A new week . . . some new meals 
Zillah
Bookmark/Search this post with:
delicious | digg | reddit | google | yahoo | technorati | stumble upon | sk*rt
 |
 |
|
|
|
|||
What's for dinner? 30 January Comment on this item
 Submitted by Zillah on Mon, 01/30/2006 - 5:18am.
A new week . . . some new meals Zillah Bookmark/Search this post with: delicious | digg | reddit | google | yahoo | technorati | stumble upon | sk*rt( categories: Menu Planning )
Related items you may be interested in:
In Oxford . . .I haven't properly planned my week's meals yet. But I have done tonight. We're having oxtail stew with buckwheat and sprout tops. I know it's good 'cos it's left-overs from what DH made last night Zillah We're having leftovers fromWe're having leftovers from yesterday's crockpot dinner. It was a yummy ham, bean, and pineapple dish. I'll serve a tossed salad and some homemade corn bread with it.  Recipe?Now that sounds like something my husband might actually eat and like! Can I get the recipe from you? Hi. I'm new to these boardsHi. I'm new to these boards and not quite sure how they work, so I apologize if it wasn't my recipe you wanted, Sparrow. It's pretty easy. I cut up a pound of ham steak and mixed it with two cans of pinto beans, two cans black beans, one can texas barbecue beans, a 20 oz can of chunk pineapple, a good long squirt of yellow mustard, and half a bottle of barbecue sauce. The beans and pineapple are drained before use. Stir it all up in the crockpot and cook on high for 4 hours, or low for 6. Thanks!It was indeed your recipe I was asking about--my husband might actually eat something with ham and pineapple that comes out of a crockpot. I'll have to give that a try one of these nights. Thanks, and welcome! Thanksgiving reduxWell, not really, but I made a turkey a few days after Christmas and froze a lot of it, so we're having that tonight with mashed potatoes (made with chicken broth and butter since we're out of milk), gravy, and mixed corn and peas with bacon fat.  Potato-chip salmonI've mentioned this before. I need to make it to keep me from eating all the chips! This is a Cook's Illustrated recipe and it is just fab! Probably some mashed taters and whatever green veg is in the house. Need to do meal planning for the rest of the week later today. Adding recipesIt's always great if you add recipes to the recipe box too, so that we can all find it weeks from now when we say, "What thread was that on?"  I think we're having meatloafI've got a pound of hamburger and a pound of sausage, the start of a good meatloaf. I just got a call this morning from the butcher over in Eastern Oregon; the farmer we have bought hogs from in the past had one there with our name on it, but didn't bother to tell us first. The butcher is good, too; they make a mean ham and their sage sausage is delicious. I'm getting the lard and as many of the organs as came with the hog body--probably just the liver and heart. I use them for pate, and organ meats are extremely good for you. Lynn Siprelle, Editor Lynn where is the farmer atLynn where is the farmer at in E. Oregon? We are always looking for pigs to show for 4-H. Also not to happy with the last butcher we used here. Juniper Grove in Redmond, ORMore from a local restaurant, which says Pierre raises them exclusively for them but that ain't so because I'm getting one! Lynn Siprelle, Editor Not hungryWe had a weird day food wise today. I ate breakfast at 11am and then was out of the house until about 4pm, when DS and I arrived home starving. I threw together french bread and butter, a basic salad and warmed up a cornish pasty, which we shared. So that was kind of late lunch/early tea. I had planned steak and eggs for dinner, with stir fried veg for us both and fries for DS, but neither of us were hungry enough. Now of course, it's 8.30pm and we're both starving again. I don't want to start cooking a meal now, so it's a sandwich I guess. Bo-ring. Tomorrow I am making vegetable soup in the slow cooker for lunch, to be eaten with the remainder of the french bread. Later I expect I'll make the steak dinner I had planned for today. Last nightForgot to mention the fun dinner we had last night: Hot pot. We put chicken broth in the fondue pot, added sliced ginger and garlic and a little soy sauce. Had raw shrimp, beef and various veggies for skewering and cooking in the broth. At the end we had bean thread noodles in our bowls and spooned the (now enriched) broth over the top. mmmm...gung hay fat choy! Lynn Siprelle, Editor Rigatoni in a rosemary-chianti sauceI have distinct sympathy for the Italian way of looking at food, in which the idea of 'leftovers' doesn't really exist. Instead of "leftover manicotti", it's just "more manicotti". Accordingly, I generally make a large amount of something and eat it in various combinations throughout the week. This week's main player is rigatoni in a rosemary-chianti sauce consisting of lots of roma tomatoes, fresh rosemary, fresh oregano, fresh basil, crushed red pepper, chunks of celery, Ruffino Chianti, garlic, grated grana padano cheese (think parmigiano reggiano, but not quite as pungent and a tad less expensive) and the slightest drop of balsamic vinegar. The weekGot things straight for the week now, but luckily there don't