Whats for Dinner? ~ Sunday March 1st

[Lucinda]

Not sure here.
I'm having bunches o pain today.
Had a tiny bit of protein for lunch and just liquids since then...

Getting hungry though, so I may try a bite of something soon.
I think Bill is going to have spaghetti.

What's for dinner where you are?

[spindrifter]

1. spinach lasagna

[Lucinda]

4. We just got some fresh spinach today. I might try a lasagna tomorrow!

Sounds good.

[soleiri]

7. yum!

I've been craving spinach lasagna but lack the ingredients and the energy to make it.

I shall live vicariously...

[eridani]

20. I love it. Wish that DH was not on coumadin though

Spinach, kale and chard are right out. Occasional broccoli and Brussels sprouts are OK though.

[hippywife]

2. My Bill is going to

finish off the soup from last night and feels good enough to attempt the last piece of pizza left from Friday night. I'll just grab a piece of fruit or some PB on toast while I put together some more bread dough and make muffins. Neither of which I've even started yet. :rofl:

[Lucinda]

3. Email me a muffin?

I could probably eat a muffin!

[Tesha]

5. Corned Beef and Cabbage

carrots, potatoes, parsnips, turnip. Cooked until tender, served in a bowl with the juice. Oh...so...good.


sorry you're feeling poorly 'cinda.

[Lucinda]

6. Thankie. Your dinner sounds very good.

I had a little wedge of parmesan and a few craisins. I'm really hungry now so i'm going to try something soft. Maybe some veggies in broth. Now quite as good as your corned beef and cabbage, but it will do in a pinch!

[Beacool]

24. Hey, it's too early in the month!!!

You're off by over two weeks. LOL!!

That'll be my St. Patty's day dinner. I also put turnips and parsnips, I also add an onion just because.......

:D

[Tesha]

25. I couldn't wait...

and I only had a half an onion - so I couldn't really count it.;-)



tell me, are you a mustard add-er - or a butter-on-the-taters person?

[Beacool]

26. Mustard!!!!

I put mustard on the meat and the taters. How about you?

:-)

[Tesha]

27. oh yes, mustard

one of those stone ground gems, cold from the fridge next to the hot juicy meat.

oh, boy - I love eating boiled dinner!

AND we can for it again for St Patty's day! Whooo weeee!

[AwakeAtLast]

8. We had lemon dill grilled chicken

German potatoes, dilled carrots and green beans.

Mr. AAL can't get enough of those potatoes! He starts singing at the table as he eats them - he never sings, lol!

Hope you are feeling better soon! :hi:

[hippywife]

9. Have you posted the recipe

for those potatoes somewhere and I missed it?

[AwakeAtLast]

12. I copied and pasted it for you

3 yellow onions, sliced thin
6-8 new potatoes, also sliced thin
6 T salted butter (YES, real butter - no substitutes)
2 handfuls dried parsley
3 good shakes garlic salt (how's that for measuring, lol!)

In a heavy bottom skillet (I have Calphalon), melt butter on med. heat. Add onions, cook for about 4 minutes, then add potatoes. Continue cooking for about 20 minutes, stirring occasionally. Heat can be reduced if needed. Add 1st handful of parsley and 1 good shake of garlic salt. Periodically add the rest of the parsley and garlic salt and stir. Will be carmelized and yummy after another 20-30 minutes.

[hippywife]

15. Thanx!

I'll try that next time. :hi:

[Stinky The Clown]

10. Macaroni with tuna, clam, and blood orange oil sauce on it.

Start your macaroni.

As soon as it is in, saute some thin sliced garlic in olive oil. Add a can of Italian oil packed tuna. Add some parsley, basil, and oregano, coarsely chopped. As soon as the herbs start to give off a nice smell, add the juice from a can of clams. Hold back on the clams, though. This will slow down the frying action of the oil on the herbs and let them just soften nicely.

About a minute before the macaroni is done, add the clams and then dip the clam can into the macaroni water. Add about a 1/3 of a can. Bring the sauce up to high heat and let it boil for that last minute.

