Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 26, 2008 01:32 PM

What's for dinner?

I need to know, because I'm nosy, but also because a similar thread on another (non-foodie) website proved very popular, and threw up lots of good ideas and recipes. And hey, it might be fun! Plus I'm the kind of person who starts thinking about dinner as soon as breakfast is over.... :-o

Anyway, I'll start.

As Mr GG is away on business, I'm not very inspired at the moment. So I had roasted vegetables tossed with a tin of lentils and some EVOO and balsamic vinegar. And some home-made bread with more oil and vinegar. I am a bit obsessed with vinegar!

  1. Click to Upload a photo (10 MB limit)
  1. I made the Hazan sauce with San Marzano tomatoes, butter and an onion cut in half last night, and will have it again tonight with fresh basil and diced smoked mozzarella, tossed with penne rigate. If I've feeling virtuous, I'll make an arugula salad. My husband is also away, and while this is not the healthiest meal, I think it's better than what I usually do - order in!

    5 Replies
    1. re: MMRuth

      I'm with you, MMR - cooking for one is not very exciting, despite what Delia Smith may say (she once wrote a cookbook called "One is Fun"). I *need* someone to appreciate the fruits of my labours, dammit.

      That Marcella sauce is good though, and sooo easy.

      1. re: MMRuth

        Weekend menu as follows:
        Last night: wood grilled duck breast with rub of coriander, sea salt , evoo and fresh ground pepper, roasted sweet potatoes, and grilled cippolinis
        Tonite: deconstructed blue cheeseburger Wood grilled burgers ( just S&P mixed in) broken up and served on a bed of greens with chopped tomoato, chopped thick cut bacon and carmelized onions served with homemade blue cheese dressing ( if anyone has a killer recipe please add as we are making it up)
        Sunday nite: wood grilled pizza from scratch with San Marzano red sauce, pecorino romano, fresh mozzarella and basil ( and lots of EVOO) I am hungry already

        1. re: capeanne

          when you say wood grilled, I assume you are grilling outdoors over a wood fire (as opposed to charcoal or gas)?

          1. re: Gooseberry

            You can get natural wood briquets for the outdoor barbecue. They are wonderful.

            1. re: Gooseberry

              when we renovated our kitchen we put a fireplace waist high in just for this investment we ever made..we use kiln dried firewood and the difference, particularly in grilling good cuts of beef, is amazing

        2. feeling lazy tonight, probably carry-out pizza, or fried chicken from a local tavern.

          I have cooked every meal since last Friday(London Broil, burgers, pork chops, hot dogs, steak tacos,) I need a break.

          1. I'll bite...
            roasted lemon pepper chicken thighs - my kids fave. I let the thighs sit in fresh lemon juice for 15 mins. While they sit I mash the lemon zest w/ kosher salt and fresh black pepper in a mortar & pestle then I smear it on the thigh skins. Roast in the oven for 45 mins. at 450. I'll serve it w/ garlicky broccoli & green beans and some toasted almond pilaf (Far East brand).

            Oooh, I made Gourmet's sangria recipe from this month's edition. It's green grape & apple white sangria w/ fresh mint. Yum! The kids whipped up home-made fruit punch creamcicles for dessert.

            5 Replies
            1. re: lynnlato

              Heh, I never knew how to do my own lemon pepper seasoning...yours sounds wonderful, mostly because you can control the sodium or not use any at all!...will try your method very soon...maybe even tonight though the chicken thighs I have are frozen.

              1. re: Val

                It's really good and much tangier and fresher than the jarred stuff. I got the idea from a Gourmet mag years ago. Give it a try!

                1. re: lynnlato

                  Lynn, we tried the lemon pepper chicken thighs tonight...VERY good! Thanks for a quick & tasty idea...I may add fresh garlic next time...I was sooo tempted to add it while the chicken sat in the lemon juice...have you ever tried that?

                  1. re: Val

                    Yea! Glad u enjoyed it.

                    No, I haven't tried it w/ garlic but I think it sounds yummy. My only concern would be the garlic burning when you cooked the chicken in that high heat oven. Give it a go and let us know.

              2. re: lynnlato

                That sounds good - much better than what I had. *jealous* Mind you, the OH just rang and confessed to having McDonalds (look what happens when I'm not there to keep him on the straight and narrow).

              3. I'm making some Rancho Gordo beans, sauteed peppers, onions and mushrooms, and possible some rice.

                1. Ooo....tonight we had rotisserie chicken....yummy! (Used George Duran's beer can chicken rub...)