So...whats for dinner?
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Tonight, the best dinner of all, one my DH cooked! I was delayed at my new Onc appointment by two hours. DH made one of his specialties and the house smelled fabulous when I arrived. It is tuna, caper, black olive, garlic, lemon and lemon zest over whole grain pasta. Absolutely fabulous!
I am trying to revive the art of canning. We spend every summer on an island in western Canada. Blackberries everywhere! So far, I have only canned blackberry jam. We usually don't have enough time to put in our own garden. This year I am going to see if I can get tomatoes from the farmers market to can.
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Just an update... The pork tenderloin with the roasted grapes was soooo good and my husband loved the spinach and strawberry salad...
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Seaside- Did I miss the recipe for the tenderloin? Sounds interesting!
Well, once again have proved how unhealthy I can cook. I made chicken cordon bleu according to my restaurant friend tonight- I have a healthy version I forgo-ed. You fillet and pound out the chicken breast , make a little pouch of the ham and swiss and place inside, use tooth picks to put the whole thing together as a ball, flour, egg and crumb, then egg and crumb again. Put a little extra virgin oil in a pan and roll it around pan frying than bake for 20 minutes. Make a roux of butter and flour, add chicken broth and a splash of milk to make the sauce. I must admit it was heavenly, and the look on my hubby's face after driving all day in the freezing rain was great. He loved it and was so impressed:)
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hi Jo...o yeah, I'd sure be interested in the freezer recipes!...ellen
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JO: Please do share those recipes. They all sound wonderful.
Tonight is hubby's birthday and I still have flu. So I am just going to order in a variety of chinese dishes that he likes. That plus a perfect cupcake from a local bakery. We will have to celebrate some other time.
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Tonight it is stuffed shells. I can't remember the last time we had them and I had a craving! Let's hope I remember what I'm doing:)
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Hubby is away, my house is still a disaster (I feel like I should be nomimated for the show "Hoarders" during this rennovation LOL), so tonight it will be lasagna from the freezer I made about a month ago. LOVE those kind of dinners...good with no effort!
Mandy- sorry you're sick. That sucks.0 -
Laurie,
Yum! Stuffed shells sounds really good! I think tonight is a leftover spaghetti and meatball night. The recipe that I used for the Pork Tenderloin was this one http://www.eatingwell.com/recipes/pork_tenderloin_with_roasted_grape_sauce.html
It was so EASY and tasted really good!! And it called for Madeira wine so I got to try that too!! It is a bit like a mild sherry.
The only thing I did differently was I took the pork out of the oven when it was 145 degrees and went about the rest of the recipe but, when I sliced it it was a bit underdone for my liking. All I did was put the slices in the pan with the rest of the sauce and covered it just for a couple minutes. I think next time I would let it go to 150 degrees.
Served it with some jasmine rice and the spinach and strawberry salad!
My husband even said "WOW, this is really good!"
Edited to add: Dang girl, that chicken cordon bleu sounds fantastic!!
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JO,
Add me to the list of Yes's on would like those recipes!!!!! Thanks for offering!
Mandy,
That flu seems to have really gotten ahold of you and JUST DOESN'T WANT TO LET GO!! Sending healing thoughts your way... Hope you feel better soon!!!
tougherthanithought,
Those no-muss, no-fuss meals are the best!!!
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I made some Yummy Quinoa Tabbouleh tonight for lunch tomorrow. I found the recipe on allrecipes.com
Since I am always looking for good Quinoa recipes, I thought I would share:
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced (I skipped the cucumber)
- 2 bunches green onions, diced
- 2 carrots, grated
- 1 cup fresh parsley, chopped
Directions
- 1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa, refridgerate for a couple of hours before serving so flavors can meld.
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Its 2am and finally starting to feel better was worried i had pnemonia but i think the antibiotics have helped. Food just didnt sound to good, got my appetite back and all these new recipes since i last read them sound so good.
Jo- I have never done any canning before mainly because of all the steralizing (sp) of jars sounds so time consuming is there an easier way than what i remember it used to be?
