What's cooking - week of 2/13

[cniles]

Ok - just finished meal planning and thought I'd start this thread! Although after looking at Sue's post about the new CL maybe I should wait!!:p

Friday
Homemade pizza (boys have b'day party)

Saturday
Lobstah and mussels for DH and I! Boys at "martial arts"!!

Sunday
Chicken Stew with Biscuits - BCParties
Salad

Monday
Sirloin burgers with mushrooms, swiss and balsamic mayo - RR2
Baked Beans
Salad

Tuesday
Herb and Lemon Roasted Chicken - Tyler Florence
Roasted Carrots with Orange brown butter and sage - Tyler Florence
Rice

Wednesday
Baked Fish, Simplified - Cooking with Grace, Grace Pilato
Roasted Veggies

Thursday
Leftovers!!

Take it away you guys!!:p

[Kuvy]

I'm not worried - I won't get the March CL for a looooong time, I'm sure! :rolleyes:

Thursday
Chicken, Mushroom and Wild Rice Slow Cooker Stew - WW/Pat58

Friday
Spaghetti Pie - CL BB "I'm still making after all these years" thread; Oregano Vinaigrette Salad - HUNGRY!

Sat
out - yipee!

Sunday
Rich & Tender American Dinner Rolls - CL BB Alicia
Oregano Vinaigrette Salad again
Mixed Mushroom Lasagna with Parmesan Sauce - Chris415/Browneye
White Russian Tiramisu, CL and probably Baileys Brownies - JeAnne's friend's recipe link here (http://community.cookinglight.com/showthread.php?s=&threadid=52103&highlight=Baileys+Brownies) too

Monday
Rajma Biryani - Salsera

Tuesday
crockpot dish of some kind for the Denver CL Supper Club at my house, theme: CROCKPOT DISHES (maybe Claire797's Slow Cooker Thai Chicken, just because I love it so much :D

Wednesday
Leftover Moroccan Slow Cooker Stew - WW/Pat58, with my changes (eg adding beef!)

Thursday
out

Friday
Mexican Pizza CL, rec'd by Kismet - & Jicama Salad CL, rec'd by Nester

[kristalsnow7]

Wow, you guys are early! I'm hoping the new CL will be in my mailbox tonight. I'll be back tomorrow with a plan.

[jphilg]

Yay! I just love this thread. I love knowing what people are having for dinner.

Thursday: Pizza (trying new crust, from the Figs restaurant cookbook), big green salad

Friday: Out for tapas with friends

Saturday: Breakfast for my valentine: BC Banana Pancakes, Sausages, Fresh-squeezed oj.

Valetine's Dinner

Mushroom Brie Tartlets
A Very Dry Martini

Wilted Spinach Salad with Bacon and Apples

Filet Mignon with Mustard Sauce (epicurious, tried and true)
Maytag Blue Cheese Potato Gratin
Clarendon Hills Old Vines Grenache 2002 (this is our wine of the year...a bit expensive for everyday, but really one of the best Australian wines I have tasted to date...and I taste a lot of wine!)

Chocolate Coconut Fondue with Stawberries and Pineapple (DH's pick for dessert...I wanted to bake something complicated, but I, um, set a precendent last time we did fondue for just the two of us :o )
Bailey's on ice

Sunday: After Saturday's debauchery, we are having fruit, veggies and a very austere chicken stir fry on Sunday.

Monday: Garlicky Chard (aka Garlicky Broccoli Rabe) with Chicken Sausages and Peppers, FW by way of Tyra

Tuesday: BC Turkey Meatloaf, Spaghetti Squash with olive oil and herbs, Sauteed Zucchini, Spinach Salad

Wednesday: Another night of debauchery- 12 course wine dinner at Maestro restaurant. Oy.

Thursday: Black Bean Enchiladas with Tomatillo Salsa and Queso Fresca (EW, and much touted on this board), with romaine-radish salad

[Alethea]

Y'all are making me feel better. I was feeling silly planning out next week's menu last night.:o

Tonight-
Halibut in Tomato-Shiitake Broth
soba noodles

Friday-
Goat Cheese, Red Onion, and Green Olive Pizza
green salad

Saturday-
We don't really do Valentine's day but DBF is being very sweet and cooking me a "surprise" dinner. From sneaking a peak at his grocery list (never ever tell me something's a surprise:rolleyes: ) I think it may involve pasta, potatoes, lamb, snow peas, raisins, and possibly :eek: tomato soup. Hmmm.
We'll be having the much-lauded Outrageous Brownies for dessert. And some good wine.

