What's for Dinner?

Shabadu

Basically, the idea of this thread is that you post what you've made for dinner on the day you post, with a recipe if you like.

You know those nights when you're so tired you've lost inspiration? It would be handy to see other people's dinners to get an idea.

Today I made Pepperonata and mashed potatoes. Comfort food for a Sunday.

neuro-praxis

What is pepperonata?

Chong

Sauerkraut W/mashed potato and cheese.

Shabadu

neuro-praxis wrote:

What is pepperonata?

Basically, peppers, garlic, onion, aubergine, courgettes, mushrooms or any mediterranean veg and herbs cooked really slowly in loads of olive oil so it's like a really intense and sweet casserole, only with basically no sauce, just flavoury olive-oil.

Tonight I'm making a hungarian dish- like goulash only with chicken instead of beef, with loads of paprika, little gherkins and sour cream.

windowgazer

Tonight... salad (spinach leaves, sunblush tomatoes, cheddar cheese, coleslaw, gherkins, 2 slices turkey and a little balsamic vingegar)... no time to make anything else. Tuesdays are busydays..

marshmallow

lasagne!

Alun

marshmallow wrote:

lasagne!

Ditto! Or to be more precise, yesterday's lasagne warmed up, as I made too much as usual

babaduck

I made Turkish Lamb Burgers the other night & they were heavenly... first time attempting them & I adjusted the ingredients to suit us...

400g lamb mince
1 red onion
2 cloves garlic
1 handful snipped chives
1 handful shredded flat leaf parsley (use Coriander if you prefer)
1 handful shredded mint
Salt & freshly ground pepper

It's easiest to make in a food processor (thank god for the wedding pressie I thought we'd never use!)

1. Top, tail, peel & quarter the onion, then peel the garlic
2. Blitz in the blender until fairly finely minced
3. Add the lamb, herbs & seasoning & give it a whizz till it becomes almost paste-like
4. Lay out a sheet of greaseproof paper or cling film on a plate
5. Form mixture into smallish balls & flatten out, place on covered plate
6. When you've used all the mixture, cover with another sheet of paper/cling film & stick in the fridge for 2 hours - allows it to firm up
7. Either grill, BBQ or fry in a DRY frying pan (lamb mince is v. fatty & needs no extra oil... trust me!). Also if frying, only cook a few at a time or the meat will steam

Alun

I make something similar, but add a finely chopped chilli and some ground cumin and coriander as well. Sometimes a bit of grated ginger too, although that would make it less "turkish", I suppose but who cares? The chives sound a bit out of place to me, they'd get swamped by the red onion IMHO.

jackie g

last night it was baked potatoes with sour cream, spinach and a tomato, onion and cheese omlette.

tonight - tuna chunks with black pepper, leeks, garlic, wholemeal pasta and parmesan.

j

Shabadu

Tonight I'm thinking about roast veg and bulgar wheat w/ lemon, fresh flat leaf parsley and finely chopped red onion & tomato stirred through.

Dr. Loon

Jr.Shabadu wrote:

Tonight I'm thinking about roast veg and bulgar wheat w/ lemon, fresh flat leaf parsley and finely red onion & tomato stirred through.

You do be eatin' some posh shít. Tonight I'm gonna have pizza I reckon!

Shabadu

I promise i'll post next time I get a Mizzoni's. Probs on Friday w/ a few beers. Nyom.

Norinoco

Working this evening....so probably going to be noodles cooked in the microwave...with a cup-a-soup!

Mmmmm!!

Shabadu

Probably cheese omlette w/salad for me tonight.

Alun

A quickie chicken curry recipe I make quite often that's more like a stir-fry than a curry really. Probably most like a Jalfrezi I suppose.

rainbow kirby

Pizza. Mushrooms, sweetcorn and craploads of cheese. Yum.

Tiriel

hmm.. I had brown rice, with garlic, chilli flakes and cashew nuts mixed in.. and spinach with cubes of grilled chicken. yum

corblimey

I had steak yesterday, I'm having steak tonight and I might just have steak tomorrow.

Now that I know how to cook it, there's no reason why I shouldn't have steak every night

Actually, that's not strictly true. I found 2 steaks in my freezer at the weekend, and decided to cook them this week. It's just circumstance that I'm ending up eating them on consecutive days.

OY

Hot dogs...
my wife is out of town for a few days...
My stomach hurts!

Shabadu

Farfalle w/ broccoli, chickpeas and coconut. Some pumpkin seeds on top. Salad.

Shabadu

No farfalle so instead basmati and puy lentils with aforementioned coconut, broccoli and chickpeas. A little turmeric and some cumin. So yum. Stuffed.

LoneGunM@n

nevernev wrote:

Hot dogs...
my wife is out of town for a few days...
My stomach hurts!

I was peckish yesterday & scoffed a Statoil Hotdog ... At the time it tasted great, but I'm suffering now from it!!

If I feel better later, I'm gonna make a pasta bake, with Chicken Breasts and heaps of melted Mozzerella ... nyom

Shabadu

Pizza and Beer. Also Salad.

NewFrockTuesday

weight watchers sandwiches....6 hour drive...stole 1/2 bro's chips in mcd's...got home...2 glasses of red wine and a ham salad sandwich. bed now. bigbigbigbig walk tomorrow.

simu

Last night I had cod and chickpea curry with saffron rice.

Saffron is the best thing ever!

Shabadu

Saffron is nyom but soooooo expensive. I cheat and buy the red saffron. Tonight I will be making a massive greek salad.

