What's for dinner?

I'll start us off. The revival of the thread on stuffed peppers got me wanting some. I had planned that for dinner tonight, but throughout the day I changed mental gears. I decided I wanted to do a deconstructed stuffed pepper, keeping all the elements of a traditional stuffed pepper, only easier and quicker. I did a quick search and found this. It is quite close to what I had in mind, so I'll use it as my guideline. I have green, red and orange peppers so it should be a colorful dish.

I've told you my story, now what are you having?

Chicken and fresh fenugreek along with basmati rice, pappadums, and a salad.

-Paul W.

Tonight, we have my daughter's grade school barbeque. Basic burger/hot dog/veggie burger choice. "Unfortunately", I forgot to buy tickets in advance, so there may or may not be food there for us. If not, we'll just have to head down to Jamie's, our favorite local casual restaurant. (Darn that.)

Leftovers tonight...we can choose from: taco casserole, halibut fillet, baby broccoli sautéed in garlic, pico de gallo, an assortment of items that go on the taco casserole, like lettuce, avocado, green onions. All small amounts that we will use up tonight. Over the weekend I am making a shrimp enchilada dish, that uses tomatillos, poblanos, jalapeños, cilantro, cheeses and sounds so delish.

Hamburgs and bean salad.

Ruth's Chris with friends (their idea) for our last night in the desert for a while.

(Linda, that looks yummy! Let us know how it turns out.)

(Linda, that looks yummy! Let us know how it turns out.)

It was pretty good and hubby liked it. I made it according to the recipe with a few exceptions. I used less Italian seasoning and added basil and oregano separately. I added some red pepper flakes and a pinch of sugar, and I used red, orange and green peppers. It looked pretty much like the photograph, and tasted like traditional stuffed peppers. I liked it, but can't say it rocked my world, but then I only want stuffed peppers occasionally. It made a 2-qt. casserole full, so there's plenty of leftovers.

Friday night, we usually go out to eat. We meet a group of friends in a cheap and cheerful suburban pub where we eat first, play music afterwards. So what's for dinner might depend on what's on the specials board. (Last week I had roast chicken, the week before a very nice beef and pepper pot pie ... could be anything tonight.) Fine dining it ain't - but we enjoy getting together and it's good policy to put some money across the counter if we are going to keep up a good relationship with the pub for our continued use of their space.

Beer and sweet potato fries at McNellie's Public House after tonight's city council meeting.

I'm going out to Chez Axel with some visitors from England and will probably have a steak w/brandy peppercorn sauce.

Sautéed soft shell crabs with a sparkling Vouvray, butter and shallot sauce tonight. We are having guests over tomorrow night and I'm thinking of maybe morel stuffed Mahi Mahi. Just trying to think of a sauce that would compliment that though. Any ideas would be appreciated.

Last night I was thinking of doing some sort of wok stir fry. In the store, near the tofu etc. there was a package of pre-cooked squiggly Yakisoba noodles. So I bought some and cut up onion, peppers of various colors, carrots, etc and cubed up some tofu and made a big dish of Yakisoba. It tasted great and was kind of fun to eat with chopsticks. The only problem was that it was not very filling. Maybe next time I'll put in some meat.

[Jenise]

Chicken and fresh fenugreek along with basmati rice, pappadums, and a salad.

-Paul W.

Paul, I've never had let alone seen fresh fenugreek. I did buy some dried fenugreek leaves in a Persian market some time back that had an enchanting caramel flavor to them, and a flavor that just a little of in a meal stayed with you until the next morning. Are you having the fresh version of that?

[Jenise]

Tacos wherein the filling will be slices of a small butterball breast-only turkey that I got for free the other day and will roast on the barbecue. The condiments will be roasted green chiles, cilantro and cheddar. Not exactly textbook taco style, but it will be far far better than no tacos at all.

After seeing all those deer pictures on the trail cam, I'm in the mood for venison. Too bad the freezer's bare of any.

It's Saturday night. It's cold.
Dinner will be roast rack of lamb, with baked veges. Nothing very adventurous. Comfort food.

Tonight it is going to be a ginger/honey/soy marinated salmon filet with a mango/kiwi/cilantro salsa.

Tonight it is going to be a ginger/honey/soy marinated salmon filet with a mango/kiwi/cilantro salsa.

That salmon sounds good. I have been using recipe with maple syrup, soy and garlic that we enjoy. This cooks in the oven at 400 deg. for 20 min. and is done perfectly. How do you cook yours?

I'll definitely bake it tonight. I have not seen the size of the filet yet, but I'm guessing the same time/temp as you use.

I'm glad you started this thread. It is always interesting and often inspiring to hear what others are making.

I've been in Minneapolis the last several days. So now I'm home and in the mood for something simple yet satisfying. I'm roasting a beatifully plump chicken I got at the farmer's market a couple of weeks ago, along with quinoa mixed with green onions, asparagus and a variety of herbs from my patio garden. And a 2006 Mueller pinot noir, Emily's Cuvee.

Well, the wife's in San Francisco for a conference and my daughter was at a friend's house so it was just me. I ended up having leftover Hoppin' John, which I had made for my daughter's Pioneer Day event at school last week. Very simple - nothing but black-eyes peas and smoked sausage with a little onion and garlic. It came out far more tasty than it had any right to be.

Tuesday night ... leftover chicken panang curry with rice and veg. It was good last night ... might be even better tonight.

And a 2006 Mueller pinot noir, Emily's Cuvee.

Patti,

I have not had one of those in many years but I remember them as always being good. How was the '06?

[Jenise]

Well, the wife's in San Francisco for a conference and my daughter was at a friend's house so it was just me. I ended up having leftover Hoppin' John, which I had made for my daughter's Pioneer Day event at school last week. Very simple - nothing but black-eyes peas and smoked sausage with a little onion and garlic. It came out far more tasty than it had any right to be.

So that's what Hoppin John is? I've heard of it for years, but never actually knew what it was. Sounds good--black eyed peas have such a unique flavor. Other beans can be somewhat interchangeable, but not those.