So...whats for dinner?
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Tonight was eggplant parmigiana. I found a new sauce.... butternut bourbon......delish!! Watercress salad and garlic toast made with honey sesame whole grain bread. Enough leftovers for another meal!! (My favorite part of cooking.😂
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Tonight was another Hello Fresh meal, Cheesy Beef Tostadas layered as follows, cheese blend, black beans, seasoned ground beef/onion/green pepper, raw onion/cilantro/lime juice, avocado and a sour cream/hot sauce mix. Tasted great 😋
Definitely not vegan but it was the only meat I had today.
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Yogatyme - welcome to the table. I've seen you on other threads, but can't remember if you've joined us for dinner before. Please forgive my aging memory. Hmmmm Butternut Bourbon sauce. Looking forward to new creations.
Took my nephew to lunch today at what used to be my favorite pizza place. Item #1 on the menu is two slices and a salad. They've totally changed their absolutely delicious salad and added more bitter stuff. Maybe arugula or field greens or kale - anyway I'm sorry to say I was unhappy. I ate it, but I don't like bitter greens. Combined with the fact that the combo went up another $2.00 in price, I will thus write off one of my long time 'go to' restaurants.
I invented a bedtime creation last night while trying to empty the remains of a bottle of De Kuypers schnapps that had been in the back of the cupboard for a LONG time - and to fight off a cold house. 2 oz of Gentleman Jack bourbon and 1 oz of butterscotch schnapps. Delightful sipping.
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Lacey, thanks for reminding me of Portobello mushrooms as an idea for using "stuffing."
I used the left over brown rice last night in making a skillet main dish. Other ingredients were celery, carrot, mushroom, chicken breast and smoked sausage. Side was an overly large garden salad with romaine, cucumber, tomato, Kalamata olive, avocado and blue cheese. We have difficulty not making too much salad. My dressing was white wine vinegar and EVOO.
I'm thinking of eggplant layered dish for tonight if I find some nice eggplants.
This afternoon I may venture over to Mandeville to a large bookstore and look at vegetarian cookbooks. I suspect this interest in vegetarian is partly the result of our summer diet centered around easy meat meals with potatoes as a side. With cooler weather soups will become a good option. I also want to make some veggie burgers with black beans.
It would be nice to find Rao's at a good price, also a better selection. My supermarket doesn't offer the Puttanesca which some of you mention.
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Minus Two, thanks for the welcome!! The butternut bourbon is a Mia’s Kitchen sauce. It was with pasta sauces at our local Harris Teeter but likely in other grocery stores.
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The Impossible Burger is soy-based and relatively carby (a hamburger is 0 gms, but the Impossible is 5 gms net carb). It does taste beefy, with a pretty good chew. The Beyond burgers (plus sausages) are made from pea protein, have 2 gms net carb because they have more fiber, but don't taste as beefy (or so I'm told--have yet to buy one; had the Impossible at Umami Burger in Vegas last Feb.).
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illimae, that looks so delicious!
I'm trying to work out what to do for dinner tonight so thought I'd find inspiration in this thread! Think I might just cook some tortellini and have it with tomato and onion pasta sauce, and maybe add some mushrooms.0 -
Grilled chicken parm here tonight.
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A stop at the farm stand in Madisonville yesterday afternoon changed my dinner menu. I bought two bunches of mustard greens. We had mustard greens and cornbread for dinner. Yum. The greens were very good with pepper vinegar. The corn bread, of course, required butter.
I also bought 5 lbs of shrimp from a man who had set up shop on the same property as the farm stand. Those required immediate attention when I got home. I now have 5 bags of headed shrimp in the freezer, frozen in water. Actually we'll be eating one of the portions tonight along with fresh okra from the farm stand. I plan to cook the okra with Rotel tomatoes and garlic. I will "air fry" the shrimp with a light coating of Louisiana fish fry.
Any leftover okra and tomatoes will be frozen for use in a chicken gumbo at some point.
