What's for dinner?

[trixiee]

Yup. 8 slices, cooked and crumbled. a cup of shredded sharp cheddar cheese. (I actally used the mexican blend), which is added when the machine beeps to add frut/nuts. I've got a slice in the toaster right now!

[Half-Mary]

I made a "cheater" Thai peanut sauce which uses peanut butter instead of just peanuts. I'm not going to post the recipe because it wasn't the greatest. It was good, but not great. I had it over udon noodles, shrimp and a whole bunch of veggies - some fresh from the garden.

[trixiee]

Made a main dish salad last night.

Baby salad greens, candied pecans, goat cheese and beets, served with a citrus vinaigrette. Delish!
http://allrecipes.com//Recipe/beet-sala ... etail.aspx

[eme]

I like this recipe - Tomato Curry Chicken (or Tofu):

http://allrecipes.com//Recipe/tomato-curry-chicken/Detail.aspx

I have modified it a bit:

I cut up the chicken and fry it in a frying pan (makes it a one pan dish).

Once the chicken is cooked, I add all of the sauce ingredients (I also add either fresh chopped tomato or canned diced tomatoes and I skip the cheese) and let it all simmer for a while.

I also upped the quantity of spices, since it is fairly mild otherwise.

Serve over rice, yummy!

I have also made it with tofu instead of chicken.

[anners]

I might have to try that curry recipe. I usually use the Japanese curry from a box, and haven't succeeded in making anything that tastes better than it .

Last night, I made curry (using Patak's curry paste), ma-por tofu (diced tofu with ground meat...I used beef) and steamed veggies.

Tonight will be chicken/salsa thing from the slow cooker thread, wrapped in tortillas. I should make guacamole.

[gnu]

Made these last night http://www.kraftrecipes.com/recipes/che ... 52512.aspx
With Spanish rice and green beans.

[MINITEE]

Squash Risotto (October 2010 Canadian Living)

10 minutes prep, 25 minutes cooking
4-6 servings

3 cups sodium reduced chicken or vegetable broth
1 lb of butternut squash, one squash (I'm lazy.. I buy the pre-cut stuff)
2 tbsp olive oil
1 chopped onion (I used 3 chopped shallots)
1 clove minced garlic
1 tbsp fresh sage OR 1 tsp dried
1/4 tsp each salt & pepper
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 tbsp butter

In a saucepan bring broth and 2 cups of water to a simmer over medium heat. Reduce to low and keep warm

in a large saucepan, heat oil over medium heat; fry cubed squash, onion, garlic, sage, salt and pepper stirring occasional until onion is soft (about 5 minutes)

Stir in rice to coat. Add wine; cook stirring constantly until all liquid is absorbed

Add one cup of broth/water mixture, simmer until absorbed by the rice. Continue adding broth one cup at a time stirring constantly until all liquid is absorbed and the rice is creamy and tender (about 18-20 minutes total).

Stir in cheese and butter, stir until creamy (about 2 minutes)

6 servings
318 calories
9 gr pro
9 gr fat
49 g carb
2 g fibre
538 mg sodium

[Habs4ever]

This one is for the pepper lovers.

Cut up an onion, red pepper, green pepper, yellow pepper, orange pepper, fry in sprayed frying pan until consistency you like to eat them at.
Serve over brown rice, that has been done in your rice maker.
Serve with meat of your choice. Tonight was ground beef, with onions, done in cream of mushroom soup (like a gravy). I know, not the healthiest meat, but it's good.....

This took a whole 25 minutes from start to finish (other than the rice, but the maker did that work, just remember to put rice on first).

[pts]

Squash Risotto (October 2010 Canadian Living)

10 minutes prep, 25 minutes cooking
4-6 servings

3 cups sodium reduced chicken or vegetable broth
1 lb of butternut squash, one squash (I'm lazy.. I buy the pre-cut stuff)
2 tbsp olive oil
1 chopped onion (I used 3 chopped shallots)
1 clove minced garlic
1 tbsp fresh sage OR 1 tsp dried
1/4 tsp each salt & pepper
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 tbsp butter

In a saucepan bring broth and 2 cups of water to a simmer over medium heat. Reduce to low and keep warm

in a large saucepan, heat oil over medium heat; fry cubed squash, onion, garlic, sage, salt and pepper stirring occasional until onion is soft (about 5 minutes)

Stir in rice to coat. Add wine; cook stirring constantly until all liquid is absorbed

Add one cup of broth/water mixture, simmer until absorbed by the rice. Continue adding broth one cup at a time stirring constantly until all liquid is absorbed and the rice is creamy and tender (about 18-20 minutes total).

Stir in cheese and butter, stir until creamy (about 2 minutes)

6 servings
318 calories
9 gr pro
9 gr fat
49 g carb
2 g fibre
538 mg sodium

I prefer acorn squash (although both are good!). YUMMY!

[La]

T, how small did you cube the squash? Did it get completely cooked in that time? I don't like crunchy squash.

When I've made butternut squash risotto in the past I've pre-cooked (baked or boiled) it ahead of time, so I'm adding squash puree, not cubes.