Will post some more recipes tomorrow!
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Thanks for the recipe Jo. I have already put it in my "recipe file."
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Jo - the slaw sound good and so easy too!
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O2B,
That tabbouleh sounds good! I've had it with bulgur wheat and liked it but, have not had it (nor anything else) with quinoa. Bought a box a couple weeks ago but, haven't done anything with it. May have to give it a try. Also , it doesn't call for mint which, is good because my husband doesn't care for mint.
Debbie,
Glad to hear that it's not pneumonia and that the antibiotics are helping!! You and Mandy have certainly had a rough time of it!!
Jo,
That slaw sounds so different!! Almost like a sweet and sour kind of dish. Will definitely be trying that one!
Laurie,
For the Chicken Cordon Bleu what temp do you bake it at? 350?
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Seaside- yes, 350. It was a lot more work than my regular cordon bleu and so worth it! I'de rather have the guiltier version less often than my healthy one:) I also love to cook things that I know my husband will love. He works so hard everyday that if I can give him a treat when he gets home all the better.
Tonight is pot roast from the crock pot. Simple easy and another favorite of my husbands. It smells good in here!
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Last night I made a WW recipe for Shepherd's Pie. It is really good. Could have leftovers tonight but I went to the supermarket for a few items and bought some tuna steaks. Now I have to look up some recipes. We haven't cooked tuna in a long time.
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After a week in Disney World with the grandkids, I am back and looking forward to cooking dinner again. Tonight I'll make oven fried chicken with fresh green beans with a little bacon for flavoring. We're ready for a little "comfort" food. When I was shopping today, I looked for quinoa, but I couldn't find it anywhere. I'll have to head over to Nature's Pantry (like Whole Foods) as I am sure they'll have it.
Michelle
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My antibiotic has kicked in and I am feeling 1/2 way normal. That means I am starting to cook and I am making Nature Grrl's rice balls tonight. I wanted to make them before but was just not up to it. I am always looking for simple, comfort food, vegetarian style. Can't wait to taste them.
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JO- I think i might just start a new hobby, its been on my mind but you made me pumped! ha! I looked on line and from what i can tell they come in 3 different sizes (pressure canning) and run from 200, to $400 dollars hoping i can find one cheaper any ideas? And what size is the best? Your cold slaw sounds yummy!
Laurie- Thanks, yes i have been babying myself we are going to vegas this saturday bussiness for hubby and pleasure for me LOL! So doing everything i can including doing the hot salt bath that desingermom mentioned i think it helped loosen my lungs some.
Mandy- glad you are feeling better too i think we got sick about the same time maybe we got a computer virus lol!
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Michelle- good ole comfort food is good for the soul and some times you just have to eat stuff that sticks to your ribs. I made chicken tenders tonight dipped in flour then eggs and finally in a italian bread crumbs mixed with parmesan cheese cooked in some butter and evoo for 3 minutes per side, did make a healthy side dish tho, blanched some asperagus real quick in boiling water put in ice water bath for a half a minute. After cooled i put it in the fridge. Eat it cold with some kens italian dressing over it.great on salads too.
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I must be feeling better im on a roll now LOL!
Carolehausten- I love tuna steaks i live on the coast and have fresh tuna at least once a week if not more, Here are some ways i do it.
I like blackened ahi- sprinkle blackend seasoning over tuna rubbing in, cut in to cubes (about 2x1 1/2 inches) in a hot pan preferably a cast iron pan over high heat (open windows for this) put a little evoo in hot pan, cook tuna about 20 seconds on each side if you like rare it will be dark on the outside but rare in the middle i like mine more mr so cook about a minute or a little less on each side when finished cut those pieces into 1/8 inch slices and fan out on plate drizzle with hot mustard sauce (my favorite) Hot mustard sauce: In small bowl combine 1/4 cup of dry mustard- 1/4 cup of room temp beer (any kind i use coors lite) mix well and stir in 1 1/2 tablesp of dijon mustard and 1/4 cup of soy sauce blend untill smooth- this is spicy but really good.
