What's 4 Dinner Tonight?

[crazycook]

If you were like me, you splurged Easter Sunday and ate all the great food on your family's dinner table. ( and then some http://www.cookinglight.com/bbs/wink.gif ) Now it's time for a reality check and we're back to "Cooking Light(er)"...I'm still full from indulging and feeling very uninspired. Is it leftovers at your house or new fare? Do share. http://www.cookinglight.com/bbs/smile.gif

[kwormann]

We're having Savory Corn Cakes and Fried Green Tomato Pillows, both from my new toy Vegetable Heaven by Mollie Katzen

Cant wait!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[mightyh]

We're very excited to try some homemade real Italian Grandma's recipe pasta sauce, a gift from my husband's best friend. We'll probably have it over fettucine with a salad and some bread. My mouth is watering just thinking of it http://www.cookinglight.com/bbs/smile.gif

[BeckyM]

I'm feeling very uninspired, because we were out of town for the weekend, and we've returned to a fairly empty fridge. I'll probably just pull out all the veggies we have in there and see whether they'd go best with tomato sauce & pasta or if I should stir them into some couscous or quinoa. Maybe I'll stir-fry them, if I have enough variety. I think I have some red pepper, one small zucchini, some onion, broccoli, and carrots. Ooh -- I just remembered I have spinach too.

Or maybe I'll be lazy and heat up some Lean Pockets in the microwave. http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by BeckyM (edited 04-16-2001).]

[JulieAnn]

I thought for sure everyone would be having meals made with leftover ham. I'm making red beans and rice. It's my first line of defense with leftover ham!

[Terrytx]

We are having Oven Fried Chicken Fingers with Honey-Mustard Dipping Sauce, Creamy Four Cheese Macaroni , Jewel's Garlicky Green Beans, and Double Mango Salad.

[beccathebaker]

Tonight will be chili glazed scallops from the new issue of Gourmet that we got today, along with oven roasted eggplant and peppers and either a loaf of crusty sourdough or rice..

[Peggy]

We are taking a break from leftovers tonight! I am making Indian Shrimp Stir-Fry (March '01), Basmati Rice and Tabbouleh (Oct '00). I think the rest of our Easter ham is going to the freezer.

Peggy

[SusanMac]

Kim -- can you post the Fried Green Tomato Pillows recipe?? (plus a review if you haven't made them before) They sound yummy!!

Since I had jelly beans for lunch, I should try to have a salad for dinner, eh??

[schuh]

Leftovers tonight.
Tomorrow I plan to use what's left of the ham and make the ham and asparagus casserole that's in the May issue!

[kwormann]

Fried Green Tomato Pillows

1 cup flour
1 cup cornmeal
2 t baking powder
3/4 t salt
1/8 t cayenne
1 c milk
2 large eggs
2 large unripe tomaotes in 1/2 inch slices (I am using red tomatoes)

Combine the first five ingredients in a medium size bowl until combined. Make a well in the center.

In a separate bowl beat milk and eggs until frothy, pour into the well. Stir until just combined.

COre tomatoes and cut them into 1/2 inch rounds. (Meanwhile begin heating a little oil in a skillet over medium heat.)

Add the tometo slices to the batter one by one until the are well coated. Lift with a spoon and add them to the hot skillet. (You might need to spoon a little batter on top so no bald spots are peeking out. Fry on both sides until crispy and golden. Serve with sour cream.

I dont have a review---I am a fried tomato virgin...I will, however, after tonight http://www.cookinglight.com/bbs/biggrin.gif

Kim

[JoC]

Say, what some of you are cooking sounds terrific! What time should I drop by for dinner?

Seriously, I'm making Tostada Bean Pie with lettuce, tomatoes and avocado toppings. Always a quick and easy dinner.

[makedah]

Caribbean-Nut Pork Medallions (CL 3/01) and collard greens (probably some version of the recipe from CL Complete). But I'm sooo tired...

[Luv to Cook]

JoC,

Mmmm...Tostada bean pie sounds delish! Please fill me in on this one!

Thanks so much.
Anita

[crazycook]

Thanks to all for responding http://www.cookinglight.com/bbs/smile.gif
We just finished our leftovers; my Mom's homemade fettucine with spaghetti sauce and meatballs, and her stuffed chicken breasts with mushroom sauce. Quite enjoyable as leftovers, however I have to agree with JoC that your offerings sound far more interesting. ( sorry Mom http://www.cookinglight.com/bbs/wink.gif )
Thanks for providing the recipe for the Fried Green Tomato Pillows,kwormann--they sound yummy. I can't wait for the review as well.
Lorilei--sure would love a review of the Polenta recipe you planned on for this evening and a reminder as to which issue it's from. Thanks http://www.cookinglight.com/bbs/smile.gif

[kwormann]

We liked the pillows...DH gave them a 7. I also made corn cakes and we put them both on greens with mustard vinegarette.
I give them a 9 (DH isnt crazy about tomatoes)

[JoC]

Glad to. I made up this recipe years ago and it remains one of my family's favorites. The crust is somewhat hard and crunchy--we happen to like it this way. But if you prefer a softer crust, you may not like it.

