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What's For Dinner? Part XIX

I took the liberty of continuing the thread and adding the next part so that it would be easier to load as per Bigfellow's request that we keep it going in his absence..so, What's For Dinner?

Looking forward to reading about your food ideas, meals & everything in between!

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  1. Sweet Italian sausage crumbled over farfalle with broccoli rabe, garlic and parmesan.
    Yum!

    1. Thanks, Cheryl, for continuing the thread. Tonight's dinner was a nice anitpasto that I made and an Italian chicken saute with angel hair on the side made by my husband. It was easy and satisfying.

      1. Thank you, Cheryl, for stepping up in bigfellow's absence. My thoughts have been with him.

        Sitr fried chicken and broccoli with spicy garlic sauce, plain white rice.
        Carrot cake with cream cheese frosting, a double slice for me.

        3 Replies
        1. re: bushwickgirl

          Bigfellow's been on my mind a lot these past few days, didn't know he was so sick until he said he was back on chemo...didn't know he'd been on it before either...still praying for him.

          I adore carrot cake (really good carrot cake, that is)

          1. re: Cherylptw

            Creamed butter and sugar style carrot cake, no oil, drained crushed pineapple, pecans, golden raisins, yum. I almost wanted to skip the Chinese and go straight to dessert.

            Sanford and Son on TVLand for entertainment, as usual.

            1. re: bushwickgirl

              Oh yum! I'm going to the store tomorrow and get carrots to make a cake!

        2. Thanks Cheryl, for setting us up with a new thread. I continue to think a lot about bigfellow each time I see an addition to this thread and hope he's doing OK.

          I think tonight will either be leftover chili I discovered in the depths of the chest freezer in the basement, or a chicken-corn chowder. A side of Boudin Bakery's sourdough bread (if I can find that in the depths of the chest freezer as well!)

          1. Tonight, I finished off Sunday's roast chicken with mac & cheese and sweet peas...tomorrow, experimenting for some recipe contests so dinner is up in the air so far.....

            1. Yes, thanks Cheryl. Like Linda and, I know, most others here, I miss Bigfellow's always entertaining contributions to this thread and hope he is faring well and will be back here soon.

              Tonight, we are having weinerschnitzel, egg noodles w/wild mushrooms, braised cabbage, radish salad, and we're going to open a nice bottle of white wine that was a holiday gift. I was going to try making a lemon cake, too, as a friend will be dropping by after dinner--but not sure I'll have time. So dessert may be drinks.

              1. mmmm, tonights was fantastic:
                roasted eggplant, shallots, mushroom, italian pepper (all cubed), with olive oil, Braggs, s&p - (baby spinich as I pulled out of the oven) then took some fantastic tuscan bread, toasted it and slathered on sabra hummus, then this roasted mix, then fresh parm.

                OMG - fantastic

                1. Also missing Bigfellow and his awesome commentary! And didn't have much of a dinner at all tonight...husband had a meeting, son-in-law had a late class, daughter took possibly sick grandson to urgent care, and little granddaughter and I had microwaved leftover spaghetti with chicken from last night, and I finished up the leftover anitpasto. Music was conversation with 4 year old:)

                  2 Replies
                  1. Yesterday afternoon I had a tapas party, so that was pretty much dinner: serrano ham rolled around arugula, tortilla espanola, chorizo, salted new potatoes with a roasted red pepper/garlic/cumin dipping sauce, green beans with aioli (don't get me started on broken aioli; never again!), potato chips, soft goat cheese with cran-orange jam, too many olives. And of course, sangria.

                    Later I had some leftover rice pasta that I didn't manage to finish at lunch when party prep got too hectic.

                    1. I just made some GF mac 'n cheese from scratch. It was pretty decent---eventually I'm sure I'll forget how good the original is.

                      4 Replies
                      1. re: ChristinaMason

                        Sorry...what's GF? Guy Fieri? Or?
                        Thanks!

                            1. re: ChristinaMason

                              Thanks for the translation...I probably should have known that!

                      2. I've had a butternut squash waiting to be used so I did some searching and found this recipe: http://www.wholefoodsmarket.com/recip... I'm going to hit it up with some Aleppo pepper as well as use unpasteurized apple cider vs. plain apple juice.

                        Either roasted Yukon Gold potatoes or egg noodles on which to serve the chicken.

                        1. I just jumped on here because luck was with me today and I am in my glory, but sorry to hear about Bigfellow and am somewhat sobered now.

                          Stopped at my local fishstore, was really in the mood because we sort of skipped the Feast of the Seven Fishes this year (I just made gumbo instead). I had Peconic scallops on my mind, I keep hearing they're still around. Well no, but they had Nantuckets for $19.99, so I got a pound, and will simply saute as an appetizer. Coming in I saw a sign, culls 5 for $30. I really missed my lobster on Christmas Eve, so I took some, figured lobster roll sliders (have an overabundance of slider rolls). When I got home, I saw these were really big lobsters (1 1/2 or larger), and two even had both claws, so now sliders plus a Lobster Pot Pie (was going to make Turkey Pot Pie tonight, what a nice surprise for hubby). Also can't leave there without their flounder, which I will fry as usual, we will probably nibble a little and then his favorite lunch tomorrow, cold fried flounder sandwich. Side dishes are hardly worth mentioning, since spur of the moment, salad and some corn kernals I harvested from the last of the season and froze, with just butter, s&p. Haven't been to this store since before the holidays but gotta get over there a lot more often.

                          Hope I don't sound full of myself, I am just so excited about dinner right now ;-)

                          13 Replies
                          1. re: coll

                            Celebrating a good haul of top-notch seafood is always a good thing, coll - I think even bigfellow would agree with that!

                            Am looking forward to a summertime lobster roll, so enjoy it for all of us!

                            1. re: LindaWhit

                              Thanks, wish you could all share it!

                            2. re: coll

                              Wow....amazing dinner! lobster roll sliders sound great, and what a bargain for big nice culls!
                              I'm so sad about Bigfellow too, and missing his upbeat and gourmet posts!

                              1. re: sunflwrsdh

                                You know I only ended getting about a lb of meat out of those big boys, now I realize why the canned meat costs so much. And one of them tried to take my finger off, oh well he met his fate. The Nantucket scallops were the hit of the night, I would have paid double for them for the pleasure they brought us! More lobster sliders for lunch in a little while......then back to reality.

                                  1. re: nomadchowwoman

                                    Man, so true. I had fabulous scallops in Paris recently, I like them in the States but apparently had never had the real thing (except very very occasionally in restaurants). These were little pillowy mouthfuls of heaven. Must look this weekend in NY to see if I can lay my hands on some fresh ones.

                                    1. re: buttertart

                                      Oh, I love to cook fresh dry sea scallops. I live on the UWS and always buy them at Citarella on Broadway. Never once have I been disappointed in the quality.

                              2. re: coll

                                So weird...I was JUST talking about lobster rolls with my husband and how I wanted to make them this weekend. Then I walked over to my computer and pulled up this thread and landed on this exact post. I think it's a sign... (I've never made them...) Maybe Lobster Rolls and some kind of seafood bisque on the side...

                                1. re: care11

                                  It's my favorite way to eat lobster, because all the work is done beforehand. Just remember to toast and butter the bun, that makes all the difference. Maybe eat to some reggae or other summer music...pretend you can hear the ocean's roar. And clam chowder might be the way to go.

                                  1. re: coll

                                    We are totally on the same page! A little "summer in January" here in NJ! Thanks for the inspiration!!!!!

                                      1. re: care11

                                        That is so cool, I felt like I was there. I love the idea of lemon peel and will add it to my repertoire. No problem with shrimp, I feel like I did something like that once.

                                        1. re: coll

                                          Thanks Coll! I was afraid you would see the shrimp part... What can I say, it was my first time. It will never happen again. :)

                              3. chili made with chorizo and pinto beans. I printed the recipe and didn't read it very closely because when I started, I thought I was making a soup. Oh well, it tastes great.

                                12 Replies
                                1. re: tcamp

                                  Seared jumbo (fresh, not frozen, and a bargain!)scallops over angel hair pasta simply dressed with evoo and herbs, salad of mesclun greens, gorgonzola and balsamic vinaigrette, and good crusty french bread.

                                  Music courtesy of the "shuffle" feature on my iPod- which looks like it was loaded by about 7 different people (or one with multiple personalities), so its quite a mixed bag!