Minus, thanks for the heads up on Rao's sauce on sale. It was $5.99 at Target. Same limited selection, though. No Puttanesca. Lacey and Nance and anybody else with suggestions, how would you convert the marinara to Puttanesca?
My trip to Barnes & Noble yesterday in search of a cookbook with good vegetarian recipes turned out fruitless. Vegan and Keto are all the rage, I discovered. There were shelves of cookbooks on both. I did get the opportunity to inspect a couple of vegetarian cookbooks I saw on Amazon, one by ATK and one by Mark Bittman. I probably won't buy either of them. The print was small and the layouts didn't appeal. I find I don't like encyclopedic cookbooks.
Welcome to newcomers to our kitchen table. It's great to have new people posting.
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Tonight is boneless pork chops - think I will pan sauté after a light dredge in flour and seasoned panko crumbs. Also having green beans that I will steam and then sauté in a little lemon olive oil and stir in sliced almonds and Parmesan. Additional side is sweet potatoes that will be oven roasted.
carole - to make the marinara into puttanesca I would sauté some garlic and anchovies in olive oil over low heat to dissolve the anchovies and keep the garlic from burning, but don't add any salt. Add some capers and kalamata olives and the marinara and simmer for a short time, then toss withthe pasta.
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My puttenesca sauce recipe calls for red pepper, either flakes or ground. Amount depends on how hot you want it, of course.
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beaver - oh geez! Totally forgot the red pepper flakes! Thanks!!!
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SpecialK, I remembered the red pepper because I used too much the first time I made it!
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We’re treated at sister & BIL’s house last night. BIL made really good pasta sauce & included homemade meatballs. Ate very little pasta but enjoyed that sauce & meatballs. Tonight, leftover eggplant parm & salad. Starting to think about tomorrow and what to cook. Friend gave me bell peppers from her garden, so considering how to best use them.....open to suggestions!
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Tonight is pizza. Tomorrow is eating out at the Grand Canyon and Tuesday through Friday afternoon is backpack food.
The Grand Canyon work I was supposed to do a few weeks ago was rescheduled to this Tuesday.
Sharon is going along too and she's looking forward to it....me too...
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Eric, travel safely!
Yoga, re bell peppers eat them raw, stuff and bake them, chop and use in stir fry or for fajitas, etc. They are considered a staple in our house. Lucky you to have a nice friend.
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Beaverntx, thanks for the suggestions! You are so right about my friend, she’s the gardening angel. We have had freshveggies from her garden all summer....getting the last of the harvest now....always a sad thing for us. Grocery vegetables never come close!
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I'm not a big bell pepper fan but I chop them up very small & freeze in batches for lots of dishes.
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Favorite things to do with peppers:
https://www.epicurious.com/recipes/food/views/parmesan-peppers-365672
And from Julia Child, one of my most favorite dishes - sauteed chicken breast with a piperade.
Pipérade
Sliced red and green peppers in garlic and olive oil
"This colorful vegetable sauté, of Basque origin, is a wonderfully
useful condiment, either hot or cold. Use it on open-faced omelettes,
for instance, or pizzas, and for various simmerings such as fillets
of fish or breast of chicken."For about 1 1/2 cups
1 medium onion, sliced
2 tablespoons olive oil
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 large clove of garlic, puréed
Salt and freshly ground pepper
Pinch of mixed dried herbsThe pipérade. Sauté the onion slowly 5 minutes in a frying pan with the oil. When tender and translucent, add the peppers along with the garlic, tossing with a sprinkling of salt, pepper, and herbs. Sauté uncovered, tossing several times, for 2 to 3 minutes, until the peppers are nearly tender.
Ahead-of-time note: May be refrigerated 2 to 3 days; may be frozen.I don't make puttanesca because the hubs won't eat an anchovy or an olive. I love it though and will order it at restaurants on The Hill in St. Louis when I'm there. Special's solution sounds like an acceptable modification to me.
I too have a limited selection of Rao's here, so I rarely buy it and I think it sells around 5.99 here. I usually keep a supply of homemade in the freezer anyway.
