"OCTOBER" 2015 Whats for dinner?

prepped..

beef rolaudes? brocole? (not sure if the spelling on either is correct....older I get, worse my spelling gets.....)

thawed a couple pork chops (fatty mine and loin chop his....) for supper tonight.

Got a beautiful butternut squash on the counter that I'll bake. Somewhere in my internet perusing I saw a dish of pork chops with onion & apples, really simple but sounding like something perfect to go with the squash. Sounds good to me!

bethk wrote:beef rolaudes?  brocole?  (not sure if the spelling on either is correct....older I get, worse my spelling gets.....)

yes I have not made it since 'P' said that was her recipe..



Braciole

bethk wrote:thawed a couple pork chops (fatty mine and loin chop his....) for supper tonight.

Got a beautiful butternut squash on the counter that I'll bake.  Somewhere in my internet perusing I saw a dish of pork chops with onion & apples, really simple but sounding like something perfect to go with the squash.  Sounds good to me!

Think I just made that lol. I have 2 of them looking at me..I am thinking soup for one..

I had a butternut squash at a restaurant recently....can't remember which restaurant.

They garnished it with crispy roasted pepitas (sp?) ~ roasted pumpkin or squash seeds, crispy and a bit salty.

OMG - the soup had been pureed or blitzed and was smooth and the crispy seeds added just the right amount of texture.

Now you've got me thinking I should go out in the kitchen and cut that squash in half right now and simmer one half in some chicken stock to make soup......darn, but that sounds really good to me. I don't have any pumpkin seeds....hmmmm, wonderin' if my sunflower seeds wouldn't be just as good or better? Yum!

crispy roasted pepitas (sp?) ~ roasted pumpkin  seeds, crispy and a bit salty.


I have bag I got free from Nuts,com when I bought some orange seiville coffee.

yeah think I will make some too.

decided to bake both halves of the squash and then use the leftover, more concentrated flavored from baking for the soup for lunch tomorrow.....

I've got some Asian roasted broccoli & carrots to bake along with it for our vegetable....wanted to use up a bag of mini carrots I had for the grands that I spotted in the vegetable drawer hiding under the broccoli.

Butternut Squash Soup w/ Orange Zest & Spicy Pepitas:

1 very large butternut squash, cut into small 1" cubes
2 carrots, peeled and cut into small pieces
3 yellow onions, chopped
4 cloves garlic, chopped
1 tbsp dried thyme
5 cups of chicken stock
salt & pepper
zest of an orange


Fresh flat leaf parsley, creme fraiche and spicy pepitas to garnish (pepita recipe to follow)

Spicy Pepitas: (adapted from Food Network)

2 cups Pepitas (raw hulled green pumpkin seeds)  I only had maybe 1/2 cup..
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground Ancho chiles or chili powder
2 teaspoons lime juice
1 teaspoon salt

For the pepitas:
Preheat the oven to 375F. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 7-10 minutes, or until lightly browned, shaking the pan once or twice. Set aside. Can be made a few days ahead.

In a large Dutch oven, heat some olive oil and saute your chopped onions and garlic until soft. Add the butternut squash cubes, carrots & thyme and stock and simmer about 40 minutes until the vegetables are soft.




Add the orange zest  to the pot. Once the pot has cooled down, use a hand immersion blender and puree the soup in the pot. Ta immersion blender and puree the soup in the pot. Taste for seasoning.





creme fraiche ---2T

I posted my last night's rabbit dinner in the September thread! Hubby's uncle Ernie was in town, as well as a cousin visiting from Germany. Uncle loves my rabbit, and his late wife never cooked rabbit, so it is always special for him if I make one for him. He's going to be 83 on Wednesday this week. He's trying to sell his place up in cottage country and it is tough for him, not only finding a purchaser but letting go..

I had the rabbitt, oven roasted potatoes, red cabbage, mushrooms. Some chicken breast for German cousin. He had pancreatic cancer in1997, has only 30% of his pancreas, so he has to be really careful about what he eats. He liked the potatoes and the chicken.

Sorry. I can not eat rabbit...

Have you ever tried it? I have two daughters-in-law. One really doesn't want to be at the table when it is served, the other asks me to make it for them. To each his/her own. The domestic rabbit is very mild, not at all gamey like a wild one is.

Barbara101 wrote:

Barbara101 wrote:Got up at 6 and let Molly out and next door had his monster smoker/grill going..Hummm bet that is brisket or ribs and or both..  


Pretty sure I am not awake at the hour to be messing with fire

Do not know what took all day to smoke but they ate at 8pm. I am not nosy  but both girls where raising  hell at seeing people over the fence..lol...

I love small furry animals. Especially with a good gravy.

Not me !! I don't like venison either.

And I love it all, venison is a much stronger flavour. However, we all can and should make our own choices.

Arrrrgggghhhh~NO pics posted of the pierogis ?????

Now, is THAT fair ?

I think not.

(that's just mean ~ talk about them and just let me think about 'em)

NormM wrote:I love small furry animals.  Especially with a good gravy.

Cute.

Very cute. LOL

Niagara Visitor wrote:Have you ever tried it?  I have two daughters-in-law.  One really doesn't want to be at the table when it is served, the other asks me to make it for them.  To each his/her own.  The domestic rabbit is very mild, not at all gamey like a wild one is.

I've had rabbit on occasion and it was very tasty. Lore, how do you cook yours? Roasted like a chicken or braised in a sauce? Personally, I preferred it braised and falling off the bone.

I realize, like you, that it's a matter of taste and some just cannot tolerate the thought of cooking & eating a rabbit or other 'wild' animal. And that's OK with me, too. Since I have a serious aversion to most cheese I can certainly understand others' distaste for something.

I roast in a heavy cast Dutch oven, covered, at 325 for almost three hours.  It browns nicely, I add a little water at about the 2.5 hour mark, and it is always fall off the bone tender.  

I think that my mother used to brown it in a frying pan and then transfer to the oven.  I think what happened to me is that I was either too lazy, or perhaps I had just cleaned the stove top and didn't want it to get splattered again, and I just stuck it in the oven.

I have converted many people from "I don't like rabbit" to "This is really delicious." But, I also understand that they are a cute animal, you know the Eater Bunny and all that. (ooops, Freudian slip, here. That is Easter Bunny, of course! Just like the Bambi effect.  I think chickens are cute too, and have you ever looked at a cow's eyes?  Gorgeous!  I am not ready to become a vegetarian.  YET.

Elmer Fudd's recipe is good. Fwicasseed Wabbit.