TOSTADA BEAN PIE
crust
1-1/2 cup yellow cornmeal
1/2 cup water
1 4 ounce can chopped green chilies, do not drain
2 tablespoons vegetable oil
1/4 teaspoon salt

filling
1 16 to 17 ounce can refried beans,
heated (or 2 to 3 cups homemade)
3/4 to 1 cup shredded Monterey Jack cheese

toppings, as desired
shredded lettuce
chopped tomatoes
chopped avocados
chopped cilantro
sliced black olives
salsa
sour cream

Directions:
Combine crust ingredients in a medium bowl; mix well. Spray a 9 inch pie pan with cooking spray. Press crust on bottom and sides of pan. Bake in a preheated 375° oven for 20 to 30 minutes or until firm and edges start to brown.
Spread heated beans into crust. Return to oven and bake another 8 to 10 minutes or until very hot. Sprinkle top with cheese. Return to oven 2 to 3 minutes until cheese is melted.
Remove from oven. Sprinkle top with lettuce, tomatoes, avocado, cilantro and black olives, as desired. Serve immediately. Serve with sour cream (hate to say it, but I prefer the high octane) and your favorite salsa. Serve 4 (or maybe 6 if you are not too hungry.)

ENJOY!

[jd]

Tonight it is Salmon with Grilled Vegetables from the recipe finder. Someone on the board recommended it - sorry I don't remember who. Definitely healthier than the weekend!

[crazycook]

Yummy! It gets my vote. Sounds like it would make a great appetizer for a Mexican Theme dinner. I think I'd add some jalapeno to the topping selection. Thanks for the recipe JoC and Luv to Cook for requesting it. http://www.cookinglight.com/bbs/smile.gif

[kima]

I made a cauliflower-potato curry tonight and finally got around to making Olga's Bread- it is wonderful!! I hope they taste good the next day as we couldn't eat 16 pieces. Highly recommended!!

[Karen M]

We had Greek-Style Scampi. I used half scallops and half shrimp. One of our favorites.

[BosunsWife]

We're having the Spicy Chipotle Rice and Sausage (March, 2001) tonight with a big green salad and tomorrow night the Mac & Cheese with Chipotle Peppers (also March, 2001).

[Luv to Cook]

Thanks JoC...I am going to make it for dinner tomorrow!

Tonite we had the Garlic Lover's Shrimp over linguine with a side of Rosemary potatoes. The Garlic shrimp was excellent...I highly recommend it!

Anita

[lindrusso]

I'm exhausted (not to mention stuffed)from cooking for guests all weekend and the fridge is FULL of food, so it's leftovers for us tonight. It happens to be yummy leftovers - there's lorlei's Easy Pesto Salmon, Zucchini-Pecan Saute, CL's Chunky Southwestern Clam Chowderand other dribs and drabs, including a few of CL's Citrus Cream Cheese Pull-Aparts. I am also making (didn't I just say that I wasn't cooking??? http://www.cookinglight.com/bbs/smile.gif ) CL's One Pan Whiskey Pork Chops for recipe club tomorrow, so I suppose that's what we'll be having tomorrow night. And so much for my break from cooking http://www.cookinglight.com/bbs/smile.gif .

[lorilei]

There are a couple of possibilities tonight.

Polenta with mushroom ragout seems a good choice... and perfect for this stream of cold weather we're getting.

A nice pot of chili might be nice too -- if I can pick up a bit of bread after work http://www.cookinglight.com/bbs/smile.gif

[Ohioan]

I cooked up a big pot of beans yesterday, so tonight I'm planning on Cajun-seasoned red beans and okra, probably with rotelle or ziti (how inauthentic), along with garlicky steamed turnip greens and roasted red pepper strips. For dessert, probably a Ruby Red grapefruit.

Darn. I wish people wouldn't ask these questions in the middle of the day. I just finished lunch, and now I'm getting hungry again.

Cheers,
Phoebe

[phantomcg]

I have some corn on the cob in the fridge that needs to be used before it dries up, so that's what I'll be eating tonight. Then I'd better get myself to the grocery store, or I won't be eating at all tomorrow!

Cheryl

[ebobbitt]

I'm having lindrusso's Easy Santa Fe Chicken.

[lorilei]

crazycook - The polenta was excellent!, but sadly not from CL. It was an adaptation of a recipe from "The Occasional Vegetarian" cookbook -- a book I've found indispensible lately for light (and veggie laden) cooking.

I grilled ready-made polenta slices on my stovetop grill (about 5 min per side) and served the mushroom mixture on top!

MUSHROOM YUM http://www.cookinglight.com/bbs/smile.gif

2 1/2 tsp dry vermouth
2 tsp cornstarch
2 T soy sauce
1 tsp molasses

1 lb baby ports (cremini mushrooms), sliced thinly
2 T crushed (or finely chopped) dried porcini mushrooms
1/2 cup hot water
3 T onion, finely chopped
1 T olive oil

Put porcini mushrooms in hot water and allow to sit for 20-30 minutes. Dissolve cornstarch in vermouth. Add soy sauce and molasses and stir to combine.

Heat olive oil in a skillet until hot. Add onions and saute until tender. Add porcini mushrooms (with their liquid) and reduce to 1/3 cup (5-10 minutes on high heat). When liquid is reduced, add sliced ports and saute until tender (3-4 minutes). Pour vermouth sauce over top and stir until thickened. Serve alongside meats or atop rice or polenta.

[GayeC]

Tonight's dinner will be a chef's salad with leftover Easter ham and Easter eggs (hard boiled) with homemade vinaigrette. Since I am still (always!) trying to lose weight I will go heavy on the vegetables and light on the ham and eggs.

[MrsReber]

Anyone else go down to the bar for a salad and chicken wings? Well, it was hubby's birthday so it was his choice.

[Julie A]

We made a lamb stew with the leftovers - added carrots, celery, potatoes, onion...I'll pick up a french bread after work, a salad...
Desert, well that's another story. I think I better skip desert for awhile...