March 2018,... What's for dinner ???

Bugster2 wrote:

Niagara Visitor wrote:Salmon was a resounding success.  It looked gorgeous and the taste lived up to its look.  Dennis (cousin) has worked in expensive hotels in Toronto, New York and Melbourne and said "this is one of the best meals I have ever had."  I gave him the leftovers.

I told my husband and Katie what you were making and they were having fits. It sounded out of this world to them. Then my husband and Katie started talking like Gomer Pyle - swave and de-bone-er. I needed to make them a gor-met meal and serve white shah-bliss. So much for having a civilized meal.

Bugster2 wrote:

Niagara Visitor wrote:Salmon was a resounding success.  It looked gorgeous and the taste lived up to its look.  Dennis (cousin) has worked in expensive hotels in Toronto, New York and Melbourne and said "this is one of the best meals I have ever had."  I gave him the leftovers.

I told my husband and Katie what you were making and they were having fits. It sounded out of this world to them. Then my husband and Katie started talking like Gomer Pyle - swave and de-bone-er. I needed to make them a gor-met meal and serve white shah-bliss. So much for having a civilized meal.

Imelda HL wrote:I finished cooking my chicken breasts.. I cut the breasts in half, coated iwith flour mixed with salt and black pepper, browned both sides, put aside, then I sauteed lots of onion and mushrooms, added some low sodium chicken broth, cooked for 5 minutes, thickened the broth with some flour, put the meat back, simmered till the meat are done, I garnished with some homegrown chives and fried shallots

bethk wrote:

Imelda HL wrote:I finished cooking my chicken breasts.. I cut the breasts in half, coated iwith flour mixed with salt and black pepper, browned both sides, put aside, then I sauteed lots of onion and mushrooms, added some low sodium chicken broth, cooked for 5 minutes, thickened the broth with some flour, put the meat back, simmered till the meat are done, I garnished with some homegrown chives and fried shallots

So glad to see you stop by, Imelda!

Your meals always look SO delicious.  It's like I can taste them 'through the screen' !

bethk wrote:

Bugster2 wrote:

Niagara Visitor wrote:Salmon was a resounding success.  It looked gorgeous and the taste lived up to its look.  Dennis (cousin) has worked in expensive hotels in Toronto, New York and Melbourne and said "this is one of the best meals I have ever had."  I gave him the leftovers.

I told my husband and Katie what you were making and they were having fits. It sounded out of this world to them. Then my husband and Katie started talking like Gomer Pyle - swave and de-bone-er. I needed to make them a gor-met meal and serve white shah-bliss. So much for having a civilized meal.

You need to make them a canned dog food casserole......

It infuriates me when people make jest of my efforts in the kitchen.

Niagara Visitor wrote:I hope my company appreciates my effort.  This Salmon is quite the production.  There's a leek, spinach (butter) cream and scallops stuffing.  Got that done, and I am going to have to really, really take control so I don't eat that before it ever gets on the salmon.  I tried it, it is soooo good! That stuffing would be so good over pasta.  Just add a little more cream 'cause then everything is better, right?  

There is also an arugula hollandaise, I forgot to get arugula, so I think I am just going to use the box of spring mix greens that I have. 

Not going out again 'cause you know what some people say "I like to cook with wine."  So do I, mine is in a glass, not the pot! Ha,Ha!

bethk wrote:OK, I know I've probably asked this before, but I'm having a 'senior moment'.....

If you make rice on a regular basis (Imelda & Norm), do you rinse your rice?

Today I'm using the Trader Joe's Sprouted California Rice Blend and I'm rinsing it in water until all the water is clear.  Most of the time I use the par-cooked rice and I don't rinse that because it always comes out separate and not clumped together.  I almost always cook my rice in my microwave in a Pyrex casserole dish:  Bring the water/stock, rice, salt & butter to a boil for 3-4 minutes on high and then 20 - 35 minutes (depending upon the type of rice I'm making) on a 30% power.

So, is there a reason to rinse rice or am I just spending more time than I need to?

NormM wrote:I nearly always cook Calrose medium grain rice in a rice cooker and I always rinse it about 3 times.

bethk wrote:OK, I know I've probably asked this before, but I'm having a 'senior moment'.....

If you make rice on a regular basis (Imelda & Norm), do you rinse your rice?

Today I'm using the Trader Joe's Sprouted California Rice Blend and I'm rinsing it in water until all the water is clear.  Most of the time I use the par-cooked rice and I don't rinse that because it always comes out separate and not clumped together.  I almost always cook my rice in my microwave in a Pyrex casserole dish:  Bring the water/stock, rice, salt & butter to a boil for 3-4 minutes on high and then 20 - 35 minutes (depending upon the type of rice I'm making) on a 30% power.

So, is there a reason to rinse rice or am I just spending more time than I need to?

Niagara Visitor wrote:

bethk wrote:

Imelda HL wrote:I finished cooking my chicken breasts.. I cut the breasts in half, coated iwith flour mixed with salt and black pepper, browned both sides, put aside, then I sauteed lots of onion and mushrooms, added some low sodium chicken broth, cooked for 5 minutes, thickened the broth with some flour, put the meat back, simmered till the meat are done, I garnished with some homegrown chives and fried shallots

So glad to see you stop by, Imelda!

Your meals always look SO delicious.  It's like I can taste them 'through the screen' !

i agree!

NormM wrote:We had Mexican stuffed shells and a Mexican dessert-Corn Cake.