Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 67

mattie405 · #**991** 05-04-2009, 01:02 AM

Tonight was a beef brisket made into pot roast with onion gravy. We are looking forward to the sandwichs from it tomorrow more than we were looking for the meal tonight, made mashed potatoes and fresh spinach with it tonight. I'll bake a rye bread for the sandwiches in the morning.

OregonYeti · #**992** 05-06-2009, 10:13 PM

I hate to see turkey go to waste. I made a white sauce with just milk and AP flour to thicken it, with garlic, tarragon, a bit of nutmeg, a couple of bay leaves, a little paprika, and some black pepper. Now stirring the turkey in and will put this turkey stuff on linguine.

indianwells · #**993** 05-07-2009, 02:48 AM

Made pesto for the first time last night. Boy, what a difference! I tried the stuff in the jars many moons ago and it was so disgusting I assumed I would never like it. I just had it stirred through some linguine with a little of the pasta cooking water and some garlic bread. Simple but extremely delicious!

MaryB · #**994** 05-24-2009, 04:28 PM

4 pound sirloin roast is on the smoker. Going to thin slice for french dips and have that along with some potato salad tonight.

oldschool1982 · #**995** 05-31-2009, 09:24 PM

Very Low Calorie Mannicotti and fresh Marinara.

Made a stuffing of Part skim Ricotta, home-made sausage (pork loin instead of Boston butt), Fontinella Cheese, spinach, Romano and an egg.

Marinara was some Fresh Roma's from Wally world, on-sale for .78lb, fresh basil, and a couple other things. All in all each Mannicotti tube came in at 150 calories and the marinara was what-ever the DW calculated out. I guess the tomatoes and other ingredients have no point value. Just the olive oil and that was negligible at 2tbsp for a gallon of sauce

Talk about a great meal. We did a salad for a starter. Sliced mush, Romaine lettuce, cucumber, sliced carrots and a couple black olives. The DD made that. Kinda the big bowl type. Made the dressing with some fresh tomatoes, basil, garlic, vinegar, Dijon mustard, water, lemon juice and only 2 tbsp of olive oil. Used the stick blender to pull it all together. Came out at 200 calories for the whole 6 oz.

Needless to say.....left the table as full as ever and without all the excess fat.

If ya didn't guess, the DW started us on the Weight Watchers plan. Don't normally get too crazy with fatty ingredients and all but the last year or two have not been kind to us with the stress of the house, finances, job changes and that pesky move still haunting us. Challenge changing gears to cook for this thing but it really gets ya thinking when you stop and see what you normally do.

OregonYeti · #**996** 05-31-2009, 10:50 PM

Weight Watchers plus Chef equals dayum good healthy food!

teamfat · #**997** 06-02-2009, 09:18 PM

Dear Wife had some church stuff tonight, I'm having fried smelts with a ponzu - sriracha sauce. I hope that the kitchen air will have cleared a bit before she gets home. Of course, the aftereffects of such a dinner might make themselves known, uh, never mind.

mjb.

teamfat · #**998** 06-06-2009, 10:56 PM

Tonight's dinner was basically various leftovers scrounged from the darker recesses of the fridge. Wish that pasta and crab hadn't gotten buried behind that huge bag of homegrown lettuce a friend dropped by, I'd have much rather eaten it that thrown it out. So it goes.

But it is somewhat of a stormy late spring, early summer weekend here in Utah, the vigourous breezes wafting in through the kitchen windows carry that wonderful smell of fresh and clean dampness that comes with the gentle showers. But the predominant aroma is from tomorrow night's dinner - lamb shanks slowly braising in a white wine, garlic and rosemary broth.

I've got a zillion problems of various magnitudes to deal with in my life, but tonight at the kitchen window a deep, slow breath provides a fleeting moment of perfect comfort and happiness.

mattie405 · #**999** 06-07-2009, 12:16 AM

Farfalle pasta with chunks of sauteed chicken breast, shallots, white wine, diced fresh tomatoes, roasted red pepper strips, fresh broccoli florettes, fresh basil and oregano from the yard. Other than boiling the pasta, it's a one pan dinner and quick to put on the table. Add a little fresh grated parm reggiano at the table and it's done.

