What's For Dinner Tonight?

[jtoepfert100]

Looking for a little inspiration here. I had planned on making some sort of Smoked Sausage Jambaylaya with a package of Turkey Smoked Sausage I have languishing in the fridge but it's just not appealing to me now. Perhaps I can steal somebody else's plans?;)

[MISSINDI]

You're gonna laugh, but here's what I'm making:

Petit Parmesan Cheese Baskets with Goat Cheese Mousse
Creme Brulee
Chocolate Cheesecake
Sun-Dried Tomato and Goat Cheese Appetizers
Chakchouka (Moroccan Stew)

Supper Club was planned for tonight but got cancelled, so to avoid wasting 60 bucks worth of groceries, I'm making what I was bringing. I was also bringing Gorgonzola Artichoke Pasta, but ended up making that for dinner last night.

I know I probably didn't help you much ... but hop a plane, I have dessert to share! ;)

[gertdog]

We're having a recipe called Sean's Falafel with Cucumber Sauce (posted by Sunberst), a Greek salad, and roasted carrots with lemon juice. We've had the falafel before and it's delicious. :)

[sherri]

Missindi, your menu sounds yummy.

I am making Lightly Curried Split Pea soup with a side of winter squash (leftover) and possibly quiona.

[bobmark226]

Originally posted by jtoepfert100
Looking for a little inspiration here. I had planned on making some sort of Smoked Sausage Jambaylaya with a package of Turkey Smoked Sausage I have languishing in the fridge but it's just not appealing to me now. Perhaps I can steal somebody else's plans?;)

For some odd reason, I'm in the same boat as you, Jen, feeling rather indecisive and uninspired. There are a couple things to pick away at, much as I did at lunch, but nothing seems to be calling me, least of all that lingering package of boneless breasts.

I did pick up a ton of different vegetables and taters at the farmers' market about an hour ago, so maybe something will come out of those bags yet!

Bob

[Molli526]

Leftover All-American Chili

[zackaboo]

Originally posted by MISSINDI

I know I probably didn't help you much ... but hop a plane, I have dessert to share! ;)

Can I come too?! I love your recipe for Creme Brulee!!!

[RebeccaT]

I made the Cider-brined Chicken last night from the October issue, and I have over 3 cups of chicken left over! I was hoping I'd have plenty left for another meal! So tonight's plan is chicken enchiladas verde, which I am throwing together without a real recipe. Hope it's good!

[alicerh]

Gertdog-Could you or someone else post the falafel recipe? I can't find it the the search of this board or in the Cooking101 search. Thanks so much
Alice

[gertdog]

Alice,

Here you go! I use a lot less oil for cooking the falafel- I do pan-fry them, but in only a few T. of oil instead of the inch called for.


* Exported from MasterCook *

Sean's Falafel and Cucumber Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : June

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces canned chickpeas -- drained
1 onion -- chopped
1/2 cup fresh parsley
2 cloves garlic -- chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
For sauce:
6 ounces plain yogurt
1/2 cucumber -- peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

1 In a large bowl mash chickpeas until thick and pasty;
don't use a blender, as the consistency will be too thin.
In a blender, process onion, parsley and garlic until
smooth. Stir into mashed chickpeas.

2 In a small bowl combine egg, cumin, coriander, salt,
pepper, cayenne, lemon juice and baking powder. Stir into
chickpea mixture along with olive oil. Slowly add bread
crumbs until mixture is not sticky but will hold together;
add more or less bread crumbs, as needed. Form 8 balls
and then flatten into patties.

3 Heat 1 inch of oil in a large skillet over medium-high
heat. Fry patties in hot oil until brown on both sides.

4 In a small bowl combine yogurt, cucumber, dill, salt,
pepper and mayonnaise. Chill for at least 30 minutes.

Source:
"allrecipes.com"
S(Posted on CL BB by:):
"sunberst (Beth)"

[sneezles]

We're having grilled flatiron steaks that have been marinating in fresh rosemary, fresh thyme, garlic, lemon and olive oil. They will be topped with a wild mushroom wine sauce. There will be baked taters for the guys and baked sweet tater for me plus roasted asparagus.