Sunday-
Carrot-Parsnip Soup with Orange Crème Fraiche
Butter Lettuces with Tangerines, Pistachios, and Citrus-Honey Vinaigrette
French Nut Bread

Monday-
Warm Escarole and Pomegranates with Sherry and Sherry Vinegar
Deep Dish Leafy Greens and Clams with Potatoes

Tuesday-
Mung Beans and Rice with Spicy Tomatoes
braised mustard greens

Wednesday-
Spaghetti with Curried Seafood Marinara
haricots verts

Thursday-
Spicy Eggplant and Broccoli in Ginger Sauce
brown rice

Friday-
Out!

[cniles]

[QUOTE]Originally posted by jphilg
Chocolate Coconut Fondue with Stawberries and Pineapple (DH's pick for dessert...I wanted to bake something complicated, but I, um, set a precendent last time we did fondue for just the two of us :o )

:D Hmmmmmmmmm.....

And Jen I'm so jealous about your 12 course wine dinner!!!

Althea - I was hoping this thread wasn't too early but in the last couple of weeks it has been started on Thursday.... I just happened to get mine done a little early and thought I'd post!!:p

Enjoy your dinner on Saturday - it's wonderful your husband is surprising you!

[tbb113]

I don't think its early on Thursday...I can steal more ideas this way ;)

So far the only thing I think I want to steal is the Roasted Carrots with Orange brown butter and sage - Tyler Florence. Charisse, would you mind posting the recipe or pointing me towards it....

Tyra

[cniles]

Tyra - running out to take the kids to karate - will post it upon my return?:p

[tbb113]

Thats fine...thanks in advance

[susan_foster]

My plans change so often - flaky, flaky me! :D So far, I want to make Michael's Brownies from Chocolate and the Art of the Low-Fat Desserts (they have Dutch cocoa at my new grocery store! Yay! Now if I could only find dark chocolate chips...). Also plan on jumping into side-dishes, as mentioned in the February challenge thread - planning on Roasted Parsnips & Carrots from Cooking Thin with Chef Kathleen. Now, to go with the side-dish, I have some thinking to do. Might do the Macaroni & Cheese from Moosewood Low-Fat Cooking - most likely, because I have some Cabot cheddar to use, it only makes 4 servings, and I can make it Saturday/Sunday & have it the next day for leftovers! Was originally planning on making it Saturday - but I think I will do it Sunday, and just make the brownies Saturday for my "single, but darn it, I deserve chocolate on Valentine's day" treat. The mac & cheese will be my "after weigh-in" dinner - make it a nice meal.

So - in theory:

Saturday night: brownies
Sunday night: mac & cheese; parsnips and carrots

Later in the week - another side dish - something to go with fish - have assorted frozen fish filets (on sale last week) - cajun, lemon pepper...so we'll see. Maybe some sort of spinach & garlic stir-fry - seen lots of those kinds of recipes.

Susan

[cniles]

Tyra - Here's the recipe: (again sorry I don't have MC)


Roasted Carrots with Orange Brown Butter and Sage
Tyler Florence's Real Kitchen
45 mins
Serves 4

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, halved
1 tablespoon brown sugar
4 sage leaves

Preheat the oven to 350 degrees. Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 mins, until the carrots are fork tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty-crazy nutty(?!). Squeeze in the juice from the orange halves, add the brown sugar and sage, and continue to cook for 2 mins or until syrupy.

Remove the carrots from the oven and arrange them on the platter. Drizzle the orange brown butter over the carrots and serve.

(sounds yummy huh?:p )

[tbb113]

Originally posted by cniles

Preheat the oven to 350 degrees. Cut off all but 1 inch of the carrot tops, leaving a little green. Turn to coat the carrots. Stick them in the oven and bake for 30 mins, until the carrots are fork tender.



One question...what am I coating the carrots in? I'm guessing the oil ;) And yes, it does sound yummy. I think it will definetly go on next week's plan as well :)

[cniles]

As I was typing I was thinking the same thing! But yes, coating it in the oil! I may cut down on the butter...

