What's for dinner?Susanne -- Monday, July 15, 2002 -- 02:53:18 AM
Thread closed after a long and wonderful life of meals.This thread is tagged: food
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Tonight I am having salmon in soy/beer marinade, and green beans. Tomorrow, a big spinach salad, I think.
I see nothing wrong with hot dogs and potato chips (though french fries would have been better). Kraft mac'n'cheese is A-OK as well.
I have a recipe for apple risotto that I really want to try tonight, but I can't think of what might go with it. To compound the problem, I don't eat meat except for fish, and the Boyfriend does not eat fish (This is why we usually get takeout). Thoughts?
The alternative is chickpeas in tomato wine sauce with feta cheese.
I don't think so either. I boil hotdogs, when I have them at all.
Kraft mac n cheese is Spawn's favorite meal, before he started on this no-carbs thing.
Anna--risotto is heavy enough for just a salad, isn't it?
Salad would be good....if we had anything with which to make a salad. Perhaps I can catch Boyfriend on the cell and have him grab salad and bread on the way home.
Just grab one of those Caesar kits.
I prefer dogs to be grilled.
Susanne, if you are still looking for salmon recipes this is great.
FPut 2-2.5 pounds salmon fillets, skinned, in a shallow dish, season with a couple of tablespoons chopped fresh dill, salt, pepper, and a quarter cup of pinot noir (or use other decent red wine).
Heat the oven to 350.
mix 1 cup cut up strawberies, half a cup of the same wine, quarter cup of sugar, a teaspoon of good mustard, the zest and juice of a lemon in a sauce pan and heat to a boil over medium heat. cook, stirring, until strawberries are soft, maybe five minutes or a little longer. Cool, and puree in a blender.
Heat a tablespoon of olive oil in an oven proof skillet until it almost burns. Sear the fish for a couple of minutes on each side. over each fillet with it's fair share of the strawberry sauce and bake the fish in the oven until it is done (probably 8-15 minutes depending on how thick the fillets are.
You sear and bake? I usually just bake or (rarely) panfry.
Searing and baking is all hip now. It seals the outside of the fish so that it doesn't dry out as much while baking, and gives it a nice crunch right on the outside. I expect if you didn't sear this recipe the glaze would get all runny with fish juice, instead of shiney and glazey like it should be. But I have never done it that way, so I'm not sure.
Strawberry sauce over salmon doesn't sound like it would do anything for me. I'd just drink the pinot and eat the strawberries for dessert.
This weekend I had some excellent wild sockeye salmon, grilled (preferred method) with lemon and rosemary. Dill would have been better, but this was pretty damn good.
CalGal, why is Spawn on a no-carb kick?
Nancy--to keep this one on topic, I'll point you to the Geek thread and science news. I think I mentioned it there, and there's a general discussion of the why's--as well as a good article on it.
I like teriyaki marinade for salmon. It's good with tri-tip roast too.
I still haven't decided exactly what we're having for dinner. I thawed out some boneless chicken breasts, there's lettuce growing in the garden, and the kids will always eat pasta with butter and parmesan. I asked Snoopy how she'd like her chicken, and she said she wanted chicken nuggets. I'm actually considering making one of the breasts into nuggets just to make her and Woodstock happy. Then I may just pan-fry the others and add shredded mozzarella and spaghetti sauce.
Separate meals for kids? Anathema.
Heh. I don't usually do that -- I just make sure there's at least one thing for dinner (usually the carb component, as it turns out) that they'll eat. And in fact they'll eat chicken made the way I mentioned -- I was just thinking about trying my hand at actual fried nugget things, which I've never done.
Husband is home, and suggests just getting takeout from KFC instead.
We ended up having chalupas and green beans. Except for Jordan, who was served a hamburger patty, greenbeans, apples and cheese and only ate the cheese.
That sounds interesting, JRoss. I think I'll be brave and try it next week.