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The What's For Dinner Tonight Chat

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Not sure what possessed me since it was beautifully warm today, but I made a

Burgundy Beef Stew

Brazilian cheese rolls

and the neighboring farm has

Fresh Strawberries --yum

Hubs was golfing and I was cleaning the house all day long (oh, all right, I was NOT, I was skyping with people in California and Hawaii and sunning myself on a lounge chair. I need my Vitamin D) B)

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Not sure what possessed me since it was beautifully warm today, but I made a

Burgundy Beef Stew

Brazilian cheese rolls

and the neighboring farm has

Fresh Strawberries --yum

Hubs was golfing and I was cleaning the house all day long (oh, all right, I was NOT, I was skyping with people in California and Hawaii and sunning myself on a lounge chair. I need my Vitamin D) B)

:P:lol:

At least you're honest! :P

Your dinner sounds delicious.

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Grilled Creole Shell-on Shrimp (in foil)

Grilled Roasted Potatoes with Garlic

Goat Cheese with Garlic and Herb-Infused Oil and Apricot Cherry Miso "Jam"/Baguette

Grilled Zucchini with Bagna Cauda, Capers and Fresh Mint

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I had a big plate of spinach with hard boiled eggs chopped on top and sunflower seeds. I had no dressing since dairy free took my ranch away. Was still good tho :D

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I had a big plate of spinach with hard boiled eggs chopped on top and sunflower seeds. I had no dressing since dairy free took my ranch away. Was still good tho :D

Are you up for making your own Ranch dressing? You can make it dairy free:

http://www.janssushibar.com/?p=12757

Dressings and vinaigrettes take about 3 minutes to make and are yummimer, anyway. :P

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Grilled Creole Shell-on Shrimp (in foil)

Grilled Roasted Potatoes with Garlic

Goat Cheese with Garlic and Herb-Infused Oil and Apricot Cherry Miso "Jam"/Baguette

Grilled Zucchini with Bagna Cauda, Capers and Fresh Mint

What is Bagna Cauda?

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Are you up for making your own Ranch dressing? You can make it dairy free:

http://www.janssushibar.com/?p=12757

Dressings and vinaigrettes take about 3 minutes to make and are yummimer, anyway. :P

Yummers, I got it bookmarked. You saved my gluten and dairy free butt. Thank you! :D

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Very good eats tonight...

Grilled Double Cut Pork Chop with Apple Calvados Pan Sauce and Blackberry Gastrique and Crispy Leeks

Roasted Baby Potatoes and Leeks with Creamy Dijon Sauce

Apple-Glazed Baby Carrots

Individual Pavlovas with Blackberry Compote and Raspberry Sorbet

I'm thinking lamb tomorrow.

love2 - blackberry gastrique? dooo tellllll........! i have about 10,000 blackberry bushes that are coming ripe if i can get the berries before the deer munch on them! (i picked some early ones last weekend and made blackberry vanilla swirl ice cream)

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love2 - blackberry gastrique? dooo tellllll........! i have about 10,000 blackberry bushes that are coming ripe if i can get the berries before the deer munch on them! (i picked some early ones last weekend and made blackberry vanilla swirl ice cream)

Will post re gastrique. You would probably enjoy a recipe for Blackberry Chipotle Fool! It is divine.

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What is Bagna Cauda?

It is a glorious Italian warm sauce with olive oil, garlic and anchovies. Don't be frightened off by the anchovies - they just provide lovely saltiness and great texture. Awesome with grilled veg or bread or even drizzled over grilled meats and fish.

http://francograsso.hubpages.com/hub/HOW-TO-MAKE-BAGNA-CAUDA-AND-HOW-IT-WAS-INVENTED

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love2 - blackberry gastrique? dooo tellllll........! i have about 10,000 blackberry bushes that are coming ripe if i can get the berries before the deer munch on them! (i picked some early ones last weekend and made blackberry vanilla swirl ice cream)

This is how to make gastrique:

http://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html

Do you need recipes for blackberry jams or sauces or vinegar?

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thanx, love2 - blackberry + chipotle??? i'm game; bring it! :lol:

since i am too lazy to post every day, last week we had:

chicken & mandarin stir fry w/rice and chinese cabbage salad (with sweet n salty roasted slivered almonds and sesame seeds def better than the toasted ramen noodles the recipe calls for!)

bang-bang shrimp

rice noodles

steamed broccoli

cheeseburgers!

garden salad (w/kroger brand salad dressing - one of the less expensive brands that uses canola oil instead of soy, which i try to stay away from - the russian flavor :) )

ONION RINGS and they came out perfect - husband couldn't stop eating them - doctored up a tempura recipe with REDBRIDGE LOLOL

cottage cheese

stromboli :D

tomato, mozzerella, red onion & fresh basil salad w/balsamic vinegarette

that's it unless you count "bring your own turkey samwich" for the rest of the week as i was teaching vbs at the church :)

PS - gluten-free LOVER - if you have a blender or a food processor (OR i am lucky enough to have one of those bullet shaped blenders which works soooo well) it's almost ridiculously easy to make your own salad dressings - throw whatever you want into your blender with your acid (citrus, vinegar, etc) and some olive or canola oil and blend the *hail* out of it, salt & pepper, viola! better than any store brand. plus, it will store in the friger for a while - i was just being lazy the other night ;) for the steamed broccoli, i made a tarragon-mustard vinegarette and people are begging for the recipe. i never measure, so they are outta luck!! lolz!! oh, and pps if you are subbing for dairy, watch out for soy - lots of us react to soy and it tends to mimic glutened symptoms. good luck!