[cniles]

Dop! I missed a line - I'll edit the recipe!! Sorry!!:rolleyes:

[colleency]

Friday - pizza crust from More Bread Machine Magic (Hawaiian Pizza, I think) Salad
Saturday - Out to dinner and dancing
Sunday - Middle Eastern Ground Beef Burgers posted by Greysangel, North Woods Inn Red cabbage salad, foil-wrapped potatoes
Monday - Thai-style pork stew by ???, Green Beans
Tuesday - Penne with blue cheese by ???, Salad
Wednesday - All American Chili (from the freezer), from CL 01/03
Thursday - Bourbon and Brown Sugar Flank steack with Garlic-Chive Mashed Potatoes (that I didn't make this week) by ???, and Green Beans

I really have to get a handle on the whole credit-the-person-who-posted-the-recipe thing.
:o

I just realized that we can't have dairy tomorrow night. We're going to a sing-along at a friend's house. Hmmmm. Maybe we'll just grab Quizno's sandwiches on the way there.

[colleency]

Originally posted by jphilg
[B]Chocolate Coconut Fondue with Stawberries and Pineapple

Would you mind posting the recipe? I'd like to set a precedent. ;)

[jphilg]

Sure thing...this isn't tested, but how can you go wrong?

CHOCOLATE AND COCONUT CREAM FONDUE

1 15-ounce can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract

Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)

Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)

Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

Makes 8 servings.


Bon Appétit
December 2002

[Pony]

Originally posted by Alethea
Butter Lettuces with Tangerines, Pistachios, and Citrus-Honey Vinaigrette [/B]

This sounds delightful, would you mind posting?? :D

Have fun with DBF cooking!

Michelle

[Pony]

Tonight I had my leftover walnut balls :D with pasta! Scrumptious!

FRIDAY
Onion Frittata with Vinegar and Walnuts VCFE
Salad

SATURDAY
Out ;)

SUNDAY
Vegetarian West African Soup CL 10/02

MONDAY
Leftovers

TUESDAY
Onion-Smothered Pork Tenderloin CL Complete
Potato-Gorgonzola Gratin CL 12/03
Braised Carrots VCFE

WEDNESDAY
Leftovers

THURSDAY
Tuna with Miso-Chile Sauce CL 1-2/04
Cauliflower with Dried Mushrooms and Bok Choy VCFE
Rice

Michelle

[colleency]

Originally posted by jphilg
CHOCOLATE AND COCONUT CREAM FONDUE

mmmmm...Thanks.

[cniles]

Originally posted by Pony
Tonight I had my leftover walnut balls :D with pasta! Scrumptious!



I can't help but giggle when I see this!!:p

[cniles]

bump!!!

[Pony]

Originally posted by cniles


I can't help but giggle when I see this!!:p

me too!

[SueK]

Here's my plan:

Sunday
Chicken Tikki Masala - F & W; posted on CL BB
Rice
Some type of Indian veggie

Monday
Out after riding lesson

Tuesday
CL Jambalaya
Tossed Salad

Wednesday
Italian Sausage Puttanesca - CL Mar 04
Tossed Salad
Garlic Bread

Thurdsay
Broccoli Cheese Pie - EW Winter 04

Friday
Out after DD's school event

Saturday
Homemade pizza - Possibly White Pizza from Mar CL
(Note: I just noticed this recipe is from Lynn B of the boards!!)

[Alethea]

Michelle I will happily post the salad, but it will likely be on Tuesday. I don't have the book with me at work, and my home computer is on the fritz, so no internet access until next week. And on a related note, would you mind sharing the cauliflower with mushrooms and bok choy recipe? That sounds different and good.
-Thea

[tbb113]

My turn :)

Friday
Pasta and Sauce
Garlic Bread
Salad

Saturday (bumped from last week)
Chicken with Indian Spices - You've Got It Made
Brown Rice
Cucumbers in Mustard-Yogurt Sauce

Sunday
Beef Sirloin Casserole with Melting Onions - Cooking Pleasures F/M
Salad

Monday
Grilled Flank Steak with Soy-Chile Glaze - F&W March 04
Broccoli

Tuesday
Chicken with Red Chile and Garlic - Cooking Pleasures F/M
Rice

Wednesday (no Hebrew School - I'm cooking :cool: )
Tri-tip
Roasted Carrots with Orange Brown Butter and Sage - found here, posted by Charisse

Thursday
Chicken with Apples & Ginger - You've Got It Made
Noodles
Red Peppers and Onions

