So what's cooking this weekend?

[slknight]

I have been in a major cooking rut/slump for the past few weeks. However, I plan on breaking out of it this weekend. I've got the creamy 4-cheese mac and cheese in the oven right now.

I think I'm finally going to either try out my new claypot cooker and make Tandoori chicken or try Julie's coconut milk chicken. DH and I both have Monday off (Presidents' Day), so I'm going to try a bunch of new recipes. How about you?

[wallycat]

I'll probably play around with my new pressure cooker!!:D
Maybe a risotto or some refried beans...maybe the chiles rellenos too...gosh, I love to cook....sure wish we could eat unlimited quantities :D :D :D :D :D :D

[kennon123]

I am eating left overs from my V-day party. Beef bourgnoune and Shrimp creole ! yum. These aren't light, but very good!

[vbak]

I was off today and I will be off Monday,too. Tonight I made the wild mushroom spinach lasagna with goat cheese sauce. It is primo. Don't know what is cooking the rest of the weekend though. Vicky

[KValley]

I am definitely in a cooking mood- being out of town so much these past couple of weeks has me itching for making and eating home-cooked meals!

Tonight it's Baked White Beans with Garlic and Sage from Feb 02 Natural Health; and a big green salad with red and orange peppers, tomatoes, avocadoes.

Saturday night it's our Valentine's dinner. I'm making Salmon With Spinach and Mascarpone Stuffing (or something like that) from Feb 02 Bon Appetit, Roasted Baby Red Potatoes, Roasted Asparagus and ice cream with fresh strawberries. A Canadian Pinot Noir we bought at Christmas is just crying out to be enjoyed!

Haven't gotten to Sunday yet. I need to sit down and plan out next week's menu. I've had a hankering for Fettucine with Finger Licking Peanut Sauce for ages now and keep forgetting to make it. Haven't had pasta in a couple of weeks, either. Think this will be the one for Sunday.

Susan I lOVE my clay cooker- have fun trying it out! And I hope you like the chicken recipe if you try it - it's wonderful.

Have a great weekend, everyone!

Julie

[JanetJ]

I have spent a good part of my day off today looking through cookbooks and planning our menu for the next few days. After a much needed trip to the grocery store tomorrow I will be making:

Baked Shrimp with Feta - serving this over fettucine along with some yummy French bread.

Chicken Cashew Stir-Fry - I am in love with my new wok and JeAnne gave this dish such a ringing endorsement that I am looking forward to Sunday night's dinner.

I also plan on making Raspberry Filled Cinnamon Muffins (I think that is the name) and maybe some banana bread.

[Jasmine-Rose]

I usually use the weekend to make whatever I'll be eating for lunch during the week. Last night I purchased the 6" chef's knife I've been longing for, so this evening I'll go shopping for vegetables to chop and put in a HUGE salad. I always like the chopping process, but I'm really looking forward to using the new knife.

Last weekend I had a butternut squash festival here - my sweetheart wasn't here and I used the opportunity to enjoy a vegetable he doesn't like. There are many of them! This weekend I may have a spinach festival, or a mushroom festival. I'll make some tea and search the BB for ideas.

By the way, last weekend I made the pasta with roasted butternut squash and shallots, but since I'm not a big sage fan I used thyme - it was excellent!

[jphilg]

I am indulging my inner cook....I took "The Mediterranean Diet Cookbook" out of the library and I am playing! As I type, beans are cooking and pork roasting for a lightened, simplified cassoulet.

Tomorrow, we are going to some friends' house for dinner, and I am bringing meringue shells with fromen yogurt and strawberries in port for dessert.

I will also start stockpiling for the week, so I am making hummus for the fridge, white chicken chili (not Jewel's recipe, but one my DH expressly requested) for DH's lunches, and marinating a citrus glazed pork tenderloin for Monday night.

Fun!

Jen

[KathrynY]

Strangely, in the middle of February, I'm possessed of the urge to GRILL this weekend :D . So, tonight's dinner will be Korean Barbecued Beef, with rice and some sort of Asian roasted green beans. Tomorrow night it will be Grilled Sea Scallops, basted with a mixture of melted butter and Penzey's Chesapeake Bay Seafood Seasoning. Will probably try the Gratin Dauphinois (sp?) with that, and maybe some sauteed fresh spinach.

I'll also try to get in a soup or stew to reheat for school nights this week, when I have exactly 1 hour between work and class. I made a Sour Cream Coffee Cake this morning, and will probably make a pumpkin bread for munching on later this week.