                                  SO and I are both working 2 jobs, so we only have dinner together 2-3 times per week, and 1 of those is his night to "cook"- which means we usually go out. Thank the food gods I saw the scallops, because I'm usually too tired for any inspiration and bored with all the regular stuff in our rotation. Open to any reasonably easy and fast recipes for the couple of nights I cook.

                                  aside to Cheryl- your Funny Bones(2 boxes!) are in my car- will try to get them out to you tomorrow.

                                  1. re: JenJeninCT

                                    Thanks Jen; you're the best!

                                    Dinner tonight was venison stew served with biscuits & a salad of mixed greens, red onions, cherry tomatoes, cukes and a peppadew vinaigrette. Cantaloupe for dessert later...

                                    1. re: Cherylptw

                                      My husband grilled a nice thick steak tonight...we are having a heat wave here in upstate NY...almost 40 today:) we also had sesame noodles and really nice fresh broccoli. Very good supper.

                                      1. re: sunflwrsdh

                                        Okay, I have to say it..I'm so jealous that you have a husband who cooks! (lol). And from what I've read, actually can do it well. You're very lucky! Since I'm the one who cooks, I'm always the one who does..don't get me wrong, it's my passion (and I guess people know that) but just once I wish someone would say " hey, let me cook for you"...it's a curse of sorts; a double edged sword as it were...

                                        1. re: Cherylptw

                                          Cheryl,
                                          Yes, you're right, I am extemely blessed to have a wonderful husband who cooks...and yes, he does so very well. I count that blessing every night when I get home from work and supper is either ready or about to be! He has been retired for the better part of a year, and i love having him home. He has always been a great cook, but before he retired, his work schedule was such that I did most of the cooking ( he did cook whenever time permitted, even then) and I totally understand the passion for cooking ( which I share) vs the "having" to cook. The side benefit of my husband cooking the weeknight meals, is that I get to think about and try out nifty new and more involved stuff on the weekends when I'm off. This weekend, for example., we are having dinner with some friends, and I am making an Irish car bomb cake ( which I first saw here on these boards) to bring for dessert. Then on Sunday, i will be helping my daughter do some do ahead stuff for her staff appreciation breakfast next Friday at her school, and I'm thinking about making som sort of stock from Paul Prudhomme's LA Kitchen cookbook,. so that I can get started on the February COTM recipes!

                                        2. re: sunflwrsdh

                                          Funny bones? The chocolate snack cakes with the peanut butter filling? I could make a supper out of them...I wish someone would cook for me, too. I only had one guy in my life who could cook but he was a jerk. <sigh> I always end up with guys who have never seen the inside of a kitchen.

                                          Cold cuts and soup tonight, mrbushwick home too late for the market.

                                          1. re: bushwickgirl

                                            Yep, those are the ones! Jen has graciously been the supplier of my cravings for the past few weeks; first, Drake's Coffee Cakes, which are calling me from my deep freezer, if I didn't store them there, they'd be gone by now...now she's come across the funny bones. I'm so excited! I can't get them here, but growing up in NY, they were my favorites.

                                            Now, if I could only get someone to send me some real bagels and authentic Italian bread, Junior's cheesecake (not ordered online), white castles, jamaican beef patties, etc., etc. ...Oh, and really good knishes...(lol)...hopefully, I'll get up there before summer and shop.

                                            Yeah, I only find those who would like me to cook for them "because it tastes better when I do it" even if it is a sandwich!

                                        3. re: Cherylptw

                                          Sounds delish- except now I have a hankering for cantaloupe with salt!

                                          1. re: JenJeninCT

                                            Wow JenJen, I thought my (late) granddad was the only one that salted his cantelope or watermelon..thanks for bringing up a foodie memory.

                                            I'm gearing up for the weekend....I'm soaking chicken in buttermilk, garlic, and chipolte Tobasco tonight and will roll in cornflakes and bake tomorrow. (I know it sounds silly but so good!) the freezer is getting restocked with portioned cookie dough(chocolate chip, thumprints, peanut butter, and oatmeal walnut) and I'm surfing CH for a good recipe to "baptize" my new Le Crueset dutch oven.

                                            1. re: MIss G

                                              Go with Julia's Boeuf Bourguignon for the baptism. :-) Or another good beef stew (but her recipe is seriously GOOD!)

                                        4. re: JenJeninCT

                                          Haven't seen katty on today, but if you are reading, RUN, do no walk, to Stew's to get some of the scallops! They were good sized, well-cleaned (hardly any "feet") dry, sweet as candy, and seared up perfectly! I might have to get some more tomorrow.

                                          1. re: JenJeninCT

                                            JenJen, THANK YOU! I'll get there tomorrow and I notice butter is on sale, too. :)

                                            I'd like to thank Whole Foods for my dinner two nights in a row--delicious crab cakes for $2 a pop, acquired with my handy raincheck. And their sperlonga bread to create what I believe we decided last summer is bruschetta caprese...

                                      2. Here's thinking of you Bigfellow...
                                        Tonight I stepped out of my 'comfort zone' and made a vegetarian Indian dish, Rava Dosas with Potato Chickpea Masala. Spicy, sweet and authentic tasting, my carnivorous husband loved it! If you're interested...recipe, photos and story are on my blog. Be well.

                                        1. I hope bigfellow can read this at some point and feel proud of the good work he's done here...We are all thinking of you and hoping you'll be back with us soon.

                                          Last night, I made stuffed butternut squash with bulgur wheat, onions, garlic, chilli and various spices topped with a mix of breadcrumbs, sesame and roasted butternut seeds and baked in the oven. I served it with roasted sweet potato wedges (with garlic and rosemary) and a mixed salad.

                                          Tonight, it's a simple pantry-clearing affair. Wholewheat spaguetti in a tomato sauce with leeks, mushrooms, garlic and chorizo, tossed with red pesto and topped with Parmesan.

                                          1. Last night we had a nice dinner to help friends celebrate a professional accomplishment. Started w/shrimp remoulade (and also some cocktail sauce). Then we had spaghetti w/turkey-arugula meatballs, roasted asparagus drizzled w/olive oil and balsamic, and a simple green salad w/radishes. Lots of wine. For dessert, an easy-peasy lemon tart from Patricia Wells's "Bistro Cooking." Felt very good about the meal as one of the friends is quite concerned about his cholesterol, and I was trying to achieve a "heart-healthy" dinner w/out its being obviously so. (Even the lemon tart had only three T. of creme fraiche and no butter in the filling.)

                                            3 Replies
                                            1. re: nomadchowwoman

                                              That sounds delicious. I'm with your friend in the cholesterol camp. Not to make you feel bad at all, but did you know that shrimp are super high in cholesterol? Scallops, on the other hand, are rather low.

                                              Anyway, I'm sure your delicious meal was worth the splurge!

                                              1. re: ChristinaMason

                                                Yes, but, you know, my doctor told me that they--and shellfish in general-- are high in good cholesterol. Do you think she's wrong? Oh, I hope not!

                                                1. re: nomadchowwoman

                                                  No clue! I haven't been able to swear off eggs yet, so I've been skipping the shrimp. But I do love them!

                                            2. Thanks for starting the new thread Cheryl - definitely miss bigfellow's outrageously decadent meals.

                                              All this talk of seafood for dinner is making me so hungry! I think I'm going to check out the market on my way home today; see if there's anything inspiring. Even though I don't know what's for dinner, I do know that dessert will be a slice of coconut cake that's been drenched in brandy courtesy of a coworker.

                                              2 Replies
                                              1. re: krisrishere

                                                Heck - just stick with dessert, and you'll be fine, kris! ;-)

                                                1. re: LindaWhit

                                                  I've given up the dessert to my husband..I will have Trader Joe's Vanilla Cookies :)

                                                  I did find some scallops at the store. My husband will make his famous pasta with shrimp and scallops - don't know what else is in it, but it's damn good!

                                              2. Crispy fried trout with peas and the last of the venison stew...dessert was mango

                                                1. We had chicken tenders with sage, wrapped in ham and pan-fried in butter and olive oil. I made sweet potato oven fries and cucumber salad (with toasted walnuts, lemon juice, walnut oil, parsley, sugar, and olive oil) as sides. The cucumber salad tasted SO much better after sitting a few hours. I'm enjoying it now.

