What's For Dinner? - 2019

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neely

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We had great weather all week but it was too good to last since the temps have dipped and it's cold/damp/dreary. So either today or tomorrow I will make a pasta casserole, my version of comfort food. I need one more ingredient which I forgot to get yesterday. :doh:
 

Mamanyt1953

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I'm thawing out a bundle of turkey breast slices, which are about there, so turkey sandwiches, and for dessert, the last of the Godiva chocolates that I got for Christmas. I've managed to actually eat 3-4 of them, but everyone who walks in the house grabs a couple! I'm going to polish them off before they're gone and I don't get any!
 

maggiedemi

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pasta casserole
Yum, my two favorite things- pasta & casserole. :yummy:

scalloped potatoes
I used to hate scalloped potatoes until I tried them with ketchup on them. :thumbsup:

For lunch I had a veggie burger with lettuce, tomato, mayo on rye/pumpernickel swirl bread.
For dinner I had the same salad as last night packed with all the fixins.
 

muffy

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Tonight's dinner was kinda hodge podge...I made a scrumptious cole slaw,so he had leftover ham steak,lima beans and the slaw,and I had a leftover pork chop and some slaw.Really good!
I love cole slaw. How do you make yours? I brought a container of cut up cabbage for making cole slaw now all I have to do is make up a sauce.
 

Mia6

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Thoughts on the chicken and wild rice pilaf: easy enough for me to make, just needs a bit of time to prep before it can cook away in the slow cooker (that would be an hour because I'm 🐌). 3 cups of broth was too much. After 5 hours of cooking on LOW, there was way too much broth still left. I changed the setting to HIGH and let it go for another hour but it didn't help much. The wild rice was definitely cooked, just more creamy risotto-like than perfectly moist fluffy rice. The recipe does state that the rice comes out very soft. It's not just soft, it's mushy and slightly soupy:rolleyes: I think 2 cups of broth would be better especially since the mushrooms and carrots will release liquid too. Picture after I portioned it out into dinner-sized meals:

View attachment 313721

It's a bit bland but I didn't add a lot of salt and used unsalted broth.
That looks amazing!
 

Mia6

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Got my appetite back so no more Ensure for a while.

Lunch was roast beef and Swiss on pumpernickel with mayo and Dijon. I love this rb from the
deli but it's $13.00 per pound so I just got a half pound. It will make about 6 sandwiches so I
guess it is not really expensive.

Nicole will send dinner down, not sure what.

lizzie lizzie , When you're not busy could you post your coleslaw recipe?
 

catapault

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Yesterday I made pork and pheasant pate - ground pork, ground pheasant, strips of breast macerated in port (what I keep around for cooking, not the good stuff), egg, craisins plumped up, pistachios, salt, pepper, thyme, plus bacon to line dish.
Pate_2019-12_ingredients.jpg
Had company over for dinner. They brought a cheese platter for appetizer. We're eating and chatting and having a good time while the individual chicken pot pies (chicken, pearl onions, carrots, green peas, potato, white sauce with added mushrooms, with a biscuit topping) were baking. They brought blue cheese and cheddar. And one proscuitto cheese thing that none of us cared for so without really thinking I said "I made pheasant pate today. There is a small one from the extra ingredients." Hustled it out and yes, it was very nice.

Doesn't everyone have some house made pate around? Nod, nod, wink, wink
 

lizzie

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Got my appetite back so no more Ensure for a while.

Lunch was roast beef and Swiss on pumpernickel with mayo and Dijon. I love this rb from the
deli but it's $13.00 per pound so I just got a half pound. It will make about 6 sandwiches so I
guess it is not really expensive.

Nicole will send dinner down, not sure what.

lizzie lizzie , When you're not busy could you post your coleslaw recipe?
In my opinion,the secret's in the sauce,and I also add a little grated onion to my slaw along with the grated carrot.The sauce is mayo,about 3/4 cup,2-3 T. of apple cider vinegar,salt and pepper to your taste and the sugar is the same....to your taste.
Some like a very sweet slaw,some like more tart,some like to use lemon juice,I prefer the cider vinegar,some don't like onion...I shredded about 1/2 a large head of cabbage and grated 1/4 of an onion.the carrot was good sized.Then you just toss and toss and in the fridge to chill.
Hope that helps!
 

Mia6

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In my opinion,the secret's in the sauce,and I also add a little grated onion to my slaw along with the grated carrot.The sauce is mayo,about 3/4 cup,2-3 T. of apple cider vinegar,salt and pepper to your taste and the sugar is the same....to your taste.
Some like a very sweet slaw,some like more tart,some like to use lemon juice,I prefer the cider vinegar,some don't like onion...I shredded about 1/2 a large head of cabbage and grated 1/4 of an onion.the carrot was good sized.Then you just toss and toss and in the fridge to chill.
Hope that helps!
Thank you!!
 

Mia6

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Last night Nicole sent down:
Hungarian sausage
Italian Sausage
Red peppers and Yellow peppers for the sandwiches
Her homemade baked beans
Slice of pecan pie

Not sure about tonight. I have Stouffer's Chicken pot pie in the freezer and I'm also
in the mood for egg salad.
 

muffy

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Thanks for the cole slaw recipe. I can't wait to try it.
In my opinion,the secret's in the sauce,and I also add a little grated onion to my slaw along with the grated carrot.The sauce is mayo,about 3/4 cup,2-3 T. of apple cider vinegar,salt and pepper to your taste and the sugar is the same....to your taste.
Some like a very sweet slaw,some like more tart,some like to use lemon juice,I prefer the cider vinegar,some don't like onion...I shredded about 1/2 a large head of cabbage and grated 1/4 of an onion.the carrot was good sized.Then you just toss and toss and in the fridge to chill.
Hope that helps!
Thanks for the cole slaw recipe. I can't wait to try it.
 
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