What's for dinner?

Post by **Ananda** » Sun Sep 25, 2011 12:02 am

I made a new dish that I was quite happy with. It was lean ground lamb (swedish free walking), bulgar wheat, shredded beetroot, shredded onion, chopped garlic, spicecummin, cayene pepper, sea salt and chopped mint leaves. I mixed those together and made these into small patties and pan seared them. Served with ekological yogurt, shredded cucumber and more mint leaves and a ilttle flatbread.

YouTube · Post by **Menolly** » Sun Sep 25, 2011 12:33 am

That sounds awesome, Ananda!

Post by **sgt.null** » Sun Sep 25, 2011 12:38 am

tacos made with turkey, low fat cheese, tomatoes, onion. and a coke zero.

Post by **Ananda** » Wed Sep 28, 2011 12:30 am

Tonight is homemade pasta with a little ricotta, basilika, spicy salami (very little), and parmigiano grated. Sallad. And baking a chocolate cake with a touch of orange peel grates and dark chocolate crumbles.

YouTube · Post by **Menolly** » Wed Sep 28, 2011 1:20 am

What is "basilika?"
The way it sounds reminds me of basil, but I don't want to assume.

Post by **aliantha** » Wed Sep 28, 2011 2:34 am

Magickmaker got called in to work tonight, so I had dinner by myself again. I took the opportunity to thaw the rest of the bag of frozen shrimp, douse them liberally with Old Bay, and steam 'em. Then I whipped up some polenta, seasoned with a Southwestern spice blend, in the microwave, and nuked some green beans for good measure. I sprinkled some shredded Mexican blend cheese on the polenta just before eating. The whole thing took about ten minutes to prepare. Go me!

Post by **Ananda** » Wed Sep 28, 2011 3:09 am

Menolly wrote:What is "basilika?"
The way it sounds reminds me of basil, but I don't want to assume.

Sorry, yes it is basil. I keep a small fresh herb garden.

And polenta sounds good, Aliantha.

Post by **Savor Dam** » Wed Sep 28, 2011 4:28 am

Bone-in ribeye, seasoned immediately before cooking with kosher salt, fresh-ground pepper and granulated garlic, then charcoal-grilled barely medium rare.

Asparagus, oiled and salted, then grilled over the coals while the steak rested. Finished with freshly grated parmesan.

Baked yams with cinnamon and cayenne. Dam-sel and Dam-et opted for butter, but I did not think mine needed it.

Great to see this thread getting so many posts tonight!

Ananda: thanks for clearing up what basilika is. Around here, we were speculating that it was some sort of ornate church, which just did not fit the context of your post.

Post by **Linna Heartbooger** » Wed Sep 28, 2011 4:05 pm

Last night I made pumpkin bread for... most of our supper.

Except... I forgot the last few ingredients:
Baking powder
Cinnamon
Cloves
Nutmeg

We'll eat all 5 loaves (!) just fine.. but had to share that.

ali- these 10-20 minute dinners... I need to work on stealing/adapting some of your ideas.

Little pieces of a church (building) on pasta? Mmmm...

Post by **Ananda** » Wed Sep 28, 2011 8:08 pm

Oh no! It's such a bad moment when you realise that you forgot the bake powder after all the care you put into it. I've done that a few times over the years too. The most recent was just two weeks ago with tomato rosemarine breads. I made the family eat it anyway too.

Post by **Vader** » Mon Oct 03, 2011 10:21 pm

After doing my pumpkin ragù these days I still had some hokkaido wedges left. I brushed them with olive oil and gently cooked them in the oven until they were all soft. Then I squashed the pumpkin meat together with some cream cheese, finely chopped onion and garlic, crushed cashew nuts, salt and pepper - the perfect vegetarian spread for fresh white bread.

Post by **Ananda** » Tue Oct 04, 2011 1:32 am

Vader wrote:After doing my pumpkin ragù these days I still had some hokkaido wedges left. I brushed them with olive oil and gently cooked them in the oven until they were all soft. Then I squashed the pumpkin meat together with some cream cheese, finely chopped onion and garlic, crushed cashew nuts, salt and pepper - the perfect vegetarian spread for fresh white bread.

