What's for dinner tonight??

chocolate moose

Wed, Jan 03 2024, 3:47 pm

tunafish
slaw
green salad
a little rice
small cand bar

amother

Crystal ↓

Wed, Jan 03 2024, 3:51 pm

Mushroom barley soup
Homemade breadsticks (quick/no rise recipe)

Simple1

Wed, Jan 03 2024, 4:12 pm

Chili and pasta

baked ziti

Wed, Jan 03 2024, 4:36 pm

Pretzel coated chicken cutlets baked
Frozen fries baked
Beet salad
Veg soup
Daughter baked cinnamon cookies for dessert

Last edited by baked ziti on Wed, Jan 03 2024, 4:37 pm; edited 1 time in total

amother

Almond

Wed, Jan 03 2024, 4:36 pm

Mac and cheese, we all have covid

AlwaysGrateful ↓

Wed, Jan 03 2024, 5:18 pm

amother Crystal wrote:

Mushroom barley soup
Homemade breadsticks (quick/no rise recipe)

Would love the breadstick recipe!

↑ AlwaysGrateful

Wed, Jan 03 2024, 5:22 pm

Tonight we had black bean and salsa quesadillas. Surprisingly kid friendly.

Last night I made a new recipe for the first time in a while. Creamy chestnut soup. It was easy and really yummy! Had it will grilled cheese with avocado and tomato. Before anyone asks for a recipe for the soup, it was just saute onions, then add broth and extra water, a few bags of shelled chestnuts (someone had bought these for us and we didn't like them, so I googled the soup to use some up), I also chopped up a small carrot or two and some celery (forgot to brown it, but it didn't matter), then boil and simmer for a little while. Then mix in a can of coconut cream and warm for a minute or two. Yummm. I added some salt, pepper, and parsley to taste.

amother

Winterberry

Wed, Jan 03 2024, 6:11 pm

Rice pasta and a choice of meatballs or Chinese chicken

amother

↑ Anemone ↓

Wed, Jan 03 2024, 8:03 pm

Monday: grilled chicken and quinoa
Tuesday: meatballs and spaghetti
Tonight: eggplant and chicken - new recipe from betweencarpools

amother

↑ Crystal ↓

Thu, Jan 04 2024, 2:24 am

AlwaysGrateful wrote:

Would love the breadstick recipe!

I use this recipe: https://www.sixsistersstuff.co.....22067

You’ll probably need to add more flour. After it comes out of the oven I brush on either melted butter or oil mixed with garlic powder.

amother

Daisy ↓

Thu, Jan 04 2024, 3:02 am

Where do you all buy the Doughnuts? Bakery or food shop?

amother

↑ Crystal ↓

Thu, Jan 04 2024, 6:31 am

amother Daisy wrote:

Where do you all buy the Doughnuts? Bakery or food shop?

What donuts?

readreread ↓

Thu, Jan 04 2024, 6:39 am

Wild mushroom ragout with polenta.

amother

↑ NeonBlue ↓

Thu, Jan 04 2024, 6:55 am

Breaded fried cutlets, farfel, potato kugel and roasted broccoli

↑ yachnabobba ↓

Thu, Jan 04 2024, 11:59 am

Shabbos preview

amother

↑ Mocha ↓

Thu, Jan 04 2024, 12:16 pm

tacos

amother

↑ Broom ↓

Thu, Jan 04 2024, 12:33 pm

readreread wrote:

Wild mushroom ragout with polenta.

Fancy
Recipe?

↑ readreread

Thu, Jan 04 2024, 1:34 pm

amother Broom wrote:

Fancy
Recipe?

I used the nyt recipe! Copy and pasted below:

Ingredients:

1½pounds brown mushrooms, like shiitake, cremini or portobello
½pound wild mushrooms, like chanterelle, or use King trumpet or oyster
4tablespoons extra-virgin olive oil
1large onion, diced
Salt and pepper
1teaspoon chopped thyme
1teaspoon chopped sage or rosemary
Pinch of red-pepper flakes or ground cayenne
1tablespoon tomato paste
3small ripe tomatoes, peeled, seeded and chopped
1tablespoon all-purpose flour
2cups mushroom broth, heated, or use chicken or vegetable broth, plus more as necessary
1tablespoon unsalted butter.
3garlic cloves, minced
3tablespoons chopped parsley
Polenta or pasta, for serving (optional)

I also mixed the polenta with parmesan cheese.

PREPARATION
Step 1
Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about ⅛-inch thick.

Step 2
In a wide skillet, heat 2 tablespoons olive oil over medium-high. Add onion, season with salt and pepper, and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

Step 3
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red-pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Step 4
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add another 1 cup broth and cook for 2 minutes. Sauce should have gravylike consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

Step 5
Just before serving, put butter and 1 tablespoon olive oil in a wide skillet over medium-high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

↑ tigerwife ↓

Thu, Jan 04 2024, 1:35 pm

Mac and cheese
Fish sticks
Spinach dip

↑ 613mitzvahgirl ↓

Thu, Jan 04 2024, 2:17 pm

Sunday- honey mustard chicken, Asian rice, roasted broccoli
Monday- sweet and sour chicken, mushroom farfel, crispy cauliflower
Tuesday- sweet and sour veal balls, pasta salad
Wednesday- Italian salmon, pesto bow ties, mixed salad
Thursday- chicken cutlets, potato kugel, roasted sweet potatoes
Shobbos- ask me tmrw- it’s still in the works 🙂