What's for Dinner Tonight? (recipe index in OP)

[Nancyg56]

Glynis and Nancy glad you liked the recipes! I am always a bit squeemish to jump into long standing threads. Somehow reminds me of trying to sit at the 'cool table' in junior high when I was obviously not cool.

Well, from one uncool gal to another, I am glad you jumped in!

ETA: I think I'm just SOL on the other thread. It looks like on all of the "parts" past part 1 we will just have to dig for our recipes. *Sigh* At least we have them.

Lindsay, I have used any excuse to avoid cleaning and organizing my home so I guess digging through our old thread is just one more.

Oh, it's really not a big deal. We're just inviting all his siblings, and my siblings and their spouses to go to dinner with us at a local restaurant.

It sounds like the perfect party. Not too big, not too formal and lots of fun!

Tonight I'll cook the stuffed peppers I got ready yesterday. I told Buddy I was resigned to having my week all discombobulated and he just laughed. I guess his week has not followed his plan either ,

 

[FormrCastMbr]

Good Morning,

Kat and Sheryl, Hope you're feeling better today...

I am making Glynis' Citrus Chicken...not sure if thats the right name but its the one she made a few days ago. Not sure of the sides yet...

Oh, it's really not a big deal. We're just inviting all his siblings, and my siblings and their spouses to go to dinner with us at a local restaurant. Oh, I also emailed his best friend who lives quite far away, and he and his wife will surprise Alan at the restaurant. I think that will be the highlight of the evening!

That sounds like a great party!

Glynis and Nancy glad you liked the recipes! I am always a bit squeemish to jump into long standing threads. Somehow reminds me of trying to sit at the 'cool table' in junior high when I was obviously not cool.

Glad you came by...stick around...we're very friendly and very chatty!

ETA: I think I'm just SOL on the other thread. It looks like on all of the "parts" past part 1 we will just have to dig for our recipes. *Sigh* At least we have them.

Yes, we have them. We'll figure it all out. Some of the recipes have been reposted and if we need something we'll just have to find it...no worries.

**************************
Have a great day all!

 

[TigerKat]

Welcome to scottisduffy - I look forward to sharing recipes with you!!

I'm feeling much better this morning, thanks for all the well wishes.

WFD - Super Sloppy Joes and Sweet Potato Fries. Off to work.....

 

[nucpharm29]

Morning all. Last night's dinner was yummy--Saucy Chicken BBQ sammies and a potato salad ala RAchel Ray. And I'll be having leftover today, DH is out of town and Dsis is under the weather. Cooked enough food last night ot feed at least 6 and I was the only one eating.

Lauren--I was the strikeout queen of softball growing up. I'm not too terribly scarred as an adult Just won't play the game anymore. Second the Tide pens--keep one in my purse for emergencies--also if it's just on whites, might try the clorox pen too

Scottisduffy--Welcome!

Glad to hear that our old recipes are back, might be hard to find, but lots of them are worth digging around for!

Okay, need to get DD ready for school

 

[Disney Ron]

Ann-your party sounds Fab!! Your parents will be in awe. Keep us posted on all of it, we love this stuff around here!!!

I think it sounds "Fab" too. Unfortunately, one of my brothers did not agree but majority ruled and the other six of us prevailed. It is to bad functions have to cause turmoil sometimes. It was nice to have everyone elses support. One of my DB and SIL are extremely difficult people to please.

This is a special occasion and it is important to share all of it wiht your parents. Take pictures!

I am sure there will be lots of photos!


FormrCastMbr" Ann, The party sounds wonderful...post pics if you can."


Thanks, for the positive feedback..I am so excited to make my parents happ and honor them! I will try to post pics.

Ann- The menu for your parent's anniversary bash sounds wonderful.

I thought it worked! We have alot of kids and elderly folks going. So I wanted to please everyone. I hope it all tastes as good!




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FYI, it is not true the bad rap that this board got yesterday! Thanks for making me feel welcome!

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WFD- I am making Parmesan pork cutlets, and penne. Some type of green maybe stringbeans...no salad fixings in the house.

Ann

 

[Disney Ron]

Becky, once again I am truly amazed and envious of all your lovely dishes!

