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The What's For Dinner Tonight Chat
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Tonight I am cooking for family to celebrate my dad's birthday and I will be making a steak on the grill, yellow rice, asparagus tomato and basil salad with a lemon mustard dressing and possibly cucumber mango salad (the salads were found on Elana's Pantry website so I am hoping they turn out ok).

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Tonight I am cooking for family to celebrate my dad's birthday and I will be making a steak on the grill, yellow rice, asparagus tomato and basil salad with a lemon mustard dressing and possibly cucumber mango salad (the salads were found on Elana's Pantry website so I am hoping they turn out ok).

That sounds wonderful!

I'm making stir-fried beef and broccoli and mashed poatoes. They don't go together at all but I'm trying to use up the food that is left in my freezer and pantry in preparation for a move.

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Meatloaf made with smashed Rice Chex, baked sweet potatoes, and green beans with garlic and mushrooms.

I'll be making stuffed peppers for tomorrow night's supper at the same time since I'll have the oven going.

I'll just have to heat them up, saute some summer squash and make a salad. ; )

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Pork Stuffed Red Peppers

Herb Risotto

Creamy Coleslaw

Watermelon Granita

Tomorrow promises to be more exciting!

Do you have a recipe for your watermelon granita?

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Do you have a recipe for your watermelon granita?

Sure! Note that I double the amount of lime juice (I love tart flavours) OR use some grapefruit juice and also add a few fresh mint or basil leaves to the simple syrup while it is cooking).

http://homecooking.about.com/od/dessertrecipes/r/bldes97.htm

I just love granitas. They are so terribly easy to make! Strawberry is one of my favourites.

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I thought it might be fun if we had a thread where we shared what we're cooking up for dinner:) I am not an experienced cook so coming up with gluten free menus for me and my boyfriend feels like a challenge. It's also weird since I only started eating meat since my diagnosis, so I have 0 experience preparing meat.

Tonight I'm going to try that Tinkyada spiral pasta with some gluten-free pasta sauce and gluten-free meatballs I got from TJ's.

Meatloaf, baked potato with home made salsa, and a vegetable to be named at dinnertime.

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Change of plans. We WERE going to have something fabulous but it is too hot to sear/roast duck breast. So, we're grilling burgers to go with toasted Udi's buns. We'll have homemade mustard, ketchup, garlic aioli and nectarine caramelized onion jam I made last year to go with them. Mustard coleslaw. Watermelon granita again!

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Change of plans. We WERE going to have something fabulous but it is too hot to sear/roast duck breast. So, we're grilling burgers to go with toasted Udi's buns. We'll have homemade mustard, ketchup, garlic aioli and nectarine caramelized onion jam I made last year to go with them. Mustard coleslaw. Watermelon granita again!

If you don't mind me asking, how do you make your homemade mustard? I found a recipe that uses ground mustard seeds, apple cider vinegar, light brown sugar and honey, but it just does not have the right flavor although it is not bad.

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If you don't mind me asking, how do you make your homemade mustard? I found a recipe that uses ground mustard seeds, apple cider vinegar, light brown sugar and honey, but it just does not have the right flavor although it is not bad.

I make quite a large variety of flavours - will look some up and post. The one you describe is pretty typical but can be quite sharp. Did you allow it to sit for the flavours to mellow a bit? Do you like grainy mustards or smooth?

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I make quite a large variety of flavours - will look some up and post. The one you describe is pretty typical but can be quite sharp. Did you allow it to sit for the flavours to mellow a bit? Do you like grainy mustards or smooth?

I let it sit for about 3 hours, the recipe had said just an hour. I like both types of mustard, but I prefer grainy.

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I let it sit for about 3 hours, the recipe had said just an hour. I like both types of mustard, but I prefer grainy.

I prefer grainy, too. Many recipes actually recommend sitting in the pantry for a couple of months to mellow prior to putting it in the fridge but some don't.

This is one of my favourites - I keep it nice and chunky.

http://www.foodandwine.com/recipes/golden-yellow-mustard

And others...

http://www.food.com/recipe/homemade-mustard-37981

http://www.apinchof.com/rosemary1066.html

http://www.recipelink.com/mf/31/17187

The others are in cookbooks so I will dig for a few more.

