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01-29-2008, 09:46 AM
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#1
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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Tuesday dinner plans, 1/29/08
It's 30º right now. Thinking I'll clean out the fireplace today and pack it in for tonight for when the man gets home.
Dinner was very good last night although I had to jump in sans the man in my life. He didn't get home until the roosters started in + I had to eat before going to bed, I was pooped, he was socked in at work. I left a plate out for him, and see now, it's not on the long bar anymore. To the mousse, I added about 1/3 cup creamy Canandian peanut butter during the mixing process, just because it sounded like it'd be good. I figured if it didn't work, I had two other packages in the kitchen store to fall back on. It was so good, glad I took the initiative.
Tonight's meal will equal reruns. I have southwest chicken tortilla soup, and some green chili chicken enchilada's, plus home made white northern beans seasoned in smoky bacon with onions and garlic. Between those, dinner will be served. Gotta keep the reruns to a minimum. It takes up too much room in the frig/freezer.
So what's on your table tonight?
Happy Tuesday to you all..................
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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01-29-2008, 10:05 AM
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#2
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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Getting colder by the minute.... soup day.
Cream of Potato Soup and a salad with alot of red and green peppers I need to use up.
__________________
Not that there's anything wrong with that.....
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01-29-2008, 10:36 AM
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#3
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Senior Cook
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
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Your mousse sounds to-die-for, Lefse!
It's Steak House style dinner for us tonight. I'm making NY Strips with sauteed onions & mushrooms, oven french fries, creamed spinach and rolls with butter.
__________________
Finally reached my goal weight- 120 lbs- & never going back!
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01-29-2008, 10:51 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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well no Salad for me tonight (that will be 2moro) so we`re having boneless pork chops, spring greens (I think some call it Collard) and boiled spuds with plenty gravy.
__________________
 Katherine Snow. xx
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01-29-2008, 11:32 AM
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#5
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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 LEFSElover
To the mousse, I added about 1/3 cup creamy Canandian peanut butter during the mixing process, just because it sounded like it'd be good.
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Okay, Lefse, I know Canadian "bacon", and that there is real difference between Canadian and American cream cheese, but Canadian Peanut butter? I am very curious.
As for dinner, not sure how many I am have tonight (one border is going to the hockey game and I don't know yet wether or not DH is working). Also, I have to wait for doctor's report on my leg (though with a rough night last night I have a feeling it won't be good). All yours so far sound great. Can you air courier me some?
Lefse, I haven't forgotten your recipes, they are all ready to go; however, I am only allowed at the computer for a few minutes at a time so I will get them up when I can.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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01-29-2008, 11:47 AM
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#6
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,480
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Tonight we'll have sauteed boneless pork loin chops with pears and lemon-vodka sauce, buttered baby lima beans and homemade pickled beets. Some of Sunday's cake for dessert.
Not a soup day here. The temp's in the mid 50s F, but it's very, very windy. The weather service has issued a wind advisory for the day. I would've sworn I saw Dorothy and Toto fly by my window a little while ago.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-29-2008, 11:52 AM
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#7
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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Quote:
Originally Posted by Katie E
I would've sworn I saw Dorothy and Toto fly by my window a little while ago. 
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sorry about that, it was me, the Wicked Witch of the West gave me permission to test my new compressed air Cannon, she figured they would be suitable.
My Bad
__________________
 Katherine Snow. xx
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01-29-2008, 12:31 PM
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#8
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Senior Cook
Join Date: Nov 2007
Location: Cape Town,South Africa
Posts: 319
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Wow Katie E - that lemon-vodka sauce sounds good - how do you make it? Too hot here for cooking too long so it's grilled Thai garlic and coriander chicken and a Thai veg noodle salad.
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01-29-2008, 12:50 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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Okay, when I posted earlier I hadn't looked outside at the 8 inches of snow. Border #1 just came home because school was closed (I know some of you are laughing but here 8 inches stops EVERYTHING!!!!). So no doctor's appointment so I am stuck lying in bed another day. At least DH is going to leave the laptop for me today so I will be able to be online all day.
I have some lentil soup in the freezer which will be supper for whoever shows up.
