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The What's For Dinner Tonight Chat
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9,867 posts in this topic

Buffalo burgers ... maybe bison? I can't remember which one you can buy in the store. Whichever one is not an endangered species is the one we're eating!

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Last night--vegetable risotto with lots of carrot, spinach and cheese and acorn squash. A big batch, as I'm taking some to husband's company Christmas party tonight. Restaurant will heat and plate it for me--they thought bringing my own food would be "safer for everyone". :rolleyes:

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Last night I made stuffed acorn squash. The filling was a smokey-apple chicken sausage from TJ's, onion, carrots, garlic, butter and herbs. Baked @ 400 for 50mins.

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yesterday:

Leftovers-

kale and tuna salad

vegetable latkes (turns out, straight potato is better whatever the zucchini lovers day)

pickled cauliflower?

tonight-

Leftovers-

spicy winter squash and lamb stew

kasha

pickled cauliflower?

frozen peas?

OR

Corn quinoa pasta with artichokes, peas, and zucchini

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Tonight - leftover roast beef, a baked potato and broccoli. Not bad for a quick fix. lol

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

You've got to hide the veggies better, maybe under the cheese on the toast?

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I don't blame him :rolleyes: I wouldn't eat any of those veggies either :unsure: no matter how well they was hidden and no matter what enticements were offered :P No offense intended to the veggies or the mom who offered them. Maybe he knows they are not good for him????

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Vegan chili. Lentils instead of beef. The regular ingredients for chili plus a bag of frozen peas, frozen peppers and frozen chopped spinach. Must try to get as many veggies into my son as possible! Of course all he ate was his cheese toast :rolleyes:

I like my chili like that too - more like a veggie soup than a traditional chili. Only I do add some beef sometimes.

Was it too spicy for him? Sometimes kids are more sensitive to spiciness than adults. Although I assume you've made this for him before and you know his tolerance levels...

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

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Last night was turkey spaghetti sauce with added spinach and bell pepper strips over mung bean noodles.

Today's breakfast was an omlette with a bit of the sauce in it. Today's late lunch may be split pea soup made in a squash soup base, and I just filled my crock pot with veggies and put some turkey soup stock on top to make a sort of turkey-veggie soup.

I'm also baking a bunch of sweet potatoes and yams that I didn't use for whatever I bought them for, so I need to figure out a plan for those. May add some to the soup, may have a bit for lunch with salt and peanut oil, may try to find out if cooked sweet potatoes freeze well.

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Last night, in my son's wee kitchen, I made oven fried chicken, smashed potatoes, and broccoli.

Today for lunch I had the aforementioned big bowl of homemade popcorn :D

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I bought a Costco chicken a couple days ago and made soup from the bones. I boiled some of the strong, dark green stalks from the outside of celery with the chicken, and took it out along with the bones. I picked off the meat, cut up a little breast I had set aside and added veggies.

I was experimenting with different veggies and added a couple leeks, parsnips, salt, pepper, a bay leaf, a generous sprinkle of dried parsley, and a bunch of mushrooms. It turned out really good, although you do have to like the unusual flavor of parsnips. B)

I luuuve parsnips. Cooking up some 24 hour chicken broth right now with the rest of the chicken (fried chicken breast picnic style on Friday night, braised legs and things Saturday night, carcass and wings into the soup pot yesterday. Lots of leeks and carrots and onions and celery with the leaves on. Think I am going to turn it into a chard soup, and freeze the rest of the broth

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Think I am going to turn it into a chard soup.....

how do you do this?

I was thinking it would be fun to have a soup party. Put out a bunch of types of soups with tiny ladles and give everyone a big cup and a spoon. You can taste as many as you want, or just chow down on what you liked.

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how do you do this?

Think I will do something like this:

Leek and Swiss Chard Soup

"Zuppa di Porri e Bietole"

(Serves 4)

2 tablespoons unsalted butter

1 tablespoon olive oil

2 leeks, white and light green parts, cut into 1/2-inch slices

8 ounces Swiss chard, cut into 1- inch pieces

6 cups chicken stock

1/2 cup Arborio rice

Salt and pepper

1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Stir in cheese and serve.

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Tonight is all about the comfort food. We are having meatloaf, mashed potatoes, and peas.

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Tonight is chicken and dumplings! We use the new gluten free Bisquick and it makes *Amazing* chicken and dumplings...yum! We have it about once a week now :) Plus, it's a good way to get veggies in. Rather than use 1 cup of mixed frozen veggies like it calls for, I just dump the whole bag of veggies in :P

I made creamed chicken and biscuits with the Bisquick mix today too, for my family. I baked the biscuits in the oven and served the creamed chicken on top. Put 2 frozen chicken breasts in the crockpot, added frozen veggies, a few frozen pearl onions and cream of chicken soup base, and a little chicken seasoning and let it work it's magic. There are nice packaged cream soups available these days but I needed to use what I had on hand and had none in the pantry so used this recipe http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/ with stock I made from the T-Giving turkey carcass. I made it a few days ago to save work today. I made half a recipe and used 10oz. of it. I added a spash of milk to the crockpot when it was all done cooking.

For my low-carb cow's milk dairy-free meal, I had roasted chicken, steamed califlower, roasted asparagus with pecans and a low-carb flax muffin.

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I lucked out tonight! I took my neighbor half a melon, about half a lb. of fresh green beens and some lovely Italian ham. She sent me home with chicken chili, two avacados and mango chutney. She's one of the people on a very short list who I trust to cook for me. The chili has peppers, onion, chicken, celery, two kinds of beeans, tomatoes and cinnamin in it.

I wasn't in the mood to cook because I chooped up a whole bloody leg of lamb to freeze for making soups and stews.

Tomorrow I think I'll have an artichoke, rice and pork tenderloin. Maybe asparagus too. I haven't had a dessert in months, but I don't seem to crave them anymore.

If you haven't tried them before, rutabagas delicious! Yum!

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

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Tomorrow will be gluten-free pasta with red sauce. I will add a little ground beef that I have already cooked and put in the freezer. Have to have a quick meal before dance class.

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Potato and leek soup (used recipe from Mark Bittman's Vegetarian Cookbook); broiled turkey burgers with grated onion & tumeric; and steamed fresh green beans and carrots. Luckily, made enough soup for leftovers later this week.

I love Mark Bittman's cookbooks!

And this thread has me wanting soup, so today I will make some potato soup and broccoli soup.

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Tonight I'm making turkey burgers and oven fries. I made my own gluten-free buns for the first time using King Arthur gluten-free bread mix. They look more like biscuits, but I think they will be yummy.

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