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12-27-2007, 09:18 AM
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#1
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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Dinner Tonight? Thursday, December 27th
Well, after 2 days, we're all tired of eating leftover Christmas lasagna here.
So I'll get back to cooking tonight. I'm keeping it light though, oven baked sea bass with a light ginger soy and a salad of red leaf lettuce, poached pears and candied walnuts.
Anyone else?
__________________
Finally reached my goal weight- 120 lbs- & never going back!
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12-27-2007, 09:20 AM
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#2
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Senior Cook
Join Date: Dec 2007
Location: Toledo, Ontario, Canada
Posts: 110
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that doesn't sound too simple at all, sounds tasty! and a perfect healthy meal to get on back on track after over doing it for the holidays!
cheers!
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All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper
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12-27-2007, 11:20 AM
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#3
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Assistant Cook
Join Date: Dec 2007
Location: Rhode Island
Posts: 39
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I'm making steak tips and gravy and serving it over egg noodles, probably with corn or salad on the side. Our Christmas leftovers are entirely in dessert form, so we'll keep working on those for our dessert.
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12-27-2007, 11:45 AM
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#4
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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erm.... Turkey Soup :)
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 Katherine Snow. xx
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12-27-2007, 12:01 PM
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#5
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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We need a break from ham, so I'm fixing salmon patties tonight. DH went his whole life thinking he hated them, until I fixed them for the grandson one night, and now he loves them. I think we'll have mac & cheese and peas to go with.
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We get by with a little help from our friends
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12-27-2007, 12:18 PM
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#6
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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It's going to be about 32 tonight (which is cold for San Antonio) so I'm making breakfast for dinner. Fried eggs, bacon, hashed browns and pancakes - comfort food for my crew. (Actually, I got a 13" All-Clad French Skillet for the holidays and I'm dying to use it!)
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12-27-2007, 12:25 PM
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#7
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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I think I will make fettucini alfredo. May as well send my year out with a bang before I start that New Years diet!
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Not that there's anything wrong with that.....
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12-27-2007, 12:44 PM
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#8
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Executive Chef
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
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I might make some shrimp scampi if I can find shrimp cheap, or just have a salad.
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12-27-2007, 01:06 PM
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#9
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,401
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Fisher's Mom, you will love your french skillet! When I was away all summer cooking at a camp and we had a house/dog sitter I hid my skillet in my bedroom closet. I mean I love the girl who stayed like a daughter....but I love my skillet more
Anyway, for dinner tonight I am teaching a friend how to make Gnocchi Parisienne from scratch and then since DH is working she and I will test it out with a Caesar salad and garlic herb bread!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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12-27-2007, 01:07 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Turkey sandwiches... not sure if they'll be HOT or COLD though.
It's snowing here..( YUCK) and I work late..so prbly just cold and easy.
Who knows when I'll get home.
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Love the life you live!
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12-27-2007, 01:19 PM
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#11
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Master Chef
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
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After taking last night off from left overs, we're back at them tonigh--ham, hashbrowns, honey-roasted carrots, and salad. I think my mint chocolate ice cream cake is growing so we'll dig into that again for dessert. Funny how no one complains about left-over dessert!
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-A balanced diet is a cookie in each hand
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12-27-2007, 01:26 PM
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#12
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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Quote:
Originally Posted by LPBeier
Fisher's Mom, you will love your french skillet! When I was away all summer cooking at a camp and we had a house/dog sitter I hid my skillet in my bedroom closet. I mean I love the girl who stayed like a daughter....but I love my skillet more
Anyway, for dinner tonight I am teaching a friend how to make Gnocchi Parisienne from scratch and then since DH is working she and I will test it out with a Caesar salad and garlic herb bread!
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I thought I was the only one, LP! I actually have a few pots and pans that are for the kids' use and they know not to touch mine. This skillet is so nice - it seems lighter weight than my Calphalon stainless.
Ooooh, gnocchi is one of my favorite foods and at the top of my list of things I want to learn to make someday.
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12-27-2007, 01:27 PM
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#13
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Executive Chef
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
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12-27-2007, 01:28 PM
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#14
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Holy cow, I think tonight is gnocchi night in our house too. What is the "parisienne" style? I will likely do a 3 cheese sauce and a tomato one to go with. Depends on how long we are out shopping! LOL.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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12-27-2007, 03:13 PM
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#15
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Executive Chef
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
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After reading this thread, I think I'll make some broiled fish (whatever is fresh and not too expensive), salad, and not sure what else yet.
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12-27-2007, 03:44 PM
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#16
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,401
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Quote:
Originally Posted by Alix
Holy cow, I think tonight is gnocchi night in our house too. What is the "parisienne" style? I will likely do a 3 cheese sauce and a tomato one to go with. Depends on how long we are out shopping! LOL.
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Parisienne Gnocchi is made with half potato and half choux paste, then put in a pastry bag with a large round tip and cut off into 1 inch pieces into boiling water. It is served with a fresh tomato basil sauce. I find this method of making the gnocchi very light. It was one of three ways we learned at school - the italian way, the "french" way and a very strange way that didn't really resemble gnocchi at all except in taste!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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12-27-2007, 03:47 PM
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#17
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Certified Cake Maniac
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,401
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by the way Alix, what are your three cheeses? I can't have cheddar or any orange cheeses and am always looking for good recipes using a variety of white cheese.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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12-27-2007, 04:03 PM
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#18
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
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Quote:
Originally Posted by Fisher's Mom
I thought I was the only one, LP! I actually have a few pots and pans that are for the kids' use and they know not to touch mine. This skillet is so nice - it seems lighter weight than my Calphalon stainless.
Ooooh, gnocchi is one of my favorite foods and at the top of my list of things I want to learn to make someday.
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what makes it a french skillet? different than a regular skillet
i am needing a new one, would this pan work for most skillet dishes?
babe
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12-27-2007, 05:26 PM
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#20
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Head Chef
Join Date: Aug 2006
Posts: 2,098
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Okay how do I explain what I am doing. Well I made two burgers, added the sauce I had from the christmas roast with added onion, tomato sauce etc and hope it comes out like some form of salisbury steak. Also, left over delmonico potatoes and veggies. Then a nice slice of cheesecake with strawberries. Whew, I have got to stop eating the desserts!
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