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So what's on the menu tonight? - Page 6  

post #151 of 491
Homemade mushroom and barley soup, it has 5 minutes left and smells divine!
post #152 of 491
Quote:
Originally Posted by pushylady View Post
I read that as "varnish" instead of vermouth! I'm betting the vermouth tasted a whole lot better!

I had leftover steak with zuccini and tomatoes. The zuccini came from a generous client with a lovely garden, and it was monstrous! I would love my own veggie garden too.

Yosemite - try chimichangas one day! Not the healthiest choice, I'll admit but oh so good. Basically, they're tortillas and you soak the tortilla in melted butter before rolling it and then cook in the oven at high heat for 10 minutes. It comes out like flaky pastry. So yummy!
I think you'll have to show me how Wendy.

John did kebabs of jumbo shrimp, large scallops, shitaki mushrooms, baby roma tomatoes and onion on the BBQ. I did up a marinade of olive oil, lime and lemon juice, fresh basil, shallots and John threw in some Mrs. Dash's seasoning. It was quite good. Had it with baby potatoes and brussel sprouts. I don't like brussel sprouts much but they are good for you so I put lots of butter and parmesan cheese on them to make them edible.
post #153 of 491
Quote:
Originally Posted by Yosemite View Post
I think you'll have to show me how Wendy.

John did kebabs of jumbo shrimp, large scallops, shitaki mushrooms, baby roma tomatoes and onion on the BBQ. I did up a marinade of olive oil, lime and lemon juice, fresh basil, shallots and John threw in some Mrs. Dash's seasoning. It was quite good. Had it with baby potatoes and brussel sprouts. I don't like brussel sprouts much but they are good for you so I put lots of butter and parmesan cheese on them to make them edible.
That sounds like a serious yum! As to brussel sprouts, they're not our favourite, either, but we find another thing that makes them more palatable is lots of freshly ground black pepper -- but then that fixes LOTS of things!

The yam fries will accompany panfried smokies and salad.
post #154 of 491
Quote:
Originally Posted by rapunzel47 View Post
That sounds like a serious yum! As to brussel sprouts, they're not our favourite, either, but we find another thing that makes them more palatable is lots of freshly ground black pepper -- but then that fixes LOTS of things!

The yam fries will accompany panfried smokies and salad.
I'll try the pepper since I looooove pepper. Most waiters get sore wrists when I eat in restaurants and they bring around the pepper mill.

My new stove is arriving this morning and I can barely wait to get home after work. I promised John I would make him a cherry pie so that's what I'll probably be doing this weekend.
post #155 of 491
Quote:
Originally Posted by Yosemite View Post
I'll try the pepper since I looooove pepper. Most waiters get sore wrists when I eat in restaurants and they bring around the pepper mill.
Yeah, I know what you mean! Turnip's another veg that benefits bigtime from pepper (and butter, of course!)

Quote:
Originally Posted by Yosemite View Post
My new stove is arriving this morning and I can barely wait to get home after work. I promised John I would make him a cherry pie so that's what I'll probably be doing this weekend.
Covetcovetcovet That sounds like a good initiation for it.

And for us tonight, it looks like a mess of chicken wings on the BBQ and a pile of Caesar Salad. I was pondering what to do and muttered that we were due for some poultry and Rob lit up his little boy face and said "Chicken wings???? " I don't think of them as a "Friday night dinner" so it hadn't occurred to me, but -- why not? I think I might pick up a Tiramisu for dessert.
post #156 of 491
Quote:
Originally Posted by rapunzel47 View Post
Yeah, I know what you mean! Turnip's another veg that benefits bigtime from pepper (and butter, of course!)



Covetcovetcovet That sounds like a good initiation for it.

And for us tonight, it looks like a mess of chicken wings on the BBQ and a pile of Caesar Salad. I was pondering what to do and muttered that we were due for some poultry and Rob lit up his little boy face and said "Chicken wings???? " I don't think of them as a "Friday night dinner" so it hadn't occurred to me, but -- why not? I think I might pick up a Tiramisu for dessert.
We (well John does) loves chicken wings. Got any magic recipe?

Turnip - actually I rather like turnip (especially the greens). A couple years ago I did a turnip casserole to take to our family Thanksgiving day dinner. You cook and mash the turnip with a bit of butter. Put half the turnip in a glass casserole dish. Peel, core and slice a couple apples, toss them in brown sugar and a bit of cinnamon. Layer those on top of the turnip, put the remainder of the turnip on top of the apples. Make any kind of crumbly type top you like - bread crumbs or whatever your favourite topping is. I would think that crushing some seasoned croutons might work well too. Bake for about 30 minutes at 350. It's very tasty and unique.
post #157 of 491
Quote:
Originally Posted by Yosemite View Post
We (well John does) loves chicken wings. Got any magic recipe?

Turnip - actually I rather like turnip (especially the greens). A couple years ago I did a turnip casserole to take to our family Thanksgiving day dinner. You cook and mash the turnip with a bit of butter. Put half the turnip in a glass casserole dish. Peel, core and slice a couple apples, toss them in brown sugar and a bit of cinnamon. Layer those on top of the turnip, put the remainder of the turnip on top of the apples. Make any kind of crumbly type top you like - bread crumbs or whatever your favourite topping is. I would think that crushing some seasoned croutons might work well too. Bake for about 30 minutes at 350. It's very tasty and unique.
OooH, that I'm going to have to try. In fact, it just got slapped into my Palm memos for later tiddlying up.

Chicken wings. I just let them sit in BBQ sauce for an hour or so, and then stick them on the BBQ, medium heat turning frequently and basting every so often for 10-ish minutes, until they're done to your taste -- I don't mind a little charring.