seem to be too many meals to cook! Tonight I'm going out, so I'll have pasta with tomato and spinach sauce with DD, leaving DH and DMIL to have sausages, baked potatoes and some green veg I like the look of in the market this afternoon. Tomorrow is mozarella and avocado salad, then some fish, we'll see what looks nice later today. Thursday DMIL is cooking, and on Friday DD and I are going to stay with my Mum in London for the weekend. What a lazy week Zillah homemade pizza tonightWith a sourdough crust, which I'd better make pretty soon. And I'm having some acorn squash with mine. DH doesn't like squash, so he can have the leftover corn and peas from last night. Pizza here, tooDH will be gone: he has to be north of Detroit (about 4.5 hours from here) early in the morning so he'll drive up after work and spend the night. DD10.75 has guitar lessons at 6:00 pm so I think we'll pick-up pizza on the way home. Please post your sourdough crust recipe, Becky...I LOVE sourdough and was just contemplating starting a "starter" later this week. Blessings, Tightwad GazetteIt's on page 668 of the Complete Tightwad Gazette. You just make a regular sourdough bread recipe, for two loaves' worth, but then you roll it out after the first rising and top it. Bake it for the same amount of time you would have baked the bread. It makes two round pizzas or one 9x13 pan (which is the way I do it because we like thick crust). We like our cheese pretty brown, though. If you want to avoid the risk of burning the cheese, you should parbake the crust for about ten minutes, THEN top it, then bake the whole thing the rest of the way.  This WeekEvery family member got to choose a meal: Monday: Meatloaf and mashed potatoes and peas (DS15) Today: Rosemary-balsamic marinated chicken breasts, zuchini pamesan, whole-grain noodles with chianti marinara (DH) Except he doesn't know about the whole-grain part! Shhhhh...... Dinner tonight and Tightwad GazetteYesterday was my b-day, and I wanted corned beef and potatoes. However, it didn't defrost in time, DH (who's working 10h shifts) was late from work, and I wasn't really hungry anyway. So, tonight we're having the corned beef and I've been enjoying the aroma all afternoon..... the normal pickling spices, beer, brown sugar, onion powder and a dash of garlic. Tomorrow, I'm thinking of making corned beef casserole w/ the leftovers. I picked up The Tightwad Gazette bks 1-3 from a second-hand store and I'm thoroughly enjoying it! It's definitely helping w/ grocery shopping, and is pretty funny. Happy Birthday Selena!I made pork stir fry last night. YUCK! I CAN NOT find a stir fry recipe that makes a good enough sauce AND a good taste. This one was BLAND! http://pork.allrecipes.com/az/93295.asp Guys, it looked simple enough and I added some crushed red pepper. Any ideas or does anyone have a recipe that they love. I like a sauce because I LOVE the rice to be moist. I could really just eat that! School tonight so family is on there own! Jana what exact flavor do you want?You said heat-- besides that, do you want it to be more sour, sweet, salty, or what? Becky,I want it to be like the resturant! Doesn't tell you much! I like hot and spicy with some sweetness, but just a tad of sweet. Do you have a PF Chang's? I like the hottest thing on their menu, can't remember the name. Jana here's my suggestionYou might look a little strange doing it, but it should help. First, I'd add some fresh ginger. Sliced or grated depending on the effect you want. Then, I'd go to the Asian section of a supermarket or to an Asian market and smell all the spices. Seriously. That's how I figured out that the chili powder I usually buy didn't have enough cumin in it for my taste. I knew it was missing something but hadn't figured out what. It also sounds as though you might want some more salt-- maybe extra soy sauce? And, hoo boy, Lynn, don't flame me for this: do you think you are missing the MSG flavor? You can buy MSG in little white plastic saltshaker-type canisters at the supermarket, in the baking and spice section. It's called Ac'cent. It does make Chinese food taste "more like the restaurant." I know, I know, it's not good for you. And you'd only want to use a little bit anyway to keep it from getting too salty. In Taiwanese cookbooks, sometimes they suggest adding a little ketchup to sweet and sour sauce. That's all I can think of. I haven't had the hottest thing on PF Chang's menu so I can't dope out the flavor for myself. wouldn't dream of itMSG doesn't seem to affect some people. It does me, big time. I think I got something the other day with MSG and I was weak and sick for two days. Nearly went to the ER, I was worried I was having heart trouble. Lynn Siprelle, Editor JanaOne that works for us, especially with pork is: 1/2 cup orange juice(no pulp) or pineapple juice missing vegetablesLast night I did the steak dinner as planned, well almost. When I went to get out the bag of ready chopped stir fry veg, it was gone! Seems I didn't buy one after all....am I going mad? So we had steak, eggs and fries (I weakened and had fries too Tonight I am making one of our faves, Chicken Kerri (Chicken curry with curry paste sent to me by my regular supplier, in whose honour I named the dish!) We're having less-basmati-rice-than-usual (I'm trying to cut down on carbs) and beansprouts to take the place of the missing rice. I have some frozen sag aloo to have with it also. I love this thread, it is really helping me with meal planning and giving me ideas of things to try. WednesdayTonight we will have Chinese take-out. My choice! General Tso's Chicken Tomorrow is a ski day, so we will have pulled pork sandwiches again. The crock pot is a lifesaver on ski days!  fish niteMarinated Tilapia fillets and fish sticks for kiddos tonight's dinnerChicken fried rice with vegetables, ginger, and maybe some egg. I might make a dessert if I feel generous. Thanks Becky and Jo!And I have Accent in my pantry. I have one pasta recipe that calls for it! Jana  Try fish sauce if you can find itAdd it to any, and I mean any saute, sauce, soup, stew, chili, chowder, etc. and it accentuates all the existing flavors and is just too yummy. You don't need to use MSG if you have this stuff...it's the thing that makes Thai food taste like Thai food. Never use straight from the bottle...don't even smell it, it's bad. Just put it right in your simmering liquid, let it bubble for about a minute, then take a little taste, you'll love it. Simmering for some reason completely changes the taste and smell into a mouthwatering, delicious flavor. I use it in just about anything that I simmer on the stove. The Splendid Table did a segment on it that's a treat. And may I say, Lynne Rosetto Kasper looks exactly like she sounds? Friday dinner is homemade BBQ pizza. Anhata Fish sauce warningNever add it to a dry pan. You will regret it--I did. We had to ventilate the house. With fans and all doors open, in 40-degree weather. To this day my husband will not eat anything with fish sauce in it, and he used to like Thai food. Oh well. ThursdayI haven't decided about tonight yet, I'll probably ask the kids what they fancy (DS14's girlfriend will be here). Last night we had tuna in a tomato sauce (tomato puree, milk, butter, thickened up a bit) with a salad of sweetcorn, beansprouts, bell peppers and cucumber. Oh, and garlic bread. Friday!Oh man! ...DH has been out of town since Tuesday (home late tonight)so no formal food happening here! DD15.5 was supposed to have dinner with her beau's family so DD10.95 and I ordered Chinese last night. The beau's family ended up changing the date so poor DD15 had to scrounge around in the cupboards for her dinner (she doesn't like what we ordered). DD10.95 and I have Scouts this evening from 4:00-6:00 so I'm going to thaw some (already cooked Tomorrow is anybody's guess...as DD10.95 has a birthday party in the afternoon and DD15.5 has a dance (informal) at school tomorrow night. I think I'll thaw and marinate some chicken breasts and cook them up while I'm waiting for DH to get home tonight. If time presents itself tomorrow, I'll put together a meal...if not we can make sandwiches and eat raw veggies with them. I've already got subs ordered from the Mission Team at church for Sunday (fundraiser) so aside from breakfast after church, and sides to go with the subs, I'm off the "cooking-hook" until Monday! Blessings, Friday dinnerI think we'll have sausage, sauerkraut, apples, and onions in the crockpot, plus some boiled red potatoes. Which reminds me, I need to get that started pretty soon. Last night we had ham steaks with balsamic-maple glaze and cooked carrots with brown sugar. My husband loved it, which is rare, and the ham was really easy. something frozenI'm going grocery shopping this evening and getting hot pockets or something like that. A treat for DH. He likes kid food. junk food nightWe ended up having a healthier dinner last night than planned-- baked fish filets with roasted potatoes and carrots. (Okay, and peanut butter cookies. But not too many because I cleverly burned some of the ones I made.) So tonight I'm making hamburgers and oven fries. I might possibly make more cookies, too. If I feel like it. SaturdayBuffet food at a family party. Kedgeree, smoked salmon, rice, coronation chicken, prawn vol-au-vents, cheesecake, mini chocolate eclairs... why don't I eat this stuff all the time? Yum yum. Post new comment |
greetingGood Morning! Please get a free account or log in to comment or blog.
Here's what this site is about, and I encourage you to subscribe to one or more of the RSS feeds and subscribe to the newsletter using the form below. Thanks for visiting! --Lynn
|
© 1999-2008 Lynn Siprelle and the respective authors, unless otherwise noted.
Luckily I am looking at a nice-sized check from Google to the right of my screen so I'll be able to buy it--long-term it saves a ton of money on groceries and it's very high quality. This is a goat dairy farmer; he feeds pigs on the whey left over from his (excellent) cheesemaking and man I tell you what, that is some pork. 
) with chopped bell peppers and green beans. Very nice it was too 
) meatballs and we'll eat meatball sandwiches tonight. I wish I had time to make buns, but I'm driving a friend to a doctor's appointment (and entertaining her 4 year-old while she's there) and that will take up most of the afternoon. We need milk anyway, so I'll pop in the grocery store after scouts. I have half a bag of baby spinach to use up so a green salad works with that.
