Watcha making for dinner tonight!?

[horsepoor]

Butter chicken and cauliflower rice.  Yum.

[OtherJen]

Baked salmon seasoned with Penzey's Berbere spice blend. Roasted cauliflower and quinoa salad from Budget Bytes on the side. IMO the salad benefited greatly from the addition of juice from half a lemon at the end, and from adding a generous sprinkle of smoked paprika to the veggies before roasting.

[jeninco]

Baked salmon seasoned with Penzey's Berbere spice blend. Roasted cauliflower and quinoa salad from Budget Bytes on the side. IMO the salad benefited greatly from the addition of juice from half a lemon at the end, and from adding a generous sprinkle of smoked paprika to the veggies before roasting.

This and the lentil salad both sounds terrific -- thanks for the link!

We were out of town for the weekend, but I took a giant, mostly-veggie GF lasagne (the current Smitten Kitchen recipe, plus a little italian sausage), which was mostly devoured.

This evening, we had homemade pizza, because everyone on the trip overbought salami, so we used it on up pizza with grilled eggplant and some sautéed mushrooms. And asparagus (not on the pizza).

[geekette]

Cottage pie for days...

There are only 2 of us.  The other half may go to a friend just diagnosed with cancer, although her kid objects to veggies in the main dish.   What, they're finely diced, and very well cooked.  Besides - mashed potatoes!  Cheese!

[Buffaloski Boris]

Whipped up some chicken Chile  Verde with pan-roasted broccoli on the side.  I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.

[jeninco]

Whipped up some chicken Chile  Verde with pan-roasted broccoli on the side.  I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.

Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).

We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.

[Sugaree]

Whipped up some chicken Chile  Verde with pan-roasted broccoli on the side.  I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.

Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).

We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.

I'm going to have to try this.  I have a bunch in the freezer right now. 



Tonight I think is going to be sweet potato and peanut stew.  Or maybe a Tex-Mex polenta bowl. 

[OtherJen]

Whipped up some chicken Chile  Verde with pan-roasted broccoli on the side.  I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.

Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).

We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.

Chipotles in adobo is such a magic ingredient.

I think tonight will be pizza with an almond flour crust. I have so mushrooms that need to be used, so probably those and pepperoni will be the toppings.

[lexde]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

[horsepoor]

Last night was a clean out the fridge soup with some leftover carrot top pesto, a single carrot, a bunch of kale, a parm rind, stock from leftover chicken bones, and the last onion from the pantry, as well as some dried tomatoes and chicken sausage that is way too salty to eat on its own.

Tonight we'll have salads and I'll probably thaw out some shredded lamb that I stuck in the freezer a few weeks ago.

[OtherJen]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

Lentils are excellent in things like tacos. I cook them separately and add them to sauteed vegetables, then add taco seasoning like I would for meat tacos. That may have been one of the first vegan meals that my husband ate with no complaints.

Black beans and sweet potatoes are a really good combo in chili. Smoked paprika is wonderful for a meaty, smoky flavor without needing bacon or ham.

[turketron]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

While not specifically going for vegetarian/vegan, my wife and I are consciously trying to cook less meat at home. For us this works well as a happy medium- we'll sub out the meat in a dish (or just make a meatless dish to begin with, like eggplant parm or something) but we don't worry about using things like fish sauce, worcestershire, etc and we still use chicken stock sometimes.

To that end, we made sweet potato and black bean chili yesterday that we'll be able to eat for a few days, and we're eying this veg Shepherd's Pie recipe for this weekend: https://www.budgetbytes.com/vegetarian-shepherds-pie/

we both love beans, lentils and mushrooms so these are some easy subs for us to make!

[Buffaloski Boris]

Whipped up some chicken Chile  Verde with pan-roasted broccoli on the side.  I’d made up the Chile Verde sauce a week ago and had it frozen and ready to go.

Ha, "great minds"... We had red beef chili, flavored with chipotles in adobo (I just open a new big can every so often, grind the whole thing up with a stick blender, and then keep what we didn't use in a jar in the fridge. It's delicious!).

