apartment therapy changing the world, one room at a time

I'm making Lamburgers topped with feta tonight with a Greek orzo and grilled shrimp salad - I'd like to make saganaki to go with the Greek theme but the A&P where I'm making a quick pit stop on the way home doesn't carry kaseri. Does anyone have a recommendation for another cheese that I can substitute that shouldn't be too hard to find?

Chicken marsala with purple potatoes from smittenkitchen.com.
http://smittenkitchen.com/2008/03/alexs-chicken-and-mushroom-marsala/#more-463
http://smittenkitchen.com/2008/04/fork-crushed-purple-potatoes/#more-484

I am also going to make some pizza dough for during the week.

Asparagus and leek risotto >.>
possibly with a bit of ham thrown in, because thats whats in my fridge... COTF risotto ftw!

Well, I wish I could say, I was making waffles for brunch or seafood for dinner or a creamy lemon risotto with spicy shrimp, but instead we are still doing as the Apes do .... the Evo diet, check it out .... http://www.chezus.com/?p=285

My standard vegan penne dish: simple, nutrish and delish!

-half package of soy mozzarella
-28oz can of diced tomatoes
-can of tomato paste
-package of Trader Joes multigrain flax penne
-a bag of Trader Joes meatless meatballs
-an onion
-several cloves of garlic
-3 tbp olive oil
-a pound of chopped broccoli rabe
-basil and cayenne pepper to taste

After sauteing the onion, garlic and mashed up "meatballs," in a large electric skillet at 300°F, toss in everything else except the penne and cheese. After the broccoli rabe has softened, add the penne, which should be just a smidge undercooked. Then add the grated cheese on top. Nobody will know it's vegan!

Shayna, I have both those recipes bookmarked too! You'll have to let us know how they come out. My friend who's on the migraine diet is arriving tonight - I'm planning to make chicken thighs with smoked paprika and bacon over wilted spinach this evening, and Indian tomorrow: Cauliflower Curry with Red Lentil Dal

SisterRae-

Will do! Whats a migraine diet like? I usually don't cook meat at home except for an occasional steak, so wish me luck.

Love the indian link, I have a feeling I am going to have a ton of cauliflower in the fall with my CSA.
http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/#more-254
I make the goan curry here all the time its REALLY good! I have used black eyed peas, marrow beans (ranchogordo.com) and pinto beans. The curry (sauce) is the super star beans are supporting actors. It keeps really well in the fridge too, in fact its even better the next day.

Dinner Party Menu:

-Salt & Pepper Salmon Fillets

-Parmesan Smashed Potatoes

-Spinach Strawberry Salad

-Homemade Vanilla Bean Ice Cream & Applesauce Oatmeal Cookies

open thread topical: I'm making chili oil this weekend.

bitchy kitchn gripe:
I reeealy wish kitchn didn't repost entries so that the same post is picked up over and over by my rss reader.
(I use bloglines for my rss feeds). It's kind of like calling 'wolf'.

Do people using different readers see this behavior as well or is it a reason for me to migrate my feeds?

The migraine diet's helping to reduce her headaches, but it's pretty restrictive: no alcohol, caffeine, msg, refined white sugar, chocolate, onions, tomatoes, citrus, aged cheese, or flavored vinegar. It was an interesting challenge coming up with recipes to fit that! The goan curry looks really good - that's going on the list. :)

I'm not sure about the re-posting problem - I use NetNewsWire on the Mac, and occasionally I see that an older entry has been updated, but it doesn't sound like the behavior you're describing. Is it just picking up the updated ones?

I don't use an RSS reader very much (probably should) but sometimes we correct errors or add links immediately after publishing a post. I'm always updating older posts, too, with current links to make everything better related and tighter.

Does this cause the posts to show up multiple times in your reader?

