What are you making for dinner?

goldfinches

@Islandmaid - that lobster almost makes me want to eat shellfish again, it looks wonderful.

I made moroccan couscous with dates, raisins, chickpeas, flaked almonds, preserved lemons and parsley and roasted some green peppers to go with it. Three portions are now sitting in the fridge for tomorrow and Monday lunch which means I'll get a clear run at aquafaba meringues tomorrow. It's my first attempt at them and I've carefully saved the chickpea water from this evening to use so I'm hoping I get a good result.

kerri_gt

IM that all looks amazing (reminds me how I miss your blog).
I love lobster but wouldn't know where to start to cook one. When I'm on business in Boston I always try and have a lobster roll, they're so cheap over there. Sadly still no travel for me so haven't had one in a long time now....first world problems eh? 😳

Last night was spinach and ricotta cannelloni ping dinner.

Islandmaid

Jacob’s Ladder tonight, or beef short ribs by its other name.  Prep over 3 days but SO worth it - final product is from a previous cook as there’s thunder and lightning and it’s tipping down now, I’ll still bbq though 😉

C_J

More deliciousness, IM.

We’re having roast chicken with roast potatoes, cauliflower cheese and broad beans (all veg from the garden) but now all I want is barbecued short ribs!

rachsecret

I had a friend round yesterday so made chorizo and celeriac tortilla with salad (home-grown lettuce).

Today I am making chicken in a creamy garlic and lemon sauce with artichoke hearts. Serving it with home grown green beans, cauliflower and celeriac dauphinoise.

Brie

kerri_gt said:

IM that all looks amazing (reminds me how I miss your blog).
I love lobster but wouldn't know where to start to cook one. When I'm on business in Boston I always try and have a lobster roll, they're so cheap over there. Sadly still no travel for me so haven't had one in a long time now....first world problems eh? 😳

Last night was spinach and ricotta cannelloni ping dinner.

I've loved travelling around Maine and Massachusetts enjoying all the lobster. Even MacDonalds did a McLobster sandwich.

Rib of beef planned for tonight is delayed again due to OH continuing to have a hacking cough. (cold not covid)  So it's pork chops and peppers bbqd on either rice or cous cous.  

Likewise this morning's normal fish breakfast was replaced by simple bacon rolls.  OH normally has kippers or smoked halibut and poached eggs.  Mine is normally grilled salmon and sliced tomatoes.

Brie

rachsecret said:

I had a friend round yesterday so made chorizo and celeriac tortilla with salad (home-grown lettuce).

Today I am making chicken in a creamy garlic and lemon sauce with artichoke hearts. Serving it with home grown green beans, cauliflower and celeriac dauphinoise.

Are the artichoke hearts fresh or canned??  I've never figured out how to deal with fresh artichokes.  And I've never cooked celeriac!!!

goldfinches

@Brie - I found these directions easy to follow and they worked as promised Globe Artichokes with Shallot Vinaigrette | Recipes | Delia Online

Had soft boiled eggs with butter and marmite in brown pitta bread accompanied by hot vegetable salad this evening as it was quite chilly when I got back from my walk. Am just about to make coffee and then investigate the cooled aquafaba meringues in the oven so wish me luck.

Brie

goldfinches said:

Am just about to make coffee and then investigate the cooled aquafaba meringues in the oven so wish me luck.

How were the meringues??

C_J

I’ve stripped the remaining roast chicken from yesterday’s roast, and there is loads of it! Some is earmarked for chicken and leek pot pies later in the week (diced cooked chicken and sautéed leeks in a cream sauce, with a cheesy mashed potato topping), but there will still be plenty of meat left over so have decided to make fried chimichangas with spicy refried beans, sliced chicken, peppers and cheese. I don’t have any wraps but I have plain flour, salt and vegetable oil so will have a bash at making my own.

The chicken carcass has been in the slow cooker all morning and the stock smells gorgeous. Will make soup of some kind for tomorrow’s lunch.