That sounds really interesting. What is hokaido, though?

Post by **sgt.null** » Tue Oct 04, 2011 4:56 am

julie is sick so i made her scrambled eggs, a chunk of french bread with butter and nutella and a bottled water.

Post by **Ananda** » Wed Oct 12, 2011 7:26 pm

I made ostpaj with a mix of västerbottenost and prästost and some small amounts of very lean bacon (to make the husband happy). With it were brocolli and brown mushrooms sauted and served on the side.

In case you dont knoe what ostpaj is

Post by **aliantha** » Wed Oct 12, 2011 7:34 pm

Oh! Quiche!

I usually put the broccoli and mushrooms in the quiche, rather than serving them separately. That's an interesting idea.

Post by **Ananda** » Wed Oct 12, 2011 7:50 pm

The tastes of the broccoli and mushrooms aren't such a perfect match to västerbottenost. Literaly it is cheesepie. This is usually served without the bacon too. It is a staple of the julbord too. It's not a jul dinner without it. It is a lot of cheese so I don't make it often. And a lot of butter for the crust.

Post by **aliantha** » Wed Oct 12, 2011 10:01 pm

Julbord = Christmas feast? That's interesting. Quiche here is a breakfast or brunch food, usually, altho I've made it for dinner on occasion. The American version uses something like 4 eggs, a cup or two of milk or half-and-half, and only a cup of cheese. I think that's right, anyway; it's been awhile since I made a quiche. I usually use cheddar cheese, but I bet a stronger cheese would be quite tasty.

Post by **Vader** » Wed Oct 12, 2011 11:04 pm

aliantha wrote:The American version uses something like 4 eggs, a cup or two of milk or half-and-half, and only a cup of cheese. I think that's right, anyway; it's been awhile since I made a quiche. I usually use cheddar cheese, but I bet a stronger cheese would be quite tasty.

The "original" French Quiche Lorraine has sauted onions, bacon and mix of milk, eggs, creme fraîche, salt, pepper, nutneg abnd a hint of cayenne. The dough also has lots of eggs, heaps of butter and a bit of flour and salt.

The Swedish version needs lots of cheese of course. It wouldn't be an ostpaj without the ost. :p

Post by **Vader** » Wed Oct 12, 2011 11:15 pm

Ananda wrote:
Vader wrote:After doing my pumpkin ragù these days I still had some hokkaido wedges left. I brushed them with olive oil and gently cooked them in the oven until they were all soft. Then I squashed the pumpkin meat together with some cream cheese, finely chopped onion and garlic, crushed cashew nuts, salt and pepper - the perfect vegetarian spread for fresh white bread.
That sounds really interesting. What is hokaido, though?

Sorry, I must have overlkooked the question. Hokaido is also kinown as red kuri squash. en.wikipedia.org/wiki/Red_kuri_squash

Post by **Ananda** » Wed Oct 12, 2011 11:19 pm

Yes, it's jul dinner. I don't know what a cup comes to in grams, but mine had 75g of västerbottenost which is a somewhat strong swedish cheese and 75g of prästost which is a little bit milder, but still stronger than the typical american cheese taste.

I also sometimes make laxpaj which is with salmon, broccoli, mushrooms and leek. Same thing, but no cheese. I also do this one for dinner.

The recipe I use for the ostpaj is
crust:
3dl flour
1 egg
0,5 tsk salt (don't need any if the butter is salted)
125g butter

filling:
3 eggs
2,5dl milk
150g cheese

I don't add salt since västerbottenost is salty already
you can add pepper if you like it

Our jul dinners tend to get a little out of hand. There are many dishes that I 'must make' according to my husband and so it ends up being a little silly. I think I made 12 dishes last year! The 23rd and all morning and afternoon the 24th till dinnertime are pretty much me in the kitchen. And for those keeping cliché count, yes meatballs is one of the must have dishes (even if I don't actually like them). I think I will have to put my foot down this year and limit the amount of dishes we have to have.

Kevin's Watch

Kevin's Watch

What's for dinner?