We had it with chips, avocado, "mexican" slaw (shredded cabbage and carrots with a little rice vinegar) and a touch of grated cheese.

Chile Verde is our "go to" dish when we go out for Mexican.  I finally tried to make it about 2 months ago and...success!!

[OtherJen]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

While not specifically going for vegetarian/vegan, my wife and I are consciously trying to cook less meat at home. For us this works well as a happy medium- we'll sub out the meat in a dish (or just make a meatless dish to begin with, like eggplant parm or something) but we don't worry about using things like fish sauce, worcestershire, etc and we still use chicken stock sometimes.

To that end, we made sweet potato and black bean chili yesterday that we'll be able to eat for a few days, and we're eying this veg Shepherd's Pie recipe for this weekend: https://www.budgetbytes.com/vegetarian-shepherds-pie/

we both love beans, lentils and mushrooms so these are some easy subs for us to make!

I offer this recipe: mushroom bourguignon by Smitten Kitchen. It is so, so good.

[turketron]

I offer this recipe: mushroom bourguignon by Smitten Kitchen. It is so, so good.

Yep, that's on my list to make! Another great shroom dish is the BA mushroom carbonara: https://www.bonappetit.com/recipe/mushroom-carbonara

[sparkytheop]

I'm making my dad's "loaded cauliflower" recipe for dinner tonight.  I have no idea what I'll do for the main food-- probably just leftover kalua pork.

The rest of the weekend may include "Meat pies in a standing crust" (Townsend's recipe from youtube, it's good stuff), tamale pie, and cottage pie (because I saw someone post it above, and I have some potatoes I need to use up).  One more thing may be cheeseburger chowder.  It all depends on how much downtime I have a work to make stuff up (day shifts, so make it at work, cook it at home for dinner).

[middo]

I offer this recipe: mushroom bourguignon by Smitten Kitchen. It is so, so good.

Yep, that's on my list to make! Another great shroom dish is the BA mushroom carbonara: https://www.bonappetit.com/recipe/mushroom-carbonara

They both look so good.  On my list now.

[Sugaree]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

Lentils are excellent in things like tacos. I cook them separately and add them to sauteed vegetables, then add taco seasoning like I would for meat tacos. That may have been one of the first vegan meals that my husband ate with no complaints.

Black beans and sweet potatoes are a really good combo in chili. Smoked paprika is wonderful for a meaty, smoky flavor without needing bacon or ham.

All of this.  Black beans and sweet potatoes are one of my favorite combos right now.  Lentils make good sloppy joes too.  I like the Knives Over Forks recipe for sloppy joes, but find that it needs a small can of tomato paste to get the consistency right.

[Jim Fiction]

Leftover Beyond bolognese with rotini. :-)

SO wants to go more or less vegetarian, and I see no reason not to support him on it, so we are doing a lot of meat substitutes right now (for my sake as much as his). I still have a lot of meat in my freezer but I figure we can work through it and replace with veg-friendly items as we go.

Things like Beyond/Impossible products are really expensive, but tofu, beans, TVP and seitan are not, so I’ll transition to those pretty quickly I think.

From a texture standpoint - jackfruit makes a good "carnitas" substitute. I've done tacos, as well as BBQ pulled-style. I've also had them curried before and it was incredible!

Haven't tried this particular recipe yet, but to give you an idea:
https://minimalistbaker.com/bbq-jackfruit-sandwiches-with-avocado-slaw/

[jeninco]

Roasted Cauliflower (with some spices: google for recipes) with black beans also makes great vegetarian or vegan tacos. We were pleasantly surprised.

Edited to add: last night, a sort of peanut-noodle mashup, with various veg (snow peas, a tired-looking red pepper, a poblano pepper, some cabbage to increase the veg content) and some fried tofu.  It was a one-pan dinner, even if not everything cooked at the same time (the tofu needed to be fried first, separately).

Tonight: probably leftovers of the mostly-quesidilla sort. I go shopping on the weekend, so it's a little hodgepodge this evening.