[Terrytx]

ttb113, I would like to have the recipes for almost everything on your menu:D or maybe I could just come live with you!
Beef Sirloin Casserole with Melting Onions - Cooking Pleasures F/M
Grilled Flank Steak with Soy-Chile Glaze - F&W March 04
Chicken with Red Chile and Garlic - Cooking Pleasures F/M

okay I'm ready-

Fri:
Black Bean-Mushroom Chili-EW-winter/04

Sat:
Shrimp Cocktail with Spicy Bloody Mary Sauce-BB-Missi
Filet Mignon with Mushroom-Wine Sauce-CL-8/00
baked potatoes
Chocolate Decadence-CL-12/03

Sun:
Maple-Mustard Pork Medallions on Mashed Sweets-BB-aggie94
Sauteed Spinach and Mushrooms-BB-ssusan

Mon:
Chicken Satay Stir-Fry with Orange Scented Jasmine Rice-BB-Linda in MO
Asian Hot and Sour Slaw-WW o4 Annual

Tue:
Veracruz-Style Red Snapper-CL_8/01
Quinoa with Spinach and Feta Cheese-BB-greysangel

Wed:
Wasabi-Miso Marinated Flank Steak-Cl-3/02
Potato-Gorgonzola Gratin-CL-12/03
Green Beans with Caramelized Shallot Butter-CL-11/03

Thur: leftovers

Fri:
Spicy Red Lentil Chili-BB-Kayla
Irish Oatmeal Bread-CL-J/F/04

Sat:
Tex-Mex Cheddar Burgers with Caramelized Onions-BB-pilgrim719
Baked Onion Rings-BB-rinsav or if that is onion overkill-oven fries

Misc:
Apple-Cinnamon Pancakes-WW-04 annual
Huevos Rancheros Omelets-WW-04 annual
Spiced Carrot Bars-BB-emily

[tbb113]

Courtesy of the Food & Wine website (they are really good about posting recipes)

Grilled Flank Steak with Soy-Chile GlazeTOTAL TIME 25 MIN

6 SERVINGS

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon crushed red pepper
2 1/4 pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter, sprinkle with scallions and serve with lime wedges.

--Tom Douglas

This recipe originally appeared in March 2004.


I'll type the other ones at home tonight/over the weekend.

Tyra

[Terrytx]

thank you very much

[kristalsnow7]

I didn't get the March issue last night, so I'm finding inspiration elsewhere.

Friday
out for sushi :)

Saturday
Honey and Coconut-Marinated Cornish Hens
Asparagus with Ginger Vinaigrette
Garlicky Brown Rice
Chocolate Mousse

Sunday
Farfalle with Arugula, Sausage & Garlic (CLBB, Pammela)
Winter Greens Salad with Warm Roquefort Croutons (Fields of Greens)

Monday
Broiled Salmon over Parmesan Grits (CL)
sauteed spinach

Tuesday
Chicken Marsala (CL)
steamed haricots verts

Wednesday
out

Thursday
Shiitake-Gorgonzola Pizza (CL)
Caesar salad

Friday
probably out for sushi again. At least I hope!

[Pony]

Originally posted by Alethea
Michelle I will happily post the salad, but it will likely be on Tuesday. I don't have the book with me at work, and my home computer is on the fritz, so no internet access until next week. And on a related note, would you mind sharing the cauliflower with mushrooms and bok choy recipe? That sounds different and good.
-Thea

No rush, thanks!

Here is the Cauliflower with Dried Mushrooms and Bok Choy recipe. Haven't made it before, but sounds good!

SERVES 4
The Vegetables
5 large dried shiitake or Chinese black mushrooms
2 cups cauliflower florets
2 carrots, peeled and cut into julienne strips
Salt
1 bok choy, leaves cut into ribbons, stems cut into thin strips

The Aromatics
1 tablespoon peanut oil
1 tablespoon chopped ginger
1 tablespoon minced garlic
1 cup chopped scallions, including a few inches of the greens
1 l/2 tablespoons cornstarch stirred into 1/3 cup stock or water
2 teaspoons soy sauce
2 teaspoons dark sesame oil
1 teaspoon chill oil
1/4 cup chopped cilantro
2 scallions, including most of the reens, slivered diagonally

Cover the mushrooms with 1/2 cup warm water and let stand for 20 minutes, until softened. Reserve the water, discard the mushroom stems, and slice the caps. Parboil the cauliflower and carrots separately in salted water until barely tender. Drain and rinse in cold water. Assemble the aromatics.

