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So what's on the menu tonight?
- Thread starter tierre0
- Start Date
Hamburger helper
Probably garlic prawns with jasmine rice and a bit of salad. I'm actually not in the mood for prawns, but of the available stuff it's what fits in the rotation best right now. It'll be fine -- at least it doesn't take a lot of effort.
Peanut butter cookies...with milk maybe. I had a craving so I made a batch
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- Dec 19, 2004
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Now that's not dinner.Originally Posted by MonaxLisa
Peanut butter cookies...with milk maybe. I had a craving so I made a batch
You mean that shouldnt be dinnerOriginally Posted by Miagi's_Mommy
Now that's not dinner.
along these lines, recipe tweaked to personal taste
http://www.ivu.org/recipes/mexican2/triple.html
http://www.ivu.org/recipes/mexican2/triple.html
Mmmm, that sounds good!
Funny how you can just not be in the mood for something. I usually get cravings and just have to have something. Prawns are a good standby meal though, quick and tasty.
Tonight we had roast potatoes, caesar salad, garlic bread, mushrooms and grilled lamb chops. Very tasty, with some nice Spanish red wine (we polished off the bottle - I blame it on the huge balloon wine glasses I bought today!) and then for dessert we had a store bought upside down apple cake served with ice cream and whipping cream. I think I will be bloated for a while.
^^ I want this...mmmmmmmmmmmmmm (minus the mushrooms of course, YUCK!)
we decided to order chinese as no one was willing to cook! Should arrive any minute!
This is true, and why I was thinking of doing that. But I was SOOOOOOOOOO not in the mood
Now that sounds pretty wonderful, and were it not for a rather large lunch -- which was what created all the indecision about dinner -- I'd have wished I could teleport to Ontario.
Thanks for the tips. I used what felt like a lot of cheese, but I think I will use more next time and add some stronger cheese as well as more spices.
Last night was italian sausages, browned in the skillet then baked with red bell pepper, onions and potatoes. Quite yummy.
- Thread Starter Thread Starter
- #312
Think I am going to do roasted chicken with all the trimmings for dinner tonight. For dessert Peach/Mango Frozen Yogurt.
The Boy has been hinting for another round of Shepherd's Pie. Think I'll do that tonight. It's grey and rainy, and that will be very comforting. I might even throw a Berry Crisp together for dessert. That'll blow his mind. Two ultra comfort foods in one meal! Oh, my! And if I do a full sized Shepherd's Pie, rather than just a couple of individuals, there'll even be leftovers of both. Oh, my!
Ive been looking for a good shepards pie recipe, care to share yours?
Sweet chilli grill steaks, pasta and I'm thinking a glass of wine.....or 2 to wash it down with
Sure...
Shepherd's Pie
1.5 lbs lean ground beef (I know, it should be lamb, but I used to have a lamb hater and got into the habit of using beef)
1 large onion, chopped small
4 large carrots, chopped small
meat tenderiser (optional, but recommended)
freshly ground pepper
herbs of your choice (oregano, thyme, basil are all good -- depends on my mood)
1.5-2 cups gravy (see note)
2-3 cups mashed potatoes (see note)
Sprinkle meat generously with meat tenderiser. In a large skillet, over medium heat, cook onions in a little oil until slightly softened. Add meat and cook until onions are soft and meat is browned. Season with pepper and herbs, to taste. Add a little salt, too, if you have not used tenderiser, but only a little.
Add gravy, and simmer for 5 minutes or so.
Meanwhile, cook carrots until just tender, by whatever method you like. Microwave is my preference: they do in about 4 or 5 minutes.
Spray a flat baking dish with cooking spray (if you can find garlic olive oil spray in your area, it's great for this). Pour in the meat mixture, spread carrots over it, and potatoes over all. Decorate top of potatoes with a fork in a crisscross pattern, dot with butter, sprinkle with paprika. Bake in 350F oven for about 30 minutes or until bubbly. If top has not browned sufficiently, turn on broiler for 5 minutes or so.
Notes: Gravy - I like to use a mushroom gravy, but any leftover gravy is fine. To do mushroom, sautee a handful of sliced mushrooms in butter. When just tender, add a tablespoon or so of butter -- to bring the amount of fat in the saucepan back up to 2 tablespoons -- let it melt and sizzle, then add 2 tablespoons flour, brown, and add 2 cups of bouillon or stock. Whisk to combine and work out any lumps, and then let thicken a little before adding to the meat. [You can use any of the readily available bouillon products, using a mix of veg and beef, in the usual proportion, i.e 1 cube/ sachet/ teaspoon per cup of liquid. If you can find it, the product I prefer is one called "Better than Bouillon", which is a paste and comes in an (I think) 8-oz jar, in several flavours, and there is a mushroom one, which is excellent. I use about 2/3 mushroom and 1/3 beef, and I also add a good teaspoon of Dijon mustard. The liquid can be plain water, or if you have cooking water from your carrots and potatoes, that gives more flavour. Do not add any salt when using a bouillon-type product, because they all have at least some.]
Potatoes: Again, leftovers are fine, or you can cook potatoes while the meat is doing, then mash them up with some butter or sour cream and pepper.
Enjoy!
Mais, certainement! That lovely steak would be lonely without a glass (or 2) of wine.
Lots of yummy food!
I've just had a glass of apple juice and watermelon for my lunch.
Tonight will be a mini beef burger with avo!
I've just had a glass of apple juice and watermelon for my lunch.
Tonight will be a mini beef burger with avo!
We just had some soup.
We had rotisserie chicken, and I had a salad to go with it. Then I topped it off with a pint of chocolate mint moose tracks.