[Sugaree]

The closest thing my town has to real Mexican street food serves a roasted cauliflower and a chickpea taco.  They are both really, really good.  Especially with avocado.  There's also a potato taco, but I think I'd prefer sweet potato to white potato.

[OtherJen]

Spaghetti squash with red meat sauce from the freezer.

[horsepoor]

Tandoori spiced lamb ribs and palak paneer.  I think I have a jar of pear chutney from a co-worker to go with it.

[HPstache]

I'm going to resurrect a childhood memory and make some tater tot green been casserole for the family. 

[OtherJen]

Black beans cooked with onion, peppers, and fresh cilantro, topped with Herdez guacamole salsa and cheese and served with corn tortillas.

[Sugaree]

Black bean soup.  I canned a bunch this morning and had a can that didn't seal and another couple that I don't totally trust the seal on (they don't sound right when I tap on them).  So I'm going to go ahead and use them tonight and tomorrow night.

[OtherJen]

Budget Bytes’ sheet pan kielbasa and cabbage, with turkey kielbasa from Aldi. It was a very busy and gloomy (weather-wise) day, and this was the only meal that sounded appealing from both the kitchen prep and flavor perspectives.

[jeninco]

Budget Bytes’ sheet pan kielbasa and cabbage, with turkey kielbasa from Aldi. It was a very busy and gloomy (weather-wise) day, and this was the only meal that sounded appealing from both the kitchen prep and flavor perspectives.

I may have asked you this before, but how do you make this be sufficient for dinner (without just eating a ton of meat)? Did you add potatoes or something? (I imagine you could start by roasting potatoes, and then add the other stuff, in fact https://smittenkitchen.com/2017/10/sausage-and-potato-roast-with-arugula/  is somewhat similar to that thought.)

Last night: kid was home sick, so we had http://www.eatingwell.com/recipe/251837/curried-squash-chicken-soup/ which I clipped out and have had for forever (except we used a freshly roasted kobocha squash, whole-fat coconut milk, and bok choi since that was what we could find. And green curry paste.)

[OtherJen]

Budget Bytes’ sheet pan kielbasa and cabbage, with turkey kielbasa from Aldi. It was a very busy and gloomy (weather-wise) day, and this was the only meal that sounded appealing from both the kitchen prep and flavor perspectives.

I may have asked you this before, but how do you make this be sufficient for dinner (without just eating a ton of meat)? Did you add potatoes or something? (I imagine you could start by roasting potatoes, and then add the other stuff, in fact https://smittenkitchen.com/2017/10/sausage-and-potato-roast-with-arugula/  is somewhat similar to that thought.)

Last night: kid was home sick, so we had http://www.eatingwell.com/recipe/251837/curried-squash-chicken-soup/ which I clipped out and have had for forever (except we used a freshly roasted kobocha squash, whole-fat coconut milk, and bok choi since that was what we could find. And green curry paste.)

I'm only cooking for two adults, so it's enough for me and husband and husband's lunch the next day. You'd want to double everything if cooking for a family.

I roasted the cabbage and kielbasa on one half-sheet pan and about 1.5 lbs of potatoes on a jelly roll pan. A single recipe made enough sauce for a double batch. With the potatoes sliced into ~1/4-inch-thick pieces, everything roasted in ~30 min (I flipped everything once for even browning).

[OtherJen]

I have a block of tofu that needs to be used, so I think I'm going to try pressing it, frying it in cubes, and using those as a paneer substitute in a quick curry with chickpeas and spinach. That sounds like a nice warming dinner on a snowy day.

Edit: I cubed the tofu, tossed it with oil and seasonings, roasted it at 375°F for 30 min, and mixed the cubes into the curry at the end. SO good.

(Curry recipe: Curried Chickpeas with Spinach from Budget Bytes, with only one 15-oz can of chickpeas and 1/3 cup Greek yogurt and a dash of cayenne stirred in with the tofu.)

[Sugaree]

I think I'm making carrot/peanut soup.  It's got a similar taste profile to several meals I've made recently.  It's obvious that I was craving Thai food when I made my meal plan last time.