Heat the wok. Add the peanut oil and swirl it around the pan. When hot, add the ginger, garlic, scallions, and mushrooms. Stir-fry for 2 minutes, then add the cauliflower, carrots, and bok choy stems and leaves. Season with a little salt, add the reserved mushroom water, and simmer, covered, for 3 minutes. Add the cornstarch mixture and simmer until the liquid is thickened and the vegetables are coated nicely. Toss with the soy sauce, sesame and chili oils, and cilantro. Serve garnished with the scallions.

Serves 4
Vegetarian Cooking for Everyone

Michelle

[tbb113]

Stroganoff is elevated to a new level in this creamy rich rendition. Mascarpone cheese gives it a velvety texture while dill adds a fresh flavor

3 tbsp butter, divided
2 tbsp all-purpose flour
1 (14 oz) can reduced-sodium beef broth
1/4 cup mascarpone cheese or sour cream
1 tsp dijon mustard
1 tsp Worcestshire sauce
2 tbsp chopped fresh dill
1/4 tsp salt, divided
1/4 tsp plus 1/8 tsp freshly ground pepper, divided
1 tbsp vegetable oil
1 1/2 lb boneless top sirloin steak, thinly sliced
1 large onion, halved, thinly sliced
8 oz egg noodles
1 (9 oz) pkg frozen artichoke hearts, thawed, quartered if large

1. Melt 2 tbsp butter in small saucepan over low heat. Whisk in flour; cook and stir 1 minute. Stir in broth; increase heat to medium-high. Bring to a boil, reduce heat to medium-low. Simmer 7 to 10 minutes or until smooth and thickened, stirring occasionally. Remove from heat, stir in mascarpone, mustard, Worcestershire sauce, dill, 1/4 tsp of salt and 1/8 tsp of pepper
2. In large skillet, heat remaining 1 tbsp butter and oil over medium high heat. Sprinkle sirloin slices with remaining 1/2 tsp salt and 1/4 tsp pepper. Add to skillet in batches; cook unitl browned on both sides. Place sirloin on plate.
3. Add onion to pan juices in skillet. Cook over medium heat 5 minutes or until onions are well-browned, stirring constantly.
4. Heat oven to 375. Meanwhile, cook noodles according to package directions. Drain; place in 11x8 inch (2 quart) baking dish. Top noodles with sirloin and artichoke hearts; cover evenly with sauce. Top with onions. (Casserole can be made to this point up to 8 hours ahead. Cover and refrigerate.) Cover and bake 25 to 30 miuntes or until thoroughly hot.

TIP: Mascarpone cheeese is a double or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets.

WINE: A spicy red stands up to this dish's rich flavors. Try the 2001 Santa Julia Reserve Malbec from Argentina ($10) or the 2000 Torres Gran Sangre de Toro from Penedes in Spain ($12)

4 servings

[tbb113]

This recipe is based on a dish from the Hunan Garden restaurant in central Hong Kong. There, it arrives at the table with wok hay - the "breath of the wok" - still sizzling in the shallow cast iron pot

Marinade
1 tbsp soy sauce
1 tbsp Chinese rice wine, dry sherry or chicken broth
1 lb boneless skinless chicken breast halves, cut into 1 1/2 inch pieces
2 tsp cornstarch

Sauce
1/4 cup reduced sodium chicken broth
3 tbsp soy sauce
3 tbsp hoisin sauce
3 tbs red wine vinegar
1 tsp chili paste
1/2 tsp honey
1/4 tsp dark sesame oil

Seasonings
1 tbsp vegetable oil
4 large garlic cloves, sliced (1/8 inch)
1 tbsp minced fresh ginger
10 whole dried red chiles
2 green onions, cut into 1 1/2 inch pieces
1/2 tsp toasted ground Szechuan peppercorns or coarsely ground black pepper

