cara
Master Chef
Any ideas?
Have my coughy dh at home, we can't decide if we got out or I'll make a chicken soup...
Have my coughy dh at home, we can't decide if we got out or I'll make a chicken soup...
Dinner Monday, Oct. 9.
- Thread starter cara
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SHAMALICIOUS
Senior Cook
Lasagne with onion rings and fritters. Unhealthy, but yum, lol
Half Baked
Executive Chef
- Joined
- Jul 16, 2006
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- 2,927
Since I didn't get to make the Scallops Tommy out of Chef June's book, I'm making it this evening.
June, I'm also making the pound cake on pg 161. Can I use sweetened coconut or would that make it cloyingly sweet?
June, I'm also making the pound cake on pg 161. Can I use sweetened coconut or would that make it cloyingly sweet?
We had lunch instead of supper (which will be fruit and cheese). We had piatto rustico -stewed vegetables served in a hollowed out bread from Anna Del Conte's book "Amaretto, Apple Cake and Artickes". Just right for a drizzly but not to cold day. 
Ages since I followed a recipe so precisely.....especially such a simple one, but nice.
Ages since I followed a recipe so precisely.....especially such a simple one, but nice.
YT2095
Executive Chef
Tonight will be one of my All-Time faves
it doesn`t really have a name exactly, but it`s a Chinese squash that I grow (it`s like vegetable spaghetti), but I pick them when they are just big enough for 2 people (football sized roughly) I cut these in half, top to bottom, scoop out the seeds to make 2 bowls.
I score the inside of the bowls and rub in a little salt, then add my filling.
the filling is Lamb mince, onion, chili (of course!), garlic, fenugreek leaves, a Green bell peper, Half Cooked rice (this is ensential that it be only Half cooked!) a dash of Soy sauce, and a little ginger powder, and a few mint flakes.
pack this filling into the bowl when it`s gone cold, make sure there`s No air gaps, put a few slices of cheese on the top, and then double wrap in tin-foil.
bake in the over for 2 hours on a low to medium heat.
be VERY VERY!!!! carefull when opening the foil, the steam blast will burn you faster than you can move! so allow a minute for this settle.
put these then into propper bowls, and put the bowl on a plate, leave the tin foil as it is (it saves on washing up, and keeps the heat in).
it doesn`t really have a name exactly, but it`s a Chinese squash that I grow (it`s like vegetable spaghetti), but I pick them when they are just big enough for 2 people (football sized roughly) I cut these in half, top to bottom, scoop out the seeds to make 2 bowls.
I score the inside of the bowls and rub in a little salt, then add my filling.
the filling is Lamb mince, onion, chili (of course!), garlic, fenugreek leaves, a Green bell peper, Half Cooked rice (this is ensential that it be only Half cooked!) a dash of Soy sauce, and a little ginger powder, and a few mint flakes.
pack this filling into the bowl when it`s gone cold, make sure there`s No air gaps, put a few slices of cheese on the top, and then double wrap in tin-foil.
bake in the over for 2 hours on a low to medium heat.
be VERY VERY!!!! carefull when opening the foil, the steam blast will burn you faster than you can move! so allow a minute for this settle.
put these then into propper bowls, and put the bowl on a plate, leave the tin foil as it is (it saves on washing up, and keeps the heat in).
PA Baker
Master Chef
Cara, I hope your DH feels better!
We're having chicken scampi over angel hair pasta, steamed veggies and salad.
We're having chicken scampi over angel hair pasta, steamed veggies and salad.
Nicholas Mosher
Sous Chef
I work nights, so I eat dinner around 9am... sounds weird I know...
Sauteed chicken breast w/chardonnay & leek sauce, baby red halves steamed in parchment with some butter/thyme/seasalt, and a few steamed green beans.
Small scoop of vanilla with macerated strawberries and balsamic for dessert.
Sauteed chicken breast w/chardonnay & leek sauce, baby red halves steamed in parchment with some butter/thyme/seasalt, and a few steamed green beans.
Small scoop of vanilla with macerated strawberries and balsamic for dessert.
ChefJune
Master Chef
imo, THAT will make Monday a special day! That is my favorite dish in the whole world. I don't make it often enough.Half Baked said:
Guess I'm too busy "playing" with new things.... 
I much prefer the unsweetened coconut, Jan, but the first time I ever had the cake (when Carmen, my friend, made it, she used the Baker's stuff from the supermarket.
SizzlininIN
Master Chef
Goulash, Salad and Fresh Bread.
licia
Executive Chef
My aunt called and asked us to come down to the lake for dinner. She is making pork loin roast, sweet potatoes in the crock pot, fresh turnip greens, and mashed potatoes (for her dh who has had dental surgery) and wants me to make cornbread when we get there. A lady in her church has a garden and gave her the greens from it. Also, it was in the high 40's here last night - good time for a meal like this!
kitchenelf
Chef Extraordinaire
licia said:
Oh licia - this is almost my exact meal for when the weather first turns - pork butt salted/peppered/oiled wrapped in foil and cooked for 6 hours, acorn squash cooked with butter and brown sugar, collard greens, and cornbread! Man, what a good meal!!!
It's leftover Beef Burgundy for me, mashed potatoes - I was going to add a nice baby romaine salad but forgot I have to work until 8:00 - so, it will just be what I had last night!
OP
OP
cara
Master Chef
we had mashed potatoes with fishfingers, spinach and eggs-sunny side up ;o)
crewsk
Master Chef
I'm going to make JCook's baked potato soup tonight.
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mudbug
Chef Extraordinaire
SHAMALICIOUS said:
just add that traditional Scottish dessert of deep fried Mars Bars ( or is it Twinkies?) and you're all set, Shama.
(running away and hiding from Ishbel........)
Barb L.
Master Chef
Left over boston butt sandwiches-- good stuff manerd !
Constance
Master Chef
I found a part package of pre-cooked shrimp, a ziplock of imitation crab, and a bag of okra in the freezer, and I have a box of Zatarain's gumbo mix in the pantry and smoked sausage in the fridge, so it looks like Gumbo tonight. It won't be "mighty right" gumbo, but Zatarain's is pretty darned good for a quick fix.
corazon
Executive Chef
We're gonna have some sort of pasta with broccoli and chicken in a thin cream sauce.