[pts]

T, how small did you cube the squash? Did it get completely cooked in that time? I don't like crunchy squash.

When I've made butternut squash risotto in the past I've pre-cooked (baked or boiled) it ahead of time, so I'm adding squash puree, not cubes.

For acorn, because it takes longer, we cube in about 1" squares then roast in olive oil or butter for about 30 minutes then add near the end to the risotto. I find it is perfect then. Butternut I find cooks faster, and I like to do it in the actual risotto because the taste is a bit milder too.

Ok, now I have to have risotto for dinner tonight. Although, I will be making a summer squash one I think (patty-pan squash).

[MINITEE]

T, how small did you cube the squash? Did it get completely cooked in that time? I don't like crunchy squash.

When I've made butternut squash risotto in the past I've pre-cooked (baked or boiled) it ahead of time, so I'm adding squash puree, not cubes.

For acorn, because it takes longer, we cube in about 1" squares then roast in olive oil or butter for about 30 minutes then add near the end to the risotto. I find it is perfect then. Butternut I find cooks faster, and I like to do it in the actual risotto because the taste is a bit milder too.

Ok, now I have to have risotto for dinner tonight. Although, I will be making a summer squash one I think (patty-pan squash).

I prefer acorn as well and will be using that next time and pre-roasting it like PTS described.

La, my client that put me onto this recipe had the same aprension, but honestly with pan frying it before and the 20 minutes or so that it is cooking the squash ends up quite nicely done. I bought the pre-cubed stuff, but cut up a few of the cubes I felt were too large. But doing patty-pan would be another awesome idea, and it would look quite nice as well.... (I think patty-pan squash is just adorable and cute. .lol)

[VeloCarrie]

Roasted spaghetti squash, then flaked up the strings to look like pasta. Covered in homemade tomato sauce and freshly grated parmesan cheese.

[a-slow-5]

Roasted spaghetti squash, then flaked up the strings to look like pasta. Covered in homemade tomato sauce and freshly grated parmesan cheese.

Now we're talkin'! YUM!

[Habs4ever]

Roasted spaghetti squash, then flaked up the strings to look like pasta. Covered in homemade tomato sauce and freshly grated parmesan cheese.

I do this too, but also add cooked mushrooms and onions, grated cheese and put under broiler until cheese is bubbly and yummy. Soooooo good!

[toobusy]

Slow cooker pulled pork

couple of pork tenderloins
couple of crusty buns
bottle of BBQ sauce


Slow cook meat and sauce for 6-8 low/3-4 high. shred meat, stir in pot with remaining sauce, put on buns and

[scrumhalfgirl]

Recipes from my cook-a-thon!

Indonesian Chicken in Peanut Sauce

8 chicken thighs
5 carrots, sliced
2 onions chopped
2 cloves garlic, minced
¾ cup smooth peanut butter
¼ cup soy sauce
½ tsp ground ginger
¼ tsp hot pepper flakes
1 cup frozen peas
1 tsp white wine vinegar
2 green onions, sliced
½ cup chopped unsalted peanuts

1. Pull skin off chicken thighs and discard. Place chicken, carrots, onions and garlic in slow cooker.
2. In small bowl, whisk together 1 ¼ cups water, peanut butter, soy sauce, ginger and hot pepper flakes, pour into slow cooker, stir to combine.
3. Cover and cook on low until vegetables are tender and juices run clear when chicken is pierced, about 4-5 hours. Skim off fat. (Make ahead: let cool for 30 minutes. Refrigerate, uncovered in airtight containers until cold. Cover and refrigerate for up to 1 day.)
4. Add peas and vinegar and cook on high until steaming hot about 10 minutes. Serve garnished with green onions and peanuts.

We served over Quinoa

[scrumhalfgirl]

Thai Ginger Meatballs

1 lb extra lean ground beef (4 pounds)
1 egg (4)
¼ cup hoisin sauce (1 cup)
¼ cup finely diced green onions (1 cup)
3 Tbsp dry unseasoned bread crumbs (12 Tbsp)
2 Tbsp finely chopped fresh coriander (8 Tbsp)
2 tsp minced garlic (8 tsp)
1.5 tsp crushed gingerroot (6 tsp)
1/8 tsp salt and freshly ground black pepper (1/2 tsp)

1. Pre-heat oven to 450
2. Mix all ingredients together.
3. Form into 1-inch meat balls
4. Put on baking tray ½ inch apart
5. Bake for 5 minutes flip over meatball and switch positions
6. Cool in refrigerator. Then freeze.

Served with...

Peanut-Faffir Lime Sauce

½ can coconut milk
6 kaffir lime leaves, fresh or frozen
2 TBsp minced ginger
1/3 cup smooth peanut butter
1 Tbsp soy sauce
1/8 tsp Thai red curry paste
½ oz palm sugar (or use brown sugar)
2 Tbsp lime juice
¼ tsp salt
½ tsp sambal oelek
2 Tbsp hot water

1. Gently heat the coconut milk, kaffir lime and ginger in a small pot over low heat. Cover and turn off the heat and let the liquid infuse for one hour.
2. Re-heat and whisk in the remaining ingredients until well blended.
3. Bring to a simmer, season to tast and add more liquid to thin the sauce.
4. Keep warm until ready to serve, refrigerate up to 3 days.

