Food and Recipes while under Coronavirus quarantine #5

[IceIce9]

I was working in a Detroit suburb Friday so I took the opportunity to order Buddy’s pizza. I always order extra soup will have some to take home. You can reheat it in the oven and it tastes wonderful.

 

[Puzzles8]

I mentioned upthread that we had takeout from Chang's a week or so ago and were very disappointed with our order. We haven't dined in at P.F. Chang's since before the pandemic and probably wouldn't go again based on the poor quality of our takeout. The place is always packed with long waits, even with reservations. I rarely ordered an entree from Chang's as I enjoy their dim sum and appetizer choices. The chicken lettuce wraps have been a favorite, but I miss the seared ahi tuna salad that they no longer offer in our area.

My daughter once worked at Chang's. She was a combo server/bartender. At one point they were short on managers and pulled her in. She was given basically a recipe book of ingredients for every dish they served.
Oh how I wished she had saved that recipe book!

JMO

 

[anneg]

I was working in a Detroit suburb Friday so I took the opportunity to order Buddy’s pizza. I always order extra soup will have some to take home. You can reheat it in the oven and it tastes wonderful.

Is extra "soup" the red sauce in the picture? Just wondering...

 

[PayrollNerd]

I had to get new charcoal so I could make my steak. I like my new little grill & table. It’s perfect size for me. (Sold my big grill) My oldest is coveting it already. Ha! Told me how it was the perfect size to travel with. I’m not going anywhere….and neither is my grill. LOL!

I put the zucchini on first and it was a bit too hot. It’s no biggie tho, we’ll eat it. I charred the first side of the steak too. I did better on the other side.

I’ve worked in the yard all day and I’m literally too tired to eat. I will probably eat later after I rest & relax some.

 

[IceIce9]

Is extra "soup" the red sauce in the picture? Just wondering...

No, Detroit pizza is baked with the cheese directly on the dough and the sauce is ladled on top of the cheese. This keeps the crust from getting soggy.

Buddy’s uses Wisconsin Brick cheese which is excellent on pizza.

 

[PayrollNerd]

I never did eat dinner last night. Todays lunch was awesome. I dipped the zucchini in Tzatziki sauce. I also ate a 1/2 of a baked potato with butter, cheese and sour cream. Now I’m stuffed.

It’s 91 deg, feels like 102, humidity 60%. Laundry is done. Dishes washed. Nap time!

 

[Curious Me]

Hi Everyone! Oops Wrong thread.
Sorry, non-food post.

 

[IceIce9]

I made omelettes today with everything that is ripe in the garden: tomatoes, zucchini, onion, squash, and topped with cheese.

I would have liked to use fresh parsley but the rabbits ate every bit of it even though it was in a raised garden bed. Rabbits got the kale too.

 

[Tbone144]

I made what I call fridge clean out soup over the weekend. It’s based on a roasted corn and pablano chowder but I tend to throw more things in there. I used my $1 per pound chicken breasts and then went through veggie drawer. Carrots reaching end of life, throw that in there. Use up those potatoes before they get soft. Toss a couple of jalapeños in for good measure. It tastes good but a creamy chowder when it’s 100+ outside and I’m on antibiotics just isn’t appealing taste wise at the moment. Trying to figure out if it will freeze because I made 7 bowls of the stuff by the time I used up all my fridge extras.

Made my husband chicken noodle with one of the other breasts from the sale.

The other breast went into freezer and I’ll probably make a batch of soup out of that. It’s bone-in with skin so it makes a decent stock. $8 of chicken made 13 lunches with another TBD.

Husband requested ham and cabbage for dinner for the week.

I’m buying very little meat unless it’s on sale and mostly fruits and vegetables and my grocery bill is still higher than it’s been before. We don’t drink soda for the most part, my husband likes a root beer float now and again but that’s it. All our bottled water is free as a rewards perk.

We still make good money (haven’t fired him yet) but I don’t know how everyone is managing.

 

[IceIce9]

My garden is producing well, and I am planning to make ratatouille again tonight. Ratatouille is one of my favorite foods, and I will make it a few more times while the eggplant, squash, garlic, and basil last.

This is one of my favorite ratatouille recipes, but sometimes I make a recipe that is cooked on the stove and is more like stew than a layered baked dish.

Homemade Ratatouille Recipe (Step-by-Step Ratatouille Recipe Video) | How To Cook.Recipes

www.howtocook.recipes

 

[BetteDavisEyes]

My garden is producing well, and I am planning to make ratatouille again tonight. Ratatouille is one of my favorite foods, and I will make it a few more times while the eggplant, squash, garlic, and basil last.

This is one of my favorite ratatouille recipes, but sometimes I make a recipe that is cooked on the stove and is more like stew than a layered baked dish.

Homemade Ratatouille Recipe (Step-by-Step Ratatouille Recipe Video) | How To Cook.Recipes

www.howtocook.recipes

Ratatouille is my all-time favorite vegetable dish. My mom made it frequently in the late summer/early fall with the bounty from my dad's garden. Michigan produce is trickling in slowly this season, but I hope to make ratatouille several times in the next couple of months. DH and I enjoy bowls of ratatouille with shaved Parm and a crusty loaf of French bread: The quintessential autumn meal! I've made a baked version, as well, but we prefer a looser presentation that is more like a stew or thick soup.

