Ehhhh... What's for dinner, doc? Thu, Jan 11 2018

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Steve Kroll

Wine Guy
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Yeah, I know it's still early in the day.

I've got a wascally wabbit I brined over night and will be putting in the sous vide a little later today. What's everyone else having?
 
Since I am running on one hour's sleep so far, I think dinner will depend on what I can get my care worker to start for me or get TB to bring home.

I am leaning towards having her get some chicken pieces roasting with potatoes (for TB) and veggies (for me).
 
PPot chicken breasts in a mushroom/onion gravy, over rice.. Steamed broccoli as the side..

Peach cobbler and ice cream for later..

Ross
 
Yeah, I know it's still early in the day.

I've got a wascally wabbit I brined over night and will be putting in the sous vide a little later today. What's everyone else having?

Ala shades of Glenn Close? :LOL:

I'm having the rest of the hamburger stroganoff I made last week. It's thawing now.

That was a fairly easy recipe to make and it tasted good, too. Although I suppose in the long run I could have just used the Hamburger Helper stroganoff, I think this tastes better and I sure get a lot more mileage out of it. Another experiment, and another keeper!:chef:
 
I really like that soup.

Have you made the Tom Yum soup (no coconut milk but with a chili sauce).

I like it too! I'll be cobbling it together as I don't have all the ingredients.

Tried Tom Yum at our local Thai restaurant, it was good, but I prefered Kah. I'd be up for a Tom Yum recipe though!
 
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Tom kha soup with chicken.
Do have a recipe you prefer?

I've got a wascally wabbit I brined over night and will be putting in the sous vide a little later today...
Rabbit with Mustard Cream Sauce and Roasted Carrots (what else would you serve with Bugs Bunny, Doc? :LOL:)

Rather than braising the leg and forearm portions, which is what I normally do, I decided to instead cook them in the sous vide for about 5 hours (no need to do this with the loin pieces, as they don't usually come out tough). A little butter and Chardonnay in the cooking bag helped to tenderize them. Then I just pan seared them along with the reserved loins, made the sauce, and reheated the bunny in it. It came out nice and tender.

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Clean out the fridge night. We had 3 heirloom tomato halves, a little bit of dried/oven roasted tomato pesto, tiny fresh moz balls, so I made a sauce with the above plus some sautéed chopped onion, garlic, and white wine, served over pasta with parm. Turned out pretty good.
 
Enjoying the balmy weather (got up to 51 F today!), so had to do another grill dinner. Cheeseburgers and oven fries. Rain tomorrow, so indoor cooking on the way.
 
It is cold here, and I have plenty of cheese on hand, so I ran to the closest store, and grabbed some jalepeños to stuff. I haven't decided whether to wrap them in bacon and bake in the oven, or batter them and fry them.

CD
 
Since I am running on one hour's sleep so far, I think dinner will depend on what I can get my care worker to start for me or get TB to bring home.

I am leaning towards having her get some chicken pieces roasting with potatoes (for TB) and veggies (for me).

I had leftovers from last nights honey sesame chicken on rice. TB had Italian sausages, roasted potatoes, and raw veggies.
 
I made Greek shrimp in tomato sauce with feta and heated up the leftover green beans simmered with tomatoes and onions from last night. I also tried again to make pain d'epi (bread cut in the shape of a stalk of wheat). This was better than the first try [emoji38]
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