Tuesday's Dinner - 8/16

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Chief Longwind Of The North

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Aug 26, 2004
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12,439
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USA,Michigan
Homemade burritos, with homemeade refried beans, seasoned ground beef, homemade guacomole, hand chopped black olives, fine diced fresh tomato, minced red onion, grated cheddar, and cooked rice.

Condiments include sour cream, Tobasco Sauce, Frank's Red Hot, and Sriracha.

When my grandson is donr wiyh his Bra illion Jiu Jitsu class, I'm going home and softening a large flour tortilla to make a burrito. Yum.

Seeeeya; Chief Longwind of the North
 

Cooking Goddess

Chef Extraordinaire
Joined
Jul 21, 2009
Messages
15,811
Location
Body in MA ~ Heart in OH
Andy, that looks really good. Good enough for me to have called Himself over to look. He thinks it's good-looking, too. I just pulled a tenderloin from the freezer for the grill on Thursday. I might end up changing my entree.

I made a pan of Skillet Shrimp Destin - with intentions of another full meal of leftovers. :ermm: Himself, apparently, didn't get the memo. While there is enough orzo for another night, I'll need to cook more shrimp. No photo tonight. Got a new phone today and there will be a learning curve...
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,439
Location
USA,Michigan
Pictures of the burrito fixin's, and assembled burrito:
Everything was made fresh, and chopped by me.

All of you made such great dinners. I wish I could have some of each.

Seeeeya; Chief Longwind of the North
 

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pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,419
Location
Woodbury, NJ
Today I halved over 3 lbs of cherry tomatoes (there are a bunch more ripe, out there, so I had to use these!), and made a large batch of that pasta dish I make many varieties of every season - the one where the hot pasta is mixed into the cold tomato mix. This time, besides the garlic, basil, and olive oil, I stirred in some of that kalamata olive paste and a bunch of chopped up anchovies. I also cooked about 3/4 c kamut berries, and 2 c of dried Northern Beans (which I soaked about 5 hrs), both together in the Instant Pot, and it worked out well (I cooked 16 minutes, let pressure release 15 min, then let the rest of the pressure out, and drained). I drained them, then cooked the pasta, and poured it over those, so all would be hot. When well drained, I poured it all on top of the tomatoes, and mixed well. I got a 4 qt bowl of it, plus 2 more cups of it, plus the bowl I had for dinner.
A variety of that favorite raw tomato pasta I make several times each season. by pepperhead212, on Flickr

This stuff is always good leftover. I know at least one person that will be coming by tomorrow.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,354
Location
near Montreal, Quebec
Tonight for supper I served some artisanal ravioli that I get frozen fresh from Lufa Farms, the produce basket service I subscribe to. They were stuffed with veal, beef, ricotta, and bread crumbs. Pretty good, but not a lot of meat flavour. I made that roasted zucchini sauce to go with it and we shredded some pecorino Romano on top. Not an exciting meal, but pretty good. That zucchini sauce really wants to be the star of the dish. It is really good, but sort of faded with the ravioli. It really shone with plain pasta.


Store bought ravioli and homemade roasted zucchini sauce.jpg Store bought ravioli and homemade roasted zucchini sauce2.jpg
 

blissful

Executive Chef
Joined
Mar 25, 2008
Messages
4,746
Corn on the cob, planned over blueberry pancakes and maple syrup, young sliced turnips and kale. Dessert: hot turmeric chai soy milk with honey.
 

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