Food has been happening here, if not very exciting food. There has been stroganoff made with leftover tenderloin from DH's birthday meal, gumbo, chicken and dumplings, ham and beans (along with the required cornbread), chili and other stuff I'm sure. Tonight was a reverse seared thick pork chop with apple cider pan sauce, roasted potatoes and baby peas. I have a freezer full of meats, if only I had a freezer full of ambition. Last week, I was suffering from my annual change of season malaise. Every year after the first cold snap, my allergies go ballistic causing endless misery, including no interest in food, for about a week.
Carole, I have the same problem with abundance of salad, so I started just make individual salads right onto the plate. The salad doesn't get dressed as well, but it works for us.
Lacey - thanks for the Cardinal condolences. It was quite the frustrating season when our heavy hitters all decided not to at the same time. Congratulations to Houston though - what an exciting win for them!
Loving all the food pics - keep 'em coming!
Enjoy the Canyon Eric - on of my favorite places!
I don't think I will eat an Impossible Burger.
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Special, (nice to see you back) those modifications sound good...tho I will check the ingredients on one of my many jars of Rao’s puttanesca that I stockpiled the last time they were on a good sale, to see if anything else is needed. I’m not an anchovy fan either when I can see their little shapes, but when I need to add that ingredient to a sauce, (and it makes such a wonderful difference in the rich taste of the sauce)I use anchovy paste from a tube I keep in the refridge. Unless someone has a fish allergy, they would never know that anchovies were part of the recipe. Not that I’m encouraging anyone to be deceptive! 😉
Nance, I’m with you on the lack of ambition... and btw, I recently learned that the cause of my more severe allergies recently could be related to Peak Week, an intensely allergic time in late Sept. In fact, mine have abated a bit since then. Love your chicken recipe...sounds like a lot of the ingredients I used last night.
Last night I made veggie omelettes, to which I always add colorful bell peppers, along with garlic, Vidalia onion, mushrooms, artichoke hearts, chopped sun dried tomatoes and whatever else moves me, and a selected spice...last nite, Penzies oregano. I sprinkled shredded lite mozzarella cheese on top and a bit of fresh parm. We had sides of leftover farro and a cuke salad purely due to my inertia.
Tonight I wasn’t really hungry, so I decided I’d just have my typical romaine garden salad and some hummus with raw green beans. I thawed a prepared lamb burger for DH, since he needs that main feature on his plate.
Tomorrow evening, we attend a campaign event for our local state rep at a pizza restaurant that makes very tasty and healthful pizzas. So we will have pizza and salad there. I will really need to limit my desire to try more than two of their varieties!
Tuesday nite we are headed to Cambridge to hear a “Moth Slam” event, so before that, we’lltrek around Hvd Sq in the rain to dine in a restaurant near the theatre. These days I’ve been cooking just about daily, so I’m excited to have a few days off.
I hope our Houston crew on here enjoy baseball as much as the elated fans last night who got way more than their money’s worth especially with that ending. DH watches baseball much more than I, but I can enjoy playoffs...until basketball season! This week...yay!
Eric, safe travels for you and Sharon! And enjoy your hikes!
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Well I hope it's OK to jump in to this thread... you all seem to know each other well.
Tonight I am going to cook Atlantic salmon with a herb butter sauce and serve it with chips and salad.
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Hi Worry. Welcome to "the table".
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thanks eric95us
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thanks for bell pepper ideas!
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Hey Minus, saw this recipe and thought of you:
Ricotta Lentil Meatballs
Makes 15 meatballs
Ingredients
- 3 cups cooked lentils
- 1 egg, lightly beaten
- 3/4 cup ricotta
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup Italian breadcrumbs
- Store-bought pesto
Directions
1. Preheat oven to 375 degrees Fahrenheit.
2. Add lentils to bowl of food processor. Pulse a few times to slightly mash it up.
3. Add egg, ricotta, Parmesan, garlic powder, salt and breadcrumbs. Pulse a few more times, mixing until just combined. Scrape down sides of bowl as needed to fully incorporate all of the ingredients.
