The What's for Dinner Thread- June 2012 (recipe index in OP)

[PrincessInOz]

Thanks for the recipe, Brandi. I guess 2 days soaking worked out great!


Wednesday night. Dinner at mum's.

 

[kimmar067]

Darned auto correct! I need to check what it types before I post!

So how did you cook your pork shoulder?

….well, I would NEVER put BBQ sauce on my peril, unless I was making some sort of pulled pork/BBQ-type dish. Typically, a highly seasoned rub is made for the pork shoulder and left overnight to marinate. The secret is to cook it for a long time in the oven at a low temp….

Pernil​

Ingredients

1 pork shoulder about 6-7 lbs.
7-8 garlic cloves
7 T. salt (I know, I know, but it's about a T. per lb.)
1 T. ground black pepper
2 T. Goya Adobo (I use the red one)
2 t. paprika
1 t. oregano
2 T. white vinegar

Score the shoulder with slits on all sides (make a slit/small pocket) sideways between the thick skin and meat. Remove skin from garlic cloves by hitting them with knife handle. Finely chop and mix remaining ingredients together in a bowl to make a 'paste'. Spoon paste into the slits and pocket, saving some of the paste to rub on skin and underside of shoulder. Place in a roasting pan or aluminum throw-away pan [skin side up], add 2 oz water in pan, tightly cover with aluminum foil, and leave overnight in refrigerator.

Preheat oven to 330 degrees while warming shoulder to room temperature. Keeping shoulder covered, place in preheated oven and roast for 4 hours. Remove foil and continue roasting for another hour, raising heat to 375 degrees, to crisp outside skin. Baste occasionally. Meat will be done when fork tender.

 

[dgbg100106]

That is SO impressive, homemade almond milk...do you use it a lot dgbg ?

Kimmar, your game night meal with the pork and black beans sounds awesome! How elaborate! I would love to try those plantains.

WFDT?

Thai food from a restaurant, a dish called Pad Kee Mao...really delicious! Very spicy with basil, flat noodles, garlic, sesame seeds, soy sauce, etc.

I use it more and more... in my tea, in my muesli, in baking, cooking, where it is called for...

 

[dgbg100106]

Thanks for the recipe, Brandi. I guess 2 days soaking worked out great!


Wednesday night. Dinner at mum's.

Yes, so worth the extra day... I will always try and do that.

 

[dgbg100106]

….well, I would NEVER put BBQ sauce on my peril, unless I was making some sort of pulled pork/BBQ-type dish. Typically, a highly seasoned rub is made for the pork shoulder and left overnight to marinate. The secret is to cook it for a long time in the oven at a low temp….

Pernil​

Ingredients

1 pork shoulder about 6-7 lbs.
7-8 garlic cloves
7 T. salt (I know, I know, but it's about a T. per lb.)
1 T. ground black pepper
2 T. Goya Adobo (I use the red one)
2 t. paprika
1 t. oregano
2 T. white vinegar

Score the shoulder with slits on all sides (make a slit/small pocket) sideways between the thick skin and meat. Remove skin from garlic cloves by hitting them with knife handle. Finely chop and mix remaining ingredients together in a bowl to make a 'paste'. Spoon paste into the slits and pocket, saving some of the paste to rub on skin and underside of shoulder. Place in a roasting pan or aluminum throw-away pan [skin side up], add 2 oz water in pan, tightly cover with aluminum foil, and leave overnight in refrigerator.

Preheat oven to 330 degrees while warming shoulder to room temperature. Keeping shoulder covered, place in preheated oven and roast for 4 hours. Remove foil and continue roasting for another hour, raising heat to 375 degrees, to crisp outside skin. Baste occasionally. Meat will be done when fork tender.

yummy... Sounds really good.

 

[kimmar067]

….I usually make it on a weekend day, since it takes so long to roast….

 

[EJ4Disney]

Good morning,

Nan ~ Tried to call, finally left a message on your cell phone. I will keep trying. Love ya!

Kimmar ~ OH.MY.GOODNESS that roast looks amazing. YUM!!

PIO ~ Your fish stew looks good and easy. I have never tried a fish stew before but seeing yours I might just have to give it a try.

Fran ~ How is the house coming? You deserve to cook easy after all you are doing right now. At least you are cooking. Good for you.

Trublue ~ Hope you get to feeling better. The flu is running rampant here. I swear I am washing my hands all the time. But so far so good. Take care.

to everyone else I might have missed.

Yesterday was a MESS!! To say it a very nice way. OH.MY.GOSH I could have real easy walked out. To say I was a bit overwhelmed would be an understatement. Needless to say Pastor Dyton stayed in his office most of the day - Smart boy. Everything that could go wrong, and every person that had a gripe and everyone that wanted something done NOW was in my office. But at the end of the day everyone (but me ) was happy so all in all it was good. Today is going to be so much better.

We are cold and windy again today, but still no moisture. It is getting pretty desperate here. We need some snow or rain or something.......we are SO dry. Hopefully we get some soon.

WFDT ~ Stuffed pork chops, roasted beets and a tomato salad.