                                                  1 Reply
                                                  1. re: ChristinaMason

                                                    We had my husband's home made pizza...with sausage, pepperoni, red onion slices, muchrooms, sliced black olives and roased red peppers. It was yummy, and the grandchildren ate it too....so I didn't need to do my usual week-night cooking routine, which is to whip up an almost 4 year old chowhound her very specific version of a peanut butter and jelly sandwich...recipe follows:
                                                    cut crusts off bread
                                                    spread peanut butter all the way to the edges, but it can't stick over the edges
                                                    home made blueberry jam ( from blueberries that she hellped pick!)
                                                    which should stick out over the edges of the bread
                                                    (only...now we are out of blueberry jam,s o every time I make the sandwich...like 10 times a week...I have to say that we need to pick more blueberries next year and make more jam, so that it will last us all year!)

                                                  2. Lately, I've been eating out a lot less and doing my best to work with what's already IN my fridge/freezer rather than running out for ingredients to make whatever I'm craving. The January blues have been getting to me this week, and I suddenly found myself really missing jerk chicken (which I was kind of obsessed with over the summer when daylight and warm weather were plentiful). There was a chicken breast waiting to be used in the fridge, but it was skinless. Didn't feel quite like standing in the dark trying to smoke one piece of chicken on my teeny grill anyway. But I happen to have some ridiculously thinly-sliced double-smoked bacon in my freezer, the product of a deli language barrier. So I marinated the chicken in jerk....wrapped it in a couple of criscrossed layers of paper-thin smokey bacon...gave the whole thing another dip in the jerk marinade...baked it. Made some slaw to go with it while it was in the oven.

                                                    I am actually kind of ashamed at how well this worked. It was a shockingly good facsimile.

                                                    7 Replies
                                                    1. re: Wahooty

                                                      Sometimes jury-rigged recipes come out the best - especially if you're satisfying a craving!

                                                      My dinner tonight will be Irish Pork Stew - essentially a Guinness Beef Stew but using pork. :-)

                                                      http://exotictastes.com/index2.php?op...

                                                      My local liquor store only sells individual Guinness bottles in 22 oz. bottles - and the recipe calls for just 12 oz. of Guinness. So - I'm either making MORE stew (depending on how much pork I bought) to use up the rest of the Guinness, or I'm making a Guinness Stout Ginger Cake. I'm leaning towards the cake. :-) The recipe is from Claudia Fleming (from Gramercy Tavern) and Melissa Clark, who co-authored "The Last Course" with Fleming.

                                                      http://www.epicurious.com/recipes/foo...

                                                      Sides are - what else? - boiled potatoes and carrots. I *might* roast them; it depends on what I feel like doing.

                                                      1. re: LindaWhit

                                                        Make the cake! You'll be so glad you did, it's a keeper.

                                                        1. re: rabaja

                                                          LOL! I've made it before - my notes say "EXCELLENT molasses and ginger flavor. Very moist cake." :-) But I got started too late - I'm definitely making more pork stew than the recipe calls for, so I used more Guinness, but I believe I've got about a cup left in the bottle (I tried using a Vacu-Vin stopper on the Guinness bottle) so I'll probably make it tomorrow.

                                                          1. re: LindaWhit

                                                            Isn't it 5 o'clock somewhere? It makes a tasty beverage too!

                                                            1. re: rabaja

                                                              LOL! It's most definitely WAY beyond5 o'clock somewhere in my neck of the woods, and while I really, really, REALLY enjoyed the half-pint of Guinness I had served in an Irish pub a few years ago, I'm not a big fan of beer. But we'll see when dinner is served. The cake might have to wait. :-)

                                                              1. re: rabaja

                                                                Has anyone had success subbing coffee for beer in this recipe? I want to try it, but can't have beer right now...avoiding gluten. Granted, it may turn out horribly with GF flour anyway.

                                                                1. re: ChristinaMason

                                                                  Christina, my notes in my MasterCook for this recipe say "* Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. It adds a lot of richness and underscores the spices."

                                                                  So I don't see why you couldn't use a good strong coffee; I've not done it with this particular recipe, but I don't think it will alter it so much that it wouldn't be edible. The GF flour, however - that I can't help you with. :-)

                                                      2. Bourbon.....Then.. I have Fresh Oysters, and Shrimp...Fresh Speckled Trout & Red fish and Stripped Bass....After a few raw oysters...Then a fried platter of Oysters, Shrimp, Trout, Red Fish, and Bass....
                                                        Salad...Bread.....Chocolate Ice Cream.....

                                                        1. Hmmm, day 13 of my 21 day vegan cleanse, what to do to distract myself from all my cravings for pho, short ribs and german fried meat...?
                                                          Maybe some Japanese soup with miso, or roasted veggies on toast (thnx lexpatti for the idea), perhaps yet another veggie burger???
                                                          There's always pasta with some of last Summers tomatoes...
                                                          I really do miss fish too, come on Feb 1st, get here fast!

                                                          1. Tonight was pasta bolognese and a few glasses of red wine. No music, but we watched The Godfather, which I'd never seen before. Fab!

                                                            Clementines and chocolate for dessert.

                                                            1 Reply
                                                            1. re: ChristinaMason

                                                              Sounds perfect, except for the part about never seeing the Godfather before...

                                                            2. Just back from two weeks in Spain and read the news about bigfellow. If John's reading this - see you back here soon, mate.

                                                              For our first cooking session, a very simple roast loin of free range pork, roast tatties and parsnips, apple sauce, gravy, steamed cavolo nero. A supermarket apricot tart defrosted, baked and served with organic vanilla ice cream.

                                                              6 Replies
                                                              1. re: Harters

                                                                Welcome back, Harters. Hope you ate well while on holiday...your "first day back" dinner sounds wonderful!

                                                                1. re: LindaWhit

                                                                  Thanks Linda. Yep, ate pretty well.

                                                                  To keep on-topic (barely), we did cook in three nights - roast chicken, pork chops and something totally forgotten. But most nights we went out. As always research was eveything to find decent places and we had some good, if not spectacular, dinners. Knowing your fondness for tapas, I better mention two very good value lunches. A dozen mixed tapas for two - €20.

                                                                  John

                                                                  1. re: Harters

                                                                    Wow - excellent price on the tapas!

                                                                    1. re: Harters

                                                                      Were you in Barcelona? Have you posted a review? I'm heading there Wednesday...would love some pointers.

                                                                      1. re: ChristinaMason

                                                                        No. I was in Tenerife.

                                                                        If you look at the Spain board, you'll see lots of Barcelona recommendations from north American tourists - all pretty much recommending the same few places (pretty much common for all the international boards). American tourists tend not to go to the same parts of Spain as we north Europeans.

                                                                        Don't expect to find great tapas - Catalonia doesnt really "do" tapas.

                                                                        1. re: Harters

                                                                          That's true; all the Germans here go to Tenerife as well. Hope you had a nice time. I checked out the Spain board and have a list of places to check out. Thanks.

                                                                2. Hamburgers.
                                                                  We'll grind the salted chuck in an hour or so. Our supermarket butcher provided a tray of beef fat (gratis). The final ratio will be 2:1.
                                                                  Toasted Portuguese rolls will be kissed with a little aioli, burgers will be topped with a little bleu cheese and some carmalized onions.

                                                                  2 Replies
                                                                  1. re: steve h.

                                                                    Braised chiken with white wine, prunes, green olives and capers. I think it's called chicken marbella? Over brown rice with steamed broccoli.

                                                                    1. re: foodsnob14

                                                                      Dinner with our good friends. My friend roasted a small pork loin roast, and we roasted beets, butternut squash, turnips, parsnips, broccoli rabe ( which I had never tried before, and liked very much!) baby red potatoes and fingerling potatoes, and some onions...yum! and she made applesauce. I made an Irish car bomb cake but just did a basic cream cheese frosting and added some Bailey's to it..we all loved the cake. Also, B-52 coffees ...decaf with Bailey's, Kahlua and Grand Marnier...awesome!

                                                                  2. Tonight, I'm making Cashew Chicken - a basic recipe out of my MasterCook software that I've enjoyed in the past and will give me leftovers for work lunches. I'll do a quick sauté of snow peas to have alongside and add a bit of color to the plate. Hopefully that Guinness Ginger Stout Cake I didn't make yesterday as dessert. :-)

                                                                    1. Classic Sunday lunch- beef roast with carrots, celery and onions, mashed potatoes, beef gravy, and steamed whole green beans.

