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dinner tonight?

what did everyone have for dinner tonight? I was pleasantly surprised by how mine turned out so I want to share...I made a wild rice pilaf with butternut squash, golden raisins, and herbes de provence. finished it off with some toasted walnuts and gorgonzola. a-mazing. and despite the time it took to cook the rice, it was really easy.
top that--oh wait, I know you can!

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  1. Making chicken Francese (flour, egg, more flour) and finished in a lemony vermouth butter reduction. Not sure about sides; asparagus definitely and either rice pilaf or parsleyed potatoes. Bon Appetit.... adam

    1. egg white frittata:
      - sauteed the vegetable mixture: garlic, red onion, capers, fresh thyme, S&P, smoked paprika, bell peppers, crimini mushrooms, purple kale, sliced grape tomatoes...finished with a splash of sherry vinegar
      - poured the lightly beaten egg whites (which i spiked with a tsp of Dijon mustard) into the pan, pulled & swirled until the bottom was mostly set
      - scattered fresh basil & crumbled goat cheese over the top, and finished under the broiler.
      - drizzled with a little Cholula before digging in.

      it was delicious!

      1 Reply
      1. Home made yeast leavened corn bread, and a chicken and chorizo soup with black beans corn and chilis. Sweet and smokey, perfect for a stormy night.

        9 Replies
        1. re: corneygirl

          Nice dinner too, but I gotta ask, what is home made yeast leavend cornbread? I've never used yeast in cornbread, sure sounds like i would love it.

          1. re: chef chicklet

            It was a first try and very tasty, but next time I'll soak the cornmeal a little longer and I might cut down the yeast. The rising times were much faster than I expected, but it didn't rise at all in the oven. I'm a bit of a perfectionist though. It's from the Cafe Brenda cookbook. Here are the ingredients:
            1/2 c. honey
            4 Tbs. butter
            1 cup scalded milk
            1 cup boiling water
            1 1/2 c cornmeal
            1/2 cup warm water
            2 Tbs active yeast
            1 Tbsp salat
            3 or 4 c white flour
            1 1/2 c wheat flour

            1. re: corneygirl

              Thank you, I'd like to try this, I make cornbread often. You recommend soaking the cornmeal prior to adding it you mean? And in what? TIA.

              1. re: chef chicklet

                chicklet, i don't know how corneygirl does it, but when i make cornbread (or even corn muffins) i always soak the cornmeal in the milk or buttermilk for a while before combining with the other ingredients. it makes for a more tender crumb.

                1. re: goodhealthgourmet

                  I've never tried that. I haven't had any ill effects so far, but how hard is it to soak the cornmeal? Thanks for responding, I'll start incorporating that step. Sounds good! We do love our cornbread, and the recipe including yeast was different.

                2. re: chef chicklet

                  Soak the cornmeal in the warm milk and water. I used polenta, so I think it would have benefited form a good 30 to 45 minute soak instead of the 15 or so I used.

                  1. re: corneygirl

                    I have polenta, I'll do as you say, Thanks! now to decide, milk or buttermilk...

                    1. re: chef chicklet

                      Let me know how it turns out. I'm about to make croutons with the leftovers.

                3. re: corneygirl

                  A good Portuguese bakery will have yeast-raised cornbread, i.e. a round, risen loaf of bread, but made with corn instead of/in addition to wheat. It's delicious!

            2. Was alone but roasted a couple of chickens to have on hand (next week is an alternating week in which my daughter is with me), Jasmine rice, Japanese cucumber salad, Chilean Cab.

              1. I made baked almond-crusted salmon (coated first in spiced oil with ginger, turmeric, cumin and paprika) served with wilted spiced spinach with sautéed onions and garlic and potato and carrot rostis. For dessert, I baked a wholemeal banana and date cake and served it with a warm dulce de leche and sour cream sauce.

                2 Replies
                1. re: Paula76

                  Yum! Tell us about the dessert sauce, please. Just the two ingredients, mixed?

                  1. re: rememberme

                    Yep! Really simple...2 tablespoons of sour cream, two of dulce de leche, heat it in a pan for about 5 minutes stiriing constantly and pour it over the cake...heaven!

