[Fledgling]

Fried chicken breasts over my baguettes I made in bakeshop today, with some marinara I've had in my refrigerator for seven years and some fresh parmesan. i didn't even have any fresh basil, a staple in my kitchen.

the chicken was premade and frozen, too, for these desperate times that I'm overdrawn and not looking at a paycheck for a week, with a desolate kitchen. I am still a student you know............

[Fledgling]

I meant to say fresh mozzarella, and I stole it from the school. I literally stole it. No one knew I took it. it was on its death bed anyway

[Culprit]

Dinner tonight will be pulled chicken and cheddar cheese, wrapped in pancakes and baked in a paprika/mace spiced béchamel sauce; served topped with extra shredded cheddar cheese. Tossed green salad, green olives; warm gingerbread with whipped cream for dessert with piping hot cups of green tea.

[Jayme]

Originally Posted by Ishbel

In days gone by in Yorkshire it was served as a separate course, with gravy, before the meat and veg - presumably as a 'filler' so that a little meat could go a long way - and was often then served as a pudding, smeared with jam or marmalade.

Ish, Indian-
My kids like Yorkshire pudding on the plate w/ beef and gravy. And then they follow up with butter on it- like bread, at the end of the meal. LOL

[Jayme]

Fledgling- 7 years?? I hope that was just sarcasm.....LOL

Dinner tonite was roasted rack of venison ribs, braised venison chops w/ mushrooms, rice, green beans, spinich & romaine salad, dessert- lemon bars. Hubby's birthday today- venison is his favorite. (he shot it, so he might as well get it for b-day)
Depressing though..... this was the last of the venison no more in the freezer!! Couple more packages of wild pig, some chukkar, and pheasant- and then I'm out of game meat. Only grocery store stuff after that.

[shel]

Hi,

Last night I made spaghetti - Bucatini cooked in red wine with a sweet Italian sausage tomato sauce made with a little fennel and pancetta. This was the first time I tried cooking spaghetti in wine. It certainly warrants more experimentation ;-))

Shel

[Mezzaluna]

It's a good thing this thread is here, because I happen to be particularly dry today when we comes to dinner ideas. I've got nothing fresh in the house and only some frozen pot roast I could thaw (NOT in the mood for pot roast!).

Maybe something 3-dimensional like involtini or spedini, or flank steak rolled up around a veggie/cheese filling..... let's see what's decent at the store.

[panini]

Stuffed cabbage rolls tonight, the wifes version(white). They are really great but I do like the red ones.
She hollows out a baguette, puts two rolls in the baguette and covers with sauce. Lets it stand for a while, yum!!!
Tomorrow night, hot dogs with the works, stollen from the bakeries lunch special

[oldschool1982]

Hot Italian beef sandwiches (Chicago style) with fried Anehiem peppers, fresh fries, and greenbeans.


Love Stuffed cabbage Pan! Any left overs? Mezz, Thanks for the idea to make braciole this weekend!

[Mezzaluna]

You're welcome, OldSchool, but I stuck with 2-D tonight- I was just too tired. Your Chi-style beef sandwiches sound delicious! I love those peppers, they don't love my tummy.

I bought three skinless, boneless chicken breasts. I pulverized some of those sesame rice crackers, toasted a couple of tablespoons of sesame seeds. Then I rolled the breasts in some melted Smart Balance (in honor of Cape Chef), coated them with the crumb mixture, and stuck them in the convection oven. I served them with steamed broccoli. Yes, there was 1/2 of a breast left over and a few florets of broccoli. That will be lunch tomorrow, perhaps with a salad.

Enjoy your braciole!

Panini, my DH won't touch cabbage. He'll eat broccoli, but no other cruciferous veggies. I don't even try to make dolmathes with meat filling, using grape vine leaves or cabbage- I just make the filling as meatballs with the avgolemono sauce. What's in the cabbage rolls' filling?

[oldschool1982]

Originally Posted by Mezzaluna

Enjoy your braciole!

What's in the cabbage rolls' filling?

Absolutley will Thanks. Flank on sale for 4.59lb today. Not bad considering it was 8.29 yesterday. (amazing that used to rank in price with the cheapest cuts ) Sorry that you didn't make it to the third dimension.

Not to step on Pan's feet I wouyld like to post my three procedures for stuffed cabbage rolls. First is ground beef (round), eggs, beef base, chopped shallots, and rice. Second is substituting ground beef, veal and pork for the round.

The third is doing a half and half of ground beef and lamb. For this one I add fresh chopped thyme, rosemary, basil, oregano plus garlic(liberal amount) fresh squeezed lemon, kasseri and shredded potato instead of rice. This one should and does get used in the grape leaves you mentioned for my version of dolmas but I don't use it often since the wife and daughter arn't fond of the grape leaves.

[Mezzaluna]

Old School, no cinnamon? I always use a dash as well as a bit of pulverized dried mint leaves. Our Greek neighbor used those flavors in her moussaka and other ground meat dishes.

[oldschool1982]

Well????? I kinda omitted it since most folks don't like the flavor (this is what I have found). The mint I have never actually used.

Ya know... you're the first person in a long time to inquire about it. Actually some of my Greek friends have used cardamom or nutmeg (especially in Pastichio) with a great flavor. Ya know this conversation really makes me miss Greek Town in Chicago. OoooPa!!!!!

[MellyBelly]

Breakfast: Kids just wanted cereal

Lunch: Soup and Sandwich day. Haven't decided what though. I'm going to have my leftover Cream of Asparagus Soup w/Crab. The kids won't touch that with a 10 foot pole.

Dinner: I have class tonight, so I don't have to cook dinner. No idea what hubby will make. Probably something quick and easy LOL

[panini]

OUCH! my toes hurt!
My wife, originating in Egypt, then to France, Italy, makes her moms cabbage rolls. Pretty Mediterranean. Ground lamb, uncooked rice, lots of chopped parsley, mint,cinn, lemon, etc.
Almost a lemon, yogurt, broth. Cooks all day. She then add more youurt, dill to thicken. Thats why I call hers white. My red ones, totally opposite with pork, cooked rice etc.
Hot dogs tonight, yea!!!