A childhood favourite tonight: Salmon goulash on toast. Dessert will be somewhat fancier: the leftover tiramisu.
-
Too many ads? Join our community of cat lovers now to reduce ads by 90%! Click here to join for free!
So what's on the menu tonight?
- Thread starter tierre0
- Start Date
Last night we had Thai and Rotis from our local takeaway and ambrosia for pudding.
Tonight I'm working and I haven't thought about tea yet.
Tonight I'm working and I haven't thought about tea yet.
Do you mind my asking what's in the goulash? You've intrigued me.
We're making a white clam pizza tonight.
Hmmm, "goulash" one of those words like "stew" or "gruel" that invoke visions of rather old fashioned and dubious meals!
I'm sure if you made it though Fran it would be delicious!
Tonight we're having store bought shepherd's pie and leftover mushrooms, and a complicated salad I made. It has wheat berries, spelt grain, red quinoa, millet, cucmber, tomoato, apple, dried cranberries, orange pepper, and seven different seeds in it. Tastes quite good.
Tonight we're having store bought shepherd's pie and leftover mushrooms, and a complicated salad I made. It has wheat berries, spelt grain, red quinoa, millet, cucmber, tomoato, apple, dried cranberries, orange pepper, and seven different seeds in it. Tastes quite good.
Chinese takeaway tonight, although I am having english roast chicken !!
Don't mind at all. And really easy to do. It's really just canned salmon in a seasoned white sauce with some green peas and onions.
You want about a cup and a half of white sauce, not too thick, for a can of salmon - the 6 or 7 oz size. If you aim for a cup of medium sauce and add an extra 1/2 cup of liquid, that gets the consistency about right. I use the juice from the can of salmon for part of the liquid, and milk for the rest, and add a teaspoon of vegetable (or mushroom) buillon powder or paste, a tiny bit of sambal oelek, a few capers, lots of fresh ground black pepper, no salt.
Sautee a handful of chopped onion in butter, and then build the sauce on top of it. When the sauce is almost ready, make two pieces of toast per serving (one to go under the goop and the other on the side), add the salmon to the sauce and two or three handfuls of frozen peas. While the toast is doing, the sauce is finishing and the salmon and peas are warming up.
Comfort food for a Saturday night, ready in about 20 minutes. Serves 2, but can be stretched to feed 3 if you add more veg and a little more sauce.
Thanks so much for taking the time to type that out! My SO always talks about his mother's salmon croquettes (served with some kind of sauce and green peas), and this sounds similar (but easier). Maybe I will surprise him some night!
We had McDonalds...I feel we deserved it after studying all darn weekend. I literally didn't leave the house yesterday or today yet..but I am about to go out now.
Fresh steamer clams that I brought back from the beach!
A salad and garlic bread to go with it. Yummy!!!
My big meal will be lunch for me today a potato top mince pie and I'm going to cook up some tomatoes and onions and then grill them with aged cheddar. YUM!
Last night ended up being kind of weird for a variety of reasons, and we ended up grabbing a bite at our favourite Vietnamese place. There was quite a bit of rice left, both Vietnamese Fried Rice, and steamed rice that the grilled pork was served on, so of course we brought it home. I'm not sure what will be going with it, but that's where the pondering begins. I'll consult the freezer when I get home.
Fran, that goulash sounds tasty indeed! Maybe I get negative connotations from the word becasue it souonds like "ghoul"? I dunno...
I suggest fried rice for your leftover rice.
Tonight we had more of the salad I made last night (that will probably last us all week) and some grilled chicken.
And for dessert yummy trifle I made yesterday with marscapone and "jellified" ladyfingers.
I suggest fried rice for your leftover rice.
Tonight we had more of the salad I made last night (that will probably last us all week) and some grilled chicken.
And for dessert yummy trifle I made yesterday with marscapone and "jellified" ladyfingers.
You could call it creamed salmon on toast, if you like.
That would certainly be a possibility. But I think it's going to be a chicken and veg stirfry to drap over the steamed rice, and we'll just have the leftover fried rice as is. I so adore Vietnamese Fried Rice, that it never gets re-worked, just warmed.
MMMM that sounds yummy!Originally Posted by pushylady
Tonight we had more of the salad I made last night (that will probably last us all week) and some grilled chicken.
And for dessert yummy trifle I made yesterday with marscapone and "jellified" ladyfingers.
Well, since we're to get 2-5 inches of snow tonight before changing over to sleet and freezing rain early tomorrow morning, I'm going with a hearty Bacon and Potato Soup and some Maple Cornbread. No dessert (we only eat dessert on weekends).
We're having our company holiday dinner out tonight at an Italian restaurant so it will be something pricey and hopefully yummy
That sounds pretty yummy!!
And so does THAT!!Originally Posted by AlleyGirl
We're having our company holiday dinner out tonight at an Italian restaurant so it will be something pricey and hopefully yummy
Bon appetit, both!
Here is the dinner menu!Originally Posted by rapunzel47
That sounds pretty yummy!!
And so does THAT!!
Bon appetit, both!
http://www.amiciristorante.net/dinner.asp
Its going to be a tough decision, because it all sounds so good
OOOOOOOOOOOOOOOO, nice menu! I'd have trouble deciding, too, though the Italians do lovely things with veal -- which is one of my favourite things, so there's a good chance that's what I'd end up with. But there are soooo many other yummy-looking things, too.Originally Posted by AlleyGirl
Here is the dinner menu!
http://www.amiciristorante.net/dinner.asp
Its going to be a tough decision, because it all sounds so goodI don't eat seafood though, so that helps narrow it down.
