What’s for Dinner Tonight?

[NYCgrrl]

Been watching a Korean show where they're doing a pop up restaurant and one of their featured dishes is an oxtail soup, kori gomtang. It's getting rave reviews from the customers.

Oxtails are having a renaissance as various chefs have been placing them on the menu. For most of my life they were inexpensive and readily found in ethnic meat markets from all over the world. Now, they are found in most supermarkets and price per pound is similar to short ribs, another meat cut newly re-discovered.
Wish Sebastian’s would place them on the menu! I think I saw them on the menu at Monsieur Paul’s in the recent past because yes, they are known there and in Italy.

 

[tinkerbellandpeterpan]

Back from a long day of shopping and glad for leftovers.
Made a pickled salad from thinly sliced cukes and grated carrots which is fine for all.
Reheated the jerk chicken for son and DGD.
I bought a quart of gazpacho from a fav store on the Eastside and that’s enough for me.

Brought some meringue shells home, filled them with lemon sorbet and dessert is made.

I love seeing your menus because they are so exotic to me. I'm doing okay keeping to the budget but we have very basic tastes and the menu doesn't vary that much really. Not knocking myself....I know I'm cooking what will be eaten around here. But I'm so impressed by your cooking skills and the variety of foods you cook. It's really fun to see your creativity.

 

[tarheelmjfan]

Back from a long day of shopping and glad for leftovers.
Made a pickled salad from thinly sliced cukes and grated carrots which is fine for all.
Reheated the jerk chicken for son and DGD.
I bought a quart of gazpacho from a fav store on the Eastside and that’s enough for me.

Brought some meringue shells home, filled them with lemon sorbet and dessert is made.

DS & I love pickled foods. How did you make the pickled salad?

 

[NYCgrrl]

DS & I love pickled foods. How did you make the pickled salad?

I enjoy pickled veggies when it’s hot outside; seems to cool me down.

This is a method I learned from my Mom:

1/2 cup vinegar (your favorite kind)
2 tsp to 1 TB sugar
1 cuke, thinly sliced
1/2 grated carrot

Place carrots and cucumber in a quart sized jar. Pour enough vinegar to cover and add sugar; seal jar and shake until sugar is dissolved and refrigerate for at least 1/2 hour.

Variations: toast coriander seeds and/or red pepper flakes then add to vinegar and sugar. Continue as above. Vary type of vinegar used. Sometimes it’s all white, other times 3/4 cider and 1/4 white; half white, half rice.
You can also add other veggies such as thin sliced radishes, bell pepper strips, julienned celery, cauliflower florets.

 

[Minnesota!]

So behind here - was playing nurse for DH for a week then on vacation for a week.

Last night I made some rice with cheese and broccoli and then mixed in some ground hamburger I had browned with onion, garlic, spices. Like a homemade rice a roni think that DH used to gorge himself on as a kid. Served with roasted brussels.

I have been under the weather so I just made some fries to go with my brussels.

Tonight DH wants to go out, as he wants "Mexican that is not just tacos" and my body is not up for whipping anything up.

On vacation up north last week, I had the BEST vegan bowl - bottom was wild rice, then it had cucumbers, pickled onions, cashews, scallions, avocado, cranberries, peas in it. All with an apple soy vinaigrette. I have been daydreaming about it - so I think I will make a batch of that for dinners for the next few nights.

 

[PolymerSkywalker]

Boiled Shrimp and Dungeness Crab. With potatoes, corn, and sausage of course and my wife’s remoulade sauce.

 

[NYCgrrl]

I love seeing your menus because they are so exotic to me. I'm doing okay keeping to the budget but we have very basic tastes and the menu doesn't vary that much really. Not knocking myself....I know I'm cooking what will be eaten around here. But I'm so impressed by your cooking skills and the variety of foods you cook. It's really fun to see your creativity.

It’s important to cook what your family will eat so I get you completely .

I think I jump all over the place food wise in part because I grew up in NYC and there’s always someone else with a different and amazing take on how to cook a chicken, LOL. Which fascinates me to learn. Oh and it kept the family guessing what I would make next which was a question they weren’t really allowed to ask because my silliness would be front and center- “Great big gobs of greasy grimy gopher meat, little babies’ stinky feet- that’s what we had for lunch…” Oops.

 

[Meriweather]

Tonight is Smash burger on a low carb tortilla

 

[tarheelmjfan]

I enjoy pickled veggies when it’s hot outside; seems to cool me down.

