Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 3  

The wife has been away for the last 10 days so I did not do anything of note really, save for some very tasty (If I do say so myself) Oatmeal Raisin cookies :lips: But tonight she's back, snow is in the air, it's Sunday, playoff football is around the corner so it's a perfect time for slow cooked homemade Boston Baked Beans with a side order of freshly baked Sourdough :lips: :lips:.
Perhaps I should get some good beer to go along with it and really do some carb loading :o that should glue me to my chair for the evening. Gas Ex here I come!

Dinner Tonite

Italian night..
Veal Marsala (one of my favs) w/ saute'd garlic broccoli spears, side of fresh made fettucini noodles with red tomatoe sauce, grated parm/reg. Cesaer salad. The roasted garlic bread baking in the oven as I type...:lips: house smells great.
No wine drinkers here :( BUT Cocktails start about 5:30 :D

Chrose,
Ya need some episoto. Also, try not salting your beans untill almost finished. Then let me know if you need the gasx.
I'm already braising some veal shanks for afternoon lunch. Can't believe I'm paying almost 18. a pound for something that used to be cheap soul food. Haven't figured out the sides yet. Have some nice greens.
I will also be glued to a chair hoping to win a car on an ebay auction.
pan

Sad isn't it? I knew I should have gotten the Epazote in my last Penzys order :mad: oh well. Here's hoping....:o

Just finished our Sunday Supper. German style braised spareribs with sweet and sour cabbage and spaetzel. Tonight's chow is not even a thought after that meal. I also find myself glued to the chair too. May crack open that bottle of LaTrappe Quadruple I've had aging for da Bears game.:cool: :D


Frayed,

5:30???? Hey It's gotta be 5pm somewhere already.:look: ;)

Sunday lunch today was roast beef, with Yorkshire pudding, roast potatoes and parsnips, honey-glazed carrots and spring greens, with a meat juices gravy. There were six for lunch and there's loads of beef left for sandwiches.

Garlic and pepper rubbed flank steak on the grill. Baked potatoes with the usual toppings, and some chives that are peeking up in the garden. Tossed Green salad. Pretty much american Steakhouse tonight, just at home.

I've taken to flank steak as my most common steak lately. Less expensive but with a good flavor and tender when cooked and cut carefully. Still prefer a ribeye, but those are quite a bit more. Flank is good bang for the buck. I suppose my doctor prefers me to have the flank too as it has less fat.

Phil

Ish- My favorite meal- my kids are probably the only one's in their school that even know what Yorkshire pudding is. They've grown up with it. My daughter had a friend over last time I was making it, and she asked why we were having pudding for dinner shouldn't that be for dessert? We tried not to laugh at her. There's never left overs of pudding here...

Isn't that such fun???? Ug- and they wonder why we are so stressed? In some other countries, you can still buy property with a little more than a handshake....
Sorry to hear your dinner was ruined too. At least it is done now- you did say everything closed ok, right?
Time to break out the champagne and a favorite meal!

Tonight it's gonna be Pork Sausages with Olive Oil & Roasted Garlic Mash,Roast Parsnips and a Caramelized Onion Gravy.:lips:

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.

I remember my Granny serving it for pudding with Lyons Golden Syrup!
Very nice it was too.:lips:

Beans and football :look: Last night was a good night. Tonight thoiugh it's back to a standard work week which means mostly utility cooking. But we have left over sourdough and we have chicken breasts so I guess it will be a chix pan stew with sourdough. Works for me:p

spaghetti bolognese in our house tonight.

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............

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

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.

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

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 :cry: 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.

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

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.

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!!!:D
Tomorrow night, hot dogs with the works, stollen from the bakeries lunch special

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!:smiles:

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. :cry:

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. :rolleyes: 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?

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 :suprise: ) 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.

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.

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.:D OoooPa!!!!!:roll:

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

OUCH! my toes hurt!:rolleyes:
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!!!