If you like poke, im not a fan but will make it for company- i take about 2 pds of tuna steaks- i sweet onion chopped- 4 stalks of green onions thinly sliced- 1 tbls of grated ginger- 2 small chili peppers seeded and minced. 1/2 cup of soy sauce- 1tbls of sesame oil- s&p to taste--- cut fish steaks into cubes combine all ingredients in mix lightly sprinkle with sesame seeds.
If you are not into poke or spicy- you can cook in some lemon butter with some lemon pepper seasoning. I lived in hawaii for 10 years and have a lot of recipes for tuna if you need more ideas let me know.
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We had avocado tacos last night with soft corn torillas and low fat cheese, no sour cream. Easy fast meal but it does lack in green leafy veggies. The night before we ate the crab cakes with the spinach.
You are inpiring me to cook fish tonight.
I did find a bunch of interesting recipes over the week. Here's one of them that looks every good.
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Grilled Asian Marinated Pork Tenderloin
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INGREDIENTS
• 1 pork tenderloin
• 1/3 cup soy sauce (light)
• 2 TBSP Worcestershire Sauce
• 1/4 cup sesame oil
• 1/3 cup brown sugar
• 5 garlic cloves, minced
• 1 TBSP dijon mustard
• 1 TBSP fresh ground pepper
• 1 TSP rice wine vinegar
• Juice from one lemonDIRECTIONS
1. Whisk together ingredients (except pork).
2. Marinate the pork in a shallow dish for several hours. For best results,
butterfly the pork and coat all sides.
3. Grill over medium heat to let the brown sugar caramelize without burning until done.source: http://rickbakas.com/grilled-asian-marinated-pork-tenderloin
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Mushroom Stuffed Chicken
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INGREDIENTS
• 2 boneless, skinless chicken breasts
• 1/4 cup shitake mushrooms
• 1 shallot, minced
• 1/2 cup dry bread crumbs
• 1/4 cup + 2 TBSP heavy cream
• 3 TBSP butter
• 1/4 TSP nutmeg
• salt and pepperDIRECTIONS
1. Preheat oven to 350°F2. Melt 2 TBSP butter in saucepan or skillet over medium high heat. Sautee mushrooms and shallot about 4-5 minutes or until shallot turns golden brown. Sprinkle with salt and pepper after the 4-5 minutes. Stir in nutmeg and 1/4 cup breadcrumbs, then remove from heat.
3. Place your hand on top of chicken breast, then slice horizontally halfway between your hand and cutting board. Slice 3/4 of the way through the chicken breast so you can open it like a book. Spoon mushroom mixture into chicken breast then fold it over and secure with a toothpick or two. Place chicken into a baking dish and brush with melted butter. Sprinkle with remaining bread crumbs, salt and pepper. Pour 1/4 cup cream all over.
4. Bake uncovered for 30 minutes or until chicken is cooked through and is no longer pink.
Spoon 2 TBSP cream on top and serve.
*I might pass on the cream and find a low fat alternative.0 -
I am so far behind on these posts, I'm going to have to go back and read all the great recipes! I haven't been cooking much at all -- family sadness -- but I don't want to be a downer on this happy thread! So, last night I decided to make a veggie gratin that I've been wanting to try. Well, I don't know if my mind wasn't in it, or if your heart can affect your food, but boy oh boy was it not worth eating!
I've made gratins before and I love them so I have no clue how I ruined this one, but I did!I bought a sirloin tip roast and I need to do something with it tonight, any ideas welcome, hopefully this won't be a disaster like last night!
Happy cooking, everyone!0 -
(((( NatureGrrl ))))))
You could never be a downer! Sometimes it helps to talk. Feel free to PM me if you'd like.
There was a recipe a ways back (I have it saved and can re-post if needed) for cooking a roast at a really high temperature and then turning off the heat and not opening the door for 2 hours. I think it may have been Laurie's but, I could be wrong.