RPMcMurphy · #**1000** 06-07-2009, 05:55 PM

Tonight, a little "haute" grilling..haha.

buffalo cornish hens and some out of season but taste good with a lot of butter-salt corn.

oldschool1982 · #**1001** 06-07-2009, 09:47 PM

Had a reall nice piece of London Broil turn on me. I marinated it and then threw it in a food saver bag a couple days ago. Last piece of meat we are buying from our local Kroger. I had second thoughts about it in the first place, label stated the country of origin was Canada, Mexico or US but the price was cheap and the budget took a hit this month due to undexpected tree work. I'm not sure I can blame it all on the meat, I had to use the Jaccard on this one and it must've alowed some air to bleed out in the Food Saver bag.

Anyway, Fired up the weber kettle, really nice and hot for a good char and half way through cooking is when I noticed the london broil had soured. As a back up I pulled 3 really nice top sirloin steaks I was aging in the meat drawer and threw them on. In such a hurry I forgot the S&P. The steaks came from a whole sirloin I picked up. I have to say we really lucked out on that one. Haven't seen marbeling on meat like that in a while.

Good char too with the cap left on as well as the marbeling.

Served it up with some grill potatoes....quartered B-Reds, sliced red onion and a couple slices of bacon chopped up, wrapped in foil and....well normally it's thrown on the grill but I did them inside. Also some fresh green beans with mushrooms and onions.

After I hit it with the S&P (finally)....it really hit the spot! Honestly I was really looking forward to some London Broil. Maybe next Sunday

oldschool1982 · #**1002** 06-08-2009, 10:22 PM

I hate to double post buit just to bring this one back up...........

Had dinner on the cheap! Hot dog night. A couple of Low Fat Hebrew National dogs with the basic stuff,,,,,mustard, relish and onions. Left over potatoes from last night only sauteed tonight. Yippee!

Tomorrow is burgers or maybe leftovers from the BBQ. Have some ribs and brisket I food sealed. Just not sure I want to blow that many points this early in the week.

Have some skirt I picked up at Whole Foods for Fajitas or soft tacos. Maybe those, with a salad instead.

Oh yeah....RPM......I missed Cornish Hens. Never had them Buffalo Style before. Question is....did you grill the corn or boil it? Grill roasted corn with lotsa butter and salt

......brings me back to the Walworth Corn Festival and the "Drag and Boogie weekends" at Great Lakes Dragway!

Just so ya know.......These are (or were) in Wis-CON-sin

RPMcMurphy · #**1003** 06-13-2009, 07:54 PM

i grill the corn, kinda.....wrapped in foil with butter

the other night, a sundried tomato and moz frittata.

tonight fiance made some tzatziki and had some left over chicken so stuffed it in a pita.

and some brie with truffle honey and cranberry/pom spread.

marmalady · #**1004** 06-14-2009, 07:02 AM

Oh, y'all are making me hungry! Haven't cooked in almost 3 weeks, due to a kitchen redo.

We've been eating salads with some deli meat tossed on. I'm beginning to feel like a rabbit, lol. And am going through serious cooking withdrawal - at least that's what I told dear hubbie as the reason for my crankiness!

JonK · #**1005** 06-14-2009, 10:18 AM

Last night we grilled lamb chops that had marinated in a mint/thyme/garlic/lemon/olive oil marinade (one of our favorites) along with a rice pilaf and grilled zucchini drizzled with a bit of garlic olive oil.

It's the beginning of strawberry season here and it's Sunday morning, so we made waffles topped with a strawberry compote.

Tonight, if the weather holds, we will make a grilled pizza topped with a base of smoked eggplant puree, sliced fresh tomato, and a cheese yet-to-be-decided. If the rain shows, we'll move it indoors to a pizza stone, but we like the smokey and crisp crust we get on the charcoal grill as a change from winter's thick-crusted, Sicilian-style pizzas.

We started making the smoked eggplant puree a few years ago when our garden produced an abundance of that purple-clad veggie, and we keep blocks of it in the freezer for use during the rest of the year. Whirled with garlic, olive oil, lemon, and basil, it makes a great pizza topper, pasta sauce, or dip. (We now get the "Will you bring your egplant spread?" request along with our party invitations!)

By the way, a few nights ago we tried steaming garlic scapes from the garden and dressing them with a lemon and olive oil mixture. We had read on the 'net that treating the scapes like fresh green beans was a good option. Alas, the flavor was exceedingly bland (compared to the uncooked, but somewhat chewy scapes). Other writers suggested a garlic scape pesto, but we are now a bit dubious.