4. Use a large cookie dough scoop to portion out into 1 1/2-inch balls.
5. Place on parchment-lined baking tray and bake for 15 to 20 minutes, until tops are golden brown.
6. Serve with pesto drizzled on top.
I keep individually frozen anchovies in the freezer to sneak into dishes. They're easier to disguise than olives lol.
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Welcome, Worry. I met you on the Oldies discussion forum. We are happy to have newcomers join us. I have been here since my bc journey began in 2009.
SpecialK, thanks for the suggestions on making puttanesca sauce. I will write down the ingredients instead of relying on an increasingly unreliable memory.
Nance, your ho-hum menus sound appetizing to me. We did not pass your house this year on our return to LA since we took a route to Chicago.
Last night as we were eating dinner (shrimp, stewed okra and tomatoes and crunchy bag salad with addition of avocado), dh announced that he is cooking curry for tonight. He admitted that he has been wanting curry and looked up a recipe. So the menu for tonight is chicken curry with brown rice. I will cook the rice.
I came home heavier than I left in May, about 5 lbs. I am gradually edging the weight down and my wedding ring fits again. Weight gain always brings excess fluid. So far exercise has been house cleaning activity but tomorrow we plan to go back to our home gym, the YMCA. Once I reach the previous "overweight" number, I hope to edge that down as well.
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Stuffed the peppers with pinto beans, andouille and onion. A hit w DH.
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yoga - sounds yum!
Tonight is spaghetti Bolognese, broccoli salad, garlic toast. Not making a trip to the grocery store because we are leaving on Thurs for a long weekend in Washington DC to celebrate DH's 60th b-day, trying to use up what was left in the house after my weeklong trip to California! Very excited as we will see our son (the paramedic/firefighter) for the first time in a year - he missed all the holidays as he was too new on his crew to have accumulated any leave! Kind of funny that he also just saw his sister since she was up in Virginia for a trade show - when it rains, it pours!
eric - hope you and Sharon have a good trip!
auntie - good idea on the anchovies - I also put pesto into an ice cube tray, freeze, then pop out the pesto cubes and put them in a ziplock. Makes it convenient to be able to use what I need that way. My DH won't eat olives of any kind, while I will eat any olive, any time.
worry - welcome! Some of us are old timers on this thread, but there is always room at this table!
carole - I have to write everything down, I'm a list girl...
lacey - thanks! It is nice to be back! Your omelets sound delicious!
minus - butterscotch bourbon...you're on to something...
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Nance - the lentil meatballs sound good. I'll share with my DIL also, who is actually vegetarian. Maybe she could even use them w/spaghetti & red sauce for my son, who is not a vegetarian. Thanks also for the piperade. I like bell peppers cut up & cooked, so I may try this & just cut them smaller. I will not be eating an impossible burger either.
Worry - welcome to dinner. Or breakfast or lunch. I was wondering on a different thread if we should call you 'worry' or 'pooh'. And then could we remember which you specified. Salmon with herb butter sauce sounds delicious.
Lacey - yummy omelette. How do you get all those veggies to fit in? I've only succeeded doing that with a frittata. This Houston' crew' celebrating - tentatively. I've lived her long enough to cheer many sports teams who blow it at the last second. Cynical? Just a bit. Ticket prices are of course out of sight.
Carole - did I read that you & DH are going to move toward more vegetarian meals? Or was that Lacey? I don't plan on committing to a change, but probably only eat one steak a month and one chicken breast &/or piece of fish per week. Interesting that I usually choose salad or veggies or pasta instead most of the time.
Eric - we'll all be interested in hearing about your Grand Canyon trek.
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Special - you'll have to give us more details about your CA trip when you get a chance. Or you can wait and tell us about DC. Great that you'll get to see your son. That was a (very short) highlight of my CA trip since it had been a year for me too since I'd seen my son.He actually had dinner with us three nights, but probably influenced by the fact that his cousin was there with me.
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