I was just wondering what everyone typically eats for dinner on a week night. We've been trying to make dinner time more of a sit down family thing, especailly now that our boys are in school and growing up so fast. (sigh)

Anyway, I make a kick ass shepherds pie and also have a good lasagna recipe if anyone wants to hear it. Mmm, winter time comfort food! It would seem that with all of the sensual, creative minds running around here that there's bound to be some good grub.

S

Tonight it's sesame salmon, garlic roasted wild mushrooms and baked curried yam (all much easier than it probably sounds). Last night it was Chili. The night before it was KD. It just depends on who has time to make what, though we usually eat in on weeknights regardless. I have THE BEST banana bread recipe in the world if anyone wants it. I'm sure that Freddy has some great ones if he's willing to share...

dp

ooh - I need a new banana bread recipe!

I'm a pretty experimental cook, but lately I've been sticking to frozen leftovers that my mom helped me cook up her last trip here. Stuff like homemade clam chowder (New England, thankyouverymuch), paprikasch, and a lentil soup that I really think I could have done better with.

Tonight happened to be corned beef and cabbage though. I found it hiding in the freezer and immediately jumped on it. Damn but it was good.

~Ang

My favorite mainstay is Chamchi kimchi bokimbap, Tuna and Kimchi fried rice. Rice, tuna, whatever veggies I have kicking around, adn kimchi, a Korean mainstay. It's a spicy red pepper sauced pickled cabbage. I love it, and it tastes DAMN good cooked. It's also healthy, full of anti-oxidants and active bacteria. Stir-fry it all together, and toss a fried egg on top.Sounds like lots of fried, but no oil, and it is sooo yummy. I eat it with kim, roasted seaweed,yummers! On the easier side, Tomato Cheese rice casserole. Cooked rice, add a can of diced tomatoes, a can of campbells tomato soup, chopped green onion. Spread the mix into a casserole dish, top with cheddar cheese and bacon bits( real or fake), bake in the oven. Tastes really awesome with cottage cheese on it after you serve it. Comfort food for me!

I love food. mm

My family usually doesnt sit down together for food anymore.. so Ive learned to fend for myself.
One of my favorite things is spinach. mm.. specifically microwaved until its juicy add some butter and vinigar (you can substitute the vinigar with lemon if you wish).. I eat this about once or twice a month... and it takes a LOT of spinach. But its really good for women who have low iron levels.

I oddly love addon things. Like onions.. mmm fried onions especially. I also love to eat sauerkraut. And I often find myself eating anything so I can put sourcream on it... Or really hot horse radish. mmm

Tonight though we will be having:
A light colorful salad
cooked asparagus
home made meatballs (my moms special recipe)
potatoes
probably a few other sides and perhaps a second choice for an entree like chicken parmesan..
and for desert we will be having a napolean torte.
We are having guests over.. so This might all just be a part of it.

oh but other things i like.. which arent just excuses to eat my add ons. umm angel hair. I dont know. I'm really good at making breakfast though. I will post the best omlette ever... at some other point.

Yeah, I could use a good meatball recipe too. C'mon Rena, we won't tell, honest!

S.

I have this chicken dish that I think is the bomb!

You take a fresh boneless skinless chicken breast and cut it almost in half the hard way - so that you can unfold it and end up with a breast 1/2 as thin and twice as wide. Then you sprinkle garlic salt and basil on it, cover it in small curd cottage cheese (or ricotta) and mozzerella, then roll it up so the cheese is all nicely tucked inside.

Then you roll the roll in a mixture of equal parts bread crumbs and pecans (or walnuts, or almonds) that have been ground to the consistency of bread crumbs, 1/2 part parmesan, some garlic salt and some freshy ground pepper.

Place the breaded chicken roll into a lightly greased baking dish. Bake at somewhere between 350-375F for about 1/2 hour - you'll know it's done because the cheese will start to leak out the sides and bubble on the bottom of the pan.

This is my all-time FAVORITE dish that I make. I like it even more than my lasagna from scratch, and it's about 50,000 times easier.

Winter comfort foods;

* Stovies
* Lentil Soup (should be thick enough to go round your heart, like a hairy worm ~ long story...)
* Shepherds Pie is good, but for a tasty twist, cook with ground cardamon seeds, cinnamon, black pepper...a few other things (pm me for recipe) and finish by adding toasted pine nuts. MMMMmmmmm.
* Beef and Guiness stew(has chilli and ginger in it too), I simply can't tell you how good it is.
* The above minus the ginger, plus chorizo.

Mmmmmmmmmmm Please pm us for any of the above recipe, always happy to swap recipes!

Desert!

*Burnt Bramley Apple Creams
*I also make fab Apple Crumble.

G&J

What is a Stovie?

(Pardon my ignorance please!)

This marinade is so incredibly easy and people just love it every time I make it. I use it on salmon a lot, but I suppose it could work for other fish or even chicken. Using fresh, quality ingredients is key!

Honey Peppered Salmon

1/4 cup olive oil
1 Tbsp honey
2 Tbsp Dijon mustard
3 cloves garlic, minced
2 tsp cayenne
1/2 tsp ground coriander
2 Tbsp lemon juice
salt to taste

Combine all ingredients and mix well. Try it and balance to suit your taste...sometimes I like a litte extra cayenne, other times a little more honey. Rub on salmon and marinate at room temp for at least 30 mins. Bake at 350 until done. Sometimes I slap the fish on the Foreman grill to save time. I like to serve with lightly steamed asparagus and celery root puree. Wine depends on how you balance the taste. Heavier on the honey/light on spicey could work with a slightly earthy or slightly fruity Pinot Noir. Spicey with cayenne could balance with a fragrant white wine such as an un-oaked Chardonnay or Viognier, or even a Riesling.

This message has been edited. Last edited by: michie,

quote:

What is a Stovie?

(Pardon my ignorance please!)

Jem

Stovies ~ It's a Scottish dish, and there is no one recipe, everyone has their own.

Basically, it's potatoes and onions cooked down, with a few extras.

My recipe

2 smallish onions
10 (ish) potatoes
beef stock (1 Oxo cube will do)

PLUS some corned beef (1 small tin), or lamb, roast beef, mince whatever you facny and can afford.

Chop onions and cook in butter until transluscent.

Add potatoes peeled and chopped. Give them a couple of minutes by themselves with the onions.
then add water, at least enough to cover.

Let in all cook down. Potatoes should break down, Looks a bit like mashed potatoes with lumpy bits. Always, let it catch and stick to the pot!

Now I used to cook this every Saturday(in much larger quanities!), in the pub I worked in. It was for their dance in the evenings. However, word got around about the Stovies and they were always half eaten before people turned up for the dances!

When I make it at home I normally stick a small tin of corned beef in at the end, just chopped up. It is very yummy and lovely, warming comfort food!

Stovies - I tend to add a bit of diced up cold roast beef or lamb at the end (not pork!) God, stovies eaten during the 'break' at a ceilidh dance when you are famished from dancing and eating off of paper plates with an oatcake as a 'pusher' to your plastic fork... magic

Oh yeh, you need the oatcakes ~ definately.

Of course you guys bring this thread back to prominence JUST as I'm finishing my morning quart of salt water! Dang cleanse!!!

No we didn't G & I talked about this yesterday - how's the tum?