Ann

 

[Disney Ron]

Hi Ladies,

Let me just say, I have an Italian husband. I have never made a tomato sauce from scratch, and can't ask his DM for a recipe. (We do not talk, long story for another time!)

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Thanks,
Ann

 

[cajunmommy]

First off, woo hoo - the old thread is back! Off to muddle through the slicing & dicing it received to "fit" the new guidelines.

Cajunmommy here is one I received from Cuisine at home
That is one of my favorite magazines.
Fish Tacos
Makes: 4 Servings

Fish Tacos with Chili Lime Mayo
Serves Four

I make fish tacos both grilled and fried. They both are good but fried is my favorite! I'll come back with a recipe in a bit.

Thanks everyone for the fish taco recipes! I'm thinking they'll be on the menu sometime this weekend if I can pull away from the ball parks & soccer field.

Lauren - Kyle's Little League nickname was "walkman" cuz that's about the only way he got on base. He still can't hit.

Lauren - I know exactly what Kathy's talking about. This is DS's 2nd season of kid pitch / Dixie Youth (our version of Little League). It only took one or two at-bats for him to figure out all he had to do was stand there to get on base. He's so little, the pitchers have a very difficult time finding his strike zone! Now we have to convince him it's OK to strike out - you can't get a hit if you don't swing the bat.

WFD tonight....Planned leftovers (early ball practice) - either chicken & broccoli stir fry or shrimp jambalaya & smothered green beans. The kids will probably want pb&j or cereal .

 

[liamsaunt]

Hi scottisduffy! I look forward to seeing more of your recipes!

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Honestly, I don't like any of them! I was just talking about this with my coworker this morning. She said her sister recommended Raos sauce. BUT, Raos is $10/jar! You can buy a can of tomatoes for $1! I always make my own. Here is a sauce from Marcella Hazan's Classics of Italian Cooking:

1 onion, peeled and roughly chopped
1 28 ounce can whole tomatoes with their juices, chopped
3 tbsp. butter

Combine everything and cook for about 20 minutes. Blend with a stick blender and season with salt to taste. The end! Seriously, this is a very yummy sauce. It's what you usually see when I post tomato sauce pictures.

I have another, longer cooking one with more spices and such that I can post too. I usually make it in big batches and freeze it.

Question: has anyone ever made mashed/pureed cauliflower? I know some people on low-carb diets use it as a potato substitute. I have a cauliflower on my fridge and was thinking about trying this, if someone tells me that it tastes good!

 

[Nancyg56]

Hi Ladies,

Let me just say, I have an Italian husband. I have never made a tomato sauce from scratch, and can't ask his DM for a recipe. (We do not talk, long story for another time!)

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Thanks,
Ann

First, please do not laugh, I make sauce but it is probably no where near authentic, but we like it. I start with chopped onion and sometimes peppers and saute them in olive oil. I sometimes add sliced carrots. I add chopped fresh garlic to that and then toss in a jar of sauce. I use any name brand that is on sale. To that I add diced tomatoes, oregano, basil, salt, pepper, granulated garlic (I love garlic) red pepper seeds, more olive oil, a pinch of sugar and let simmer. Then I add tomato paste and simmer some more. I used to add Parmesan cheese but now I cannot because Kady can't have it. I also used to add butter but now I finish with a little more olive oil.

 

[Nancyg56]

Question: has anyone ever made mashed/pureed cauliflower? I know some people on low-carb diets use it as a potato substitute. I have a cauliflower on my fridge and was thinking about trying this, if someone tells me that it tastes good!

I did this years ago when my cousin was following some diet. I liked it. I forget how we seasoned it. I bet you would like it.

 

[shovan]

Morning Y'all,

I'm feeling a little better this morning. By last night I could hardly talk but then this morning it's just a little sore & scratchy.

Sounds like you need a trip to New England!

Especially if I can take a food tasting trip & get to meet up with all of you!!!

Kat, feel better. Not to be gross but Tom just bought himself one of those Neti Pots and loves it. It really cleans out the sinuses...maybe I should go do it too.

Also not to be gross, but I have a similar sinus flushing thingy, not fun but it sure does help!

