fish. Bake for 10 minutes. Serve with homemade tartar sauce.

    Tartar sauce:
    1 cup homemade mayo or sour cream
    1/2 cup Bubbies pickle relish
    2 Tbsp chopped parsley
    2 Tbsp chopped green onion
    2 Tbsp capers
    1 Tbsp lemon juice
    1/4 tsp each salt and pepper

  6. #126
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    Bringing you back to the front page with my meatballs.....they were so good I'm having them again (beef, port, beef liver, and eggs) tomato sauce from our garden. Eat as many as I can drenched in their own fatty goodness and some sauce.

  7. #127
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    Bacon-wrapped chicken breasts with broiled zucchini, followed up with a super-thick avocado-cocoa-almond-coffee smoothie.
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    Weight does NOT equal health -- ditch the scale, don't be a slave to it!

  8. #128
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    Pork chops, cauliflower/garlic mash, and some sliced tomatoes, I think.

  9. #129
    Paleobird's Avatar
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    It's hot here. I think I'm just going to make a nice cold crunchy salad with shrimp and scallops on top.

  10. #130
    KerryK's Avatar
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    Quote Originally Posted by quelsen View Post
    ok i need a new new new liver recipe.

    i have about 10 pounds and a girl who cant really stand it,

    we have done curried

    with onions

    in chilli

    what else?
    Quote Originally Posted by Betorq View Post
    Is it chicken or beef liver? Chicken has the mildest taste, beef the stronger by far. Never had pig liver (yet).
    I make a pate' w/ carmelized onions in butter, a finely diced sweet apple cooked into the onions @ the end of the carmelization process. Balsamic, whatever else you have handy for veggies, This makes a sweeter pate' than many other recipes I've done/tasted. Perfect for liver newbies, imo.... It is delish!
    Quote Originally Posted by Neckhammer View Post
    Bringing you back to the front page with my meatballs.....they were so good I'm having them again (beef, port, beef liver, and eggs) tomato sauce from our garden. Eat as many as I can drenched in their own fatty goodness and some sauce.
    So far I've sautéed with lots o' bacon & bacon fat (still pink inside), made meatballs & meatloaf like neckhammer's above and made several pâtés. Betorq's recipe for pâté sounds fabulous and I'm making THAT next.

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