Weekly menu planning happens on the weekends for us, and I'm in the process of reformatting all the CL annual indexes to put in binders today, so I'm finding all sorts of new (old) recipes to try! :)

[Chefzhat]

Well, tonight is the Beef Stroganoff from the most recent Cooks Illustrated. Sunday I'm making Shrimp with Feta and Orzo, a recipe I got off this bulletin board. I might also make chocolate chip cookies, but I'm afraid I might eat all the dough!

Debie

[SusanT]

I'm home alone this weekend.. DH is doing an ultramarathon with his buddies.

I just started WW and I've been so OBSESSED with points that I really haven't been doing very interesting cooking. I'm going to go through some recent issues, find some great recipes and still be OP and get re-inspired. I'll make myself a nice dinner tonight and plan something wonderful for Sunday when DH gets back.

I've been in a slump too and am ready to break out of it!

[Karen M]

We had Oven Roasted Sea-Bass with Warm Tomato Vinagrette over Couscous (used Cod instead of Sea Bass) last night. Boy was it awesome!. Served it with Grean Beans in a garlic butter sauce with almonds. Mmmmmmmm.

[JHaris]

Please help!!

I think I have brain paralysis.....lately just haven't had any creative drives for preparing meals....(think it's a rut caused by recent retirement)

Anyway, I just got back from our Farmer's Market with some scallops that I will do something with and some freshly filleted Red Snapper for tomorrow night. Does anyone have any suggestions for terrific preparations?

Joan

[Molli526]

Yesterday I made the Oven Dried Tomatoes and then the Flatbread with Fontina and Dried Tomatoes I just love it- second time I have made it this month. This morning I made the .Maple Sticky Scones . Tonight we are going out. I don't know what I will be making on Sunday- will be cooking though. I have Monday off so that will be another day to tinker in the kitchen. :D

[Wendy w]

Last night, I had the Black bean & goat cheese quesadilla from last summer and a salad. Tonight, I'm going to a family birthday gathering.

A couple of days ago, I received my Sunset 2002 and have been drooling my way through it. There are so many great things in it, I won't be obsessing about when the March CL comes.

Since I have pork tenderloins from Costco in my freezer, I'm going to try this recipe called Jalisco-style Pork steak where you pound it and pan fry it with seasonings. The side dishes that can be served with this are infinite and if this comes out well, I will post the recipe here.

[Carolina68]

Last night we had leftovers, today's menu is white chicken chili, cornbread, and spiced carrots. Tomorrow it's honey glazed salmon, not sure of the sides, and key lime pie for dessert.

[lynnred]

What is shrimp creole? Sounds good?
Lynn:confused:

[Leslie w]

I've been on a cooking slump too which is why I haven't posted much lately. I recently purchased CL Complete and have enjoyed reading it. I've made several tasty dishes this past week and now I think I'm getting psyched about cooking again. Last night we had the Chicago Deep Dish Pizza. I really enjoyed it but the crust was a little too thick. I'll use less dough next time. Today I made the Pumpkin Streusel Buns as a treat for dh. He's been a very good boy lately! Tonight we're having Greek Shrimp Scampi and tomorrow I think I'll make a big pot of soup, probably Pasta Fagoli since I have all the ingredients on hand and for dinner the Beef Carbonnade.

[Little Bit]

I've got cornbread dressing ready to bake, guess we'll have chicken and veggies to go with it. Yum!

I made it yesterday, but, long story short, we ate sandwiches instead for supper. Now all I have to do is bake it, pull out the other leftovers and reheat them. Ahhh! Saturday!

[Varaile]

I am just coming out of a cooking slump and I have been cooking up a storm this week!

Thurday I made the Pasta with Asiago Cheese, Spinach and Sundried tomatoes (from the BB) Yum! That is going to be a repeater! :D

Friday I made the Flatbread with Basil, Provolone Cheese and Sundried tomatoes to bring to some friends house for a small get-together. Second time this week I've made this one!

For lunch today I made the Broccoli and Cheese Soup (Jan/Feb 02). A little runny but it had good flavor. Served it with a toasted baguette.

