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Mon Dec 17, 2018, 04:07 PM

What's for Dinner, Mon., Dec. 17, 2018

Chicken salad. Mixed ruffled greens, red lettuce, both spinach and mustard spinach from my garden. Breaded chicken cutlet, sliced. The RG diced vegetables and put vinaigrette he whipped up over them: zucchini, cherry tomato, scallions, and red apple. Green and orange pepper, plus avocado slices.

Crackers and cheese to go on the side. Also slices of a baguette.

Dessert: Ben & Jerry's toffee bar crunch.

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Reply What's for Dinner, Mon., Dec. 17, 2018 (Original post)
NJCher Dec 2018 OP
cilla4progress Dec 2018 #1
NJCher Dec 2018 #2
cilla4progress Dec 2018 #3
NJCher Dec 2018 #10
MissMillie Dec 2018 #4
irisblue Dec 2018 #5
spinbaby Dec 2018 #6
Luciferous Dec 2018 #7
pansypoo53219 Dec 2018 #8
Kali Dec 2018 #9

Response to NJCher (Original post)

Mon Dec 17, 2018, 04:10 PM

1. Yum!

Are you in NJ? Are you still getting greens from your garden??

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Response to cilla4progress (Reply #1)

Mon Dec 17, 2018, 04:18 PM

2. Yes, I am

Northern NJ, about 20" from NYC. I think, sadly enough, this will be the last of them, though. We've had temps in the 20s, though, so it surprises me I've been able to pick lettuce this long.

Last I checked, though, cilantro and other garden herbs were still doing well under a plastic cover. Some of the lettuce was OK, but there's just not much left.

I'll have three greenhouses to get started early this coming spring, so I'm excited about that! Two are school greenhouses and one is my own.

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Response to NJCher (Reply #2)

Mon Dec 17, 2018, 04:26 PM

3. Nice!

I went to high school in Morristown. Graduated in 1973.

Have you noticed shorter winters there?

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Response to cilla4progress (Reply #3)

Mon Dec 17, 2018, 08:54 PM

10. haven't noticed shorter winters

but now you've got me thinking about it.

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Response to NJCher (Original post)

Mon Dec 17, 2018, 05:26 PM

4. spaghetti

w/ homemade turkey meatballs in homemade tomato sauce.

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Response to NJCher (Original post)

Mon Dec 17, 2018, 05:39 PM

5. Meatless Monday

Rice & bean burritos, covered with enchilada sauce, cheese & avocado.

Enchilada sauce is home made from this recipe; this is the 3rd time I've made it, and after the first time, I doubled it.

Source~~Homemade Enchilada Sauce
Author: Cookie and KatePrep Time: 3 minsCook Time: 7 minsTotal Time: 10 minutesYield: 2 cupsCategory: CondimentCuisine: Mexican

INGREDIENTS
3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if youíre sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
Ĺ teaspoon garlic powder
ľ teaspoon dried oregano
ľ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)**
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

INSTRUCTIONS
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until itís itís hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and donít step away from the stove!
Once itís ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!"

**I like the cinnamon in this alot, it seems to 'add something'

I keep the extra in a jar in the fridge, I add it to stuffed poblano peppers, or Mexican-Spanish style rices. I made extra rice yesterday, knowing that I'd use that today, the rice was a brownish red after cooking. I have used it on chicken thighs, and mixed in with scrambled tofu in a Mexican b-fast scramble.



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Response to NJCher (Original post)

Mon Dec 17, 2018, 06:07 PM

6. Shrimp and grits

Except cauliflower instead of grits. It wasnít the same but it was low carb.

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Response to NJCher (Original post)

Mon Dec 17, 2018, 07:06 PM

7. Steak sandwiches with sauteed onions and mushrooms and provolone on ciabatta rolls, French fries,

and pasta salad.

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Response to NJCher (Original post)

Mon Dec 17, 2018, 07:08 PM

8. hot, very al dente carrots w/ butter + maple syrup + sauerkraut over a pork chop.

gotta use bavarian or add brown sugar. best in cast iron. get the kraut carmelized.

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Response to NJCher (Original post)

Mon Dec 17, 2018, 08:43 PM

9. I am trying out a New York Strip ROAST

not my favorite cut for steak but had a few on my birthday that were pretty good and they had these roasts at a decent price so thought I would see how they work before I give one away as a Christmas gift. LOL

it is small and I don't know if it will make enough drippings for a pan sauce, if so I will do that with some red wine and butter.

a premade kit Cesar salad and a squash saute with yellow and zuchinni, garlic, onion, serano and ancho chiles plus a little parmesan.

desert can be ice cream, or chocolate for whoever wants it.

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