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Dec 5, 2010 05:40 AM

What's For Dinner? Part LXII / Part 62

So we're at a point to start a new thread - and I added regular numerals for those of us (ME! LOL) challenged to figure out which is the next thread. :-)

So - what's cooking in your house tonight? Are you dealing with cold, chilly weather and enjoying slow-cooked braised stews and soups? Or do you have sunny and warm weather and you're still grilling?

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  1. I'm going to a mid/late afternoon annual holiday party friends are throwing - they call it CozyFest, where you can show up in your PJs and just enjoy the warmth of their home with various baked and food goodies on the table.

    I don't do PJs in public (we won't discuss whether I do PJs at *all*! LOL), but I do want to see their new home. They moved in before their summer BBQ, which I didn't go to as it was the weekend I had to say goodbye to my Scooter-Kitty, and I wasn't sociable that weekend. So looking forward to seeing it decorated for the holidays! I will stop at Whole Foods or the local Lindt store for chocolates for Carrie, as she is the biggest chocoholic I've ever met! Whatever I get won't go out on the table, I'm sure. She doesn't like to share her chocolate. ;-)

    Tonight's dinner will need to be an easy-to-throw-together meal when I get home, and I'd like something to bring in for leftover lunches for a few days at work next week. So I'm thinking Peanut Noodles tossed with sauteed sliced chicken, carrots, celery, onions, and mushrooms. I have some udon noodles that are perfect for this dish. A thinned out version of my Dad's satay peanut sauce works as well.

    2 Replies
    1. re: LindaWhit

      I love my PJs and I love to eat in my PJs. LOL

      Not sure what we are having. My parents usually come for Sunday dinner each week but since we saw them yesterday for our Chanukah party they will not be coming over.

      I did buy some flat iron steaks the other day so I think we will have those with big fat baked potatoes and some roasted aparagus.

      1. re: LindaWhit

        I didn't get home from CozyFest until 7:30 or so, so this will be tomorrow's dinner when I get home from work. Tonight was leftover pot roast. :-)

      2. Coir blimey. "Sunny and warm weather"? I have a vague recollection of such a thing from my youth. I think, throughout the whole year, there's only been two days when it's been pleasant enough to have lunch outside - and not one when it's still be warm enough at dinner.

        As for tonight, a couple of plaice fillets get a topping of breadcrumbs, parsley and parmesan and then cook under the grill. Alongside "provencal potatoes" - cubes of spud get fried, along with peppers, onions, garlic, herbes de Provence and, when they're almost finished, a handful of cherry tomatoes go in. Some frozen peas also go on the plate.

        Essentially, two Delia Smith recipes. Except the peas, which is our creative addition. Ho, ho, ho.

        7 Replies
          1. re: Harters

            Ummm...Harters? Just thinkin' it might be a good idea to cook the peas before you plate them. Mrs. H might break a filling. ;-)

              1. re: LindaWhit

                Nah, I just let her suck on them till they were soft.

                1. re: Harters

                  Very funny! I was reading this thread from the bottom up and couldn't imagine what you were talking about when I read this reply!!

                  1. re: Harters

                    They were also probably good for the black eye she gave you for giving her frozen peas. ;-)

              2. A quasi-Mexican Chicken soup with onions, tomatoes, a little garlic, some cumin, lime and cilantro with big wide egg noodles and BLT's; some kind of fruit.

                2 Replies
                1. re: mamachef

                  This ended up feeling not remotely right for today; nasty changeable weather. So soup is cooling. There were no good tomatoes anyhow.
                  Dinner tonight, revisited: picked up two ribeyes; will make a fond with mushroom and garlic and onions and deglaze w/ brandy; finish w/ mustard and a splash of cream. Stock-baked thinly sliced white potatoes after Edna Lewis will keep the kitchen warm, and some sauteed spinach because I love it with the meat juices....
                  Mr.'s in heaven, what with the Church of Football and the revised meal plan, but kindly refrained from telling me he'd never been enthused about the first option anyway. : )

                  1. re: mamachef

                    Those silent amens can be the loudest. :)

                2. DH is starting his fantastic batch of spaghetti sauce. Each year our grown children ask for this for Xmas. So, last night, I chopped up all the red, green, orange and yellow peppers and onions. He is now starting to brown the hamburger and italian sausage. In the large 24 Qt. pot he is simmering tomatoes and herbs and later add sauteed mushroom slices and sliced olives. So before we vacuum seal all the packages and freeze for the kids, we will have some tonight. The house is already starting to smell good.

                  LW - I was wondering when you would jump on the thread and add the regular numbers! ;-) Good for you.

                  7 Replies
                  1. re: boyzoma

                    Tee hee, boyzoma! I saw this morning that the previous thread was just at 250, so figured I'd start the new thread and sneak in those "normal numbers" for my sake and anyone else who needs help. ;-)

                    And I LOVE that your kids ask for Dad's spaghetti sauce....but did you really write a TWENTY-FOUR quart pot? Holy SMOKES, that's a LOT of sauce! LOL

                    1. re: LindaWhit

                      Yup - It is TWENTY FOUR QUARTS. It is my old canning cooker that since I don't really can any more, DH took it over (it is one of those old heavy things that is at least 30 years old)! And by the time he is done, it's literally about 2 inches from the top full of sauce! It's his labor of love. But I get to play sous chef for him. I did up about a dozen peppers and at least 3 onions last night, prepping for the sauce. The stupidmarket didn't have any regular ground Italian sausage, just links, so he just got a lot of big links. This morning, I had to remove all of them from their casings while he browned the hamburger. Everything is now in the pot and simmering away on the stove, which will simmer away for most of the day. Tomorrow I will start packaging and sealing in the foodsaver for individual family sized servings for both the son's family and the daughter's family. Daughter wants a new pan as well for Xmas to make her spaghetti in (she was very specific) and made the son some "mama made" Tia Maria. It's a very home-made, food oriented holiday for us.

                      1. re: boyzoma

                        It's a very home-made, food oriented holiday for us.
                        And you say that like any of us here would think that's a BAD thing? ;-)

                        1. re: boyzoma

                          Wow boyzoma, how wonderful!! I can't imagine how delicious your home must have smelled today! Were the neighbours lining up at the door with plates in hand?!! ! ; - )

                          1. re: Breadcrumbs

                            Had we not been making this for the "kids", it would have been enough for any soup kitchen. And he still keeps "tweaking" it. A little more spice, a little more diced tomato's, just a little more of "something". I love that man of mine! As for the neighbors, I think I may keep the curtains, doors and windows closed and pretend we are not home :-) Any other time - Ya'll come on in! Luckily for us, both kids live in the same general area (but about a 4 hour drive from us) - about 20 miles apart. So we freeze and take it down in a BIG cooler with some dry ice. Oh, and thank heavens, they both have big freezers.

                              1. re: boyzoma

                                . . . fingers crossed that they move to Toronto some day!! ; - )

                      2. It would appear that we have not yet quit pigging out - having been invited to a wonderful Indian/Persian-themed potluck yesterday to which I brought a garam marsala spinach concoction, and having our good buddy bring home some roast pork from Chinatown YESSSSSS which we just inhaled for lunch..... so tonight we'll be having some Greek lamb meatballs in tomato sauce with feta over rice pilav.

                        Tomorrow, tomorrow, there's always: tomorrow.... for the liquid diet haha. But seriously. I have a wedding gig next weekend and would like to be able to crawl into my vintage dress for that without ripping it to shreds.

                        So it's likely that I won't be posting anything exciting in the WFD thread for the next few days. It'll all be water soup and rocks. Boo.