Supper tonight is our Valentines dinner. I am making Bruchetta with an olive paste and tomato topping, the Seafood Fettuccini (Jan/Feb 02), Deedy's White Chocolate Bundt cake with a Rasp glaze (Curses on my bundt pan! It has betrayed me again! The top stayed in while the bottom fell out!) :mad: Vegis will be steamed yellow squash and zucchini sprinkled with fresh parmesan. Wine is a Chardonnay that DH picked out and we have a St. Croix Vineyards Raspberry Infusion dessert wine to go with the cake. Yum!

The rest of the weekend will be leftovers! :D :cool:

[AzAnne]

Originally posted by Karen M
We had Oven Roasted Sea-Bass with Warm Tomato Vinagrette over Couscous (used Cod instead of Sea Bass) last night. Boy was it awesome!. Served it with Grean Beans in a garlic butter sauce with almonds. Mmmmmmmm.


Sounds wonderful! If you have time would you post the recipe.

TIA

Anne

[Mamasue]

JHaris......I love the following recipe to use with scallops. :)

Going to a couple's house tonight for dinner. I have been in a cooking slump too and it may be because of the preparations and packing I have been doing the last 3 weekends. Last night it was take out and tomorrow who knows. :D

* Exported from MasterCook *

Thai Scallops and Asparagus

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves -- minced
2 cups sliced asparagus (about 1/2 pound) -- (2-inch)
1/2 cup fat-free -- less-sodium chicken
broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)

Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.

Preparation Time:
10 mins.

Cooking Time:
8 mins.

Total Time:
30 minutes

Servings/Serving Size:
4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 208 Calories; 6g Fat (28.2% calories from fat); 29g Protein; 7g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

[Missi]

Tonight I am having assorted veggies with dill dip, scallop and corn chowder, and homemade potato bread. Tomorrow night it is broiled flank steak with portobella layered mashed potatoes and garlic spinach. I just love cooking on long weekends!

[JHaris]

Thanks Mamasue,

Just printed the recipe and am headed for the kitchen. Got asparagus this am, but will have to fudge on the ginger and the chili puree. Even bought fresh basil. Sounds good!

Joan

[SusanL]

where did you find the recipe for portobella layered mashed potatoes and garlic spinach? Sounds great!!
I second Anne's request for the Sea Bass, I have been off searching and came up with nothing :( I just love Sea Bass and the prices are great right now!! TIA

[valchemist]

hi susan-
up early, as usual, I see. I have been up since 5:30am. I should be getting my rest now, while things are still quiet, but I have been having problems with that lately. anyway, here are the portobella mashed potatoes.
val


* Exported from MasterCook *

Portobello Layered Mashed Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Yukon Gold potatoes
3/4 cup lowfat buttermilk
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper -- divided
1 1/2 tablespoons butter
1/4 cup minced fresh onion
2 garlic cloves -- minced
1 lb finely chopped portobello mushroom caps -- (3 1/2 cups)
1/3 cup chopped fresh or 2 T. dried Basil
Cooking spray
1/4 cup grated parmesan cheese -- (1 ounce)
1/2 teaspoon paprika
1/2 teaspoon olive oil

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving 1/2 cup cooking liquid. Cool and peel potatoes; mash. Add reserved cooking liquid, buttermilk, 3/4 teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and beat at medium speed of a mixer until smooth.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and saute 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.

Preheat oven to 375.

Spread one-third of potato mixture in bottom of an 8" square baking dish or 2 quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with cheese and paprika; drizzle with oil. Bake at 375 for 25 minutes.


Source:
"Cooking Light"


Yield: 8 servings (1 cup): Calories 223 (17% from fat); Fat 4.3G (sta 2.3g, mono 1.2g, poly 0.3g); protein 6.7g, carb 39.9g; fiber 3.3g; chol 8mg; iron 1.4mg; sodium 394mg; calc 88 mg.

[crc77]

Hi!


>Supper tonight is... Deedy's White Chocolate >Bundt cake with a Rasp glaze (Curses on my bundt >pan! It has betrayed me again! The top stayed in >while the bottom fell out!)

