Food What's For Dinner Tonight?

I had an Italian omlette sandwich tonight. Three eggs, sweet Italian sausage, roasted peppers, onions, sliced fresh mushrooms, a little seasoned tomato sauce over it, on a nice crusty Italian bread roll.

 

I may fry some dolphin tonight. or maybe fish tacos.

 

as the main dish or a side course?

 

don't forget there are also plenty of dessert beers

 

Pita and Hummus

(I substituted gluten-free flour for regular, worked fine)


Pita:

Ingredients

• 1 1/8 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons active dry yeast

Directions

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Hummus:

Ingredients
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley

How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.

 

I'm still looking for another Hummus recipe,, there is a Greek restaurant here in Ft Lauderdale (actually it's in Davie) called MY BIG FAT GREEK RESTAURANT, the Hummus is almost white, recipe is a "secret" ooohhhh...but they did tell me it's made with Northern White Beans.

 

Woo. that sounds good! I like northern white beans.

 

Wife is working on scalloped potatoes. should be that, baked beans and fried chicken.

 

Cold pizza! More importantly, free cold pizza. Left work really late, must have been some meeting on the floor that didn't finish lunch, so it was mine for the taking!

 

Veggie Stuffing with my messed up homemade bread (a wheat loaf and a baguette, neither rose for the second time). Add in steamed corn and you got a meal.

In my head I was having Turkey along with it.

 

S made mole again. From scratch. It was delicious with roasted chicken chunked into it, topped with onions and cilantro wrapped in thin flour tortillas.
It's a traditional Oaxacan recipe and it's the bomb-muthafukkin-diggety.

 

Tonight, it was 'Bacon Sub Turnaraound'.

What you do is to go to the kitchen intending to make a bacon sub.

Instead, you cook penne, whilst preparing a sauce of fried chopped chillis and garlic, one slice of bacon and some pepperoni, then a sachet of mushroom cup-a-soup. Water from the cooked penne is ladeled into the frying concoction until the sauce is wet but thick. Then drain and throw penne into the sauce and mix, grating parmesan in as you do so.

Intend to drink it with Crabbies Alchoholic Ginger Beer, but at the last moment, switch to Becks.

Soon I am going to have a cup of tea. I hope.

 

Some tacos "al pastor" - one of the best things about living in Texas.

 

I'm planning a chicken stir fry. No idea what is going into it. Red pepper (what I'd call Capsicum), carrots, broccoli, cabbage, onion, garlic, ginger. Soy and Rice wine - maybe some oyster sauce. Served with steamed basmati rice.