So what's on the menu tonight?

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pushylady

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Originally Posted by Trouts mom

Welllllllll, I just ate some candy
When I was a kid and I wasn't allowed anymore candy, I would console myself with the thought that when I was a grown-up I could eat all the candy I wanted, whenever I wanted!


Tonight I had soup and toasted pita. Neglected to eat any fresh veggies as I just couldn't be bothered.
 

rapunzel47

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Originally Posted by rapunzel47

Time for something from the water. Prawns, maybe stirfried with garlic and veggies, or maybe on the BBQ. Either way, there's Jasmine Rice to reheat that will go well with them, and tons of cherry tomatoes that will figure in there somewhere. Dessert will incorporate blueberries somehow.
Well, that got fairly seriously modified. It was based on two people cleaning up what was around and not having anything we'd had in the last couple of days. WRONG. When I got home, a friend of ours was ensconsed at at the kitchen table with his laptop that Rob had been trying to sort out for him. He stayed for dinner, so a little tweaking was necessary...

The prawns were a keeper, skewered and BBQd. The tomatoes were a keeper. Picked up some asparagus on the way home and grilled that. Satisfactory finger food. All three were happy for some garlic mayo to be dipped in.

The blueberries are still in the fridge. As I came in the gate I was reminded that there were several stalks of rhubarb, being seriously erect, that needed to be put to work. Rhubarb Crisp.

All is well.
 

yosemite

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Originally Posted by rapunzel47

Well, that got fairly seriously modified. It was based on two people cleaning up what was around and not having anything we'd had in the last couple of days. WRONG. When I got home, a friend of ours was ensconsed at at the kitchen table with his laptop that Rob had been trying to sort out for him. He stayed for dinner, so a little tweaking was necessary...

The prawns were a keeper, skewered and BBQd. The tomatoes were a keeper. Picked up some asparagus on the way home and grilled that. Satisfactory finger food. All three were happy for some garlic mayo to be dipped in.

The blueberries are still in the fridge. As I came in the gate I was reminded that there were several stalks of rhubarb, being seriously erect, that needed to be put to work. Rhubarb Crisp.

All is well.
I would love to be able to be sitting at your table when you got home from work.
And yes, I would hang around for dinner for sure!
 

alleygirl

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Last night was an experiment and just throwing random stuff together and it came out quite yummy!

Chicken marinated in italian dressing. Cooked with onions, zucchini, roasted red pepper, garlic, spinach and then some basil and thyme from the back yard. Tossed with a little olive oil and served over pasta. I will definitely be doing that again. Maybe add some cherry tomatoes next time too
 
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tierre0

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I thinking some salads for tonight. I have some left-over potato's so I'll make some salad on that. Some pasta salad, and then some sliced cucumbers. My brother brought me a basket of cucumbers from his garden and they are sooooooo good.
 

rapunzel47

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Originally Posted by AlleyGirl

Last night was an experiment and just throwing random stuff together and it came out quite yummy!

Chicken marinated in italian dressing. Cooked with onions, zucchini, roasted red pepper, garlic, spinach and then some basil and thyme from the back yard. Tossed with a little olive oil and served over pasta. I will definitely be doing that again. Maybe add some cherry tomatoes next time too
Yeah, that does sound like a keeper.
 

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A wrap of smoked turkey, avacado (seasoned with chile powder, garlic and lime) red fine chopped onion, iceberg lettuce, bacon and tomato with just a nice tad of garlic ranch dressing. Just delish.
As usuall I tend to over stuff a wrap so its a fight to eat, but worth it!
 

rapunzel47

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We're back to ham tonight. Probably just thick slices warmed in a pan, whatever veg is handy and some panfried nugget potatoes. Pretty easy. Not feeling very energetic tonight. And there's some Rhubarb Crisp left from last night.
 

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I made scallops florentine! It was absolutely wonderful.. although I used a bit too much Old Bay. Would have been perfect for someone from Maryland
 
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tierre0

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I have this fantastic recipe for peanut shrimp sesame salad I am going to try tonight..It's pretty easy to do so I will pass it along in case anyone else would like to give it a try.
1 lb peeled shrimp sauteed in garlic butter...set aside and let cool
cook 1 box of bow-tie pasta and again drain and cool
1 cup snow peas julienned
1 cup red peppers julienned
1 cut green onions julienned.
Place all ingredients in a large mixing bowl and chill in fridge.

In a blender mix
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup water
1/2 cup chunky peanut butter.

Blend mixture well and pour over salad then mix thoroughly
It is really yummy, I have ate it before but this is my first time making it, wish me luck.
 

yosemite

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Since hubby got the new BBQ he wants to use it every day so I guess we'll be grilling something tonight.
I had taken out some hamburger to make spaghetti sauce but methinks it may end up being hamburgers on the grill.
 

rapunzel47

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Originally Posted by Yosemite

Since hubby got the new BBQ he wants to use it every day so I guess we'll be grilling something tonight.
I had taken out some hamburger to make spaghetti sauce but methinks it may end up being hamburgers on the grill.
But that'll be tasty!
Boys and their toys, eh?