Varaile
the only trick that consistantly works for me is to grease the pan with shortening and then flour. cool in the pan for 15-20 minutes before trying to remove from the pan. after about 5-10 min i run a knife around the edges to loosen. mostly my cakes stick if i don't wait the 20 min so i do now even if the recipe says 10. i also use the shortening even tho it's not light. like you i got so frustrated with the cakes sticking and i usually make cakes to take to work or for a special occasion and it matters that they stuck.

as for cooking- i'm making both white bean and sausage recipes from jan/feb to compare.
Cheryl

[Varaile]

Cheryl,

I did every thing you suggested! :mad: I used shortening and floured, I waited 10 minutes (I even set the timer!) and ran a knife and my spatula around the pan, then waited another 10-15 mintues! I think if I had perhaps waited just a smidgy bit longer (another 5 minutes perhaps) it might have worked...:( Betrayed by a bundt pan... :rolleyes:

Oh well...this way I can point to the "disaster" and say "I need a new pan!" to DH. ;) :D

But wow! Was Deedy's
White Chocolate Bundt Cake with a Raspberry Glaze good! It may not survive the day...:eek: :D

[bh7166]

I am also in the mood to grill (in the snow!) I decided to go all out and grill some baby back ribs. (On sale at the grocery!) Made the sauce last night....I decided to make the Chipotle Maple Sweet Potatos and cornbread to go with.

The sweet potato recipe is from CL and the cornbread is a light recipe too. I figure that should offset the ribs a little bit!

[bh7166]

Originally posted by SusanT
I'm home alone this weekend.. DH is doing an ultramarathon with his buddies.

I just started WW and I've been so OBSESSED with points that I really haven't been doing very interesting cooking. I'm going to go through some recent issues, find some great recipes and still be OP and get re-inspired. I'll make myself a nice dinner tonight and plan something wonderful for Sunday when DH gets back.

I've been in a slump too and am ready to break out of it!

Hang in there....I'm a WW too...(50 lbs down so far!...I'm almost there...!:D :D :D !) I have found CL to be such a great aid in my weight loss efforts though you do have to be careful....there are some recipes that would be hard pressed to be called "Light". I have lots of WW cookbooks but they are pretty repetitive , minor variations of the same theme.

But good luck, take it a day at a time.

[Missi]

Originally posted by SusanL
where did you find the recipe for portobella layered mashed potatoes and garlic spinach? Sounds great!!


Thanks Val, for posting the mashed potatoes recipe. Here is the recipe for garlic spinach, but it's more of a method than a recipe. Beccathebaker posted it awhile back::

"I am embarrassed by how simple the recipe is.

I just buy baby spinach (probably two or three bags) and rinse it. Then in a large pot I sautee lots of garlic in a little olive oil, add the spinach with some salt and pepper, crushed red pepper flakes and a few squeezes of fresh lemon (probably half-three quarters of a lemon)

Then I cover it and stir after one minute. Cover it again and cook just a minute more. This is soooo good. Even cold! I think it makes the perfect side dish-especially if you like garlic.

I have made the same type of recipe with baby bok choy and chard as well, but spinach seems to absorb the most flavor. And it doesn't hurt that it is so good for us! "




It got some great reviews. I think it will go perfect with some flank steak and those mashed potatoes. Have a great weekend!

[crc77]

Varaile
so sorry but i agree- a new pan is definitely needed with a check of the deedy cake to see if the pan "works" :D
i made that cake last mon night for work and it was a big hit! i wondered why yellow cake mix not white. i think i might have to try it again ;)
Cheryl

[wallycat]

I used my brand new pressure cooker....made split pea soup.
I have to say, my first pressure cooker experience was with my friend's Futura and I liked it but thought the hissing was, well...an inconvenience.
Read that Kuhn Rikon was "rolls royce" of cookers....OH MY GOD...
they aren't kidding!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Not a hiss, not a sigh, not a bleep, not a moan....this thing was so quiet I had to make sure it was working. To top it off....it comes with 9 or 15 PSI...and you need to set your burner output to regulate...well....with the fagor, my 15,000BTU burner was set at 9...and I really had no idea what it was on, but the hissing was the most tolerated....with the kuhn Rikon...
I had to MOVE to my 5,000 BTU burner AND set it on LO to maintain 9 psi (recommended for split pea soup). Aside from energy saving, blah, blah.....this soup was outstanding.
15 minutes and I had split pea soup. DH actually called it "one of the best split pea soups" he's had in a while!!!!!
sorry...I'll stop now, I'm just so impressed with this thing I could scream :D :o :o :o :o

[Molli526]

Wallycat-

I covet the pressure cookers. It is on my Christmas list for next year. I think it will be one of things I have to buy for myself ;)

[SusanL]

Monday night's dinner is planned, thanks to you both!! Enjoy your week!!

[Karen M]

The sea bass recipe is from June '01. If you still need the recipe, let me know and I'll type it out.

Karen