I am moving to the couch and getting someone to get the fireplace going for me.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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01-29-2008, 01:08 PM
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#10
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,480
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Quote:
Originally Posted by TanyaK
Wow Katie E - that lemon-vodka sauce sounds good - how do you make it? Too hot here for cooking too long so it's grilled Thai garlic and coriander chicken and a Thai veg noodle salad.
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Actually pretty easy. Just put a little olive oil in a skillet and brown the chops a few minutes on each side. Remove from pan and keep warm. Add a little more olive oil to the pan and two Anjou pears (peeled, cored and halved) cut-side down and cook until golden, just a couple of minutes per side. Add about 1/4 cup vodka, loosen the fond in the pan. Add a bit of salt and freshly ground black pepper, a couple teaspoons grated fresh lemon rind, about a tablespoon each fresh lemon juice and fresh chopped chives. Stir all together until nice and hot. Serve over pork chops. Enjoy!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-29-2008, 01:08 PM
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#11
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Tonight I am making spicy panko crusted chicken sandwiches on toasted wheat buns, oven fries, salad and strawberry/cake dessert.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
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01-29-2008, 01:24 PM
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#12
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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I changed my mind, I remembered I saw a crock pot red beans and rice thread here last week that I wanted to try..... I'm tweaking it a bit I hope I dont ruin it.
Tomorrow will be just as cold for soup.
__________________
Not that there's anything wrong with that.....
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01-29-2008, 01:30 PM
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#13
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Senior Cook
Join Date: Nov 2007
Location: Cape Town,South Africa
Posts: 319
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Thanks Katie E - will definitely make it this weekend !
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01-29-2008, 03:47 PM
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#14
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
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Quote:
Originally Posted by LPBeier
Okay, when I posted earlier I hadn't looked outside at the 8 inches of snow. Border #1 just came home because school was closed (I know some of you are laughing but here 8 inches stops EVERYTHING!!!!). So no doctor's appointment so I am stuck lying in bed another day. At least DH is going to leave the laptop for me today so I will be able to be online all day.
I have some lentil soup in the freezer which will be supper for whoever shows up. I am moving to the couch and getting someone to get the fireplace going for me.
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Love lentil soup and a fireplace too, gosh, what more does a body need? 
Tell me if you could please, any idea what the temp is in Vancouver? Be there tomorrow and the next two days after that, and if I need snow gear, it would be helpful to know now  thanks....
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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01-29-2008, 03:49 PM
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#15
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Head Chef
Join Date: Aug 2006
Posts: 2,098
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Pea soup with ham and rolls.
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01-29-2008, 05:46 PM
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#16
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Sous Chef
Join Date: Oct 2007
Location: Houston TX
Posts: 503
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LEFSElover, I'm blaming this all on you.LOL
It's a Jimmy Buffet sort of day and I'm havin
Cheeseburger in paradise
Heaven on earth with an onion slice
Not too particular not too precise
I'm just a cheeseburger in paradise
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01-29-2008, 05:55 PM
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#17
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Executive Chef
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
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We will be having penne chicken broccoli mushroom alfredo. I think I'll do some pine nut/breadcrumbs on top and stick it under the broiler.
__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." https://aidancallum.blogspot.com/
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01-29-2008, 06:03 PM
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#18
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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 simplicity
LEFSElover, I'm blaming this all on you.LOL
It's a Jimmy Buffet sort of day and I'm havin
Cheeseburger in paradise
Heaven on earth with an onion slice
Not too particular not too precise
I'm just a cheeseburger in paradise
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So Simplicity, on your way to paradise watch you don't get stuck in Marguriteaville!
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
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01-29-2008, 06:17 PM
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#19
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Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
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picked up some nice T-bones at the butcher. I've got a nice rub i like to use all ready to go. I just got done making some french onion soup ready to go once the GF gets home. working on cutting up some potatoes for some nice steak fries...
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01-29-2008, 06:28 PM
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#20
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Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,380
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A ham and scalloped potato casserole and a lettuce salad. For dessert, I made some sugar cookies this afternoon.
__________________
A balanced diet is a cookie in each hand. Unknown
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