This is a method I learned from my Mom:

1/2 cup vinegar (your favorite kind)
2 tsp to 1 TB sugar
1 cuke, thinly sliced
1/2 grated carrot

Place carrots and cucumber in a quart sized jar. Pour enough vinegar to cover and add sugar; seal jar and shake until sugar is dissolved and refrigerate for at least 1/2 hour.

Variations: toast coriander seeds and/or red pepper flakes then add to vinegar and sugar. Continue as above. Vary type of vinegar used. Sometimes it’s all white, other times 3/4 cider and 1/4 white; half white, half rice.
You can also add other veggies such as thin sliced radishes, bell pepper strips, julienned celery, cauliflower florets.

Thanks. Sounds good. My Mom canned pickled vegetables, when I was growing up. Sadly, I didn't pay attention to what she was doing. I regret not paying more attention to a lot of things she did now.

So behind here - was playing nurse for DH for a week then on vacation for a week.

Last night I made some rice with cheese and broccoli and then mixed in some ground hamburger I had browned with onion, garlic, spices. Like a homemade rice a roni think that DH used to gorge himself on as a kid. Served with roasted brussels.

I have been under the weather so I just made some fries to go with my brussels.

Tonight DH wants to go out, as he wants "Mexican that is not just tacos" and my body is not up for whipping anything up.

On vacation up north last week, I had the BEST vegan bowl - bottom was wild rice, then it had cucumbers, pickled onions, cashews, scallions, avocado, cranberries, peas in it. All with an apple soy vinaigrette. I have been daydreaming about it - so I think I will make a batch of that for dinners for the next few nights.

I hope you feel better soon.

 

[tinkerbellandpeterpan]

BBQ ribs (done in the oven low and slow), some kind of potato side i guess. I would do mac and cheese on the side (don't care if it comes out of a box or whatever) but DH doesn't really care for it so it's kind of a waste to make it for just me since I don't really care for it leftover.

 

[leebee]

Maybe a grill pan lined with foil or a cast iron griddle or skillet?

I feel you on the not heating up the kitchen. This summer has been a bit bananas.

He ended up doing them in the grill basket (where we'd usually do veggies, the kind that clamps shut) so he could turn them or remove them from the grill quickly and efficiently. They were pretty good, although he had to keep the heat very low and they took a little while longer than we'd anticipated.

ETA: Tonight is a planned night out. DD/SIL are closing on their house, and tomorrow is their 3rd anniversary (but DD and I are heading for Disney) so they are having a celebratory date night. DH and I will take the resident 8 year old to a local restaurant that he loves (Governors- they have a train track/train that runs around the top of the walls of the restaurant). The fried scallops are on special tonight- 8 scallops and 2 sides for $15- so it won't be too expensive, AND it's air conditioned!

 

[LoveDaisy]

We had tacos tonight. Ground beef for DH and black bean for me with Spanish rice. I cut up all my split cherry tomatoes so that got a bowl of tomatoes off the counter.

 

[NYCgrrl]

Got some help emptying out the freezer to defrost it and found lasagna so guess what we are having for dinner?
Lucky for son as this one has meat sauce in it and generally I make it with spinach, which he doesn’t like as much.
Green salad as side dish and the last of the lemon sorbet with puréed raspberries atop.

 

[fla4fun]

Breakfast for dinner here - Sausage and cheddar omelet with buttered biscuits

 

[tarheelmjfan]

Spaghetti Carbonara & garlic knots

 

[NYCgrrl]

Son sucked back the lasagna last night according to Miss Ehh, cheese?! so moving things forward :

Roast chicken with French fries, and a roster of leftover veggies- pickled cuke and carrot salad, green salad, and steamed Swiss chard. I could put ratatouille on the table too but let’s leave peace in the valley and keep me from laughing out loud.

 

[AustinTink]

We’re doing smoothies for a couple of days/nights. Trying to do a semi-detox to get ready for our beach vacation. Today’s smoothie is chock full of greens with a dash of pea protein.

 

[Meriweather]

Chef Salad

 

[LoveDaisy]

I have no dinner plan. I have chicken in the fridge that I don’t want. I’m still struggling with motivation and inspiration for dinner. I’ll report back where I land but seeing that I brought PB&J for lunch I don’t have much hope for anything good for dinner

 

[Minnesota!]

I have a ton of zucchini thanks to Instacart bringing me triple my order (and none of my cucumbers). And my basil plant is on the downward slope. So, going to harvest the rest of that, and make zucchini and grilled shrimp over some kind of pasta with a basil butter sauce. We have some pesto sourdough leftover, too, so will add that and maybe a salad.