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This is how to make gastrique:

http://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html

Do you need recipes for blackberry jams or sauces or vinegar?

yums - looks dee-licious!! yes, vinegar please :) i'm going down there later today (with my trusty franken-mower to mow the way! lolz - these are wild berries) so let me see what the harvest yields. also have 7 heads of cabbage to fool with this weekend. :blink:

i better get off the computer, hahaha :D

edited to say: how about wine? anybody know how to make blackberry wine?

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thanx, love2 - blackberry + chipotle??? i'm game; bring it! :lol:

Here it is. Make sure you get the chipotle without gluten - the brands here in Canada contain gluten so I make my own chile in adobo...

http://www.finecooking.com/recipes/blackberry-fool.aspx

I used to each VBS, too, for many years and loved it! :)

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Hi Love2Travel. Yup I have ever a blender. You are making this stuff easy for me and I do appreciate it. Thanks. Be well

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Hi Love2Travel. Yup I have ever a blender. You are making this stuff easy for me and I do appreciate it. Thanks. Be well

See, hon--I told you this would get easier! And you're being schooled by some real masters here!! It's like going to the CIA (Culinary Institute of America) for free! (or the Canadian equivalent)

Glad to see you're doing better. ;)

and NO croutons!! :lol:

How did your consomme turn out?

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Hi Love2Travel. Yup I have ever a blender. You are making this stuff easy for me and I do appreciate it. Thanks. Be well

Excellent! You are more than welcome. Food is one of my passions and it is exciting for me to see others interested in it as well. :)

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It is a glorious Italian warm sauce with olive oil, garlic and anchovies. Don't be frightened off by the anchovies - they just provide lovely saltiness and great texture. Awesome with grilled veg or bread or even drizzled over grilled meats and fish.

http://francograsso.hubpages.com/hub/HOW-TO-MAKE-BAGNA-CAUDA-AND-HOW-IT-WAS-INVENTED

Thank you, I like anchovies. :)

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I did a quick tomato sauce with zucchini and put it on spiral corn pasta

and fresh parmesan.

Earlier I made Vietnamese fresh rolls so that will probably be my snack later.

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I had leftover chebe with leftover artichoke dip for dinner last night. Artichoke dip was a little too heavy on the artichoke, wound up eating the 'dip' around the big chunks. Still learnin! Oh, and fresh cantaloupe. Really good one, too.

BTW, for those who can have it, the cheesy chebe, when made with shredded mozz, garlic powder, and left covered in the pan for at least an hour after being formed and shaped, winds up baking up much softer than when made with hard cheese and baked right away. VERY good for pizza! Very close to the Against the Grain products. Needs herbs though because the mozz is very mild. Learned that by accident when all I had was mozzarella and was pulled away from the kitchen so had to wait to bake them. Don't you love happy accidents? Looks like I'm making pizza tomorrow night! Think I'm going out for dinner tonight, so it will either be sweet potato fries and fried chicken, or a steak sandwich and regular fries. Decisions, decisions...

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BTW, for those who can have it, the cheesy chebe, when made with shredded mozz, garlic powder, and left covered in the pan for at least an hour after being formed and shaped, winds up baking up much softer than when made with hard cheese and baked right away. VERY good for pizza! Very close to the Against the Grain products. Needs herbs though because the mozz is very mild. Learned that by accident when all I had was mozzarella and was pulled away from the kitchen so had to wait to bake them. Don't you love happy accidents?

yes, I do!! :)

Thanks for the tip, Bun. I'll do that next time!

I use the Chebe mixes sometimes and I love the ATG stuff, so Thankyew veddy much, Ma'am!!! Last time, I made that white pesto pizza and topped it with all the vegs left in the fridge, (roasted peppers, shallots, asparagus tips, portabellas) and it was crazy good.

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Here it is. Make sure you get the chipotle without gluten - the brands here in Canada contain gluten so I make my own chile in adobo...

http://www.finecooking.com/recipes/blackberry-fool.aspx

I used to each VBS, too, for many years and loved it! :)

thank you! it looks delicious :) now that you mention it, the last two times i was supposed to use chipotles in adobo, i chickened out! (because of the vinegar? i think?) that may be something worth making myself (while i got the canner out already....)

almost every year (for the past 15 years, once or twice we were out of town) i volunteer to help with the vbs at our church. i *usually* provide the supper, clean up after everyone has eaten, ta-daaa i am done. one or two years i helped with the crafts and was teacher's helper. this is the first year i was actually teaching so i was a little out of my comfort zone. i was surprised that i did pretty well - guess i can fool 6-8 yr olds lolz

anyways:

made pizza yesterday :)

tonight it is open-faced roast beef sandwiches w/tri-mushroom bordelaise

more steamed broccoli w/tarragon mustard vinegarette

oooh - and we actually grew a cauliflower! i'm so excited! :D

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yes, I do!! :)

Thanks for the tip, Bun. I'll do that next time!

I use the Chebe mixes sometimes and I love the ATG stuff, so Thankyew veddy much, Ma'am!!! Last time, I made that white pesto pizza and topped it with all the vegs left in the fridge, (roasted peppers, shallots, asparagus tips, portabellas) and it was crazy good.

I love that pesto pizza. I discovered it when I was unable to eat tomatos for a year (travesty!) and fell in love with it. I put onion and sausage on top of it. The tomato sauce one is ok but just tastes like any regular pizza. That pesto one is just outstanding. I plan on trying to replicate it with chebe. Oh, I love Chebe.....

Speaking of which, dinner tonight was Chebe pigs in a blanket (known around here as Chebe dogs) and fresh cucumber with my homemade yogurt ranch dressing. Mmmmm...

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