Make it a great day!

 

[PrincessInOz]

Meat will be done when fork tender.

Far be it for me to wonder about this, but Kimmar......I'd love to know how you get the Fork tender. Every time I try to cook mine, I end up with overcooked forks and a trip down to the store to get new ones.


Recipe, please??






(yeah. I. know.

$marta$$

)

 

[kimmar067]

no. comment......except for THIS:

Lookit mah POST COUNT!

 

[PrincessInOz]

Yesterday was a MESS!! To say it a very nice way. OH.MY.GOSH I could have real easy walked out. To say I was a bit overwhelmed would be an understatement. Needless to say Pastor Dyton stayed in his office most of the day - Smart boy. Everything that could go wrong, and every person that had a gripe and everyone that wanted something done NOW was in my office. But at the end of the day everyone (but me ) was happy so all in all it was good. Today is going to be so much better.

We are cold and windy again today, but still no moisture. It is getting pretty desperate here. We need some snow or rain or something.......we are SO dry. Hopefully we get some soon.

WFDT ~ Stuffed pork chops, roasted beets and a tomato salad.

Make it a great day!

I hope today is a better day.

 

[PrincessInOz]

Dahl, with Sweet Potato and Carrots



I had sweet potato and carrots in my fridge. I found this recipe on the internet and then adapted it for my taste.

My starting ingredients:

• 1 onion, finely chopped
• 2 carrots, cut into chunks
• 300 – 400 g sweet potatoes (kumara), cut into chunks
• 2 cloves garlic
• 2 sprigs curry leaves
• 2 tbs curry powder
• 400g can kidney beans, drained and rinsed
• 400g can chopped tomatoes
• 200g (1 cup) red lentils
• 1/4 bunch coriander, roughly chopped
• 1 1/2 tbs white wine vinegar
• 3 cups boiling water
• 3 tablespoon oil
• Salt

Optional:

• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp turmeric

Heat oil in a saucepan over medium heat and add the onions and garlic. Fry the onions until translucent.






Add carrots and cook for another 3 - 5 minutes, stirring occasionally.







Add the sweet potato and cook for a further 3 minutes.







Add the curry leaves, curry powder and the tin of tomatoes. Allow to cook for approx. 3 minutes. I tasted the sauce at this stage and decided to add the optional ingredients. It just didn't have enough spice for my taste; but you can figure it out for yours.






Add kidney beans and lentils.







I added enough water to cover the vegetables; but over the course of the cooking, I did end up using 3 cups of water. I could have added the entire volume at this stage. Next time.







Bring to a simmer then cook for a further 15 - 20 minutes or until vegetables are tender. If mixture is too thick, add a little more water. When the vegetables and lentils are cooked, add the vinegar and salt. Mix through and serve with a generous amount of coriander on top.


My dinner!

 

[PrincessInOz]

Ellen - Hope you have a great day.

Brandi - I still need to try the almond milk. DH has been busy but I need to show him the recipe. He's going to go NUTS! (literally )

Nancy - Thinking of you; all day tomorrow.

Alison - Hope the house is taking shape.

Kim - I'm sure you'll hit 80K by the time I log on tomorrow. Congrats!

TuneTownMagic - Hope you're fine.


Hello to everyone else!



Work day tomorrow. At least it'll be Friday. Dinner tonight was that Dahl I just posted. I even made the flatbread to go with it. The flatbread was okay; nothing special and it'll be something to work on.

Have a great day all.

 

[dgbg100106]

For a Thursday, I still do not feel like working today!

Hope everyone has a great day!


Does anyone have a recipe for homemade black bean burgers?

 

[EJ4Disney]

Burr....enough said!!

It is -14 with a wind chill of -28. So much for the Diesel running right now. This extreme weather is just brutal. I guess I wouldn't mind it so much if we got some good wet snow with it and not such a fluxuation in the temps. It is to be 50 on Saturday. Not good for livestock!! Such is the life on the Plains.

And I have a quick question for you all - Why is Chicago, Indiana, Ohio etc. considered the Mid West? Wouldn't it make more sense to say they are the Mid East? We are in the middle of the Country with Colorado, Wyoming etc. being in the West. Just a pet peeve of mine. Something to get you all thinking.

PIO ~ Your Dahl looked amazing. Thanks so much for showing us how to fix it. I love lentils, so I am going to try this over the weekend. Thanks - YUM!

Brandi ~ I have (well actually Doug has) the most amazing Black Bean Burger recipe. I really think I have posted it here. If you can't find it let me know and I will post it. It is amazing!

Kimmar ~ God love ya!! Fork tender -

Nan ~

We are going to the big rivalry game tonight. Cozad (12 miles west of Lex) is where Doug is from (yes, I was almost banned from my friends for marrying a Cozad boy) and they play Lexington tonight. It is one game that we NEVER miss. Should be a good one. The girls will probably lose but the boys should win.

WFDT ~ Chili (its in the crockpot) with jalapeño corn bread.

Make it a great day!

 

[Nancyg56]

Good Morning!

