Rib Roast

Kroger had rib roasts for super cheap over the holidays so we bought extra.  Trying to find a happy place between Mrs J’s dislike of bloody meat and my own preference for it, we did the sous vide thing set at 140°, which worked Ok.  This is medium rare, depending on where you look and who is doing the “color commentary”.  That’s a smear of horseradish sauce on that piece.  We did fried potatoes and roasted sprouts with it.With the leftover beef we did a stroganoff.  I looked at Paula Deen’s recipe and went with that because it looked super easy.  Since the meat was already cooked  I added it in last.  I sauteed the onions in oil and added the flour to those before stirring in the soup and broth.  I had a bit of sour cream in a tub, not a cup but enough.  I gave up on the Kroger brand egg noodles but they do stock these so we’re good.

Turkey Dumpling Noodle Something

We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room.  It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort.  I had dumplings in mind.  I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours.  The dumplings nearly disappeared in the pot they were so thin!  Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce.  I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings.  They were good, not dumpling good, but they sufficed.

Friday Recipe Exchange: Chicken Piccata

Chicken Piccata W4DS

I think because winter moved back into the neighborhood (seriously, Tuesday’s forecast was for honest to goodness ‘ice pellets’, can ‘raining frogs’ be far behind?) I am finding myself in a berry and citrus mood. I bought 3 lbs of strawberries over the weekend and they are gone. I stocked up on oranges yesterday and I’ll have to do it again by the weekend.

I was going to do a sirloin roast tonight. I had made a really nice one last week, but didn’t get around to photographing it, so I was going repeat it yesterday. But when it came down to it, I just didn’t feel like roast. Instead I grabbed a bunch of lemons and some chicken breasts and decided on Chicken Piccata, tonight’s featured recipe. I like the tangy sauce with the crispy, moist chicken and the herb noodles are a nice side to accompany it.

If spring ever arrives, what do you look forward to most in the produce aisle? Do you crave certain foods by season?   Hit the comments and complain about the weather and share your favorite spring foods.

Of course, once I found my recipe, I went hunting to see what JeffreyW might have in the way of lemons and chicken and found a Chicken with Lemon Curd, that sounded yummy. You can see it here, along with a nice slideshow of the prep and final dish.

Now, tonight’s recipe:

Chicken Piccata with Herb Noodles:

Chicken Piccata

  • 1 cup Italian breadcrumbs
  • 1 tsp basil, crushed
  • 1 tbsp lemon zest
  • 1/8 tsp pepper
  • 1 tsp crushed garlic
  • ½ tbsp olive oil
  • 4 boneless chicken breasts, pounded flat
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lemon, sliced into very thin slices*
  • ½ cup water
  • 2 tbsp fresh snipped parsley
  • 3 tbsp lemon juice

bowl, skillet

Combine breadcrumbs, basil, zest, and pepper in bowl. Mix ½ tbsp oil and garlic together. Coat both sides of chicken with oil/garlic and dredge in breadcrumbs. Over medium-high heat 1 tbsp ea. of butter and oil in skillet, add chicken and cook 4-5 minutes on each side. Remove chicken – keep warm – add lemon slices to pan, sauté 30 seconds, add water, parsley and juice, boil for 1 minute, spoon over chicken.

*Scrub well before slicing.

Herb Noodles

  • 12 oz egg noodles
  • 2 tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp basil, crushed
  • ½ tsp oregano, crushed
  • ½ tsp rosemary, finely crushed
  • ¼ tsp crushed garlic
  • Sesame seeds, opt

saucepan, serving dish

Cook noodles according to package directions. Drain well. Melt butter in saucepan, add spices, mixing well. Toss with noodles. For an extra touch you can add 1 tbsp of sesame seeds.


Mmm… leftovers

We braised the bone in portion of the left over lamb roast in white wine and chicken stock with onions and fresh rosemary and thyme.  That’s the best way to get meat off the bone.  I diced the lamb up and added it back to the pot with some tomatoes from a can.  That all simmered a good while uncovered and the sauce reduced itself nicely.  Roasted some baby carrots and the rest of the frozen pearl onions left from the braised beef we had a few days ago and served everything over some wide egg noodles.  Yummy

Mornay Sauce

This is one of my favorite dishes, shrimp and crab in a Mornay sauce served over broccoli and egg noodles.