They said it made the roast come out really tender!
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Dinner last night looked better on paper than it did in real life!
It was a recipe for a pork, black bean and plantain chili. My mom is from the caribbean and we eat plantains all the time so I thought this would be right up my alley.
It came out way to soupy. I thought maybe it would thicken up but it didn't. We wound up using a slotted spoon to fish out the good stuff and then just added a bit of the liquid. I think the combination might be worth another try but, not with this recipe.
Tonight's dinner... Not sure yet... My son is home sick... body aches, fever.. I'm afraid we may be dealing with the "computer virus" here, as well.
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LuvRVing,
Welcome back! How was Disney? That was, hands down, our favorite family vacation!!
Debbie,
The canning thing does sound intriguing especially since my garden produced abundently last year. Maybe give E-bay a try for a canner. I have gotten some really great deals there!
We do asparagus that way a lot! So easy and so good!
OK... I must confess... I have never made tuna before and have eaten it only once in a restaurant where, when the waiter asked how I wanted it cooked, I replied, 'well done'. REALLY bad answer. They could have served me a shoe on a plate and it probably would have been less dry.
It's really weird because I will eat steak medium rare but, when it comes to seafood I seem to not be able to do it but, those recipes sound so good I may try it. I know my husband would like it but, then he does the raw bars on vacation. I'm assuming you have to get super fresh tuna!
Edited to fix who I was responding to on the canning. Time for another cup of coffee!
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lago,
That chicken looks really good! I have used 1/2 and 1/2 in place of heavy cream before and it has worked well but, doesn't reheat well. Kind of had a tendency for the sauce to separate. I have also heard of people using evaporated skim milk although I have never tried it.
JO,
That tip about not throwing out the liquid in the crockpot and using it for soup was something that seems so obvious but, I have never done!! Definitely using that one next time I crockpot a roast or chicken!
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Lago- I agree that mushroom chicken recipe looks great! I do a version of that in the summer with feta cheese and chopped up tomatoes. I may give that one a try, thanks for sharing it with us.
LuvRVing- welcome back from Disney, so glad you had a great trip:)
Naturgrl- You can share anything you want on here, not just recipes. I'm sure I am not alone when I say we all care. I do my roasts in an oven at 500, 5 minutes per pound and then turn the oven off and let it sit for 2 hours. It comes out medium in the middle well done on the ends.
Seaside I hope your son feels better. There is way too much sickness going around. Glad most of you seem to be on the mend.
Last night the poor hubby got stuck on the highway, there was a 20 car pile up due to a freak snow squall and his usual hour ride home took him over 3. He was pretty content once he sat down with a huge bowl of pot roast and veggies. I managed to pull something in my back and am barely getting around at the moment. Well, I am getting around enough to be taking care of the boys, lol! My brother is coming to watch the boys for me while I go get a massage and try to fix it late this afternoon. (If you knew my brother you would be laughing right now, he doesn't do diapers, doesn't have any of his own kids but he brings a guitar and he's the perfect sitter for an hour!)If my back feels better I'll come up with something for dinner, if not, hubby will be feeding me!
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I remember the 500-degree-oven-roast, my mom did that for prime rib, yum! I was debating that or the slow-cooker (or Dutch oven) version, or, I read about cooking it at a lower temp for longer (250 or 275) and supposedly (according to Cook's Illustrated, I think?) that makes it come out juiciest. Jo, thanks for the soup idea, I never thought of that!
I canned for years and years, if someone has questions about what you need or what to do, let me know! Canners that you use for the hot water bath should be available at the box store, but if you're going to can low-acid things (like green beans, corn, etc) you need a large pressure cooker. But I don't see the post with the question about canning so maybe I'm addressing the wrong question
Seaside, that's two of us with disappointing dinners last night, maybe it was cosmic vibes
Thanks for the hugs, too. Did you ever try that farro? 0 -
PS Laurie, I vote for letting your DH feed you!
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