                                                                      1. It is gorgeous outside today - mid 60's and sunny. Grilling is definitely in order so we're making burgers! The husband wants "extra char" on his, so I'll have to get that charcoal screaming hot :)

                                                                        1. Thanks again to JenJeninCT, we're having scallops (on sale from Stew Leonard's). I wanted to try something different (i.e. not my usual Italian spin), so I found this margarita scallops recipe and am gonna give it a whirlygig:
                                                                          http://www.spanishtown.ca/scallops.htm

                                                                          Also on the menu, guac (of course!) and spinach with garlic. Mmmmmmmmm!

                                                                          5 Replies
                                                                          1. re: kattyeyes

                                                                            Hope yours were as good as mine were, katty. SO was a having a fish and chips craving and took me out for late lunch (and I ordered fried scallops, lol- which weren't even close to the ones I made-should have gone for the lobster roll), and he's been napping since about 5:30 since he worked til 2am, so dinner was a couple of handfuls of mixed nuts and a couple of clementines. The Oreo ice cream is faintly calling....

                                                                            1. re: JenJeninCT

                                                                              They were very sweet and delicious--thank you. Not as big as usual for sea scallops, but tasty just the same.

                                                                              I didn't follow the recipe I posted to the letter. I didn't have cilantro or green onions (I used regular sweet onion and a shallot and abandoned the cilantro entirely--wasn't worth a separate supermarket run), and it calls for an inordinate amount of juice (I stopped measuring after going through 2.5 lemons and 2 limes). I'm definitely going to fool with that recipe next time and see if I can refine it a bit...like forget the sugar and add orange liqueur instead. And I need to work on my searing. No worries, my Saturday night dinner was a glass of port...HA HA HA!

                                                                              1. re: kattyeyes

                                                                                Two tricks to searing: put the cast iron pan on for 5 or 10 minutes first, at a medium high temp, and lightly dust the scallops with Wondra (you can add some spices to the flour too if you wish).

                                                                                1. re: coll

                                                                                  Hey, thanks! I keep reading about Wondra. Need to get some...and keep practicing, too. I've got the temp right, but I don't use cast iron (I have little wrists and hate heavy pans).

                                                                                  1. re: kattyeyes

                                                                                    To get a really good sear, you do need cast iron unfortunately. The Wondra, I only use it for searing, some people swear by it for gravy but not me: but it comes in that small container so you will use it up either way Great for steaks or pork chops and that type of thing too.

                                                                          2. Chilli, guacamole (bought), bread.

                                                                            1. Cannelini bean/bacon/onion/carrot/celery/rosemary/garlic/turnip green soup. Listening to "American Primitves PreWar Revenants" collection. Delicious all the way around.

                                                                              1 Reply
                                                                              1. Pan cooked Kielbasa served with apples & cabbage and braised okra...and a side of pork & green chile tamales I had left from last week. Dessert was fresh pears & cantaloupe

                                                                                1. Dinner tonight was a "project" COTM style...I made Paul Prudhomme's chicken etoufee. It was delicious, but what a lot of work. I'd say it was worth it...really great flavor, but it literally took all day! My husband cut the chickens up this am so I could use the necks and backs for stock, which he started around 9 am, I started the actual etoufee prep at around 3, and we finally ate a little after 7. It was very very good, with the classic Cajun rice, prepared according to Prudhomme;s recipe, too, and a green salad and some French bread, but not something I want to do again any time soon, unless I have a day to make and another day to rest up! We do, however, have some good leftovers:)

                                                                                  1. I was going to roast a leg of lamb, but I am feeling a bit under the weather and wanted something more stewy in this rainy weather. So we ended up with a bowl of shabdeg, curried lamb with turnips and on the side stewed vegetables with allspice, sort of a Middle Eastern ratatouille, though I used lamb fat and butter in lieu of olive oil. The spicy yogurt sauce for the shabdeg should've been enough richness for one night, but I still ended the meal with a cup of the eggnog I bottled 5 weeks ago. Hopefully the brandy will give whatever is ailing me a run for its money.

                                                                                    1. We had a Clean Out the Freezer Fish Chowder. I used diced smoky slab bacon, butter, cream, frozen stock I'd made from lobster and shrimp shells months ago and froze, celery, a tiny Yukon gold potato, two large leeks and fresh thyme. Took maybe 30 minutes prep total and was incredibly delicious. Could've used almost any combination of fish/seafood, but what I had to use up was a lb of large shrimp and three Chilean sea bass fillets, a total of almost 2 lbs.

                                                                                      1 Reply
                                                                                      1. re: mcf

                                                                                        We had chicken breasts which I marinated in soy, ginger, and garlic, served with a side of mashed sweet potatoes with maple syrup and caramelized onions - and peas (kids love them). I also made a mixed berry crumble for dessert.

                                                                                      2. An unexpectedly memorable meal last night (if I might say so myself but, in all fairness, that is what my other half kept saying too). I had bought some beautifully fresh smoked haddock fillets from the market and, for some reason, I was hellbent on cooking it Caribbean-style (which, btw, is a style of cooking I'd never done before). Thanks to some kind suggestions from fellow chowhounds (apart from John whose comment I'm glad I didn't see until afterwards...DON'T DO IT! :-)

                                                                                        I coated the fillets in a mix of wholemeal breadcrumbs, grated coconut and spices (after dredging in flour and egg), fried in olive oil and finished in the oven with a splah of lime juice. I served with 'moros y cristianos' made with wholemeal rice, gungo peas, carrots, red pepper, chilli, garlic, cumin, paprika and thyme and a side of fried plantain sprinkled with cayenne and caramelised with honey. A resounding success and one recipe to make again and again.

                                                                                        2 Replies
                                                                                        1. re: Paula76

                                                                                          Ah, but you know me. I'm just an old fuddy-duddy traditionalist with my cooking. We only do three things with smoked haddock (which we get from the smokehouse a few minutes away and is simply a wonderfull flavour):

                                                                                          - baked or fried with poached egg as a sauce

                                                                                          - kedgeree

                                                                                          - essential ingredient in fish pie.

                                                                                          1. re: Harters

                                                                                            I know you meant well but I admit I am grateful that the gamble paid off as it would have been a waste of some stunningly good smoked haddock otherwise! By the way, welcome back! Glad to see you had a good time in Tenerife, inulging in some delicious and cheap tapas.

                                                                                            I will probably have a go at kedgeree (which I've never had) next time but I am usually more inclined towards breaking tradition than keeping it (my partner says I'm a rebel at heart and he's got a good point).

                                                                                        2. I'm trying to use up what's on hand preparatory to a move (we have enough in the freezer and fridge to maintain us for about a month). Since we were given a Burger's Smokehouse half ham for Christmas as a corporate gift, that means there's a whole lotta ham to use up (and I' not feeling a whole lotta love for it). Spied a recipe for ham with navy beans in the January Better Homes and Gardens and gave it and its accompanying slaw a whirl last night - cook 1 diced medium onion in large frying pan, add 2 cloves minced garlic (I added more), 12 oz ham in 1/4 in dice, fry a couple of minutes, add the equivalent of 2 15 oz tins of navy beans, rinsed (I cooked a pound and used 3 cups of the cooked ones), 14 oz crushed tomatoes, 1/2 c water, 1/4 cup molasses, some black pepper, Tb Dijon mustard (I used 2), Tb cider vinegar (I used 2), simmer until half of the liquid is absorbed (called for short cooking time, I let it go about an hour). The slaw is of red cabbage and Granny Smith apple (1 lb cabbage to 1 big apple), dressing of 5 Tb red wine vinegar, 1 1/2 tsp Dijon mustard, 1/4 cup water, 2 tsp oil (called for canola, I used ex v olive), salt and pepper. Added a bit more vinegar and did not use the 3 TB sugar called for. The dishes went well together - the beans with ham are a bit on the pork and beany side, not a bad thing. Think I will keep trying new recipes to add excitement to my forced march through comestibles on hand. (The rest of the sempiternal ham will go part to Prudhomme's ham and sausage jambalaya from LK, have made it a lot of times and like it a lot - the spicing cuts down on the ham taste - and that old Amana Colonies Iowa favorite, pickled ham - cut up ham marinated in white vinegar cut a bit with water, white onion, and pepper, good with cottage cheese with buttermilk and green onion, s&p stirred in and coleslaw, nice bread and butter.)

