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What's for dinner?

Khun Khun said:
Kidney beans and caramelised onions. Sounds delish. I'd love a recipe please :)
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I looked up the recipe for you because it might be easier to follow it then me typing one out lol. Plus I don't use measurements :oops:.

I really caramelise the onion to give it a more red colour too, and I use a little less burghul then what they have stated. Though you can alter the recipe when you taste it for yourself
 
On the subject of food, I bought a sausage at a Bunning's sausage sizzle yesterday. The sausage was advertised on the board as being gluten free. The bread sure as heck wasn't. Imagine gluten free bread at a sausage sizzle. Yikes!
 
Sweetgeek said:
I looked up the recipe for you because it might be easier to follow it then me typing one out lol. Plus I don't use measurements :oops:.

I really caramelise the onion to give it a more red colour too, and I use a little less burghul then what they have stated. Though you can alter the recipe when you taste it for yourself
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can you please share :)
 
Khun Khun said:
We have a microwave. The patties are meant to go in a Thai soup but they are good at room temperature, the vegies I'll heat up and I have a beetroot chutney to go with them. As for shift work and eating, the first night is bad as I'm awake almost all day and of course am eating. I then go to work fullish and still need to eat. Subsequent nights aren't so bad as I eat breakfast when I get up in the evening and go from there. I work alone on nights and have a kitchen and department to myself.
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I can relate in a way...as although I work from home, most of my work entails being awake for Nthn Hem, so I have to be awake at weird times, but then also expected to be at full throttle to do stuff on Sth Hemi time. With not much sleep, you have to eat stuff to keep the engine running. I make batches of sweetish and savoury muffins, which you can freeze in single portions. I use whole grains and oats in both and they are filling and also give a boost of much needed energy.

I really like the sound of the Thai patties. Are they akin to a "skinless" dumpling if the original intent is to be popped in the soup?
 
Kismet said:
I can relate in a way...as although I work from home, most of my work entails being awake for Nthn Hem, so I have to be awake at weird times, but then also expected to be at full throttle to do stuff on Sth Hemi time. With not much sleep, you have to eat stuff to keep the engine running. I make batches of sweetish and savoury muffins, which you can freeze in single portions. I use whole grains and oats in both and they are filling and also give a boost of much needed energy.

I really like the sound of the Thai patties. Are they akin to a "skinless" dumpling if the original intent is to be popped in the soup?
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I have no idea as to the making of them but they look fairly compact in their presentation. They are pan fried before going into the soup. Dad made them. He and my brother in law like to cook Thai.
 
I have a big pot of "comfort" on the stove right now and in a kitchen I am not used to. I will be serving up Lamb Ragout tonight for 20 people.
 
Last night I made oven baked basa fillets, sweet potato mash and greens. I'm trying to incorporate food my children like into dinner meals my husband and I will also be having. It will not make sense at times I know lol.

Anyways I have some basa fillets left over in the fridge, any ideas what I can do with them for tonights dinner?
 
Sweetgeek said:
Last night I made oven baked basa fillets, sweet potato mash and greens. I'm trying to incorporate food my children like into dinner meals my husband and I will also be having. It will not make sense at times I know lol.

Anyways I have some basa fillets left over in the fridge, any ideas what I can do with them for tonights dinner?
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Do they eat rice? You could always make a seafood paella with it?
 
Kismet said:
Do they eat rice? You could always make a seafood paella with it?
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they do. I like this idea. Could I use a slow cooker for it? I'm just incredibly lazy today lol, and I do not want to sit in the kitchen for too long today. The kids and I are making boxtrolls at home today haha
 
Sweetgeek said:
they do. I like this idea. Could I use a slow cooker for it? I'm just incredibly lazy today lol, and I do not want to sit in the kitchen for too long today. The kids and I are making boxtrolls at home today haha
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Not really a slow cooker dish as the rice tends to go mushy, but one you can whip up in 15 mins? I can post the recipe I use if you like?
 
Sweetgeek said:
yes please!
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  • 1tbsp olive oil
  • ½ french shallot, very finely chopped (or 1/2 small onion)
  • 1 clove garlic, finely chopped
  • Generous pinch of saffron strands or if ground saffron - 1/4 teaspoon
  • 500ml chicken or veg stock
  • 175g aborio rice
  • 100ml white wine (omit if you want and replace with water)
  • Seafood you have on hand. but cut it into "cocktail" sized chunks.
  • Pinch of sweet paprika ( 1/4 tspn)
  • 1tbsp parsley chopped (optional)
  • Salt and pepper to personal taste
Method:
  • Heat the olive oil in a deep, heavy-based sauté pan. Add in the chopped shallot and garlic and sweat over high heat for 5 minutes, stirring constantly so that they don’t colour. By doing this you’re removing the water content and bringing out the shallot’s flavour and natural sweetness.
  • Infuse the stock with the saffron.
  • Add the aborio rice to the softened shallot and garlic, and mix in. Pour in the white wine (or water) and cook, stirring constantly, until evaporated. Add the saffron-infused chicken stock a little at a time, stirring the rice so that it cooks evenly and allowing the stock to absorb into the rice before adding more stock. Add a little extra hot water at this stage if you think the rice still needs it. I like to add my stock a little at a time and cook it out before adding more as I think this way gives more flavour.
  • After the rice has been cooking for about 15 minutes, add in the seafood so it cooks through. Just before serving, add the parsley and gently fold though.

You can add frozen vegies like peas and corn etc if you like. If you want to do that, add them about 5 mins. before adding the fish. You can also add left over chorizo or ham, bacon, salami.. if you have it. Just make sure to cook it off with the shallot and garlic.
 
I had braised ox cheek tonight. It was the first time I've tried it, went well.
 
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