                2. I made Chicken Curry with Gentle Spices from Everyday Cook. Really really fast and delciious - a forever keeper. Had a cauliflower I needed to use so I roasted that and cooked some jasmine rice. MMMMmmmmm

                  1. Sundays are my normal farmers market day so Saturday dinner is whatever's around. Last night was fennel risotto w/ a little gruyere and butter lettuce salad. Not too exciting but nice comfort food.

                    1. We went out last night. For tonight, DH is smoking a pork butt. I made some pinto beans to go with it and now have some collard greens too. I have some dough rising for this week's bread...I'll probably pinch off a couple pieces to make some sandwich buns for the pork. Maybe make some cornbread too. Going to make a lemon meringue pie for dessert.

                      1. Crawfish etoufee from the Plantation Cookbook.
                        I've cooked from those pages so often the book opens to them if I even walk by it . (And we have leftovers.)

                        1. well last night was pasta with anchovys and garlic. Ridiculously easy and very satisfying, even if you go overboard on the garlic which I did last night. We also had a fresh loaf of no knead bread:)

                          Tonight is lamb shanks slow cooked in garlic, onions and tomatoes. Sides will be rice pilaf and roasted brussel sprouts. This is a good winter dish and since winter is just about gone this will be the last time we have it for a while.

                          Oh, and dessert for both nights is a blueberry clafouti...

                          1. Can't remember last night! Tonight is leftover birthday dinner requests; chili, 1960s Cleveland Hungarian-style, made with paprika as well as chili powder, served with toasted Saltines and butter, the way I ate it as a child. It would certainly appall a purist, but it pleases me and my family and that's I ask of it. And cucumber salad. And "cake".

                            1. I smoked 3 chicken today on my smoker with some FL sweet onions and squash. I just simply had some of the roasted chicken and I sauteed some chick peas added a couple slices of smoked onions and fresh spinach, some chili flakes and served that on the side. I also had some fresh heirloom tomatoes with nothing more than a light drizzle of a rice wine vinegar, salt and pepper. Pretty easy but the chicken was soooo good.

                              1. An interesting mistake happened tonight as part of the meal... somehow some cinnamon found its way onto my naked (or intended to be) - just a hint, but what an interesting nuance.

                                I was adding in the chocolate shards to my chocolate chip cookie dough (that will be ready to bake tomorrow), so I wasn't much in the mood to do a full, especially sine I was going out later as well. Some salad, some tomatoes with mysterious hints of cinnamon, steamed veggies and a few baby kiwi popped along the way.

                                Last night was spaghetti squash, a fall-off-the-bone roast chicken (TVP patties for me), roasted carrots, and a balsamic hearts of palm, caramelized onions and tomato salad. For the guests, I also made some melt-in-your-mouth (so I was told...) Chocolate Toffee Cookies.

                                1. well, I was planning on beef stew made in the slow cooker - spent some time this morning with the veggies, loading up on potato & onion since they are my favorite parts. Just discovered that the slow cooker died - at some unknown time after it started (I checked - just had a feeling, made sure it heated up). So the cooker & the stew are gone - no idea how many hours it sat on the counter with no heat. Was cold & nasty when I found it. So, looks like it will be roast chicken with roasted vegetables. Hey, I still get the onion & potato, plus crispy skin, so it is all good, I guess.

                                  1. My leftover smoked chicken made with a simple chipolte BBQ sauce and some added cider, then a apple butter and mustard spread with diced shallots, grilled and topped with the chicken, some thin onion slices and then topped with my coleslaw with apple and pears and cranberries with a pretty standard dressing but I add some apple cider and a dash of honey. Serve on a nice toasted hoagie roll.

                                    I always keep a bag of premade coleslaw. I know, but it lasts quite a bit. I use it for sandwiches, sometimes just salad, in stir fry and in soups. I know it is so easy to use my own, but this is just so much easier for me.

                                    2 Replies
                                    1. re: kchurchill5

                                      Premade coleslaw is a great shortcut for me, too. I use it like you do, plus in my quicky recipe for mu shu whatever.

                                      1. re: bayoucook

                                        It's the greatest thing, spring rolls I love with leftover chicken or shrimp (usually not many left over shrimp however).