[PurrPg]

Rojas Chicken

Local Fry's had thighs on sale for .49 and already had the ingredients. So with the usual non-stop Wednesday this should work out great. I made the Simply Roasted Pork from September issue --since I can turn on my oven again -- on Sunday and the Chipolte Pork and Avocado Wraps with the leftovers. It was a hit. A definite repeat. Even my3sons liked the wraps.

Kat-

[tbb113]

Wednesday nights are hetic in my house between the boys' schedules.

Chipotle Burrito (half steak/half chicken) - for older son to be eaten in the car on the way to the Temple

Some form of fast food (KFC? Burger King? Panda Express?) for younger son and I (either eaten at the restaurant or in the car)

Hopefully this doesn't encourage you to copy my dinners ;)

[Kristine]

We're having turkey cutlets (breaded in wheat germ) topped with tomato sauce and steamed spinach with goat cheese.

[pbchipses]

I am making the Buttermilk-Brined pork chops! Not sure what sides, though.

[jtoepfert100]

Originally posted by MISSINDI
You're gonna laugh, but here's what I'm making:

Petit Parmesan Cheese Baskets with Goat Cheese Mousse
Creme Brulee
Chocolate Cheesecake
Sun-Dried Tomato and Goat Cheese Appetizers
Chakchouka (Moroccan Stew)

Supper Club was planned for tonight but got cancelled, so to avoid wasting 60 bucks worth of groceries, I'm making what I was bringing. I was also bringing Gorgonzola Artichoke Pasta, but ended up making that for dinner last night.

I know I probably didn't help you much ... but hop a plane, I have dessert to share! ;)

I'm grabbing DH and we're on the next flight out.:D He misses NY/NJ anyway so he won't mind. Seriously, you menu looks incredible! Forgive my ignorance, but I've never heard of Chakchouka - I'm intrigued.

Besides my uninspiring turkey sausage, I also have about a pound of top round (equally uninspiring) in the fridge. On the other hand, I did finally recieve the Jack Bishop Year in a Vegetarian Kitchen book last night that I ordered but there are so many good things to choose from. Perhaps I'll go check out that thread. . .

[seannasad2k]

Not very inspiring...but I'm going straight from work to class. So I have a portable meal.:D

-Soy Bacon on Ezekiel bread with lettuce, spinach, carrot, tomato and red onion.
-Pink Lady Apple

[momwholuvs2cook]

We're having the White Chicken Chili from the Oct. CL issue and Corn Fritter Casserole from the Sept. CL issue. I'm not too sure how those 2 recipes are going to be together, but that's what I decided to make, LOL.

I made some of that sinfully delicious Anna's Almond Rocca last night for the kids and I think I'll sneak a piece or two for myself after dinner, LOL.

[tippy7]

Black bean soup from A Year in the Vegetarian Kitchen by Jack Bishop. I will probably make plain cheese quesedillas to go with it if I have enough cheddar.

[pilgrim719]

I'm having Sausage Marinara over Pasta from Taste of Home Dec/Jan 2004. I'm in the mood for some comforting hearty pasta. :)

Kari

[erin elizabeth]

I have the Braised Beef with Sundried Tomatoes from October or November's CL on the stove right now. I am going to add some mushrooms in about half an hour. Steamed carrots and garlic mashed potatoes to go with it. It's rainy here so it's a perfect meal. I am still debating on whether to pull the sun-dried tomato halves out and chop them or perhaps pull the beef and mushrooms out and process the gravy with an immersion blender. I could not cut those things this morning. Or, of course, I could always dish it up and serve it with a knife! :rolleyes:

Do you have the makings of North Woods Bean Soup? That would use up your sausage.

