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Old 03-16-2015, 01:23 PM   #1
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What's on your plate this St. Urho's Day (2015-03-16)

Being that it is Monday, and St. Urho's Day, I should be eating purple and green, but instead I'm playing with this:

http://iamafoodblog.com/crispy-srira...e-tofu-recipe/

My plan is to marinate the tofu and then smoke it on the stove top using a technique I came across. Probably make a beet and grapefruit salad since I have beets and grapefruit to use up.
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Old 03-16-2015, 02:35 PM   #2
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Dirty rice and collards.
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Old 03-16-2015, 03:16 PM   #3
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Dinner tonight will be a chicken and rice casserole with a side of asparagus.
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Old 03-16-2015, 04:26 PM   #4
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We're actually celebrating that other Saint's day tonight with the obligatory corned beef and cabbage. Up until a few days ago, I had been planning to make my favorite lamb stew when Mrs. K suddenly said, "Why don't we have corned beef instead? We haven't had that in years."

Well! I thought it was an odd request coming from her, since 1.) she has never liked corned beef and 2.) she has always liked cabbage even less.

I think this change is due in part to a recent revelation that German red cabbage is not the horrible dish she once imagined it to be. When she actually went back and had seconds a few weeks ago, you could've knocked me over with a feather. When she reheated some of the cabbage leftovers the next day for lunch, I knew she was a convert. Now if I can get daughter on board, we may be able to have it more than a couple of times a year.
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Old 03-16-2015, 04:41 PM   #5
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Corned beef and cabbage etc...

This year I baked the corned beef with the spice packet and a few other odds and ends wrapped in heavy aluminum foil at 350 for a couple of hours.
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Old 03-16-2015, 04:48 PM   #6
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I'm roasting a chicken, stuffing it with shallot and lemon. Not sure of the seasoning on the outside, but thinking something simple like garlic and sage. Tossing some carrots in the oven too, and maybe a red potato or two cut up and oiled and seasoned.

Out thermometer hit 50! today, so of course we'll be having salad.
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Old 03-16-2015, 05:26 PM   #7
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Quote:
Originally Posted by Steve Kroll View Post
...
I think this change is due in part to a recent revelation that German red cabbage is not the horrible dish she once imagined it to be. When she actually went back and had seconds a few weeks ago, you could've knocked me over with a feather. When she reheated some of the cabbage leftovers the next day for lunch, I knew she was a convert. Now if I can get daughter on board, we may be able to have it more than a couple of times a year.
Yeah, German or Danish red cabbage isn't like regular cooked cabbage. I have served it to friends and several of them said, "This is delicious and I hate cooked cabbage."

Stirling is off to a role playing game where they will order pizza. I will probably have some of the lasagna leftover from yesterday.
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Old 03-16-2015, 05:34 PM   #8
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Well it was called Harvest Home Casserole. Belly pork with onion, green pepper (capsicum), courgettes (zucchini), mushroom. Thing is, it was cooked in a pan on the hob. I have always thought that when that sort of thing is cooked on the hob it is a stew. A casserole is cooked in the oven.


Anyone agree?


Anyway, tasted really nice did it with champ and buttered carrots.
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Old 03-16-2015, 06:02 PM   #9
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We're actually celebrating that other Saint's day tonight with the obligatory corned beef and cabbage...
I have to say this came out really good. Rather than the boiling that the package recommended (which I suspect would only boil out any flavor), I instead browned it and braised in the oven at 225F with a little white wine for about 5 hours until it was falling apart tender. The cabbage was cooked in the pan juices with kale and bacon.

I think Mrs. K is now a corned beef and cabbage convert. Mission accomplished!

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Old 03-16-2015, 06:04 PM   #10
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Yeah, German or Danish red cabbage isn't like regular cooked cabbage. I have served it to friends and several of them said, "This is delicious and I hate cooked cabbage."
I love the stuff and could easily eat it weekly.
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