                                                                                          1. Upcoming.....new recipe clipped from a magazine.

                                                                                            Sweet potatoes and parsnips are getting boiled as we speak. They'll be mashed together and creme fraiche, fresh sage (from the garden) and grain mustard will get mized in. It goes into a baking dish and gets topped with a Parmesan/breadcrumb/pinenut mix and then baked for 25 minutes. Some farmers market, very sage-y, sausages will go in the oven at the same time.

                                                                                            Little bit of cheddar and fruit for "afters". Glass or two of vino blanco for herself. Fizzy water for me.

                                                                                            Sound alright to you?

                                                                                            2 Replies
                                                                                            1. re: Harters

                                                                                              Sausages were good. Cheese was good.

                                                                                              Gratin wasnt a keeper - it lacked, erm .......just about everything.

                                                                                            2. Since we're leaving town, we had a fridge-cleaning soup. Thai red curry with veggie broth and coconut milk, bean sprouts, fried tofu, carrots, zucchini, snow peas, Thai basil, cilantro, onions, shallot, glass noodles, and scallions. It was good.

                                                                                              1. No formal dinner tonight...I experimented with a jamaican beef patty recipe; I was not happy with the filling or the pastry..I had a Greek salad and I made carrot cake but have not frosted it yet so don't know how well that came out

                                                                                                1 Reply
                                                                                                1. re: Cherylptw

                                                                                                  Let us know if you find a good patty recipe. My dad used to take me to this Jamaican bakery in Chicago that had the best ones ever, but the original owner died and the quality went down the toilet. Then I was lucky enough to have a Jamaican co-worker who would bring me boxes from his wife. Since I moved to Seattle a couple of years ago I've been SOL and am hankering enough to warrant trying to make them myself...

                                                                                                2. Carne de Puerco en Salsa Verde , Santa Maria pink beans (from www.ranchogordo.com) rice, and maple flan...corn tortillas, various hot sauces, cilantro and beer on the side. :-)

                                                                                                  2 Replies
                                                                                                  1. re: Beckyleach

                                                                                                    Oh, and I seared the (organic) pork shoulders in the 120 year old #12 ERIE Griswold skillet that a friend essentially "gave" to me (I paid the shipping). Oh, my...that skillet is a thing of beauty!

                                                                                                    1. re: Beckyleach

                                                                                                      gotta love the Griswolds.
                                                                                                      I only have two smallish ones, but I love pulling them out!

                                                                                                  2. Mixed organic veggie gratin: Acorn squash, celeriac, broccolette, and roasted red bell pepper with cheddar cheese and a caraway/white pepper/bay leaf/red onion bechamel. Stirred in some minced carrot greens and topped everything with buttered bread crumbs and a healthy dusting of paprika. Served with a simple salad and Mirror Pond Pale Ale from Deschutes Brewery (Portland, OR).

                                                                                                    3 Replies
                                                                                                    1. re: eight_inch_pestle

                                                                                                      Thjat gratin sounds delicious! What is broccolette? I have not heard of it.

                                                                                                      1. re: sunflwrsdh

                                                                                                        Thanks! I've been meaning to try it with a handful or two of black-eyed peas or white beans to give it a fuller nutritional profile, but keep forgetting until I'm at the table and a few bites in. Anyhow, I can post the recipe if you'd like.

                                                                                                        Broccolette is a hybrid of broccoli and Chinese kale. It looks like a less-leafy version of rapini. The little heads taste similar to broccoli, while the stems are quite sweet even raw and have a mild asparagus flavor.

                                                                                                        1. re: eight_inch_pestle

                                                                                                          I would love it if you would post the recipe, please:)

                                                                                                    2. Last night, still basking in the glory of our Saints--not to mention recuperating from the celebrations--we had home-baked ciabatta and some nice stilton hanging around since the holidays, fennel-leek-garlic soup, a large tossed salad w/a bracing mustardy vinaigrette. A little wine.

                                                                                                      1 Reply
                                                                                                      1. re: nomadchowwoman

                                                                                                        Sounds great! I love stilton,and your soup sounds good too.

                                                                                                      2. leftover boiled crawfish and bbq shrimp/grits from our Early Mardi Gras party this weekend.
                                                                                                        Yummmmmmmmmmm!!

                                                                                                        5 Replies
                                                                                                        1. re: lexpatti

                                                                                                          In New England? I'm impressed. And Happy Mardi Gras, Geaux Saints, and Laissez les bon temps rouller!

                                                                                                          1. re: nomadchowwoman

                                                                                                            what a game!!! We do a big Mardi Gras every year, this year early so my son/fiance could enjoy before heading back to paris. Great crawfish and king cake this year from
                                                                                                            www.lacrawfish.com - all other dishes = our own! Even my 77 year old Dad brought some anduillie sausage and hot mustard.

                                                                                                            1. re: lexpatti

                                                                                                              Wow to you guys.
                                                                                                              What a game! What a win! What a team!
                                                                                                              What a feeling!

                                                                                                              1. re: nomadchowwoman

                                                                                                                as a family, we lived in Louisiana for 7 years, back in the 70's - our hearts still belong!!! (and since our Pats let us down, it's Go Saints!!!) pretty funny, we are about to renovate our kitchen/dining room so we allowed everyone to write on the walls, in which Vikings vs Saints comments ruled the wall with only a few references to mud bugs!!

                                                                                                                1. re: lexpatti

                                                                                                                  LOL.
                                                                                                                  At least your covering up those walls. Last week, the home section of the local paper featured a home in which the entire decorating scheme was Saints-based--lamp shades, rugs, everything! If you lived here, I'm sure you understand. (If you're importing mudbugs, you absolutely do.)

                                                                                                        2. Last night I made a spanakopita with a twist: spinach, ricotta and eggs at the bottom, a mix of sautéed Portobello mushrooms, onion, red pepper, garlic, chilli and basil on top and lastly, a layer of fresh tomatoes and mozzarella. Some spices added to the mix and the result was very good indeed.

                                                                                                          Tonight, I'm making falafel with tahini and harissa sauce accompanied by a beetroot barley risotto with mushrooms, peas and cherry tomatoes.

                                                                                                          1. Well my chow friends I have been on holiday for the past 2 weeks and had some wonderful food experiences...like smashing back 10 lbs of Fresh Florida Stone Crabs with the family, grilled clams, venison chili, burgers at LeTub, Margaritas at Wet Wendy's in Cozumel and some killer stuffed jalapenos...Thanks Uncle Marty for that one!!!
                                                                                                            And many many tasty beverages :)

                                                                                                            But last night took the cake!

                                                                                                            1 1/2 inch cut NY strip dry aged perfectly for 28 days (Rare, thank you)
                                                                                                            Truffle and parsley baby potatoes
                                                                                                            With a dry dirty martini ~ life is really tasty!
                                                                                                            All while groving to the sounds Diana Krall

                                                                                                            3 Replies
                                                                                                              1. re: nomadchowwoman

                                                                                                                For all my South Florida Chow Hounds I got the Dry Aged Steak at Smitty's of Coral Ridge (1980 N.E. 45th Street...near Commerical and Fed. Hwy)

                                                                                                              2. re: bermudagourmetgoddess

                                                                                                                We went stone crabbing for the first time last October...right when the season opened. They may have been the best seafood I have ever eaten! Where did you go for yours? We are going to the Tampa area March 21st and are hoping to go stone crabbing again and repeat that wonderful experience! The rest of your vacation food experiences sound great too!

                                                                                                              3. last night, i cut up the hen my sister gave me from her coop. I took the legs and wings and made a yellow curry with it and had it with some red and black rice. we also sauteed some bokchoy for good measure.

                                                                                                                the rest goes into a pot for soup.. tonight might be chicken pillard and a big salad.

                                                                                                                1. Visitors coming to stay for a while so lots of meal planning and prepping!!!!! Ina's Roast Chicken, Baby Red Skins w/Rosemary, and nice salad for tonight...lot's to do!

                                                                                                                  1. Cajun spiced sirloin steak, baked potato and green beans sauteed with shallot, garlic & sun dried tomatoes..dessert will be carrot cake with whipped cream frosting made last night

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                                                                                                                    1. re: Cherylptw

                                                                                                                      whatever I pick up after job #2(just #2 because its 2nd today, its #1 in my heart!) at around 9:30. Its slim pickings at that time- and SO has a very unfortunate (not to mention decidedly un-Chowish) penchant for McD's :(

                                                                                                                      Cheryl, I forgot to email you, but the funny bones are in transit- I tried to get clever with the shipping, so let me know if they arrive intact. If not, I'll re-send.