[Kismet]

Not 100% positive, but I'm thinking the Butternut Risotto from the Oct issue of CL. DH has a final tonight, and he thinks he might be done at a reasonable hour, so I'd like to actually cook something instead of the forraging we've been doing for the rest of the week. :rolleyes: :o :D

[susan_foster]

Leftover stuffed pepper - but making a new dressing/dip for my baby spinach salad.

Susan

[brownie12]

We're having Pumpkin Soup with Sausage and Mushrooms, salad with dried cranberries and toasted almonds, and these yummy yeast rolls that take an hour, from start to finish.

[kima]

I have a 50 year old Japanese woman staying with us for two weeks and she loves to cook!:) :)
Tonight she is making dinner! All I know is that we are having Miso soup...the rest is a surprise!

[jtoepfert100]

Originally posted by brownie12
We're having Pumpkin Soup with Sausage and Mushrooms, salad with dried cranberries and toasted almonds, and these yummy yeast rolls that take an hour, from start to finish.

Whoa! This all sounds delightful. Would you mind posting the recipes or pointing me in the right direction?

After conferring with DH, who wants the steak, I think I'm going with the Saucy Steak, Garlic Mashed Potatoes and the BLT Bread Salad. I'm interested in these yeast rolls, though. They might go well with our menu.

[lorilei]

I'm thinking we'll have the spicey pumpkin sauced enchiladas tonight. The last time I made them, I used a kale filling, and they were absolutely wonderful... my tastebuds are looking forward to them.

[MISSINDI]

Originally posted by zackaboo


Can I come too?! I love your recipe for Creme Brulee!!!

Absolutely -- the more the merrier!! And bring alcohol because it's been one heckuva day!

Have you tried my Creme Brulee?

[MISSINDI]

Originally posted by jtoepfert100


I'm grabbing DH and we're on the next flight out.:D He misses NY/NJ anyway so he won't mind. Seriously, you menu looks incredible! Forgive my ignorance, but I've never heard of Chakchouka - I'm intrigued.

Hey, any time you're in our area, let me know - we'll definitely get together. Chakchouka is a Moroccan Stew. I got it from Maya Angelou's new cookbook ... I know you love the visual of me sitting on the floor of Borders, copying down recipes ... well, this was one of them! The book's on my Christmas list, but in the meantime, the recipe looked so simple, healthy and yummy, I couldn't wait. Will post it after dinner.

[brownie12]

Jen, Here you go.I ope you enjoy these as much as we do!

Pumpkin Soup with Sausage
originally from Glorious Italian Cooking by Nick Stellino, altered a little by me

1 tbs olive oil
1 lb sweet italian sausage, casings removed (I have used sweet italian turkey sausage with excellent results)
4 cloves garlic, thickly sliced
1 red onion, chopped
8 ounces button mushrooms, sliced
1 tsp dried, rubbed sage
1/2 tsp dried thyme
1/2 cup chardonnay
3 to 4 14.5 oz cans Swanson's Natural Goodness chicken broth
1 15 oz can pumpkin (not pie filling!!!)
1/2 tsp kosher salt, or 3/4 tsp table salt
1/4 tsp black pepper
1 cup uncooked small shell pasta
4 tbs freshly grated Parmigiano Reggiano cheese (or freshly grated parmesan or romano)

Heat the oil in a large nonstick saute pan in high. Add the sausage and brown, stirring to crumble. Remove the sausage and set aside in a 3 quart saucepan or dutch oven. Wipe most of the grease out of the pan. Add the garlic, onion, muchrooms, sage and thyme and cook on medium-high for 3-5 minutes, stirring occasionally. Stir in the wine and cook 2 more minutes.
Pour the contents of the saute pan into the saucepan with the sausage. Add 3 cans of the chicken broth, pumpkin, salt and pepper. Bring to a boil over medium heat, stirring often. Reduce the heat to a simmer, and cook for 40 minutes, stirring every 10 minutes.
Add the pasta, increase the heat to a soft boil and cook for 5 minutes, stirring often,to make sure the pasta does not stick to the bottom of the pan. If the soup is too thick, add about 1/2 can more broth.
Serve topped with grated parmesan.
This reheats well the next day, but I usually add a little more of the leftover broth because it thickens overnight.