[OtherJen]

I cooked up a batch of chicken tinga for tonight. I will be at choir practice, so it's up to husband if he wants to eat it with rice or corn tortillas.

[horsepoor]

Loaded cauliflower salad - lightly cooked cauliflower dressed with a bit of pickle juice and mayo and tossed together with green onions, olives, ham, cheese, hardboiled egg, marinated artichoke hearts and pickle slices. Easy and very yummy.

[MaybeBabyMustache]

Loaded cauliflower salad - lightly cooked cauliflower dressed with a bit of pickle juice and mayo and tossed together with green onions, olives, ham, cheese, hardboiled egg, marinated artichoke hearts and pickle slices. Easy and very yummy.

This sounds great. Will give it a try.

My husband is making beef kebabs, rice & yogurt sauce tonight. One of my favorites.

[OtherJen]

That cauliflower salad sounds really good.

Husband made crab cakes and quinoa-veg pilaf for dinner. I am very spoiled.

[jeninco]

Grilled Salmon (it was on sale this week), with a northern-italian-inspired dish of sautéed yellow potatoes and loads of kale (with loads of garlic) and asparagus. Pear, Chocolate, brown-butter cake.

[OtherJen]

I’m turning a rotisserie chicken carcass and some of the meat (and assorted veggies, probably some rice) into soup.

[Buffaloski Boris]

Dill pickle chicken. One of my sons concoctions. Pretty good. With a side of pan roasted broccoli.

[MaybeBabyMustache]

I made a Keto friendly chicken alfredo bake, using the rotisserie chicken my husband came home with yesterday. Regular chicken was on the list, but Costco was out.

[OtherJen]

I made a Keto friendly chicken alfredo bake, using the rotisserie chicken my husband came home with yesterday. Regular chicken was on the list, but Costco was out.

You may already know this, but if not, Costco rotisserie chicken carcasses make very good stock. That was the base of our dinner soup.

[MaybeBabyMustache]

@OtherJen - I don't buy the rotisserie chickens from Costco often, but when I do, I always turn them into stock. Totally agree, they make fabulous stock.

[turketron]

I offer this recipe: mushroom bourguignon by Smitten Kitchen. It is so, so good.

Ok, made this over the weekend and it was really damn good, will definitely be in our regular rotation going forward. My wife doesn't like big chunks of onion but is fine with them diced, especially if they're cooked down, and frankly the pearl onions just didn't do much for me (nor do we usually keep them on hand), so next time we'll probably leave those out, and probably add even more mushrooms.

Didn't get around to doing the veg shepherd's pie so that's probably next on our list!

[OtherJen]

Rio Zape beans from Rancho Gordo, cooked in the instant pot and refried with onion, bell pepper, garlic, and herbs/spices. Probably topped with avocado and eaten with leftover quinoa or corn tortillas.

[OtherJen]

Baked salmon seasoned with Old Bay, leftover quinoa pilaf, and salad.

[Serendip]

Soba noodle salad with shiitake mushrooms &  sesame/ginger/garlic dressing :)

[OtherJen]

We’re celebrating a family birthday tonight, so I’m making homemade macaroni and cheese and roasted broccoli and cauliflower (a favorite meal of the person of honor).

[MaybeBabyMustache]

I'm getting home late after evening Asia calls, so it will be something convenient. Currently thinking of Trader Joes teriyaki chicken over cauliflower rice + salad. One kiddo won't eat that, so he'll have leftover beef kebab & pasta.

[horsepoor]

Brats with sauteed onions, Brussels sprouts and homemade sauerkraut.

[sui generis]

Soba noodle salad with shiitake mushrooms &  sesame/ginger/garlic dressing :)

I made almost-this tonight! Ours had cucumber instead of shiitake, with the cucumber marinating a while in the dressing while the noodles cooked.  Topped with sesame seeds, chili oil and scoops of silken tofu. 

DH doesn't like mushrooms, otherwise I'd be happy to try your variation - maybe I'll do it when he's on his next business trip.

[Buffaloski Boris]

Beef barbacoa, cooking away in the crock pot. It’s perfuming the whole house.  Very yummy!