Just a quick flyby! Thanks for the hugs, I really appreciate them. Just killing time with Donny. I'll check back in later this afternoon!

 

[franandaj]

….well, I would NEVER put BBQ sauce on my peril, unless I was making some sort of pulled pork/BBQ-type dish. Typically, a highly seasoned rub is made for the pork shoulder and left overnight to marinate. The secret is to cook it for a long time in the oven at a low temp….

Pernil​

Ingredients

1 pork shoulder about 6-7 lbs.
7-8 garlic cloves
7 T. salt (I know, I know, but it's about a T. per lb.)
1 T. ground black pepper
2 T. Goya Adobo (I use the red one)
2 t. paprika
1 t. oregano
2 T. white vinegar

Score the shoulder with slits on all sides (make a slit/small pocket) sideways between the thick skin and meat. Remove skin from garlic cloves by hitting them with knife handle. Finely chop and mix remaining ingredients together in a bowl to make a 'paste'. Spoon paste into the slits and pocket, saving some of the paste to rub on skin and underside of shoulder. Place in a roasting pan or aluminum throw-away pan [skin side up], add 2 oz water in pan, tightly cover with aluminum foil, and leave overnight in refrigerator.

Preheat oven to 330 degrees while warming shoulder to room temperature. Keeping shoulder covered, place in preheated oven and roast for 4 hours. Remove foil and continue roasting for another hour, raising heat to 375 degrees, to crisp outside skin. Baste occasionally. Meat will be done when fork tender.

This is quite different than what I did, plus my cut of meat was half the size. I didn't do a rub on Mine and yes I served it like pulled pork. Last night we were supposed to have sandwiches, but I didn't get to the store. We had no buns or coleslaw so we ordered way to much Thai food instead.

 

[franandaj]

Nancy - hang in there!

Ellen - I hope your day gets better and the weather too.

PIO - Again your food looks very tasty

Brandi - I'm glad your almond milk worked out well for you.

Thanks for thinking of me ladies. Progress on the house is going to come to a snail's pace now that we are putting the second story on there. We need to work with an architect and appear before a review board before the first hammer can be picked up and swung. We can't have plans ready until their March meeting, so that means we won't have a hope of completion any time before July. Knowing how delays happen, we'll have owned the house before we fully live there.

We do plan to move into Olga's wing sooner than we move in permanently. We'll alternate residences during that time to stay with the various kitties. Sounds crazy but it will work for us.

 

[dgbg100106]

Nancy - hang in there! Ellen - I hope your day gets better and the weather too. PIO - Again your food looks very tasty Brandi - I'm glad your almond milk worked out well for you. Thanks for thinking of me ladies. Progress on the house is going to come to a snail's pace now that we are putting the second story on there. We need to work with an architect and appear before a review board before the first hammer can be picked up and swung. We can't have plans ready until their March meeting, so that means we won't have a hope of completion any time before July. Knowing how delays happen, we'll have owned the house before we fully live there. We do plan to move into Olga's wing sooner than we move in permanently. We'll alternate residences during that time to stay with the various kitties. Sounds crazy but it will work for us.

Alison, hang in there dear! It is all going to work out... The kitties will be fine and enjoy the new digs eventually.

Stay happy and get those massages regularly.

Hugs

 

[PrincessInOz]

Nancy - Hope you're okay.

Alison - Hang in there. It sounds like you have a plan; the waiting for completion will be hard...especially when you want it done now.

Ellen - Hope your team wins!


Weekend is here! And it's Australia Day on Sunday. I'm considering heading in to the city to see the fireworks. We'll see.

 

[dgbg100106]

Burr....enough said!!

It is -14 with a wind chill of -28. So much for the Diesel running right now. This extreme weather is just brutal. I guess I wouldn't mind it so much if we got some good wet snow with it and not such a fluxuation in the temps. It is to be 50 on Saturday. Not good for livestock!! Such is the life on the Plains.

And I have a quick question for you all - Why is Chicago, Indiana, Ohio etc. considered the Mid West? Wouldn't it make more sense to say they are the Mid East? We are in the middle of the Country with Colorado, Wyoming etc. being in the West. Just a pet peeve of mine. Something to get you all thinking.

PIO ~ Your Dahl looked amazing. Thanks so much for showing us how to fix it. I love lentils, so I am going to try this over the weekend. Thanks - YUM!

Brandi ~ I have (well actually Doug has) the most amazing Black Bean Burger recipe. I really think I have posted it here. If you can't find it let me know and I will post it. It is amazing!

Kimmar ~ God love ya!! Fork tender -

Nan ~

We are going to the big rivalry game tonight. Cozad (12 miles west of Lex) is where Doug is from (yes, I was almost banned from my friends for marrying a Cozad boy) and they play Lexington tonight. It is one game that we NEVER miss. Should be a good one. The girls will probably lose but the boys should win.

WFDT ~ Chili (its in the crockpot) with jalapeño corn bread.

Make it a great day!

Ellen, I searched all three of the What's for dinner threads and could not find it... DO you posting it again?