One Hour Buttermilk Rolls
from Buffet on the Bayou, a Houston Junior Forum Cookbook

1 1/4 oz pkg dry yeast
1/8 cup warm water
3/4 cup buttermilk
1/8 cup sugar
1/4 cup oil
1/2 tsp salt
2 1/4 cup flour
1/4 tsp baking soda

1. Dissolve yeat in warm water. Heat buttermilk to lukewarm. Combine buttermilk, sugar, oil and salt. Add dissolved yeast.
2. Sift flour and soda together in a large bowl. Add buttermilk mixture and mix well. Let stand 10 minutes.
3. Place a small amount of melted butter in bottom of muffin tins. Form dough into small balls and place 3 balls in each tin to form clover leaf rolls. Turn each dough form over and around to coat top with melted butter. Let stand for at least 30 minutes.
4. Bake at 425° for 10-12 minutes. Makes 1 dozen

Note: In step 3, I divide the dough into 12 parts, form into round balls, place in cake pans that have been sprayed with Pam, and spray the top of the rolls with Pam. Frankly, if I'm in a hurry, I don't want to fool with making cloverleaf rolls. It's three times the dough-ball forming! :)

As for the salad, I use a bagged Spring Mix of lettuce, toss in some Craisins, some toasted almonds, and dress with a vinaigrette made from olive oil, raspberry vinegar, garlic, salt and pepper. Sometimes I add either gorgonzola or feta to the mix, but not with this soup. You could use another nut, of course, or you could use sugared almonds/pecans.

[jtoepfert100]

MISSINDI - while I might not be able to bring alcohol tonight, how about I have a a glass of wine (okay, maybe several;) ) in your honor? Please do post your review of the stew and I am going to have to check out that Maya Angelou book - I love her.

brownie12 - Thank you, thank you, thank you for posting those recipes so fast. I might just attempt those yeast rolls tonight.:)

[deniseannsc]

Tonight was a super simple supper.

I fixed:
Broiled Tilapia - CL Light & Easy Menus
Parslied Potato Wedges - CL Light & Easy Menus
Green beans seasoned with Goya ham flavored concentrate
Sweet tea

denise

[tholbrook]

Originally posted by lorilei
I'm thinking we'll have the spicey pumpkin sauced enchiladas tonight. The last time I made them, I used a kale filling, and they were absolutely wonderful... my tastebuds are looking forward to them.

That's what we had for dinner tonight, with black bean filling. This is such a great recipe!

[Pony]

We had Fettuccine and Tofu with Finger-Licking Peanut Sauce. One of our favorites...I added broccoli, more carrots, and some leftover squash. I made extra sauce to have on hand as well.

And for dessert :D had some Gourmet Chocolate Chip Cookies.

Hope everyone had a good dinner!

michelle

[pattiarl]

Beer tasting of porters and stouts at a local dive bar followed by
Taco Bell--we actually sat in the restaurant :)

Not an everyday occurance thankfully.

[HoneyBun]

Compared to whatever else I've seen posted here, ours was a boring supper. I made a large pot of Chicken/Vegetable Stew and served hot French club rolls with it.

HoneyBun:D

[bobmark226]

Originally posted by juliak
Black bean soup from A Year in the Vegetarian Kitchen by Jack Bishop. I will probably make plain cheese quesedillas to go with it if I have enough cheddar.

Which of the two black bean soups did you make, Julia? I just polished off a pot of his Black Bean with Chiles & Lime and (more importantly) beer. I love what the beer does to it, giving it a nice yeasty bounce!

Bob

[tippy7]

Thats the one I made! I've had the book sitting around for over a week and the soup was the first recipe I made! I think I might use chicken broth next time instead of water. And I was a wuss and scraped the seeds out of the jalapeno, but I think I might leave them in next time. Everyone in my family enjoyed it, and my mom stole the leftovers for her lunch today!