Edited by love2travel
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Multigrain Pilaf with Lentils

Extra Sharp Cheddar Cheese

Steamed Spinach

Microwave Fresh Raspberry-Blueberry Compote

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Last night we had goat curry. (Not curried goat, if you know what I mean.)

Tonight we had grilled chicken marinated in pesto and roasted potatos. And sweet cheeries dipped in chocolate sauce. That was too good to be true!

(Found the recipe on Allrecipes.) It was even good on watermelon.

Yea. Had a little chocolate fest down here today. The goat got me going.

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Is your pesto recipe dairy free? If so, I'd love to have it.

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Is your pesto recipe dairy free? If so, I'd love to have it.

Traditional pesto contains extra virgin olive oil, a touch of coarse salt, garlic, basil, pinenuts and Parmesan BUT you can make it without the cheese. I make many versions including sundried tomato, kale, arugula, mint, sage, rosemary...you can also substitute other nuts such as toasted walnuts for the pine nuts. I've taught an entire cooking class on pesto alone! :)

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Grilled chicken thighs (marinated in minced fresh garlic, fresh lemon juice, olive oil, and dried oregano); green salad and cucumbers with minced shallots, lemon juice, and olive oil; steamed broccoli; and brown basmati rice.

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Is your pesto recipe dairy free? If so, I'd love to have it.

I use a mini food processor. For this batch, I used about 1 1/2 cups fresh basil, 2 cloves garlic, 1/4 cup pistachios,(can use any nuts, or no nuts), approximately 1/8 cup good olive oil, sea salt. You don't need pepper because the basil is so peppery. Grind it until it is pesto consistency. I also like this made with parsley half and half or all out parsley. Love it with macadamia nuts too (cut back on the olive oil) or tree nuts if you can tolerate them.

You kind of miss the cheese because it isn't as rich, but it is still very flavorful and great on grilled foods or used as a rub/marinade. :)

It is really easy to grow basil! I abuse my poor plants and they keep producing.

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I use a mini food processor. For this batch, I used about 1 1/2 cups fresh basil, 2 cloves garlic, 1/4 cup pistachios,(can use any nuts, or no nuts), approximately 1/8 cup good olive oil, sea salt. You don't need pepper because the basil is so peppery. Grind it until it is pesto consistency. I also like this made with parsley half and half or all out parsley. Love it with macadamia nuts too (cut back on the olive oil) or tree nuts if you can tolerate them.

You kind of miss the cheese because it isn't as rich, but it is still very flavorful and great on grilled foods or used as a rub/marinade. :)

It is really easy to grow basil! I abuse my poor plants and they keep producing.

Thanks! I have a nice basil plant but we are starting to get some weird spots on all of our herbs and I have no clue what to do about it.

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Hamburger on rice cakes.......and wine

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I prefer grainy, too. Many recipes actually recommend sitting in the pantry for a couple of months to mellow prior to putting it in the fridge but some don't.

This is one of my favourites - I keep it nice and chunky.

http://www.foodandwine.com/recipes/golden-yellow-mustard

And others...

http://www.food.com/recipe/homemade-mustard-37981

http://www.apinchof.com/rosemary1066.html

http://www.recipelink.com/mf/31/17187

The others are in cookbooks so I will dig for a few more.

Thank you so much. They sound delicious and I think I will be trying the first one when it comes time to make mustard later this week.

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Tonight we are having sandwiches, but without the bread. I am grilling chicken breasts on the George Foreman and after cooking will slice them in half and fill them with homemade pesto, turkey bacon and tomatoes.

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I'm making chicken scampi and a salad tonight. I got some Tinkyada pasta- I'm excited to try it and I hope it tastes good as it seems to be pretty readily available and it comes in a ton of shapes.

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Thanks! I have a nice basil plant but we are starting to get some weird spots on all of our herbs and I have no clue what to do about it.

What kind of wierd spots? What do they look like?

I know it's hot everywhere now, I live in the deep south and a lot of people don't grow herbs in the summer because they don't thrive. But I find if I harvest them regularly and water daily they do well. I don't fertilize or spray them, but do feed them diluted coffee and very ocassionally coffee grounds.

The only spots I've had were from slugs. Sprinkling sea salt around the base of the plant can help if it's slugs.

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I'm cooking meatloaf. I posted a recipe, but waiting for moderator approval. Is quite good.

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