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Oct 13, 2011 09:42 AM

What's for Dinner? #111 [old]

Fall is well underway, and we’d love to know what you’ve got baking, bubbling, and braising to stave off the chill. What’s for dinner?

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  1. I've my first spaghetti squash of the season waiting to be used, so I thought I would bake it, scoop the lovely strands, and then combine it with a mixture of ricotta, egg, greek yogurt, shallots, wilted spinach, nutmeg, and a little swiss and parmesan, and then bake it up again. Roasted broccoli, with lemon and parmesan, to go with, and some kind of bread.

    If the man is still hungry, god knows we have stir-fry. I had to double nearly everything to get it to come out right. I wonder if it would freeze well?

    10 Replies
    1. re: onceadaylily

      Sounds really good lily. I am always looking for good veggie recipes to make for my daughter and some vegetarian friends as well. I am trying to incorporate them into our menu too.

      1. re: twodales

        Thanks, TD.. These are the two recipes for the squash (that I'm borrowing some of each from):

        The chilly rain has me wanting something more than just butter and garlic on the strands, reminding me as it does of the recent news reports that declared this winter will be difficult for everyone, except for Chicago people, because we're just going to up and die.

        1. re: onceadaylily

          LOL! Well we are a hardy lot but last winter tested us all. I felt as if it lasted into June and the summer passed too quickly. I'm one of those crazies that actually loves snow and winter but even I was a bit done in by it this time around. Thanks for the recipes.

          1. re: onceadaylily

            Drooling here. The squash/chard recipe looks phenomenal. I have plenty of rainbow chard growing in my garden still. I think I need to do this one!! Let's see when can I add that to my meal plan... LOL

            1. re: kscooley

              Thanks, ks! We both really liked it, but I did substitute spinach, and realized that chard would have been a better choice. It's a bit toothier. I'm just relieved to find a squash the man will eat that isn't pureed pumpkin.

              1. re: onceadaylily

                Hmmm... I'm out of cottage cheese. Think I could sub in some cream cheese or maybe feta?

                1. re: kscooley

                  I used ricotta. You could make it without the curds, and just use a little more of the sour cream mixed with feta, but it it might not bind as nicely. If you have milk, lemon juice (or white vinegar), a thermometer, and some cheesecloth (or a *very* thin, lint-free towel), you could make your own ricotta.

                  But if you just want to use what you already have on hand, the feta would taste really nice in here, I think.

            2. re: onceadaylily

              Nah...We Midwesterners are a hardy lot!

              I do have a feeling it's gonna be a wild winter again this year. Fall has come so early.

              1. re: twodales

                I'm washing my full-length down jacket today. The hats, mittens and scarves are already done. I think all of the Chicago children will this year find their Halloween costumes marred by hats and bulky layers thermal wear. Being bulky builds character.

          2. re: onceadaylily

            Oh wow, I have a spaghetti squash. Now I know how I'm going to cook it up. That sounds divine!!

          3. No baking, bubbling, or braising for me. I've caught a cold. So I suspect it'll be something simple to make after I go home to nap, as I'm expecting to do after I finish up here at work in a little bit.

            Cream cheese scrambled eggs and toast seem about my speed right now. For both prep *and* what my throat will deal with.

            I hate getting colds. And I suspect I caught it from The Beau, as he's sick as well - one day earlier than me. Part of the deal of having a beau, I guess. :-/

            9 Replies
            1. re: LindaWhit

              I was just gonna say.... what a nice way to catch a cold '-)

              1. re: linguafood

                Very true, linguafood. THAT part is nice. :-)

                1. re: LindaWhit

                  LOL. You guys...

                  I mean... GOILZ...

                  Feel bettah, LW. :)

                2. re: linguafood

                  LOL Definitely a good way to catch one!

                3. re: LindaWhit

                  You are too cute. I miss feeling like getting a cold is romantic. *sigh* ;)

                  Feel better, Ms. Whit.

                  1. re: onceadaylily

                    Well, I'm not feeling all romantic right now. Snuffly, sneezy and at home. About to nap.