Oh, it's really not a big deal. We're just inviting all his siblings, and my siblings and their spouses to go to dinner with us at a local restaurant. I have reserved the banquet room, and will decorate it with balloons, and bring a cake. He didn't want anything big, but this will be something fun for him. Oh, I also emailed his best friend who lives quite far away, and he and his wife will surprise Alan at the restaurant. I think that will be the highlight of the evening!

Sound like a very nice party, that will also be easy on you !!

Lindsay, I can tell what happened. Basically, they took the old, gargantuan thread, and broke it into as many parts as it took to make each thread comply with the new DIS guidelines--maximum number of pages/maximum number of posts per thread.

What this means for you is that your old index for the original thread is messed up, because the page numbers don't make sense anymore. The good news is, that as this thread continues forward, and all future threads, the index WILL make sense, because they'll lock it when it is at capacity, rather than continuing the thread and then breaking it into multiple threads (thus messing up the page references).

As far as the four locked threads, I would say there are two choices. Either you could ask the moderators if you could modify the first post of each locked thread, and input a revised index there, or someone could create a master index for the four locked threads, citing the correct page and thread number. I don't know where this would be useful to post though. Are you still working on that blog?

After all that, here is DINNER! A nice, healthy, tofu bok choy poached egg soup:

Good night!

All of that healthy & delicious cooking must have also made you so smart!!! I couldn't make heads or tails out of all of that!

Glynis and Nancy glad you liked the recipes! I am always a bit squeemish to jump into long standing threads. Somehow reminds me of trying to sit at the 'cool table' in junior high when I was obviously not cool.

We are all glad you jumped in with some great recipes!!!

Good Morning,

Kat and Sheryl, Hope you're feeling better today...

I am! I think it was the glass of wine I had before bed last night! But I actually did sleep better than with those darn muscle relaxers the dr. wants me on!

Question: has anyone ever made mashed/pureed cauliflower? I know some people on low-carb diets use it as a potato substitute. I have a cauliflower on my fridge and was thinking about trying this, if someone tells me that it tastes good!

Didn't Stephanie say she put them in mashed potatoes?

I don't know what's for dinner yet. But I'm determined that it's comiing from whatever is in this house. I somehow have an overstocked fridge, freezer & pantry but everything that I choose to cook lately always requires other items & more shopping.

 

[Disney Ron]

I always make my own. Here is a sauce from Marcella Hazan's Classics of Italian Cooking:

1 onion, peeled and roughly chopped
1 28 ounce can whole tomatoes with their juices, chopped
3 tbsp. butter

Combine everything and cook for about 20 minutes. Blend with a stick blender and season with salt to taste. The end! Seriously, this is a very yummy sauce. It's what you usually see when I post tomato sauce pictures.

I have another, longer cooking one with more spices and such that I can post too. I usually make it in big batches and freeze it.

Question: has anyone ever made mashed/pureed cauliflower? I know some people on low-carb diets use it as a potato substitute. I have a cauliflower on my fridge and was thinking about trying this, if someone tells me that it tastes good!

Thanks for the simple sauce recipe, I wil have to try this!

Cauliflower...I have done this a couple of times. I did it the same way I make my mashed potaoes. Mashed then added butter, milk, garlic powder, salt & pepper. (sometimes some parmesan) I always eyeball it, so no exact measuring.

Ann

 

[shovan]

Hey, I thought all of my foodie Disney friends would find this interesting. I'm get Whole Food's emails & they usually have some kind of video cooking demo once a month. Well the one this month is a Chef that we saw at the F&W Fest! It was one of the Culinary Demos where you get to watch them cook & taste the food. And it's the very same dish she cooked at F&W, that was so delicious! I have the recipe & put it in the drawer & forgot about it. Now if only I had all the ingredients to fix that!

Here's the link to the video, if anyone is interested:
http://wholefoodsmarket.com/socialmedia/secretingredient

 

[FormrCastMbr]

Hi Ladies,

Let me just say, I have an Italian husband. I have never made a tomato sauce from scratch, and can't ask his DM for a recipe. (We do not talk, long story for another time!)

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Thanks,
Ann

Ann,

I have an Italian hubby and he doesn't mind jarred sauce but I make awesome sauce (gravy). The recipe is posted on the other thread...you just need to find it!!! I didn't save it of course but Kathy has made it and loves it...

I find the jars that we like the best are Colonna and the A&P brand. I do doctor them up though and usually add olive oil, crushed red pepper and bay leaves...sometimes some Adobo...I love this stuff. If you add meat too that makes them taste better...through a browned pork chop or ribs or a little peice of salt pork in there...yum!

 

[FormrCastMbr]

Becky, I have made the mashed cauliflower and we like it...can't say the boys LOVE it but they do not like cauliflower but they do eat it so it wasn't bad for my pciky hubby. I thought it was very good. I know I added some cream cheese to it but did not save the recipe...

 

[bigmerle1966]

Hi Ladies,

Let me just say, I have an Italian husband. I have never made a tomato sauce from scratch, and can't ask his DM for a recipe. (We do not talk, long story for another time!)

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Thanks,
Ann

I usually just use Ragu and doctor it up with whatever strikes my fancy, onions, carrots, zucchini, yellow squash, mushrooms, Kalamata olives, differant kinds of sausage.

 

[shovan]

Ann, When I can't make sauce, I like Newman's Sockarooni Sauce & his Vodka Sauce. I do usually add groundmeat or sausage or a bunch of veggies. And still I can't help but through some herbs & seasonings in there!

For authentic Italian taste I always go with a Mario Batali recipe, but I add fresh basil to this one too!

Here's his recipe:

Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Serve over tortellini.
Yield: 4 cups


But I usually add fresh basil to his recipe too!

 

[marcij]

Before I start catching up, I wanted to tell you guys how wonderful it has been to be welcomed so warmly. I only post sporadically, and you guys have been great. My boys are 12 (Andrew) and 9 (Jake). They are both on a rec team for soccer, both are on rec teams for baseball, and Andrew is on a select tournament team. When you add in our commute (they go to school in Dallas, as it has the largest school in the nation for bright children with learning differences, plus my husband and I work there as well) life gets even crazier.

I'm the one who posted that her SIL usually does the cooking (SAHM with more flexibility than my sister or myself) for the entire family, in exchange getting free groceries (paid by Dad) and clean-up help in the kitchen. SIL has started trying some of the recipes and has become an addict, asking me for any new recipes.

Anyway, her kids also play baseball, so she's rarely cooking these days as we're all having to grab food when we our separate families have time. I've challenged myself to see that my family eats healthier than we have in the past during this time of year. The recipes, especially crockpot ones, are going to help out a great deal. There will still be plenty of days where we grab fast food -- I just don't see any way around that, but there will also be days with healthier meals due to you guys!

Tonight it's leftover chicken provencal stoup and bread.

WFD at your house?

ETA: If you guys recall, I used to have a personal trainer. She had a baby last fall and I quit the personal training studio (NO ONE was as good a trainer for me as she was and it was a lot of money to fork out to not get the same quality of training). Anyway, I spent some money and bought the things I would need to work out at home.

Never happened. Apparently I don't have the discipline. There are way too many distractions here at home.

Long story short, I have joined The Rush. It is an awesome place and believe it or not, they have some accessible machines!! That sold me!!

Anyway, I just had to tell someone. I'm really excited.

That is very exciting news! Good for you. I'm not one of those who is naturally motivated to exercise, but when I remember to make time, I feel so much better.

A quick morning check in....I am starting to get a bit down as my mother's b-day is Friday, so if I seem a bit off you all know why.

Sending prayers for you. My Mom passed a year and 3 months ago, and I know I wouldn't have done as well without the support of my friends on a few DIS threads I'm regularly post on, plus RL friends and my Faith.

Lauren- Tell Andrew even the big guys strike out. Hope he gets more action in the next game. A trick that always worked on white pants for my oldest son was to do a prewash soak with a water/vinegar combination. Spin the water out then put straight vinegar on the tough stains. Why coaches choose white pants for kids is something I'll never understand. It's just an invitation to see how dirty they'll be at the end of the game.

I have an Andrew, too. Both the boys' rec teams have white pants this season. (Thankfully, the tournament team coaches really "get" it and they wear gray and black.) I've been using shout, oxyclean and whever else is around to soak the knees, with marginal success, but after a couple of washes. I'm definitely going to try the simple green next.

Ok, this is completely off topic, but I need to vent!

My MIL called Alan last night to let him know that she is engaged to a man she has been chatting online with for the last 2 months. She drove, alone, to his home town to meet him on Saturday, and now they are engaged!!! I am just beside myself!!! This was how she met and married husbands number 3, 4 and 5. Those marriages lasted anywhere from 9 weeks to 13 months. I am so sick of it!!! She rushes in, gets disenchanted with marriage to a man she really doesn't know, and then expects her children to bail her out. AND THEY DO!!! I told Alan that this is it! I will not let my children be anywhere near her and this new guy! They have lost so many "grandpa's" that they are really confused about the whole thing. Luckily, Alan agreed. We sent an email to all his siblings letting them know that we will not be at any family gatherings where they will be.

She's completely inappropriate about all this. We even caught her talking explicitly about her "love" life with her teenage granddaughters! That's just not right! I think all of Alan's siblings are pretty fed up with this. Hopefully, they'll all stand firm and not run to her rescue when she decides she's done with this marriage and wants someone better.

Sorry to vent, but I'm really peeved about it!

Glynis -- that is just scary to me. You are spot on with your instincts, as usual.

I don't think I've posted any recipes yet, so I'll start with one of my favorite appetizers. It's easy and always popular.

Artichoke Dip

4 ounces cheddar cheese, grated
4 ounces parmesan cheese, grated
1 14 oz. can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
Paprika for seasoning

Preheat oven to 350 degrees. Mix together cheeses, artichoke hearts, green onions, garlic salt and mayonnaise. Sprinkle paprika over the top. Bake for 20 minutes, or until bubbly. I have tried this with low-fat ingredients, and it is still good.

Have a great day everyone!

 

[FormrCastMbr]

I found my sauce recipe and it only took me about 5 minutes...it won't be too hard ladies!!! I subtracted pages numbers to give me an idea of what thread it would be on then I picked a page and looked took one recipe from there and figured out where my recipe was from there before or after...does that make sense?


This is on original thread #3, page 330. The meatball recipe is a couple pages prior to that.

Here is my Tomato Sauce/Gravy recipe (makes 3 - 4 family servings...great to freeze):

4 oz salt pork, cut in 2 or 3 big pieces
1 lb country spare ribs
6 - 8 sausage links, I like a mix of hot and sweet
meatballs (I put mine in raw to cook in the sauce, but precooked can be added)
1 large onion, finely diced
6 - 8 cloves garlic, crushed
2 tsp red pepper flakes
2 bay leaves
1/3 - 1/2 cup chopped fresh parsley, dried is OK too
1/3 - 1/2 cup chopped fresh basil
1 TBS dry oregano (I never buy this fresh but you can)
2 bay leaves
6 oz tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can puree
1 28 oz can sauce
water
salt and pepper to taste

Brown sausage in a pan and set aside (does not have to be cooked through - they will cook more in the sauce).

In an 8 quart pot, heat 1 - 2 tbs olive oil. Brown salt pork for about 5 minutes. Add ribs and brown on all sides for about 10 minutes. Reduce heat to medium/low.

Make room in the center of the 8 qt pot and add onions. Cook for 3 minutes. Add garlic and cook for another 3 minutes. Stir constantly.

Add paste and "fry" for about 5 minutes. Add 1/2 cup of water and bring to a simmer. Add crushed pepper and 2 bay leaves.

Add all other tomatoes and 1/2 - 3/4 can of water, stir. Cut sausage to desired size and put in sauce.

Cover 3/4 of the pot with foil and simmer for at least an hour (2 - 3 hours is better). Stir every so often.

At this point, taste to see if salt is needed and discard salt pork (do not over salt since meatballs will ba added later). You can remove the ribs as well. This is your choice. The rib meat starts to fall off the bone after a while and is really yummy. Just make sure to remove the bones.

Add parsley, basil and oregano. Stir. Simmer another 1/2 hour. Add meatballs and gently simmer for at least 3 minutes 30 minutes.

Then its ready to serve.