[scrumhalfgirl]

Sweet Potato Gnocci

2 sweet potatoes (1 pound each), rinsed, patted dry and pierced all over with fork
1 12-ouce container of ricotta cheese (drained in sieve for 2 hours)
1 cup finely grated parmesan cheese
2 Tbsp golder brown sugar
2 tsp salt
½ tsp nutmeg
2 ¾ cups all purpose flour
1 cup unsalted butter

1. Microwave sweet potatoes on high until tender ~ 5 minutes per side
2. Cut in ½ and cool.
3. Scrape out sweet potato into medium bowl and mash.
4. Transfer 3 cups to large bowl. Add ricotta cheese and blend well. Add parmesan, brown sugar, 2 tsp salt, nutmeg and mash to blend. Mix in flour ½ cup at a time until soft dough forms.
5. Turn dough onto floured surface, divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20 inch long rope (1 inch in diameter), sprinkling with flour as necessary. Cut each rope into 20 pieces.
6. Bring large pot of water to boil, add TBsp of salt and return to boil. Boil gnocchi until tender. Cool on baking tray.

We also made spinach gnocchi, but the amount of flour in the recipe wasn't quite right, so I won't post it

[scrumhalfgirl]

Lemon Chicken Orzo Soup
1 4-pound whole chicken
2 carrots, peeled, cut in 1 inch pieces
2 celery stalks, cut in 1-inch pieces
1 med onion, peeled and sliced
6 garlic cloves, crushed
4 sprigs fresh flat-leaf parsley
2 tsp whole black peppercorns
2 bay leaves
6 cups water

1 1/3 cups chopped carrot
1 ¼ cup chopped onion
1 cup chopped celery
2 sp salt
8 ounces uncooked orzo
¼ cup chopped fresh flat-leaf parsley
2 ½ tsp grated lemon rind
¼ cup fresh lemon juice

1. remove and discard giblet and neck from chicken. Place chicen in a large Dutch oven. Add 2 chopped carros, 2 chopped celery stalks and next 5 ingredients (through to bay leaves) to pan. Add 6 cups water, bring to a simmer. Reduce heat and simmer 45 minutes.
2. Remove chicken from pan, place chicken in a bwol. Chill 15 minutes. Discard skin, remove chicken from bones, discard bones. Chop chicken into bite-sized pieces, cover and chill. Strain broth mixture through a sieve into a large bowl. Discard solids. Cool broth mixture to room temperature. Cover and chill 8-24 hours. Skim fat from surface, discard.
3. Add enough water to broth to equal 9 cups. Place broth mixture in a large a large dutch over. Add 1 1/3 cups carrot, 1 ¼ cups onion, 1 cup celery, and salt to pain. Bring to boil. Cover and reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, simmer 3 minutes or until thoroughly heated.
4. Cook pasta according to package. Add pasta to soup, stir in parley, rind and juice

[scrumhalfgirl]

Senagalese Peanut Soup
4 onions or leeks chopped
2 tsp oil (peanut or canola)
2 inches ginger root, peeled and grated
3 tsp curry powder
1 tsp cumin
2 cans 15 oz chick peas, drained and rinsed
2 14 oz cans of diced tomatoes or 4 fresh tomatoes diced
6 Tbsp peanut butter
1 tsp cayenne

1. Saute onion with oil, ginger, curry powder and cumin until onion is soft.
2. Add all other ingredients and simmer for 15 minutes
3. Puree in blender or food processor.

I found this made a really thick soup. I added about 1 part chicken broth for every 2 parts of soup to thin it out.

[VeloCarrie]

Spaghetti squash and homemade tomato sauce.

I baked half a spaghetti squash (about 350º for 45 minutes), which gave me 2 cups cooked and flaked it out of shell (will come out looking like spaghetti). I put in back in oven on lightly oiled cookie sheet for approx 10 minutes. I then poured my homemade tomato sauce (basic recipe found in this section somewhere - I didn't use butter but olive oil, and added garlic, fresh basil and oregano). Sprinkled Parmesan cheese and freshly ground pepper. Fantastic!

[pts]

Scrummy- thanks for the recipes!

Tonight- Egyptian Lentils and Rice

- basically a sticky mess of lentils, some rice (or I also do bulgar), and a bit of pasta. It makes sort of a doughy ball, and you cover it with tomato sauce and fried onions (we also add hot peppers, sauteed sweet peppers, mushrooms etc.- whatever we have on hand). It is meant to be eaten with your hands (so grab the dough and scoop some sauce) but we eat it with utensils. SO YUMMY- one of my favorite meals, lots of carbs, but the lentils and bulgar help to make it filling for awhile (not like pasta where i am stuffed and then hungry an hour later).

[Spirit Unleashed]

Friday night: a salad made of broccli, garlic tofu, and strawberries. Plus 2 slices of whole wheat bread.

[Half-Mary]

I made this (baked mac & cheese) using Gouda cheese tonight. It's not particularly exciting or flavourful, but if you like mac & cheese, it really hits the spot!