What's for Dinner Thursday April 30th?

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bethzaring

Master Chef
Joined
Apr 18, 2005
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Northern New Mexico
It's the last day of April....guess we're gonna get a lot of May flowers!:flowers:

I'm fixing an asparagus carrot soup with some type of bread..croutons, maybe, or garlic bread, or ww dinner roll

What are you serving?
 
I made biscuits for breakfast, so maybe I'll thaw a chicken breast and cook it with stock, onions, garlic, peas & carrots, sage/rosemary/thyme and salt & pepper. If I had any of those frozen O'Brien potatoes, I'd throw those in there, too. Thicken it all with a little roux and have it on the leftover biscuits.
 
It's the last day of April....guess we're gonna get a lot of May flowers!:flowers:

I'm fixing an asparagus carrot soup with some type of bread..croutons, maybe, or garlic bread, or ww dinner roll

What are you serving?

Asparagus carrot soup - that's a new one on me. Will you share the recipe?
 
I'm defrosting some leftover roast chicken and will make a chicken and rice casserole of some kind with veggies and cheese mixed in.
 
Asparagus carrot soup - that's a new one on me. Will you share the recipe?

yep, just finished putting it together....I got the idea from a raw carrot asparagus drink recipe I found on the 'net, couldn't find a cooked soup recipe..

Asparagus Carrot Soup

butter and olive oil
5 medium carrots
2 large onions
1 stalk celery
2 pounds trimmed asparagus but save the tips
1 quart poultry stock
2 cups milk
seasonings
1/2 cup sour cream/yogurt cheese/creme fraiche

Saute first the diced carrots, then add diced onions, then celery and after they have softened, add chopped asparagus. Cook at least 5 minutes. Add the poultry stock and milk, simmer a bit. Puree all in batches in food processor or blender. Add the sour cream to one batch of soup to puree. Return to heat and add asparagus tips.

When I reheat it tonight I will add more seasonings; maybe some cumin, or nutmeg, or Old Bay and more S&P.

Got any other ideas for seasoning?
 
Seems like it's a thawing/defrosting night...Following that theme...I am thawing a BBQed Chuck Roast from a couple of weeks ago. I BBQed two. The first one was delish so this one has promise of being good eats. Sides? I don't have a clue at the present...
 
Had a lengthy meeting with my financial planner late this morning. Whew!!! Then she took me to lunch and we ate at a wonderful Argentine restaurant. Fabulous food, atmosphere and service. Yes, Connie and Kim...it's the one where we enjoyed such a fantastic lunch.

We ate for what seemed like forever and I came home with half a beef sandwich and most of my dessert, so that's what I'll have tonight. I may not have to eat for a week.
 
I am baking sirloin tips with green onion, green pepper, mushrooms and seasonings (garlic powder, italian seasoning, salt-n-pepper). Then, I'm adding it to a jarred spaghetti sauce and having it over brown rice..... iceberg lettuce/ cabbage/ carrot salad (with italian dressing) to start things off.
 
I made blackened tilapia on the grill, with veggies grilled in the grill basket and Yakuta's wonderful roasted sweet potato recipe.
A low fat tin roof sundae for dessert.
 
ended up with bacon, fried egg and two blueberry muffins i made from scratch. super good muffins. i think i got rec. here but not sure. lots and lots of berries:pig:
yum.gif
YUM! I love blueberry muffins AND blueberries, themselves. What recipe did you use?
 
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