Garnish
2 tbsp coarsely chopped fresh cilantro
2 tbsp peanuts

1. In medium bowl, stir together 1 tbsp soy sauce and wine; stir in chicken to coat. Add cornstarch; stir until blended
2. Meanwhile, in small bowl, stir together all sauce ingredients
3. Heat wok or large skillet over high heat until hot. Add vegetable oil, garlic and ginger; stir-fry 30 seconds or unitl garlic and ginger turn golden brown being careful not to let them burn. Add chicken, spreading in 1 layer, if possible. Stir-fry 3 to 5 minutes or until golden brown. Stir in chiles, green onions and ground pepperconrs; stir fry 1 to 2 minutes or until fragrant. Add sauce; stir to combine. Cook 1 minute or until sauce is hot and chicken is no longer pink.
4. Place on serving platter, garnish with cilantro and peanuts. serve immediately

TIP- Szechuan peppercorns are tiny berries that add a unique pepper flavor with zing. This dish would typically use whole Szechuan peppercorns, but they currently can't be imported to the US. If you can't find ground toasted Szechuan peppercorns, use freshly ground black pepper.

BEER/WINE To help rein in the heat of this chicken dish, try a refreshing pale ale, such as Coopers from Australia ($8/6). For wine, slect a Sauvignon Blanc from New Zealand, such as the 2002 Villa Maria ($10) which has a slight earthiness that works iwth the chile and garlic.

4 servings

[Terrytx]

thanks for all the recipes Tyra, you have helped me with next weeks menu:D Well, I guess it depends on when I get my new CL.

[Kristine]

This quarter, my weeks are rather crazy, so good dinners at home have been few and far between. :( But what can you do....

Saturday
Happy Valentine's Day!
I'm going to a basketball game, and will probably go out with my friends and the team afterwards

Sunday
Soy Glazed Grilled Pork Chops
Asparagus
Steamed yellow squash

Monday
Tandoori Chicken
Steamed Spinach
Broiled Tomatoes

Tuesday
Chicken stir fry with lots of veggies

Wednesday
class - takeout salad bar and chicken

Thursday
Pork tenderloin with mushrooms
Steamed zucchini and green beans

[Robyn1007]

Well, not much cooking in store for me this week as I am headed on vacation to Denver for a family wedding.

Saturday
Chocolate (I am boycotting the holiday and will buy myself some chocolate and scrounge up something else)

Sunday
Roommate has offered to cook :)

Monday
Leftover CL Chili from the freezer

Tuesday
Something on the run, my flight leaves at 6 am Wednesday morning

Wednesday
Who knows, my aunt is in charge that night

Thursday
Dinner is at one of my favorite places. Its a country club outside of Denver that my family, starting with my grandparents, have had a membership at for most of the last 50 years.

Friday
Something warm after a day of skiing!

Saturday
Wedding Food

Its been 1 1/2 years since I've been back to see my family, I am so excited I can hardly stand it!

[d_ferrero]

Here's my plan... better late than never:

Sunday 2/15: Soup Night
Creamy Roasted Mushroom Soup - Bon Appetit November 2002 and
Easy Onion Soup with Stilton - TVFN Two Fat Ladies (reviewed on the soup thread and leftovers saved for midweek) with
Bay-Scented Lentil Salad with Pancetta - CL November 2003

Monday 2/16:
Grilled Aidell Chicken-Mango Sausage with Spinach with Pine Nuts - CL SuperFast Suppers

Tuesday 2/17:
out with a friend

Wednesday 2/18:
Sirloin with Chipotle Tomato Sauce - CL SuperFast Suppers and a green salad.

Thursday 2/19:
leftovers

Friday 2/20:
sushi

Saturday 2/21:
steamed mussels TBD

[Kuvy]

Dinner is at one of my favorite places. Its a country club outside of Denver that my family, starting with my grandparents, have had a membership at for most of the last 50 years.

I'm intrigued - what's it called?

[Alethea]

Michelle, thanks for posting the cauliflower recipe. That sounds really good. Here's the salad recipe. I made this, but came down with a doozy of a head cold over the weekend, so I really have no idea what it tasted like. It looked pretty though! :rolleyes:


Butter Lettuces with Tangerines, Blood Oranges, Pistachios, and Honey-Citrus Vinaigrette

Serves 4-6
2-3 tangerines
2 blood oranges
Citrus-honey vinaigrette (recipe follows)
2 large heads of butter lettuce
2-3 tablespoons pistachios, toasted and coarsely chopped

Mince the zest of one tangerine, about 1/2 teaspoon, and place in a small bowl. Squeeze the juice from 1/2 tangerine and 1/2 blood orangel you'll need about 1 tablespoon of each. Combine the juice with the zest and make the vinaigrette.
Remove the pith and peel from the remaining citrus. Slice the tangerine in 1/4" thick rounds and the blood orange in half-moons of the same thickness; set aside.
Wash and dry lettuce. Chop or tear into bite-sized pieces.
Combine lettuce, citrus, and pistachios in a large bowl; gently toss with vinaigrette.

