Dinner Friday 1st February
- Thread starter Kylie1969
- Start date
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If you have answers, please help by responding to the unanswered posts.
jabbur
Master Chef
We'll probably do leftovers. There's plenty of spaghetti and turkey and rice left. I will be working on homework most of the day for my session at 9 am tomorrow. The pantry is full but there's next to no meat in the house. I think there's a bit of stew beef in the freezer but no time to do anything with it at the moment.
Grilled red snapper with avocado, lime, & strawberry salsa.
Grilled Red Snapper with Strawberry and Avocado Salsa | Whole Foods Market
Haven't decided on the sides yet. Thinking orzo and green beans.
Grilled Red Snapper with Strawberry and Avocado Salsa | Whole Foods Market
Haven't decided on the sides yet. Thinking orzo and green beans.
Lunch was substantial (I probably didn't need that bag of cheese curls as an appetizer while returning from the grocery store 
), but supposing I get my appetite back in six hours or so... I plan on heating and picking on the two leftover rib bones from last night's roast, a baked potato with sour cream, a dish of LPB's mushroom gratin, and maybe a crock of French Onion soup. Basically a little of this and a little of that.
), but supposing I get my appetite back in six hours or so... I plan on heating and picking on the two leftover rib bones from last night's roast, a baked potato with sour cream, a dish of LPB's mushroom gratin, and maybe a crock of French Onion soup. Basically a little of this and a little of that.Gravy Queen
Head Chef
I did Got Garlics Pulled Pork so we had hot pork butties
Had a small snowfall last night which brought in a significant cold front. Looks like the high today won't be much more than 30F.
Seemed like a soup day to me so I browned several pounds of nice soup bones in the oven and cooked up some beef chunks and onions and threw everything in the crock-pot with lots and lots of veggies, some home-canned tomatoes, beef stock and a few herbs. We'll have thick slices of the pumpernickel bread I made earlier in the week and finish the gubana for dessert.
Seemed like a soup day to me so I browned several pounds of nice soup bones in the oven and cooked up some beef chunks and onions and threw everything in the crock-pot with lots and lots of veggies, some home-canned tomatoes, beef stock and a few herbs. We'll have thick slices of the pumpernickel bread I made earlier in the week and finish the gubana for dessert.
CWS4322
Chef Extraordinaire
It is cold here--I'm going with a pasta dish. Got some homemade roasted tomato sauce from the freezer, mushrooms, chickpeas, Monterey Jack pepper cheese, some shellfish stock, shrimp. I'll toss it all together and call it dinner.
Rocklobster
Master Chef
I am going to make some fried rice out of leftover fried chicken legs. Maybe steam up some frozen pork and leak dumplings. By myself. Netflix.....Laying low. Heading to Vegas in a couple of days.
What will you be doing in Vegas Rock?
CWS4322
Chef Extraordinaire
Went with pasta. Found some homemade sausage in the freezer (before I found any shrimp). Used a bit of the shellfish stock, black olives, artichoke hearts, peppers, mushrooms, sundried tomatoes, tomato sauce, chickpeas, bok choy, lemon zest. I'm stuffed. I'm thinking a poached egg on the leftover sauce with a side of rice would be tasty in the morning...
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Rocklobster
Master Chef
Reunion with old friends
Looks delish, CWS!
I'm having a couple of talapia fillets poached in butter with garlic and dill.
I'm having a couple of talapia fillets poached in butter with garlic and dill.
CWS4322
Chef Extraordinaire
Thanks, Kylie and Zee. I just pulled things out of the freezer, cupboard, and zested a lemon. My usual style of cooking--winging it in the kitchen--tasting as I went. I did add cayenne pepper and a wee bit of my friend's homemade curry powder to the sauce. It was very tasty.
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I made http://www.discusscooking.com/forums/f21/danish-red-cabbage-r-dk-l-roedkaal-69012.html#post948219 and http://www.discusscooking.com/forums/f49/lindas-pot-of-pork-78867.html#post1127494. We had it with leftover mashed potatoes and leftover brown basmati rice.
This time the V-slicer worked just great for slicing the red cabbage. I guess I just had to figure out the right way to do it.
This time the V-slicer worked just great for slicing the red cabbage. I guess I just had to figure out the right way to do it.
The metal mesh glove helped. I didn't bother with the food holder thingee. Have you been using yours much?