I just got the sweetest little cabbage at the farmers market so I'm going to make stuffed cabbage using this recipe:

http://vanessabarrington.typepad.com/

Question: What do you like to do with cooking greens (beet, turnip, and kolrabi, specifically)? Beside the traditional mess o' greens (mmm, bacon,) of course. I got a bundle with my spring CSA box. Everything is tender and delicious, but there's so much of it! They should work in any recipe that calls for cooking spinach. Oh, and I don't have the turnips, beets, etc. These are thinnings, I think. (Got arugula, cilantro, and huge green onions, too.)

@jocie-o & faith, I bet the updates are what's doing it. I see the extra posts, too, but sometimes I can't tell what's been added (probably corrections that I don't notice). Faith, it's handy to set up an RSS feed of your own stuff so you can see what your readers are seeing. You don't have to look at it often, just check to make sure that everything is coming through OK every so often.

@RebeccaCT - yeah, good reminder to set up feeds. I'll do it today. Also, on kohlrabi, we have a nice Kohlrabi Slaw recipe. I've been meaning to try it.

Also, I love mess o' greens, but I also saute greens for basic quiches. I make a beet and greens quiche that uses up the whole beet - greens, root and all. They're really good cooked with a little sausage and pasta, too, a la the recipe a couple days ago. I prefer more robust bitter greens in that sort of pasta - more flavor! And then of course you can always braise them! I love braised turnip greens with lots of red pepper and garlic, simmered for an hour covered in chicken broth. Yum.....

yeah- the updates are causing the posts to republish to rss feeds.

I find it obnoxious seeing the same posts over and over in my feed- but on the other hand, I'm glad they have corrected information.

To prevent this behavior with my own blog's posts I stick to editing my posts before they're published- that way they get a "hard" publish with minimal reposting to rss feeds.

thanks for considering this Faith. Now on to my weekend culinary adventures! -in the process of making lemon butter and lemon curd.

Oooh, I completely forgotten about quiches--or maybe frittata, so I don't have to mess with the crust. Thanks, Faith! Braising sounds delicious, I've never done them that way. OK, eggs on the grocery list, along with something to roast for the cure.

Sister Rae here is my "analysis" :o)

The potatoes were FANTASTIC! A great side that I will go to again and again as a "healthier" mashed potato, (they may not always be purple) they were really beautiful and as Deb says on her blog the lemon juice really makes them more vibrant. I left most of the skin on, they were just to hot to handle to peel them. Next time I will score them so they will pop out easier.

Now about the chicken...
I am a little impaired when it comes to cooking chicken (it scares me: bacteria, salmonella, under-cooked, over-cooked) And this was classic Shayna.

The recipe called for 3 whole breasts which would be around 2.5 lbs (this is the recipe's guess not mine, I would have NO idea) I have this great little Italian butcher around the corner from me (Fiores Market, for those of you in Revere) who I called and ordered 3 whole boneless breasts with skin. The total amount was 4.67 lbs and 12 dollars (the weight wasn't on the bag so I had her weigh it, even I know 12 bucks is WAY too much for 2.5 lbs of chicken). Like I have said before I rarely cook meat at home and never chicken so I thought maybe they are GIGANTIC chickens. Whatever, I froze the smallest and largest breasts so I wouldn't be eating chicken for the next week and set aside the middle one for my weekend cook-fest.

I followed the directions used half of everything and the sauce was close to being evaporated before the chicken was done, so I added more broth and covered till they were done. IT was delicious but I needed to add some water with the pat of butter to make more sauce.

I definitely will cook it again, but next time I will use smaller pieces and brown the chicken a little longer at the beginning. I think this recipe might call for split breasts or to cover it while it cooks, I ended up cooking it on medium heat for almost 30 minutes, counting the time I threw the cover on the pan after cutting into them to reveal the pink middle.

I hope this helps :o)

I wonder if the updates that cause duplicates in the RSS also cause duplicates (and triplicates) in the tagged posts? If you go to the KitchnCure tag list, there are lots of duplicates (and I don't see week 4 on there.) Something strange going on, anyway!

Thanks for the report, Shayna! I also cook meat pretty infrequently at home, and when I do it's usually for company so I want to get it right. ;) It's great to get a "second opinion" on those recipes!