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What's for Dinner #181 - El Año Nuevo [old]

Taking the liberty of starting a new thread, as we waltz (or crawl) into the new year. whatcha got cookin'?

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  1. Me, i'm coming home to the 2nd night of the BF making me something WW-friendly. I think on the menu is a spice rubbed rib eye steak, taters of some sort, and more of that yummy lemony chard. Just enough calories to leave room for cocktails later on.

    Nice Friday, everyone!

    2 Replies
    1. re: mariacarmen

      You've got a great BF there, you know. :-D

      1. re: LindaWhit

        i do, LW, thanks. i really do know it.

    2. Tonight was leftover Cassoulet with a nice green salad on the side.

      3 Replies
      1. re: Bacardi1

        I thought I was the only one with leftover cassoulet! :)

        1. re: roxlet

          When you're making it for just 2 people, there are ALWAYS leftovers. Which is fine - we love it. We make 2nd meal of it after New Year's, I enjoy it for a couple of lunches, & if there happens to still be some leftover, I freeze it.

          1. re: Bacardi1

            Yes, we're about to freeze the leftovers. We find it freezes really well.

      2. Tonight was baked maple ginger lime salmon, brown rice pilaf with cremini mushrooms (using the following recipe, but using a Lundberg wild rice blend and cremini mushrooms http://www.foodandwine.com/recipes/br... ) and green beans, followed by brown rice pudding.

        4 Replies
          1. re: LindaWhit

            Thanks! It's a quick and easy one. Combine 1/4 cup maple syrup, 2 to 3 tbsp lime juice, 1 to 2 tbsp minced fresh ginger, 1 tsp toasted sesame oil and 1/4 tsp cayenne, pour over 3 or 4 pieces of salmon. Bake at 400 until done.

            1. re: prima

              that really does sound delicious. stupid great non-fish-liking boyfriend...

              1. re: prima

                Oh, I am so making note of this one.....thanks!

          2. the BF's dinner was great, filling, and well within "the plan" - steak, nice, tender, pinkish, fat spiced potato wedges, more chard, and some piquillo peppers (from a jar, but he seared them in the grill pan to give them a nice smokiness). Glass of Toad Hollow Erik's the Red (did i tell you my one "real" NY's resolution was to drink more red wine this year? Well, now you know and i'm charging you all with holding me to it.)

             
            7 Replies
            1. re: mariacarmen

              Wow....I adore a man that cooks....sigh, lucky girl!

              1. re: mariacarmen

                I know chow doesn't have a like button. Do they have a jealous button. Not only does that sound great but you didn't have to cook. Color me green with envy.

                1. re: suzigirl

                  hah - i would love a green-with-envy button!

                2. re: mariacarmen

                  Very nice! And I'll hold you to the red wine resolution. But will I *really* have to twist your arm? ;-)

                  1. re: LindaWhit

                    so far, no!

                    but i'm usually a white wine gal - always liked reds, but have been doing a lot of whites for a long time now. going back to my roots.

                3. Made up a Mexitalian Meatball Soup. It's tasty, and also a healthy option if you're feeling particularly resolute this week. :-)

                  Serves 4-6

                  1 1/4 lb. ground turkey breast
                  1/3 C. long grain brown rice
                  1 Tbsp. Garlic Gold Sea Salt Nuggets
                  1/4 tsp. ground black pepper

                  3 Tbsp. olive oil
                  5 medium cloves garlic, chopped
                  1 onion, diced
                  2 medium carrots, sliced into thin half-moons
                  3 poblano peppers, diced
                  3/4 tsp. kosher salt

                  1 bunch lacinato kale, de-stemmed and sliced into 1/4-inch ribbons

                  6 C. low sodium chicken broth
                  1 (15-oz) can cannellini beans (including liquid)

                  1. Combine the ground turkey breast, rice, Garlic Gold Nuggets, and ground pepper in a medium mixing bowl. Use your hands to mix together until evenly combined, then shape into 1-inch meatballs. Set aside.

                  2. In a medium (5-quart) soup pot or dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to bubble but has not yet browned, add the onion, carrots, peppers, and salt. Stir, then cover for 5 minutes. Remove cover, add kale, stir, and sauté uncovered for 5 more minutes. Until vegetables are softened and wilted, but not quite beginning to brown.

                  3. Add the chicken broth and cannellini beans, stir, then cover the pot. When the broth has come up to a simmer, gently drop in the turkey meatballs, cover the pot again, and turn down to low. Let simmer for an hour and a half.