What's for dinner?

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Tonight's dinner is going to be both very Provencal/Nicoise and practical: a rice gratin with heirloom tomatoes, summer squash, kohlrabi, parsley puree, shallots, mixed herbs, and cheese (parm, mozzarella, I believe there is some Comte or Gruyere in there as well). Yep, I need to use my produce.
Almond semi-freddo with cherry compote for dessert. Yep, I need to use my cream.

Last edited by Saria; 06-14-2010 at 02:24 PM.
I made this meal last night.

http://www.campbellskitchen.com/Reci...ken%26page%3d3

And it came out perfect. Everyone (even my 6 year old enjoyed it). I did add some onion to it for taste and covered it with aluminum foil and the chicken came out so juicy.
Grilled ham steak (my first from a local farm, I've never cooked one before!), kale with onion and Canadian bacon, cornbread.

Aside from kale chips (which neither of us really liked, I think we're the only ones on the planet) I've never cooked kale before so this will be a new veggie for me.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Spring, I like kale, as I do all bitter greens, but it's my least favorite of all, by far. I like it with beans and on the garlicky side. Or creamed, because come on, it's tender and suspended in garlicky cream (with some parm sprinkled in there too).
I have been trying to duplicate the coconut jasmine rice from TGIF so I'll probably try another batch of that tonite. Just can't get the right sweetness.

And I'll probably eat a bunch of raw snap peas fresh from the garden and local strawberries.
In Western PA
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Egg salad sandwiches, watermelon and cherries.
Minneapolis, MN
Try palm or coconut sugar mixed with the coconut milk to get that sweetness. Lime juice to balance it all out.
Thanks Saria. I'm pretty sure neither of those are available here so I'll have to search online and try them sometime. The recipes I've found have the sweetness coming from the liquid from a can of pineapple and it's just not quite sweet enough for me. But the coconut milk is lovely!!
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd
Was it a dessert or was it a side dish? Coconut rice with mango is a sweet in certain southeast Asian countries.
There is also sticky rice as an accompaniment and that will sometimes have chilies, lemongrass, kaffir lime leaves, ginger, lime, etc. A lot less palm or coconut sugar can sometimes be in there. Indian versions sometimes have actual shredded coconut.

My usual coconut rice is Dominican style, which is just pretty plain water, coconut milk, salt, oil, but delicious.
I have beets, a tuna steak, and fresh mozzerella that I need to use.

I'm at a loss.
hello.world.
Aidan was crying and saying "I wanna eeeeeat!" when we got home, so dinner was quick- quesadillas (with very sharp cheddar), sour cream and salsa, baby carrots (fresh, local), and strawberries (also local). I also steamed some broccoli and SO put tuna in his quesadilla.
I have beets, a tuna steak, and fresh mozzerella that I need to use.

I'm at a loss.
Originally Posted by webjockey
I'd take the tuna and poach it in olive oil and make a salad with potatoes, beets, tuna, herbs, and anything else that might be around that would be good.
Mozzarella for an appetizer.
Salad, and of course, the vodka and grapefruit juice I referenced in my "$h!++y day" thread.
The smallest deed is greater than the grandest intention.

I am the master of my fate: I am the captain of my soul. (Invictus - William Ernest Henley)

Just think I used to worry 'bout things like that,
Used to worry 'bout rich and skinny, 'til I wound up poor and fat,
Nowadays I kind of worry where my mind's been at,
Just think I used to worry 'bout things like that. (Delbert McClinton - I Used to Worry from Never Been Rocked Enough)
Speckla
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Getting ready to grill some salmon fillets with homemade teriyaki sauce
it'll be served over steamed spinach leaves w/ a side of sticky rice
Join Date: Mar 2008
Posts: 15,533
A whole grain waffle, some raisins, and chocolate milk with a chill pill.

But at least I had Thai for lunch!
I was planning on black bean burritos but my beans were too liquidy for them, so I made the beans into soup and topped it with avocado, green onions, shredded cheese, sour cream, and salsa.
Location: Southern NH

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Posts: 15,533
I'm lame.
I have beets, a tuna steak, and fresh mozzerella that I need to use.

I'm at a loss.
Originally Posted by webjockey
I'd take the tuna and poach it in olive oil and make a salad with potatoes, beets, tuna, herbs, and anything else that might be around that would be good.
Mozzarella for an appetizer.
Originally Posted by Saria
Yum!

But why not toss the mozzarella in the salad too? I'm curious.
Minneapolis, MN
I'm not big on cheese and fish (an Italian thing), but I also just don't think it fits in with the rest of the salad and wouldn't make sense.
A minor miracle happened at our house tonight. My husband tried the kale AND LIKED IT...HE LIKED IT, PEOPLE!! I'm sorry, I just had to share this somewhere! This from the man who used to consider rice a vegetable (not really, but he wouldn't eat much else as a side). I really liked it too and am SO excited to add kale to my grocery list on a regular basis as well as other greens for us to try. I'm all about some turnip or collard greens so I'm going to try those out on him too. YAY!

I cooked two small rounds of canadian bacon then diced it, half a chopped onion until soft then put the kale in (I had already cooked it some in the microwave) with some chicken broth, maple syrup, cider vinegar and red pepper flakes. Then I let it cook down for about 20 minutes. It was kinda sweet, but salty and tangy too and I could have eaten the whole dish.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

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