I have tonight covered ..BUT for some reason everyone around here expects supper so I need a plan for couple of days..LOL
We are having Steak and Brussles Sprouts with a Potatoe or Salad..
How about you?? Looking for ideas..
Some folks like a big pot of soup or stew or chili that will last them several days. Or they like to cook a big ham and eat that until is is all gone. I like "new" food. So, for us it's usually pork chops or lamb shoulder chops or the like w/mac and cheese or baked pots and a green veggie such as green beans or peas plus a mixed salad or fruit salad and a buttered roll. Ready in about 30 to 45 minutes and hardly any work at all. If I want something really different out comes the waffle maker and a package of sausages and all the stuff that you put on the waffle and you are set. Again, ready in 30 minutes or so and so very easy. (No, my alias is not Rachael Ray. LOL)
Lamb chops with onion, salt and pepper, sizzled and then homemade spaghetti sauce thrown on til they cook through. Boil some noodles and toss 'em in the sauce. Sometimes I add capers to it. Always add parmesan.
When we grow brussles sprouts, we do not harvest the whole plant, but begin removing the lower sprouts while letting the upper ones mature. At the same time, we carefully cut off the lower leaves . DL blanches and shrink-wraps - 10-12 per package - then freezes them.
Too many projects this year to plant them this fall like I wanted to.
Hmmm...my DH adores heirloom tomatoes with fresh mozzarella, and he's getting it for his salad every night this week to use the last of them up. My MIL and I have green salads instead.
Monday was Portugese chicken stew:
Pkg 6 chicken thighs, defatted and cut in half. Browned in garlic oil, taken out. Browned 4 halved Niman Ranch chorizo sausages - divinely spicy! - took those out. Threw in 8 roasted mashed garlic cloves, can of no-salt diced tomatoes, at least 1 Tblsp of mixed saffron/turmeric blend, 1 tsp dried oregano, 1 can rinsed garbanzo beans - brought to a boil, cooked for 15 minutes, then added meats back in. Cooked for 10 min., cooled and removed all fat. Heated back up (like chile, better the next day actually) and thickened with cornstarch.
Tuesday was the green chile pork shoulder, braised till tender over the previous weekend, then the gravy was de-fatted, pork diced, thickened with cornstarch and served over long-grain brown rice.
Wednesday was Linguine with Pesto cream sauce - I make pesto in batches when the fresh basil is in the markets, then freeze it for use all year long. MIL's portion was with mild Italian sausage, ours was with super-spicy Italian sausage. Yummy!
Tonight was ground bison - my DH prefers it to ground beef - made the Chinese "ma po" style: Very spicy with garlic, oyster sauce, Szechwan pepper, and Chinese garlic-chile sauce from a commercial brand. Only had soft tofu so it sort of dissolved into the sauce. Drizzled with toasted sesame oil, served over brown rice again.
Every Friday we go out to eat, which is my vacation from cooking. Saturday will be marinated lamb loin chops, sauteed to medium-rare with rosemary butter. Sunday is fish day, I pick it up from my vendor at the farmers market, so it will either be oysters or salmon, depending on what he's got for me.
Tonight we're having pork picatta and broiled butternut squash and something else. some canned zipper cream peas probably.
Some things I've fixed in the past week or so
pinto beans, cornbread, fried potatoes
chicken ala king served over home made biscuits
beef tips and mushroom gravy served over pasta
I cooked a couple of chuck roasts and sliced them real thin , made a gravy and fixed roast beef po boys
Tomorrow night i'm fixing turkey cutlets with sage gravy
I haven't thought past the turkey cutlets, but need to get busy.
1 cup Pineapple Juice
1 Tbs soy sauce
2 tsp sesame seed oil
2 tsp cornstarch
8 ounces pork tenderloin, cut into thin strips
1 1/2 cups Oriental-style mixed vegetables (or whatever veggies you like in your stir fry)
1/4 cup hoisin sauce (plum sauce would work, too)
8 (8-inch) tortillas (crepes would be more authentic)
2 green onions, cut into thin strips
*Stir juice, soy sauce, sesame seed oil and cornstarch in a shallow, nonmetallic dish until blended; remove 1/2 cup mixture for sauce.
*Add pork to remaining juice mixture in shallow dish. Cover and marinate 15 minutes in refrigerator. Drain pork; discard marinade.
*Cook and stir pork in large, nonstick skillet (I used my regular skillet with a bit of olive oil) over medium-high heat 2 minutes or until pork is lightly browned. Add veggies; cook and stir 3 to 4 minutes or until veggies are tender-crisp. Stir in reserved 1/2 cup juice mixture; cook 1 minute or until sauce thickens.
*Spread hoisin sauce onto center of each tortilla, if desired; top with moo shu pork. Sprinkle with green onions. Fold opposite sides of tortilla over filling; fold remaining sides of tortilla over filling. (The photo shows a neat, elegant roll that looks very much like an egg roll. We just ate ours like soft tacos. ^_^ ) Garnish with slivered green onions, kumquats and fresh herbs, if desired.
It was very good... also very sweet between the pineapple juice and the hoisin sauce. It was very easy to make, too. I'm sure we'll be having it again. :-)
last night we did a club salad and boy was that delish! use any lettuce mix that has some goodies like carrots and radishes, add some crumbled fresh cooked bacon (no bacon bits! lol). tomatoes, large shredded cheddar cheese, slices of cucumber and on top add sliced pieces of chicken breast you've seasoned or marinated. it was so good!
I've been following this thread for quite a while, and I'm certainly inspired! Sounds like lots of good ideas.
Tonight I'm going to make spring greens salad & roast chicken with my own jerk-style marinade (in the body cavity and under the breast skin). I put just a tiny bit of water in the bottom of the roasting pan so the drippings won't burn, and at the end I save them off & store them. Tomorrow or the next day, I'll stir-fry some vegetables, add any leftover chicken, boned out (sometimes I roast two chickens just to be sure there's enough left) and the previous day's drippings, skimmed and thickened with a little cornstarch. I serve that with basmati rice.
Loaded the crock pot this morning - roast, potatoes, carrots, garlic, onions, celery and some spices. Turned it on low...it will be ready when I'm home from work. Also loaded up the bread machine and turned it on so I will have fresh bread tonight with dinner.
making a second meal out of restaurant left overs--had 2 chicken tenders and a lot of mashed potatoes left (sometimes the portions are just so much!) so for my husband and myself i am serving one tender each, mashed potatoes and i made coleslaw-(tried it a new way--cabbage, honey and lemon juice along with some toasted caraway, poppy and sesame seeds) and have blueberries and banana for fruit side dish--love it when you can make another meal or two out of the restaurants portions!