                                                                                                                      As usual, the dogs are eating before me!!

                                                                                                                      1. re: JenJeninCT

                                                                                                                        Thanks Jen, I'll be looking out for it! (with mouth watering, of course!)

                                                                                                                    2. Oyster Shooters...
                                                                                                                      Green Onion Sausage Po-Boy.....
                                                                                                                      Zapp's Cajun Crawtators...
                                                                                                                      Chocolate Pie........

                                                                                                                      1. My husband is the best!!! Even though he isn't convinced that COTM is a great idea, and even though he thinks Prudhomme's recipes are way too labor intensive and complicated to bother with....he knew I wanted to try the Cajun meatloaf, so he made it for me while I was at work today:) Along with the accompanying hot sauce for beef, and some cheese stuffed baked potatoes and fresh broccoli, and a tossed salad. It was great!

                                                                                                                        1. I am off visiting mom so much I rarely have the time to post anymore. Sunday, I did some cooking to last a few days. I made Thai spiced roast chicken, spicy breaded basa fillets in the oven and two big bunches of rapini. Not terribly exciting, but I don't have time for fancy.

                                                                                                                          Oh, and I did also pick up some haggis, neeps and mashed potato today (in honor of Robbie Burns Day) so that I could finally give this famous dish a try.

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                                                                                                                          1. re: Andria

                                                                                                                            I hope your mother is on the mend, Andria, and all that TLC is speeding things up.

                                                                                                                          2. Last night's dinner while DH was working late was a seared ribeye with sauteed wild mushrooms and a wild mushroom & gruyere tart to use up some leftover scraps of puff pastry and ricotta; served the tart with an herb salad of fresh taragon and parsley with lemon zest.

                                                                                                                            Tonight it was a chicken rice casserole with asparagus and red peppers. Boring and easy, but very short on time.

                                                                                                                            The next few weeks will be brutal at work, but I"m looking forward to and planning some delicious meals for the Superbowl, Valentine's day and anniversary.

                                                                                                                            1. Last night, it was a bit of a mish-mash, as I was emptying the crisper and raiding the freezer. We munched on a few roasted asparagus stalks w/remoulade sauce, had chicken pot pies from the freezer w/sides of a simple lettuce and radish salad and some beet greens sauteed w/onion, garlic, and bacon (not DH's favorite so more for me!).

                                                                                                                              1. A few months ago I saw Gordon Ramsay make an Irish stew on The F Word that sounded rather appetizing, so I thought to try my hand at it with the kilo of lamb I still had left in my fridge. Simply seasoned with parsley, thyme, salt and pepper, I thought it was rather bland. I tinkered by adding acid in the form of tomato sauce, 2 cloves as I heard him recommend and cinnamon as I would do. And now it is terrible. If I thought it was gamey before, somehow the spices only served to accentuate that.

                                                                                                                                To avoid having to eat the leftover stew, I made a quick stirfry of chicken breast, scallions, celery and ginger for a small dinner. Now that my palate has taken a short vacation, I suppose I will have to go back and see if I can salvage this stew yet.

                                                                                                                                5 Replies
                                                                                                                                1. re: JungMann

                                                                                                                                  Maybe take it in a curry direction? You're part of the way there already.

                                                                                                                                  1. re: JungMann

                                                                                                                                    The cinnamon might be a killer here. Certainly you've managed to bugger up a comforting and unchallenging Irish Stew.

                                                                                                                                    I would now be digging out my north african/middle eastern spices to build on the cinnamon. Lots of cumin, lots of harissa, lots of coriander (both ground seed and fresh herb) and so on. Throw in a can of chickpeas. Et voila - lamb tagine. Cook some cous cous or rice to go with.

                                                                                                                                    1. re: Harters

                                                                                                                                      The Irish Stew as it was did not taste very good, though I no doubt made things worse with my additions. I think I added to much clove (1 clove/lb.) and only hastened the stew's downward trajectory with cinnamon. Perhaps cumin and coriander can balance out that sweetness of the cloves and cinnamon, though I fear how that would interact with the thyme and parsley.

                                                                                                                                      1. re: JungMann

                                                                                                                                        That's something I would do, too. Sorry it didn't turn out!

                                                                                                                                    2. re: JungMann

                                                                                                                                      The stew was put off for another day. Instead my roommate challenged me to come up with a quick meal of pork chops that he could make on his own. The loin chops we had were far thicker than expected, a generous 2-in. at least. So I sauteed onions, garlic, bread and apples in bacon fat and butter, seasoning them thyme, mustard and brown sugar. I mixed the lot with cheddar, colby and muenster cheese and stuffed it into the pork chops. Each chop was seared on all sides and then braised in a stock that eventually became gravy with the addition of mustard and corn starch. On the side I made griddled polenta with shredded cheese and for dessert chocolate ginger panna cotta. Hopefully this experimental dinner makes up for the botched Irish Stew.

                                                                                                                                    3. I think it'll be an easy steak & cheese sandwich with sauteed mushrooms tonight for dinner. Potato chips alongside.

                                                                                                                                      Hmmm....do I have the proper cheese in the fridge? Or do I need to stop on the way home from work? Perhaps I should just stop for cheese, just in case. One can never have too much cheese.

                                                                                                                                      1. We're ordering Indian take-out, but I'm making a quick cauliflower curry to supplement . I'm also craving a Negroni, probably not very complementary, but I'm going to have one anyway.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                          Negroins - my favorite cocktail. Never have more than two, though (the voice of experience talking).

                                                                                                                                          1. re: buttertart

                                                                                                                                            Wish I could say "thanks for the tip"--but like you, been there . . . :)

                                                                                                                                            Just one big one last night, though. It was good.

                                                                                                                                        2. Breakfast for dinner tonight: Sausage Omlette with ww toast and a side of smoked gouda grits...not feeling much like cooking these days, I think I'm getting burned out

                                                                                                                                          1 Reply
                                                                                                                                          1. re: Cherylptw

                                                                                                                                            My husband is making grilled NY strip steaks and mashed potatoes and tossed salad and broccoli tonight. We are enjoying eating a little later than usual, because the kids aren't home this evening, and actually haven't eaten yet. I am sipping a glass of Shiraz, and munching some pita chips with roasted red pepper hummus, and some olives from the olive bar at the supermarket.

                                                                                                                                          2. Tonight we had kabocha squash soup made with chicken stock, ground red chili, onion, garlic, fresh thyme leaves and Garrett County andouille sausage, topped with melted raclette. I'm in 'use up what's got to get used up and clean out the freezer" mode.

                                                                                                                                            Also made a low carb crustless ricotta cheesecake for dessert because I had a large container of ricotta to use up. Smells wonderful around here.

                                                                                                                                            1. Fava puree (yellow split peas) with caramelized onions and balsamic syrup. And my guy is brining french desserts from the bakery! there goes my new years resolution...:-/

                                                                                                                                              1. Upcoming - a new chicken caserole recipe with dumplings.

                                                                                                                                                Chicken, onion, smoked bacon lardons, garlic, mushrooms, bay leaves, recurrant sauce, orange zest, red wine stick. Dumplings - self raising flour, breadcrumbs, mustard, butter, thyme, parsley, eggs.

                                                                                                                                                Prep and cooking is as you'd expect.

                                                                                                                                                Some two year old Lancashire cheese, apple and nuts for "afters". Cheese is from the farmers market and marketed as "Bob's Knob" which always seems to raise a laugh at the market. Bob is the cheesemaker and, in the UK, "knob" is slang for penis. Bob also makes a 3 year old but it really is too mature (but then a farmhouse Lancashire is pretty mature at 6 months)

                                                                                                                                                (EDIT: and here's Bob himself. The article also mentions the Three Fishes which a pub owned by Michelin starred chef, Nigel Howarth. http://www.doshermanos.co.uk/2009/03/....
                                                                                                                                                I had lunch there in October - see my 26/10/09 post here
                                                                                                                                                http://forums.egullet.org/index.php?/...

                                                                                                                                                1. Started with Grilled Stuffed Bacon Wrapped Jalapeno's

                                                                                                                                                  Grilled Butterflied Chicken
                                                                                                                                                  Grilled Veggies (that hubby burnt!)
                                                                                                                                                  Bacon and scallion mashed potatoes

                                                                                                                                                  And the company of great friends!