Citrus-Honey Vinaigrette
Makes about 1/3 cup
1/2 teaspoon tangerine zest, grated or minced
1 tablespoon fresh blood orange juice
1 tablespoon fresh tangerine juice
1 tablespooon champagne vinegar
1 teaspoon honey
1/4 teaspoon salt
3 tablespoons olive oil

Combine everything but oil in a small bowl. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.

[kristalsnow7]

Thea, I'm dying of curiousity: what did DBF make you for dinner on Saturday night? :)

[Robyn1007]

Originally posted by Kuvy


I'm intrigued - what's it called?

Hi Kuvy,

Its called Mount Vernon and I just found out we are eating there on Saturday after the afternoon reception again, twice in one week, yeah! Here's a link to the website: http://www.mountvernoncc.com/ Oh, and it says its in Golden but its actually further into the mountains than I usually think of being Golden.

:D Robyn

[Pony]

Originally posted by Alethea
Michelle, thanks for posting the cauliflower recipe. That sounds really good. Here's the salad recipe. I made this, but came down with a doozy of a head cold over the weekend, so I really have no idea what it tasted like. It looked pretty though! :rolleyes:


Butter Lettuces with Tangerines, Blood Oranges, Pistachios, and Honey-Citrus Vinaigrette

Serves 4-6
2-3 tangerines
2 blood oranges
Citrus-honey vinaigrette (recipe follows)
2 large heads of butter lettuce
2-3 tablespoons pistachios, toasted and coarsely chopped

Mince the zest of one tangerine, about 1/2 teaspoon, and place in a small bowl. Squeeze the juice from 1/2 tangerine and 1/2 blood orangel you'll need about 1 tablespoon of each. Combine the juice with the zest and make the vinaigrette.
Remove the pith and peel from the remaining citrus. Slice the tangerine in 1/4" thick rounds and the blood orange in half-moons of the same thickness; set aside.
Wash and dry lettuce. Chop or tear into bite-sized pieces.
Combine lettuce, citrus, and pistachios in a large bowl; gently toss with vinaigrette.

Citrus-Honey Vinaigrette
Makes about 1/3 cup
1/2 teaspoon tangerine zest, grated or minced
1 tablespoon fresh blood orange juice
1 tablespoon fresh tangerine juice
1 tablespooon champagne vinegar
1 teaspoon honey
1/4 teaspoon salt
3 tablespoons olive oil

Combine everything but oil in a small bowl. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.

I sure hope you are feeling better.
Thanks for posting, this sounds great. DH will love the vinaigrette.

I'm making the bok choy wed night, so will let you know how it turns out.

Thanks.
Michelle

[Alethea]

Originally posted by kristalsnow7
Thea, I'm dying of curiousity: what did DBF make you for dinner on Saturday night? :)

He didn't. Thank goodness.:o My cold came on early enough in the day for us to agree we'd be better off ordering in chicken pho from the Vietnamese place in town.

What he was planning was a cross between a dish he saw on FoodTV for a South African lamb cassarole with spices and raisins, and a dish he sometimes orders in a local Malaysian restaurant of pork served over rice noodles and grilled pineapple. He's such a sweetie to think of something this, um, creative, especially since he always remarks how I favor "exotic" or "untraditional" flavors. (And he was so excited about cooking I was prepared to eat whatever it was!:D) But I will say the list of ingredients destined for this meal was truly bizarre. He has a pretty good track record of throwing together ingredients, but I think he went a tad off the deep end on this one. Though the tomato soup came in quite handy by Sunday, when we were both sick. :rolleyes:

[kristalsnow7]

Thea, that is pretty funny. I kept trying to picture what the dish would be! Who knows, maybe it would have been good? :confused: In any case, he sounds like a keeper. :)

Sorry to hear about the head cold! Hope you feel better soon.

[Pony]

Thea, Here is the link to my review for the VCFE dish. (http://community.cookinglight.com/showthread.php?s=&threadid=53707&pagenumber=3)

Michelle

[Pony]

BUMP:rolleyes: