"What's for dinner?"

Rockabilly · Postby **Rockabilly** » Sun Oct 11, 2015 3:13 pm

I think :"What's for dinner?" should be a category with bascar as the leader. I'd love that.

KathyK · Postby **KathyK** » Sun Oct 11, 2015 3:16 pm

I agree.

Postby **Chancellor** » Sun Oct 11, 2015 3:17 pm

I'm planning a beer and aged gouda risotto. I made it a couple times and it is DIVINE!

KathyK · Postby **KathyK** » Sun Oct 11, 2015 3:20 pm

That sounds divine, Chancellor.

ZinniaZ · Postby **ZinniaZ** » Sun Oct 11, 2015 4:01 pm

I demand that recipe. NOW.

I am making coq au vin, actually.

Postby **Chancellor** » Sun Oct 11, 2015 4:07 pm

http://sweetlifelaur.com/2011/07/20/bee ... a-risotto/

M&M · Postby **M&M** » Sun Oct 11, 2015 4:17 pm

Right now, my energy level is really low. DH, the chef, is exhausted. Dinner might be raisin bran. Or he might rally and make beef stew. Or I might heat up some awesome split pea soup he made.

Racetrackreject · Postby **Racetrackreject** » Sun Oct 11, 2015 7:39 pm

Before I make homemade beef enchiladas with guacamole and salsa, I'm going to Chancellor's house to steal her risotto.

Would you mind posting the recipe?

Tuddy · Postby **Tuddy** » Sun Oct 11, 2015 7:44 pm

It is Canadian Thanksgiving this weekend, but I am working, so I think it will be noodles and beef tonite. My favorite food of all time, as simple as it sounds is beef and noodles. I take ground beef and fry it with garlic and oregano, then boil some noodles and when they are both done, I drain the water from the noodles and throw them in the pan with the beef. Stir it up and serve. Simple yet yummy.

My family will be celebrating at my niece's tomorrow for Thanksgiving, going to save some space for that.

PaulaO · Postby **PaulaO** » Sun Oct 11, 2015 7:46 pm

Tonight is roasted asparagus and coconut shrimp. I'm in the middle,of a sinus infection (on antibiotics and Prednisone)'and I just got my senses of smell and taste back.

Silverado · Postby **Silverado** » Sun Oct 11, 2015 9:01 pm

Mmmm…….late lunch so no one is really hungry…..yet….probably leftovers. Although, I may start making some chicken stock and see what inspires me….

MelissaR · Postby **MelissaR** » Sun Oct 11, 2015 9:30 pm

Paula, I think everybody around me has some sort of respiratory crud. I've fought it for over a week and still have an off-and-on cough. I hope you and I both feel better soon.

I wish I had the talent and patience to cook well. I had very rare sliced roast beef (Boarshead low sodium) with swiss cheese (low sodium) on a whole grain thin roll nuked in the microwave, along with a small salad. I suppose you could say I had steak tartare and salad!

Moutaineer · Postby **Moutaineer** » Sun Oct 11, 2015 10:51 pm

Scallops, somehow. Wrapped in bacon, maybe, or with some fresh ginger? With baby bok choy and probably CSA spuds. And I have chicken stock.in the making for a butternut squash soup.

LindaJ · Postby **LindaJ** » Sun Oct 11, 2015 10:57 pm

Hi!

My husband is slow cooking some BBQ ribs on the grill. Can't wait...smells so yummy!

Ganas · Postby **Ganas** » Sun Oct 11, 2015 11:42 pm

Mystery vegetable* and baked chicken.

*I think it's a spaghetti squash/pumpkin cross. It grew from last year's pumpkin seeds on the manure pile. It's kinda stringy like a spaghetti squash but looks like a pumpkin and tastes like both. Yummy.

iriedogs · Postby **iriedogs** » Sun Oct 11, 2015 11:55 pm

I bought a whole chicken on sale yesterday. Put it in the crock pot with spices and a few veggies to cook all day today. Threw in noodles about 30 minutes before dinnertime. It was very good. Cheap, easy, tasty, and leftovers will last me all week.

carpevita · Postby **carpevita** » Mon Oct 12, 2015 12:06 am

Maple jalapeno ice cream.

ZinniaZ · Postby **ZinniaZ** » Mon Oct 12, 2015 12:30 am

The coq au vin came out GORGEOUS. we raise our own chickens so our chicken stood up to the long braISING. I made mashed potatoes on the side with crispy potato skins on top. Then apple crisp for dessert. holy crap. the food helped my sad soul.

Rockabilly · Postby **Rockabilly** » Mon Oct 12, 2015 12:40 am

ZinniaZ wrote:The coq au vin came out GORGEOUS. we raise our own chickens so our chicken stood up to the long braISING. I made mashed potatoes on the side with crispy potato skins on top. Then apple crisp for dessert. holy crap. the food helped my sad soul.

But I am so so glad to see you here.

Helygen · Postby **Helygen** » Mon Oct 12, 2015 12:41 am

Pulled pork poutine. So good. Gonna need a salad tomorrow!

ZinniaZ · Postby **ZinniaZ** » Mon Oct 12, 2015 12:41 am

Rockabilly wrote:[

But I am so so glad to see you here.

and you, Rockabilly. From the bottom of my heart.

Warwick · Postby **Warwick** » Mon Oct 12, 2015 1:04 am

Homemade beef and veggie soup - it's definitely soup weather here.

Moutaineer · Postby **Moutaineer** » Mon Oct 12, 2015 2:41 am

Yeah, the scallops were pretty darned good. Marinated in fresh ginger and soy with a spot of brown sugar, wrapped in thin sliced organic bacon, and grilled...Mmm.

KathyK · Postby **KathyK** » Mon Oct 12, 2015 12:34 pm

You all are making me hungry. At 8:30 a.m.

StraightForward · Postby **StraightForward** » Mon Oct 12, 2015 3:32 pm

It's Columbus Day, so I'm off all day. Planning to make braised short ribs, maybe taken in an Asian direction with some fish sauce, chile paste and dried lime. Yesterday I pulled a bunch of Nantes carrots from the garden and just saw a recipe for roasted carrots with tahini sauce, so that will be the side. Maybe some sauteed kale too because I have so much I could start baling it out of the garden.

Avola · Postby **Avola** » Mon Oct 12, 2015 3:40 pm

Roasted salmon fillets with capers pesto and olives. Salmon are running and we've been fishing. Freezer is almost at capacity and I need to make room for steelhead season which is about to start. I love living on the Oregon coast! 8-)

Ryans Friend · Postby **Ryans Friend** » Mon Oct 12, 2015 3:40 pm

Last night I made vegan stuffed portabellos: they turned out quite yummy. I hadn't intended them to be vegan but I enjoy the challenge of it once in a while. Have no clue about tonight's dinner: we will be celebrating my older daughter's wedding this Saturday, and my younger daughter is visiting from NZ, so their activities will be the determining factor. Suggestions for dinner for 6 appreciated!

WheresMyWhite · Postby **WheresMyWhite** » Mon Oct 12, 2015 3:40 pm

Glad this thread is back

Grilled chicken with BBQ sauce.

I still don't like the grill side of my Lodge reversible griddle. The "flat" side is pretty much non-stick but the grill side, not so much

Moutaineer · Postby **Moutaineer** » Mon Oct 12, 2015 4:09 pm

Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

KathyK · Postby **KathyK** » Mon Oct 12, 2015 4:23 pm

Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

Racetrackreject · Postby **Racetrackreject** » Mon Oct 12, 2015 4:24 pm

WheresMyWhite wrote:Glad this thread is back

Grilled chicken with BBQ sauce.

I still don't like the grill side of my Lodge reversible griddle. The "flat" side is pretty much non-stick but the grill side, not so much

What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

TeresaB · Postby **TeresaB** » Mon Oct 12, 2015 4:37 pm

Left over pecan sage pork chops. Really simple and quite good. Had them with oven roasted brussel sprouts/carrots and parmesean/garlic/olive oil red potatoes (frozen from a bag).

ZinniaZ · Postby **ZinniaZ** » Mon Oct 12, 2015 4:48 pm

tonight is ravioli night. weeknights are sort of set menu so nobody has to think. cheese ravioli, salad. that's it.

Moutaineer · Postby **Moutaineer** » Mon Oct 12, 2015 4:49 pm

KathyK wrote:
Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

After years of practice, I'm largely opera-proof. No dying animals.

WheresMyWhite · Postby **WheresMyWhite** » Mon Oct 12, 2015 5:02 pm

Racetrackreject wrote:What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

Well, to be honest, this was "fake" BBQ done on the Lodge grill on my gas range.

Real BBQ on my grill... can't really say it is the smoke (as it is a propane powered grill) but just a nice, different flavor than roasting in the oven. Chicken I'm not a big fan of in the "braise" category. I do like a whole chicken roasted in the oven (but like the whole chicken smoked in my smoker far better). The smoker does impart a nice flavor and with the long and low heat of the smoker, chicken pretty much falls off the bone. I also smoke/roast my chickens "upside down" with breast down and legs/thighs up to let the juices in the fattier dark meat run down into the breast meat.

Also do my turkey on the smoker "upside down". Yum!

Rhianon · Postby **Rhianon** » Mon Oct 12, 2015 5:18 pm

It's Thanksgiving here. We'll be going to neighbours. I suspect turkey!

(IMO, I like having topics like this all bundled into the Obs lounge, rather than separate areas of the board.)

Racetrackreject · Postby **Racetrackreject** » Mon Oct 12, 2015 6:10 pm

WheresMyWhite wrote:
Racetrackreject wrote:What is it about BBQ chicken that makes it taste so good? Anytime I hear the words BBQ and chicken together, I start drooling..lol.

Well, to be honest, this was "fake" BBQ done on the Lodge grill on my gas range.

Real BBQ on my grill... can't really say it is the smoke (as it is a propane powered grill) but just a nice, different flavor than roasting in the oven. Chicken I'm not a big fan of in the "braise" category. I do like a whole chicken roasted in the oven (but like the whole chicken smoked in my smoker far better). The smoker does impart a nice flavor and with the long and low heat of the smoker, chicken pretty much falls off the bone. I also smoke/roast my chickens "upside down" with breast down and legs/thighs up to let the juices in the fattier dark meat run down into the breast meat.

Also do my turkey on the smoker "upside down". Yum!

Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

KathyK · Postby **KathyK** » Mon Oct 12, 2015 6:31 pm

Moutaineer wrote:
KathyK wrote:
Moutaineer wrote:Tonight, we are going out somewhere relatively swanky before the opera (Tosca.) So I get to not cook! I just have to work out what the hell to wear...

Enjoy the opera! If you've never seen Tosca, I advise you to take a hankie.

After years of practice, I'm largely opera-proof. No dying animals.

Yeah, but I always lose it here...
https://www.youtube.com/watch?v=hxdiJ74AL5Y

WheresMyWhite · Postby **WheresMyWhite** » Mon Oct 12, 2015 7:14 pm

Racetrackreject wrote:Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

I like duck but the amount of fat has always scared me off of trying it. The Shiraz is a glaze or in the water? (I have a water smoker.)

I'll have to see if the Sprouts has duck

or at least duck breast...

Moutaineer · Postby **Moutaineer** » Mon Oct 12, 2015 7:19 pm

Hah, Kathy K!

I will have to pick some brains about smokers sooner or later... We were gifted one by our enthusiastic son. We've managed to smoke a total of one marinated chicken breast in it so far

It took us a while to find a safe place out of the ever-present wind to set it up.

Tuffytown · Postby **Tuffytown** » Mon Oct 12, 2015 7:19 pm

Tonight is no time to cook night so I am doing Jiaozi and hom bao, pre-made.

Racetrackreject · Postby **Racetrackreject** » Mon Oct 12, 2015 7:39 pm

WheresMyWhite wrote:
Racetrackreject wrote:Do you like duck? If so, try a duck in the smoker. My dad used to smoke the most delicious duck using Shiraz. It was ah-mazing.

I like duck but the amount of fat has always scared me off of trying it. The Shiraz is a glaze or in the water? (I have a water smoker.)

I'll have to see if the Sprouts has duck or at least duck breast...

In the water with the wood chips.

WheresMyWhite · Postby **WheresMyWhite** » Mon Oct 12, 2015 8:18 pm

Sounds yummy - I might have to give this a whirl (as heaven knows I can't do a whole bottle of wine on my own before it goes bad

)

Bugs-n-Frodo · Postby **Bugs-n-Frodo** » Tue Oct 13, 2015 1:30 am

Carne Asada tacos and chips and salsa. Not Margaritas, I am Prego.

Chisamba · Postby **Chisamba** » Tue Oct 13, 2015 1:35 am

I had a very ordinary sandwich, long day, busy, trying to get a nap in before work tonight made by my dear son kind of sandwich. It was the love being the gesture that made it special

ZinniaZ · Postby **ZinniaZ** » Tue Oct 13, 2015 2:22 am

currently wishing I had more dinner.

RedMare · Postby **RedMare** » Tue Oct 13, 2015 2:49 am

I had a gourmet pepperoni pizza Lean Pocket and a fruit cup.

paownyc · Postby **paownyc** » Tue Oct 13, 2015 3:45 am

Sauteed red cabbage with ginger. Fried green tomatoes. Grass fed New York Strip steaks. Mushrooms sauteed in butter and sherry. All accompanied by a nice North Coast Pinot Noir. I can barely move...

Koolkat · Postby **Koolkat** » Tue Oct 13, 2015 4:07 am

KathyK wrote:Yeah, but I always lose it here...
https://www.youtube.com/watch?v=hxdiJ74AL5Y

Kathy K - I do believe you are a romantic.

Although that voice could make stones weep.

Bugs-n-Frodo · Postby **Bugs-n-Frodo** » Tue Oct 13, 2015 6:37 pm

OK, so maybe tonight we will have the carne asada tacos, we didn't get past the chips and salsa last night. My appetite is not good these days.

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