                    1. re: LindaWhit

                      awww it is too cute the thought of you all snuffly and sneezy and yet still basking in the glow of your new paramour's cooties! hope you feel better very soon.

                  2. re: LindaWhit

                    Better to be sick w/beau in tow than without, no? Feel better, LW; there's romance to be tendin' to. Actually cream cheese scarmbled eggs sounds pretty romantic. And tasty.

                    1. re: nomadchowwoman

                      Well, I was just making the CCSE for myself, ncw. But it did taste good! He's home being sick, and I'm home from work today being sick. We're both working on getting better on our own. :-)

                  3. Well, with all this talk about pasta dishes in the previous thread/s, I can't resist any longer -- despite the fact that I have a weekend of big city eatings ahead of me. Oh well. Ya only live once.

                    Orecchiette with fresh peas and crispy prosciutto in a cream sauce with fresh marjoram (that's a maybe, not sure I need some stinkin' healthy herbs in there haha), side of green salad with a nice, bright lemon vinaigrette, maybe some toasted pumpkin seeds if I feel like it.

                    9 Replies
                    1. re: linguafood

                      That sounds better than my cream cheese scrambled eggs!

                      1. re: linguafood

                        Orecchiette is my favorite pasta cut. Each one becomes a mini bowl of "soup".

                        1. re: invinotheresverde

                          I *almost* changed it to conchiglie rigato (small shells), but figured those need chunkier ingredients than delicate peas and diced prosciutto. It's all good in my book, tho. I could eat pasta every damn day of the week and never tire of it.

                          1. re: linguafood

                            Sounds excellent! I love pasta, too...don't make it often, though.

                            1. re: linguafood

                              Oooo, this sounds fantastic! Recipe, please? :-)

                              1. re: kscooley


                                I crisped up the diced prosciutto in a hot pan, then put aside. Sautéed a whole shallot in olive oil with some crushed red pepper (gotta have a little kick), then added a sploosh of white wine.
                                Added some fresh peas I had nuked for a couple of minutes, then added an even bigger sploosh of light cream. In went the crispy prosciutto and the orecchiette, which finished in the sauce. It was lovely, and very little work.

                                1. re: linguafood

                                  Very often the simplest way is the best way.

                                  1. re: linguafood

                                    Thanks, Lingua! Sounds easy. And I agree with Twodales - simple is the best some times!

                              2. Taught my god daughter how to bake bread last night, so some of the left overs will be consumed with tonight's dinner. We bought a package of the pre-steamed French lentils from our last Trader Joe's trip, so I'm thinking that a cold lentil salad will probably be dinner. The dressing from this recipe ( looks good, although I may up the dijon and use champagne vinegar instead of red wine. Regardless, anything served with home baked bread can't be bad, right?

                                3 Replies
                                1. re: marietinn

                                  That's sweet that you taught her, building memories *and* passing the skill on. And, no, it can't be bad. :)

                                  1. re: onceadaylily

                                    She'll be surpassing me in skill soon enough, she's just too bright! She's nine and just picks up on everything. Plus, she'll try anything once. The lentils were good, but next time I'll cook my own.

                                  2. re: marietinn

                                    Home baked bread could promote world peace. It's bliss. And in my house, when I haven't made bread, I get scolded. No one wants the store bought stuff for sandwiches - they all want "mommy's bread". :-)

                                  3. Fall is nowhere to be seen, in these parts. 75 degrees today in San Francisco. love it.

                                    something with thighs..... that's all i've got so far.

                                    3 Replies
                                    1. re: mariacarmen

                                      "...something with thighs..."

                                      Hopefully those thighs are attached to a sexy body Maria!!!

                                      Sorry, I couldn't resist ; )

                                      1. re: twodales

                                        heh! i was wondering who would be the first to chime in! ( :

                                      2. re: mariacarmen

                                        Thighs - that's all you've got so far.

                                        Sounds like what my pants told me last week when they refused to fit. :|