I'm hoping (but not optimistic) that we get some sun back later on. I'm thinking it's time we had some salmon, and I'd rather do it on the BBQ -- one of those things that begs for the BBQ. Well, we'll see what Mother Nature brings.
 

yosemite

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Originally Posted by rapunzel47

But that'll be tasty!
Boys and their toys, eh?

I'm hoping (but not optimistic) that we get some sun back later on. I'm thinking it's time we had some salmon, and I'd rather do it on the BBQ -- one of those things that begs for the BBQ. Well, we'll see what Mother Nature brings.
Aha! Got a question. We got some lovely Atlantic Salmon from Costco the other day. Froze half and BBQ'd half. I put it in double foil with some lemon juice and a bit of dill. It came out a bit dry and I wondered if you had any wonderful suggestions to prevent this. I know if I made up a Hollandaise sauce to go with it after it was BBQ'd, that would be nice and add the necessary moisture, but I wondered if you had any other suggestions.
 

rapunzel47

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Originally Posted by Yosemite

Aha! Got a question. We got some lovely Atlantic Salmon from Costco the other day. Froze half and BBQ'd half. I put it in double foil with some lemon juice and a bit of dill. It came out a bit dry and I wondered if you had any wonderful suggestions to prevent this. I know if I made up a Hollandaise sauce to go with it after it was BBQ'd, that would be nice and add the necessary moisture, but I wondered if you had any other suggestions.
My first and most important suggestion about keeping salmon from drying out is to err on the low side of cooking times. I know the rule of thumb is 10 minutes per inch thickness, but I find even that too much.

I've had some lovely things come out of a foil package, but have never done salmon that way myself. I feel more in control when I can see the flesh. I really like to put it straight on the lightly oiled grill, the flesh brushed or sprayed with a little olive oil and seasoned to taste -- my usual is freshly ground black pepper and a little anise. Start skin side down, over medium/high heat, give it about four minutes, then turn over. Fillets will often lift right off their skin at this point, thereby allowing you to serve it skinless. Think in terms of another four minutes, but be prepared to take it off a minute early, if the flesh is cooking too fast -- I like to see just a suggestion of the raw colour in the middle, and at this point it should be flaking, but not breaking.

I had a really nice marinade recipe a few years ago that vanished over a winter
, and I've been threatening to try to recreate it. It used olive oil, fresh pepper, fresh garlic, sundried tomatoes, and I think a little balsamic vinegar, but I'm not certain about that or if there was anything else, and I don't remember quantities, so would have to feel my way a bit. The fish doesn't need to sit in it all that long, of course, but the flavour is gorgeous, and the cooking method is the same as above.

So -- some thoughts for you. Enjoy.
 

yosemite

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Originally Posted by rapunzel47

My first and most important suggestion about keeping salmon from drying out is to err on the low side of cooking times. I know the rule of thumb is 10 minutes per inch thickness, but I find even that too much.

I've had some lovely things come out of a foil package, but have never done salmon that way myself. I feel more in control when I can see the flesh. I really like to put it straight on the lightly oiled grill, the flesh brushed or sprayed with a little olive oil and seasoned to taste -- my usual is freshly ground black pepper and a little anise. Start skin side down, over medium/high heat, give it about four minutes, then turn over. Fillets will often lift right off their skin at this point, thereby allowing you to serve it skinless. Think in terms of another four minutes, but be prepared to take it off a minute early, if the flesh is cooking too fast -- I like to see just a suggestion of the raw colour in the middle, and at this point it should be flaking, but not breaking.

I had a really nice marinade recipe a few years ago that vanished over a winter
, and I've been threatening to try to recreate it. It used olive oil, fresh pepper, fresh garlic, sundried tomatoes, and I think a little balsamic vinegar, but I'm not certain about that or if there was anything else, and I don't remember quantities, so would have to feel my way a bit. The fish doesn't need to sit in it all that long, of course, but the flavour is gorgeous, and the cooking method is the same as above.

So -- some thoughts for you. Enjoy.
Excellent - thank you. When we do the other piece I'll try the marinade as well.
 

rapunzel47

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Originally Posted by Yosemite

Excellent - thank you. When we do the other piece I'll try the marinade as well.
Yeah, I thought that might appeal to you.
I just did a google search to see what might come up. I didn't find precisely what I was looking for, but I did find this...
http://www.foodfit.com/recipes/recipe.asp?rid=734
I don't recall there being capers in that marinade, but all the other elements are there in the sauce recipe, so I'm thinking I may just try to recreate it tonight, using that as a place to start...
 

yosemite

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Originally Posted by rapunzel47

Yeah, I thought that might appeal to you.
I just did a google search to see what might come up. I didn't find precisely what I was looking for, but I did find this...
http://www.foodfit.com/recipes/recipe.asp?rid=734
I don't recall there being capers in that marinade, but all the other elements are there in the sauce recipe, so I'm thinking I may just try to recreate it tonight, using that as a place to start...
Excellent. We love capers with our smoked salmon so that sounds good as well. I have to confess I actually prefer eating the little capers to the smoked salmon.
 

rapunzel47

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Originally Posted by Yosemite

Excellent. We love capers with our smoked salmon so that sounds good as well. I have to confess I actually prefer eating the little capers to the smoked salmon.
Yeah...capers are some of my favourite people
 
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