                                                                                                                                                  1. Tonight will be a pasta (probably a baby fusilli) mixed with sauteed bias-cut carrots, halved mushrooms, sliced red pepper, broccoli florets, lots of garlic, and some sliced onion. Toss it with a garlic-herb sauce (quickly made from a Knorr's packet) and top it with grated Parm-Reg. It'll be easy, and it'll give me leftovers for a work lunch on Friday.

                                                                                                                                                    1. Last night I made Udon noodles following a simple recipe I found with marinated chicken breatst (in a mix of garlic, giner, lemon juice and Thai sweet chilli sauce). I stir-fried some vegetables (thinly sliced carrots, bamboo shoots, broccoli, red chillies, garlic and ginger) with kecap manis and soy sauce. Added some peanuts, the cooked noodles and the grilled chicken strips on top (caramelised in the chilli sauce). Nice, tasty and very easy indeed.

                                                                                                                                                      Tonight, it's polenta pizza with some grilled vegetables and buffallo mozarella. I'll probably serve it with a small salad made of whatever's left in the fridge (namely, mixed leaves and avocado).

                                                                                                                                                      1. Sweet & Sour Chicken with vegetables & rice and a green salad with 4 cheese ranch...fresh pears for dessert.

                                                                                                                                                        1. We have a new wok, courtesy of Amazon dot com gc, so last night and tonight are stir fry experiments. Hope tonight's is better than last night's- practice makes perfect and I am put of practice!. Tonight is bunch of WF veg pre-packaged for stir fry (yuppy yuppy but I have to get back in the swing of things) and some leftover roast pork. Hoisin sauce is the planned add-in plus some garlic and scallions. Last night's brown basmati was also a dismal failure so back to white basmati. I'm having a glass of zin on ice so I'm optimistic and hungry.

                                                                                                                                                          1. We're having friends over for what has become an almost regular Thursday night dinner together. The menu: store bought dolmas for starter, grilled steelhead w/orange butter, green lentils, steamed asparagus, and a salad of baby lettuces, golden beets, radishes, and walnuts. Lemon cake w/blueberry compote for dessert.

                                                                                                                                                            1. Leftovers.
                                                                                                                                                              Last of the cassoulet (made from the D'Artagnan cassoulet kit), crusty bread, red wine.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: steve h.

                                                                                                                                                                Wow! Where do you get a D'Artagnan kit? I have beef burgundy in the oven to be enjoyed much later tonight...

                                                                                                                                                              2. Tonight's dinner will be pork tenderloin. It's marinating in unpasteurized apple cider all day. When I get home, I'll remove it and pat it dry. A brush of some Herbs de Provence mustard I have. Roast until done. I'll reduce the apple cider with a bit of apple cider vinegar and a bit more mustard, finishing with a pat of butter. Sides will be leftover basmati rice and some steamed broccoli.

                                                                                                                                                                Edited to remove my leading sentence. Thanks fellow 'Hounds! :-)

                                                                                                                                                                1 Reply
                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                  Hey Linda, what time is dinner...I'll bring my own fork!

                                                                                                                                                                2. A homemade WHITE lasagna...we've never made it before but my Aunt says they have an amazing recipe so we'll see? Homemade pasta too. I'll attach a photo...

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: care11

                                                                                                                                                                    I'd be really interested to hear how you made this and how it goes. I want to try making a white lasagne but haven't found any really good recipes yet.

                                                                                                                                                                  2. Upcoming.......shoulder of lamb in an Iranian style (roughly speaking).

                                                                                                                                                                    Lamb is not my usual local organic. It's not even supermarket local lamb, but bog-standard New Zealand stuff (so I don't have particularly high hopes).

                                                                                                                                                                    Some onion is going in a roasting tin; the lamb is getting sat on top. It's then getting a glaze of pomegranate molasses, cumin, oil, lemon juice, garlic. Some water is going in the tin. Tin gets covered with foil and sits in the oven for 3 hours at 140C. Foil comes off and it finishes for another 30 minutes. Water, fat and glaze make the sauce. Alongside will be a salad of lettuce (or watercress if I can be bothered to get off the chair and walk to the shops), parsley, red onion and pomegranate seeds - and some pitta. There's some jars of "stuff" in the cupboard that I can conjure into a small mezze starter.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: Harters

                                                                                                                                                                      Have to say, the lamb turned out to be the best thing we've cooked in ages. Not the finest flavour (it was New Zealand, after all) but quite meltingly moist and tender. Poured off a bit of the fat and boiled down the remaining sauce a bit - but still gravy rather than "proper" sauce consistency. Sweet/sharp coming from the molasses was excellent and really cut through the fattiness that can be shoulder.

                                                                                                                                                                      1. re: Harters

                                                                                                                                                                        Sounds great. I have lamb in the freezer and also have a bottle of pomegranate molasses that I'm always wondering what to do with. Maybe next week, I'll give your preparation a go.

                                                                                                                                                                    2. I made a light tom yum pla with tom yum paste, cod, lime juice, brown sugar and Sriracha along with the traditional herbs. My roommate, however, craving something richer, asked how to make creamed spinach. So I chopped onions and garlic as he wilted the spinach and hovered over his shoulder as I taught him how to get a luscious sauce with cream cheese and augment the flavor with nutmeg and seasoned salt.

                                                                                                                                                                      1. Another 'using up' day at mine tonight with the clear intention of keeping it as healthy as possible in preparation for our upcoming meal out at our favourite Indian restaurant tomorrow where there will certainly be no holds barred.
                                                                                                                                                                        So, I am cooking a Quinoa stew tonight (roughly following a recipe for 'Chilean bean stew') with butternut squash, black eyed peas, rosemary, paprika, cumin, red pepper, chilli, tomatoes and spices. I'll serve with some corn tortillas and some roasted butternut seeds on top.

                                                                                                                                                                        3 Replies
                                                                                                                                                                        1. re: Paula76

                                                                                                                                                                          Still havnt tried quinoa. Note to self........

                                                                                                                                                                          Happy Indian tomorrow. Nothing like completely overblown greed at the curryhouse :-)

                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            Amen to that...

                                                                                                                                                                            I only tried quinoa last year as they serve it in the northwest of Argentina with llama meat (delicious!). It is an acquired taste so I'd recommend you cooked it in lots of spices and herbs (like a pilaf or chilli) or mixed in a Spanish-style tortilla. I wouldn't call it a delicacy by any stretch of the imagination but it's apparently very good for you.

                                                                                                                                                                            1. re: Paula76

                                                                                                                                                                              Llama meat? Oh yeah, that I'd love to try.

                                                                                                                                                                              I'm a bit if a purist about tortilla - potato, onion, garlic,seasoning, eggs - nothing more. The Mallorcan brother-in-law taught me. Secret is in slow cooking the omelette, once you've re-fried eveything else. Always with a simple salad - lettuce, tomato, onion. Dressing - oil, lemon and, Pedro's twist, a good shake of Tabasco. And bread. Food like this isnt a meal unless there's bread.

                                                                                                                                                                        2. I made sweet and sour pork from a Madhur Jaffrey book - as it's friday and what I really wanted was to go out for chinese or thai food, but had to stay home with a sick baby - and served with stir-fried veg and steamed rice. It's the first time I've made sweet and sour pork and it was utterly delicious, my hubby and I couldn't stop picking at the leftovers... Happy friday everyone!

                                                                                                                                                                          1. Tonight, some store-bought guac and chips, then roast chicken, tossed salad, and leftover lentils. Wine.

                                                                                                                                                                            1. It's bitchin' cold here, so I'm gonna roast a leftover eggplant, some fat beefsteak tomatoes, onions, and garlic, and serve them over pasta.

                                                                                                                                                                              1. Chicken and noodle casserole, with a "cajun" flair...using up trinity vegetable that I chopped up ahead for LK recipes... peasant bread and with wine.

                                                                                                                                                                                1. last night, i made a quick fajita and some leftover soup.

                                                                                                                                                                                  we're going out to run tomorrow so i'm making pasta. Tonight will be some wheat pasta tossed with lots of shredded brussel sprouts, cheese, spicy salami and a chicken breast. dessert is a banana nepolian from some leftover pastry cream.

                                                                                                                                                                                  (yay! it's friday! woohoo!!)

                                                                                                                                                                                  1. First time making falafel tonight...soaked & cooked dried chickpeas then popped them into the food processor with some olive oil, Vidalia onion, garlic, parsley, coriander seed, cumin, s & p...