 

[neesaki]

Payroll, I appreciate you taking the time to provide photos of all the lovely dishes you make. That flank steak recipe has my attention.
Does it turn out tender enough that it would still be edible if I cooked it well done? I just have never been able to eat rare cooked beef. I even eat my beef tenderloin steak well done, lol.

 

[PayrollNerd]

Payroll, I appreciate you taking the time to provide photos of all the lovely dishes you make. That flank steak recipe has my attention.
Does it turn out tender enough that it would still be edible if I cooked it well done? I just have never been able to eat rare cooked beef. I even eat my beef tenderloin steak well done, lol.

I would definitely use flank steak rather than skirt steak. Flank is a lower quality cut of beef vs a ribeye or filet. Well done would be tougher to chew. I don’t like rare steak either but the cheaper cut of beef, the less it should be cooked. Warming it in the microwave cooked it a bit more also. That has to be factored in when first preparing it.

 

[Puzzles8]

Ratatouille is my all-time favorite vegetable dish. My mom made it frequently in the late summer/early fall with the bounty from my dad's garden. Michigan produce is trickling in slowly this season, but I hope to make ratatouille several times in the next couple of months. DH and I enjoy bowls of ratatouille with shaved Parm and a crusty loaf of French bread: The quintessential autumn meal! I've made a baked version, as well, but we prefer a looser presentation that is more like a stew or thick soup.

Ratatouille is also one of my very favorite dishes. My mom used to make it as a stir fry with diced chicken, served over rice. I haven't made it in years.
Now I have such a craving!

 

[Puzzles8]

Payroll, I appreciate you taking the time to provide photos of all the lovely dishes you make. That flank steak recipe has my attention.
Does it turn out tender enough that it would still be edible if I cooked it well done? I just have never been able to eat rare cooked beef. I even eat my beef tenderloin steak well done, lol.

I've always heard that sprinkling tough pieces of meat with baking soda as a tenderizer works well. I think it's called 'velveting'.
Never have tried it myself though, has anyone tried this?

 

[margarita25]

I've always heard that sprinkling tough pieces of meat with baking soda as a tenderizer works well. I think it's called 'velveting'.
Never have tried it myself though, has anyone tried this?

Also done with corn starch. Chinese technique.

Velveting Is the Chinese Technique That Takes Stir-Fries to the Next Level

Tender, juicy meat! Clingy, glossy sauce!

www.bonappetit.com

 

[iamshadow21]

Also done with corn starch. Chinese technique.

Velveting Is the Chinese Technique That Takes Stir-Fries to the Next Level

Tender, juicy meat! Clingy, glossy sauce!

www.bonappetit.com

I always use a bit of cornstarch when I marinade beef for a stirfry I do. It also helps the soy sauce and other things I put in the marinade stick to the meat better.

 

[BetteDavisEyes]

DH made his monthly trek to Costco yesterday, so we'll have rotisserie chicken meals for the next few days. Last month, I made Chicken Paprikash and a huge chicken salad. Tonight we're having Chicken Divan but haven't decided on another meal yet - maybe Chicken & Dumplings. Costco trips tend to coincide with my Perrier consumption. DH gets three cases each visit, and when I'm down to the last two or three bottles, it's time for a Costco run They didn't have Perrier yesterday, so I'll be sipping Pellegrino this month. I've been hooked on Perrier for decades!

This week's Weekend Rewards at Nino's is 20% off all fresh produce. We'll load up a shopping cart sometime over the weekend. Michigan corn has arrived, and we'll be enjoying it several times a week until it's gone. I've been yearning for grilled fruit and will get peaches, plums, and nectarines that are awesome when the halves are topped with butter and brown sugar or honey. Nice side dish with pork or ham or served with vanilla ice cream for dessert.

I love reading all your food stories and the photos that some share. This thread was a blessing during the throes of the pandemic, but it continues to be a highlight of my days.

 

[PayrollNerd]

It is 93 deg, feels like 106 so instead of cooking, I made fudge. Traditional Fantasy Fudge recipe, nothing fancy. A 9” x 13” pan is entirely too much. I read it can be frozen in wax paper, then foil. I will wrap it up small batches and put in a container. I’ve never done this before. I’m curious how it will taste after being frozen.

 

[neesaki]

DH made his monthly trek to Costco yesterday, so we'll have rotisserie chicken meals for the next few days. Last month, I made Chicken Paprikash and a huge chicken salad. Tonight we're having Chicken Divan but haven't decided on another meal yet - maybe Chicken & Dumplings. Costco trips tend to coincide with my Perrier consumption. DH gets three cases each visit, and when I'm down to the last two or three bottles, it's time for a Costco run They didn't have Perrier yesterday, so I'll be sipping Pellegrino this month. I've been hooked on Perrier for decades!

This week's Weekend Rewards at Nino's is 20% off all fresh produce. We'll load up a shopping cart sometime over the weekend. Michigan corn has arrived, and we'll be enjoying it several times a week until it's gone. I've been yearning for grilled fruit and will get peaches, plums, and nectarines that are awesome when the halves are topped with butter and brown sugar or honey. Nice side dish with pork or ham or served with vanilla ice cream for dessert.

I love reading all your food stories and the photos that some share. This thread was a blessing during the throes of the pandemic, but it continues to be a highlight of my days.

I’ve been thinking of making either Curry chicken salad, or this hot chicken salad from the recipe below. I’ve made the hot chicken salad before, but the recipe was slightly different.

Hot Chicken Salad

Southern-favorite chicken salad gets an oven-baked twist in this delicious new recipe for Hot Chicken Salad.

www.southernliving.com