Any BBQ sauce would be fine. The one I use is an easy whip-up: about 2-4 tablespoons each of soy sauce and Worcestershire sauce to about a cup of ketchup, season to taste with fresh grated ginger and fresh pressed garlic. Keeps forever in the fridge, goes with lots of things, easy to top up on the fly.

Conventional wisdom says not to put a tomato based BBQ sauce on until near the end of cooking, lest it burn. This is a short enough cooking time, that that's not really an issue.
post #158 of 491
Quote:
Originally Posted by rapunzel47 View Post
OooH, that I'm going to have to try. In fact, it just got slapped into my Palm memos for later tiddlying up.

Chicken wings. I just let them sit in BBQ sauce for an hour or so, and then stick them on the BBQ, medium heat turning frequently and basting every so often for 10-ish minutes, until they're done to your taste -- I don't mind a little charring.

Any BBQ sauce would be fine. The one I use is an easy whip-up: about 2-4 tablespoons each of soy sauce and Worcestershire sauce to about a cup of ketchup, season to taste with fresh grated ginger and fresh pressed garlic. Keeps forever in the fridge, goes with lots of things, easy to top up on the fly.

Conventional wisdom says not to put a tomato based BBQ sauce on until near the end of cooking, lest it burn. This is a short enough cooking time, that that's not really an issue.
I have everything in the fridge to make this sauce so I shall be making some this weekend. Thanks! John will love it - any excuse to use his new BBQ.
post #159 of 491
Quote:
Originally Posted by Yosemite View Post
I have everything in the fridge to make this sauce so I shall be making some this weekend. Thanks! John will love it - any excuse to use his new BBQ.
If you are into ribs, it's particularly good for them. BTW, those proportions are pretty loose -- it's very much a "to taste" thing. Anyway, enjoy.
post #160 of 491
Quote:
Originally Posted by rapunzel47 View Post
If you are into ribs, it's particularly good for them. BTW, those proportions are pretty loose -- it's very much a "to taste" thing. Anyway, enjoy.
I hear ya! My BBQ for ribs is pretty much like that as well - a dash of this and a shake of that. Always turns out fabulous though.
post #161 of 491
Thread Starter 
They had shrimp on special today when I was shopping so I am making Chinese shrimp with boc choy, and fried rice. For dessert mango slices with vanilla yogurt.
post #162 of 491
Quote:
Originally Posted by tierre0 View Post
They had shrimp on special today when I was shopping so I am making Chinese shrimp with boc choy, and fried rice. For dessert mango slices with vanilla yogurt.
What time shall we be there? Mmmm sounds good.
post #163 of 491
Quote:
Originally Posted by tierre0 View Post
They had shrimp on special today when I was shopping so I am making Chinese shrimp with boc choy, and fried rice. For dessert mango slices with vanilla yogurt.
making one of these tonight, with tofu and misc veggies, brown rice Yay for stir-fry's!
post #164 of 491
Thread Starter 
It's quite wet and chilly here today so I've decided to make a nice pot of beef stew. I will have some for dinner tonight with crusty bread, and the rest will go in the freezer for future use.
post #165 of 491
Last night it was shrimp pasta from work cuz it was late and I didnt feel like cooking..Tonight it will probably be a Deli Dipper FlatBread sandwich cuz I love them and the one cook whos allowed to make my food (cuz Im horribly PICKY) is working so Ill get my food made to my specifications!! LOL...Tomorrow Im off early so Ill probably make sloppy joes for the BF cuz he loves them
post #166 of 491
Quote:
Originally Posted by tierre0 View Post
It's quite wet and chilly here today so I've decided to make a nice pot of beef stew. I will have some for dinner tonight with crusty bread, and the rest will go in the freezer for future use.
good idea...though I think I may do a chili instead of stew (had stew last night)
post #167 of 491
I hoping to fill up at SIL's house tonight at a party they're having. They usually have lots of food!
Tomorrow I think I will dust off the crock pot for a stew as it would be good in this weather.
post #168 of 491
I don't know yet, but this comes up everyday, you think I would have it down by now every day
post #169 of 491
Beef stroganoff
post #170 of 491
I just had some caramel popcorn and a piece of cheese
post #171 of 491
Quote:
Originally Posted by Trouts mom View Post
I just had some caramel popcorn and a piece of cheese
LOL




we had bbq burgers
post #172 of 491
Probably pasta. Tortellini with green beans and pesto. There's a mango on the counter that we should eat, too -- dessert.
post #173 of 491
chickpeas in indian seasonings with white rice all steamed in chicken broth. i dont truly cook. i buy stuff and concoct
post #174 of 491
Quote:
Originally Posted by Trouts mom View Post
I just had some caramel popcorn and a piece of cheese
Healthy! Hey, it's the weekend, you're allowed.
I had lots of yummy party food and a few too many drinks at the in-laws party.
post #175 of 491
Grilled steaks with a mushroom gravy, baked baby potatoes and green beans.
post #176 of 491
spicy smoked salmon sushi I put lots of jalapenos in it and of course wasabi
post #177 of 491
last night was hubbys bday so i made lots of lasagna three trays for everyone, there was still one tray left and i thought it would be plenty to last us for tonight and tomorrow night. well DH! has already eaten more than half of it so the rest will just be enough for lunch!

there for i need to use up the apples so its apple pancakes tonight!
post #178 of 491
New York strip steaks with a craisin and beet topping, brussel sprouts, squash, yammed mashed potatoes with ginger! Yum!!!
post #179 of 491
Thread Starter 
I think tonight it is going to be a hodgepodge of left-overs. I have some Chinese shrimp, fried rice, sesame noodles, some garlic bread and salad fixings that need to be used up. It shall be a feast of some magnitude.
post #180 of 491
I'm having a vegetable and bean medly chili tonight
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