Drain the macaroni and pour the sauce over it. Now ream two small blood oranges into the macaroni. You want the juice and as much pulp as you can get.

Toss it all. Sprinkle more of the same herbs on top.

Serve.

The sweetness of the blood orange goes remarkably well with the rest of the flavors. It is like the nice little crystalline note of a struck triangle in the middle of a symphony.

[hippywife]

13. Wow! What an interesting dish!

Your own creation? It sounds incredible. :9

[Stinky The Clown]

18. Yup, I made it up while walking the Safeway this afternoon

[soleiri]

11. red lentil dal

I'm making it now.
It's a new recipe that looked easy.
It says that you are suppose to add more water during the last ten minutes if needed. But mine is like soup! I read and reread the instructions. ugh.

[grasswire]

14. tabouli, falafel, pita, deviled eggs, and limeade

Oh, and tsatziki made with thick, thick greek yogurt.


Yeah, I know. Why the deviled eggs? I just needed some protein to balance the little tastes of carbs I'll allow myself from the other dishes.

The tabouli is homemade, the falafel is from the bulk aisle, shaped into patties and fried, the pita is from the health food store, and the tsatziki is homemade.

The teenagers love this meal. That's why the limeade. They love limeade.

[susanna]

16. Pot roast!

We hit all of 26 degrees today (now it's 12) so I wanted something hot. Comfort food, you know?

I went to see my family and friends today, and made a recipe I've come to adore since I first made it for a mid-winter Wii bowling party a few years back. It's called Italian Pot Roast and the recipe is here:

http://www.elise.com/recipes/archives/004316italian_pot_roast.php

It's really a special dish and now I get requests for it all the time. Alongside we had mashed potatoes and gravy, buttered green beans, standard salad and homemade bread to complete it. Very homey and very good. Just the ticket for a cold night. On the plus side, I heard the geese coming back this morning so I know spring is coming sooner rather than later. Bliss. :-)

[NMDemDist2]

17. i'm sorry you're having a tough day 'cinda

:hug:

I worked today ( :wow: ) and came home and fried up the last of the ham I defrosted a couple days ago with saffron yellow rice and frozen veggies and the last of the loaf of an5

I'll bake up another loaf tomorrow when I get home, but I'm off the hook for cooking tomorrow cuz hubby will be working

it's gonna take a while to get back into the swing of work, 6 weeks off has made me lazy :rofl:

[Tangerine LaBamba]

19. Bratwurst, from Harris Teeter -

they make their own sausage right in the store. This was cheddar bratwurst.

First you have to puncture them or else they explode. Put them in a frying pan with about half an inch of water. Bring the water to a boil, cover, and simmer for a while. Maybe twenty minutes. Then, take off the lid and let the water boil away. You can brown the brats, turning them often, in the fat - there was very little so I had to add some olive oil - until they're almost charred.

Throw some beer into the pan, keep turning the brats as the beer boils away.

Some au gratin potatoes and creamed spinach.

A rather normal, not very interesting dinner, but sometimes you just have to do something normal..............

[eridani]

21. The rest of the previously frozen pollock

DH liked the lemon/capers/olive/cilantro sauce, so I did it again. This time had asparagus tips to go with. I made a white sauce with lemon, garlic powder and a few grinds of lemon salt and dried porcini mushrooms.

I saved the tougher bottoms and am going to try cream of asparagus soup a la Warpy next week.

[hippywife]

22. That sound so wonderful!

I can almost taste that tangy, salty combo on my tongue! Kinda of a variation on piccata. :9

Pollock is a good fish choice, too, as far as endangered species and sustainable fishing are concerned. I think it's a good choice for carrying lots of different flavors.

[eridani]

23. I got the recipe from the Time-Life Italian cookbook, and I think that was the derivation

White fish is bland, and needs a little kick, IMO. Pollock is so cheap frozen that I hope it stays sustainable. DH said it was like painting on a sheet of plain paper.