This starts with butter and flour in a roux.  Cook it for a bit and then stir in some milk.  As the milk comes to a simmer it will thicken and smooth out.  Keep it at a simmer for a few minutes while constantly stirring then stir in a few ounces of cheese.  Today I used some Swiss cheese and Parmesan.  I grated a bit of nutmeg into it, that is strictly optional.

The crab was precooked so I folded it into the sauce.  The shrimp I steamed for a few minutes and combined them with some steamed broccoli in a greased casserole and then poured the cheese mixture atop that.  Topped the cheese with some herbed bread crumbs and set the dish in a 350 oven until it bubbled and browned a bit.

I like the egg noodles with this, I imagine any kind of pasta would work, as would potatoes, or a rice preparation of some kind.


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Thursday Night Menu: Ethiopian Edition

This may not be to everyone’s liking, but I thought we needed to shake things up a bit. A friend used to take me to an Ethiopian restaurant occasionally and I enjoyed it. When it came time to create one of the International Menus I do weekly, Ethiopian came to mind. I tried to look for a recipe that would translate well to a family dinner situation (i.e. the kids’ first words wouldn’t be “I don’t like this”). This is what I came up with. The original recipe was 5-alarm, I toned it down quite a bit. But if spicy foods don’t scare you, start with the original amount of spices and then add more in the same proportions (if you add ¼ tsp extra of cardamom, you’ll want to double all the other spices as well – start small and work your way up).

Next up, I’m hoping you can help me. I’m looking for a recipe – for a tomato, pine nut sauce – I guess it is probably a pesto, but I always think of those as basil-based and this one was tomato-based. Served with toasted ravioli. I’m sure it had basil in it, but not as much as in a basil pesto. I could spend time experimenting in the kitchen, but honestly I’m not in the mood; I’d rather try one that you have already made and deemed delicious. So thanks in advance for any ideas.

On the board tonight:

  1. Sik Sik Wat
  2. Egg Noodles
  3. Green Beans w/yellow pepper butter
  4. Melon slices

Sik Sik Wat (Spicy beef stew)

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 tsp crushed garlic
  • 2 tsp minced ginger
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tsp paprika*
  • 2 tsp to 1 tbsp cayenne pepper
  • 2 tablespoons butter
  • ¼ cup dry red wine (non-alcoholic ok)
  • ¼ cup water
  • 8 oz can tomato sauce
  • 1 tsp salt
  • ½ tsp pepper
  • 1 lb round steak, thin cut


Stir together all ingredients, except beef, in Slow-Cooker, add beef and cook on low for 8 to 10 hours (follow manufacturer’s directions), until beef is tender and falls apart.  Serve over egg noodles.

*a word about paprika. There is your basic McCormick’s paprika in a can and then there is really good paprika, usually packaged in small amounts. It has a deep smoky flavor that will make you wonder why you ever used anything else. Try and find that kind of paprika.

Green Beans w/ Yellow Pepper Butter

  • 2 tbsp butter
  • ½ yellow sweet pepper, seeded & shredded
  • 1 tbsp lemon juice
  • 4 oz chopped cashews
  • 16 oz fresh green beans, trimmed & cut
  • ½ yellow pepper, seeded, cut into thin strips
  • salt & pepper to taste

saucepan and steamer

Melt butter in saucepan, add shredded pepper and cook for 5 minutes, add lemon juice & cashews, stir for 1 minute, remove & set aside. Add steamer to saucepan, add beans & just enough water to reach bottom of the steamer. Steam beans for 5 minutes, add strips of pepper and cook until beans are tender-crisp, additional 5-7 minutes. Remove steamer and drain water from saucepan. Add all ingredients into saucepan and heat 1 minute, tossing to coat with butter mixture. Serve immediately.

The menu serves 4

Shopping List:

  • 10-12 oz wide egg noodles
  • 1 or 2 favorite melons
  • 1/2 onion, chopped
  • 2 tsp minced ginger
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tsp paprika*
  • 1 tbsp cayenne pepper
  • 8 oz can tomato sauce
  • 1 lb round steak, thin cut
  • 1 yellow sweet pepper
  • 4 oz chopped cashews
  • 16 oz fresh green beans

Also: olive oil, crushed garlic, butter, red wine, salt, pepper, lemon juice