                                                                                                                                                                                    I attempted to fry them but they kept disingrating in the oil so I baked them. Flavor was right on...served as a sandwich on hot pita with feta & tahini yogurt...a side of roasted potatoes with oregano & garlic and a garden salad to go with....for a snack earlier, I tore into a Drake's Funny Bone (Thanks Jen, they arrived today!!) so I'm going to try to restrain myself from eating dessert tonight even though I bought two containers of ice cream today ( head hanging in shame)...Hey, I had to stock up on supplies, we're supposed to get freezing rain & snow over the weekend starting late tonight; that's my story & I'm sticking to it!!

                                                                                                                                                                                    14 Replies
                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                      I live in hope that one day someone will give me the secret of frying falafel without them breaking up.

                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                        You can't deep fry them, but pan frying always works for me. Just lots of really hot oil and after they are well browned, turn gently with a couple of spoons. Maybe it's in the recipe?

                                                                                                                                                                                        1. re: coll

                                                                                                                                                                                          Thanks for the suggestion; I did pan fry them because I knew they would fall apart in the deep fryer. Even so, they kept sticking...Next time I'm going to deep fry after chilling overnight, maybe they'll hold together better.

                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                            I'd tried pan-fry as well. Must be something in the mix.

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              Here's what I put in mine, FWIW

                                                                                                                                                                                              2 cup dry chick peas
                                                                                                                                                                                              1 tsp baking powder
                                                                                                                                                                                              1 small onion, chopped
                                                                                                                                                                                              1 or 2 garlic cloves , chopped
                                                                                                                                                                                              1 Tbsp cumin
                                                                                                                                                                                              1 Tbsp cilantro
                                                                                                                                                                                              1 tsp red pepper flakes
                                                                                                                                                                                              2 big handfuls of fresh flat leaf parsley
                                                                                                                                                                                              salt and pepper

                                                                                                                                                                                              Soak chickpeas overnight. Grind in food processor. Add all else and process.
                                                                                                                                                                                              Refrigerate 15 minutes.
                                                                                                                                                                                              Roll into ping pong size balls and fry in olive oil for about 5 minutes, until crusty brown. Don't deep fry, they will disintegrate.

                                                                                                                                                                                              Hope that helps!

                                                                                                                                                                                        2. re: Harters

                                                                                                                                                                                          I second coll's suggestion. Pan fry them in olive oil until browned, then transfer to an oven dish and finish in the oven for 10-15 minutes.

                                                                                                                                                                                        3. re: Cherylptw

                                                                                                                                                                                          Ice cream is a necessity in this house, too- no matter what the weather! (glad the Funny Bones came- unsquished, I hope?)

                                                                                                                                                                                          Last night was scrambled eggs and toast (SO working, and I haven't been shopping yet so no motivation to shop/cook for "just me")- he's working again tonight, so...cereal? I'll try to do better than that! In fact, I might just get my booty to the store and get stuff for a veggie risotto (great for me, but he'd be asking "where's the meat?" if I tried to serve it to him as a main). Making a traditional chili today for dinner tomorrow (and jalapeno cheddar cornbread- katty, maybe I'll get brave and try to make your cornbread waffles instead, but my waffle iron is crappy).

                                                                                                                                                                                          1. re: JenJeninCT

                                                                                                                                                                                            How cold is it there? It's 5 in Boston so after we finish off the eggs for breakfast we are heading to the store, actually a vegetable store. Last night we polished off the last 2 burgers. Italian sausage in large quantities is also on the list. I want to make a baked ziti that looks fairly healthy, has eggplant in it.

                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                              When I woke up, it was 3 (-10 with wind chill)...brrrrr- its not fit for man or beast out there!!!

                                                                                                                                                                                            2. re: JenJeninCT

                                                                                                                                                                                              They were perfect and I tore the package open like a present on Christmas Day (lol). Chili sounds wonderful especially in this snow storm we got hit with in the middle of the night. I'm thinking tomorrow will include some chicken tortilla soup.

                                                                                                                                                                                              Tonight I made teriyaki tuna salad filled stuffed pita and served with a veggie gumbo I had in the freezer. Funny you mentioned cereal; after I warmed up the gumbo, I didn't want it so I picked out the veggies for my dog Yoki, all the while thinking I was going to get a bowl of frosted flakes when I finished but I backed off with a large pear. I see chocolate ice cream in my immediate future :)

                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                Great- I'm glad they got there ok- you guys got the weather- we've just cold the c-c-c-cold!

                                                                                                                                                                                                Ended up making risotto for my dinner- couldn't decide between mushrooms(porcinis and criminis were what I had, so that's what went in) and asparagus, so put both in. Ben and Jerry's Whirled Peace for dessert.

                                                                                                                                                                                                Frosted flakes are just one of the best things on the planet- they are what I eat when I can't figure out what to eat and time of day- and are an absolute staple in this house!

                                                                                                                                                                                            3. re: Cherylptw

                                                                                                                                                                                              Don't cook the chickpeas. Soak, grind with other ingredients, fry. Mine hold together no problem.

                                                                                                                                                                                              1. re: Wahooty

                                                                                                                                                                                                Yes, I agree, uncooked chickpeas. Soak for 18 hours, grind and mix, fry.

                                                                                                                                                                                                1. re: Wahooty

                                                                                                                                                                                                  You know, I saw somewhere that the chickpeas were just soaked and that's the way I should have made them but something told me to cook them and I think that's where I went wrong, but I still have 1/2 bag of dry left so that's the way I'll do them next time!

                                                                                                                                                                                              2. Not often that we eat steak - but there was some good looking ribeye in the supermarket. With saute potatoes and green beans. They also had a very tasty lemon cheesecake.

                                                                                                                                                                                                1. Breakfast for dinner ... Old Bay seasoned eggs scrambled with oysters, sauteed onions, applewood smoked bacon, sharp cheddar ... Comfort food on a cold snowy night!

                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                  1. re: Darlin

                                                                                                                                                                                                    Oyster omelets are comfort food to me, too, but I've only encountered the Asian versions seasoned with cilantro and dark soy sauce. I'm going to have to give your bacony version a try. Do you use fresh oysters or tinned?

                                                                                                                                                                                                    1. re: JungMann

                                                                                                                                                                                                      Fresh oysters - preferably plum & juicy. I put the oysters between paper towels just to dry them off. Whip the eggs with a little cream & seasonings (old bay, s&p, dash of worcestshire & hot sauce), put in a buttered pan. Add the oysters. Gently cook. Then add the already cooked/crumbled bacon & sauteed onions. And at the last minute the sharp cheddar. The eggs are moist & flavorful, the oysters are warmed without being too raw or too dry, and the combination of flavors is lovely. Season with some additional Old Bay, but it's probably just fine with out it. Also a great brunch dish with bloodies or mimosas.

                                                                                                                                                                                                  2. Homemade pizza with pepperoni. Beer, not wine.

                                                                                                                                                                                                    Later tonight I'll load up disc 2 of the BBC's gift to the world: John le Carre's masterpiece, "Tinker, Tailor, Soldier, Spy". I suspect there is some Tennessee whiskey in my future.

                                                                                                                                                                                                    It's freakin' cold here so tomorrow will see a lot of braising and sauce making (Deb's best efforts). Gotta keep the electric stove/oven fired up.

                                                                                                                                                                                                    1. mmmm mmmm mmmm - a chili wih leftover turkey - not the usually chili for sure but after an all day simmer, this chili concoction came out fantastic (this thing has vegies, some beer, some chocolate, some black beans, some turkey) and to finish with chopped onions, dollop of sr cream, shredded cheddar and fritos.

                                                                                                                                                                                                      I was expecting to miss the meat but it's not happenin! who da thunk

                                                                                                                                                                                                      1. And holding up the rear... I made million dollar moroccan chicken (very easy to make and scrumptious and my house smells insanely good), sundried tomato cous cous, and a date and orange salad (a riff on Sunday Suppers at Lucques). I listen to some flamenco music while I cooked and enjoyed my meal. No wine as I have homework tonight, but will enjoy some leftovers later w/ a french rose I found on sale.

                                                                                                                                                                                                        http://www.recipezaar.com/Million-Dol...

                                                                                                                                                                                                        1. Well, folks, we're at that point again where, in our ease of loading tradition, we've hit 200 posts and it's time to move on to a new thread. Look forward to seeing you all on "What's for Dinner? Part XX". Here it is - http://chowhound.chow.com/topics/684459

                                                                                                                                                                                                          John