Alun

Shabadu, I've just noticed, you're not "Jr." anymore? What happened?

Shabadu

I was getting a bit sick of it, and people didn't know whether to call me Jr. or J.R. or shabadu so I got rid. Some people thought it was Dr.Shabadu as well. Cheers for noticing!

The Sweeper

Tonight's dinner is currently a bottle of 2003 Wolf Blass Shiraz Cabernet Sauvignon. At this stage, 8.30pm, I'm not sure that it'll involve anything else... perhaps toast? Oooooooo, toassssssst...... and some stilton. Oh!! And those lemon and dill marinated anchovies.

Last night was roast chicken with herbs and garlic, with roast potatoes, cauliflower cheese and sweetcorn.

...sometimes I like to cook after work, some times I can't be arsed.

Alun

Gnocchi in a sauce with bacon bits, gorgonzola and cream, some torn basil leaves, topped with parmesan and baked in the oven, served with green salad leaves. Oh yes, and very probably at least 50% of a bottle of red wine, maybe even the same as above

curliq

smoked salmon bits in a cream sauce with tagliatelle...gud eatin

simu

Shabadu wrote:

Saffron is nyom but soooooo expensive. I cheat and buy the red saffron.

Non-red saffron is expensive then? What's the difference?

Having boring ol' pasta with aubergine & mozzarella tonight!

ando

my spuds are burning, i can smell them now. better run

Shabadu

I've never seen the red stuff here- bought it in Crete for half the normal price. I'm not even sure if it's from the same Crocus.

Tonight I'm having salad with chickpeas, baby spinach, celery, cherry tomatoes, feta, onion, olive oil, lemon juice, etc. Sunny day dinner.

simu

Shabadu wrote:

I've never seen the red stuff here- bought it in Crete for half the normal price. I'm not even sure if it's from the same Crocus.

I got a little box of red saffron in a health food shop in Galway the other day. Twas E2.25 for a gram and it should last for a fair bit.

Shabadu

tbh, i've had mine for going on two years now... Gives nice colour still, but isn't as scented as golden saffron. What do you think?

KevIRL

Lasagne. Oven is heating at the mo.

Recipie?

Dolmio lol. In a lazy ass mood tonight

simu

Shabadu wrote:

tbh, i've had mine for going on two years now... Gives nice colour still, but isn't as scented as golden saffron. What do you think?

I've never had the golden variety - I'm new to this whole saffron business! How expensive is it?

Shabadu

A quick googling reveals that red saffron is the good stuff- not golden! The cheapness must have just been because I bought it in Greece. \0/

foodietwoshoes

Shabadu wrote:

A quick googling reveals that red saffron is the good stuff- not golden! The cheapness must have just been because I bought it in Greece. \0/

When you say 'red/golden saffron', do you mean the colour of the stamens themselves or the colour they lend to the food? I ask because there is the red variety of stamens and the orange kind - the pinkish-red one is cheap, I recently bought a heap-load of it from Dubai for next to nothing. It lends a pinkish colour to the food and does absolutely nothing to enhance the flavour whatsoever. The saffron that stains things yellow, on the other hand, is MUCH more expensive. I use the ever-trustworthy Tajmahal brand.

Shabadu

I'm too confused to answer any more saffron questions. Tonight for dinner I am making Dal, Pilau rice, bhaji's, poppadoms, Sweet potato & courgette, veg etc. curry. Usually make a massive Indian on Saturdays- The boyfriends mum always has and our little family has taken on the tradition. I make much nicer Indian food than her, apparently. ;P

mukki

i boiled a pile of veg,
spuds
carrors
broccli
spinage
in one sauce pan

got some strips of pork and fired them with onions garlic

had a mountain of food

after dinner i watched that steve irwan kack with a beer

PS the thing sticking out the back, is the left overs from some grapes i ate while waiting for the veg

Shabadu

mukki wrote:

i boiled a pile of veg,
spuds
carrors
broccli
spinage
in one sauce pan

got some strips of pork and fired them with onions garlic

had a mountain of food

after dinner i watched that steve irwan kack with a beer

PS the thing sticking out the back, is the left overs from some grapes i ate while waiting for the veg

I'm speechless...

Winning Hand

Gonna toast a cuisine de france loaf cut down horizontally, fry up a striploin steak, pour creole sauce on the loaf and put the steak on top, cover with cheddar and mozzerella cheese and place in grill until cheese melts. Then serve with a side of greek yoghurt to cool down the tongue. Reckon a budweiser to go with it and we are on our way.

simu

foodietwoshoes wrote:

The saffron that stains things yellow, on the other hand, is MUCH more expensive. I use the ever-trustworthy Tajmahal brand.

This is the one I got but for E2.25 - that's hardly expensive! It didn't have a brand though - it was just in a plastic box.

Tonight, I'm eating a casseroley yoke with chicken legs, tomatoes, garlic, basil and potatoes.

Shabadu

Patatas bravas and ratatouille for me tonight. Mine is red and dyes golden aswell, it cost about 3euros for quite a decent sized little box.

babaduck

Tonight is chicken marinated in olive oil & balsalmic vinegar, steamed new spuds & stir fried shredded savoy cabbage. Lots & lots of wine to accompany meal because hubs is out & friend is coming down to moan about her crappy husband (while I thank my lucky stars for my dote)

pickarooney

Currently simmering is the beef part of some vindaloo rotis. I've not made rotis before, though I'm a seasoned chipati-flattener, but I'm a dab hand at the curry so if the worst comes to the worst it'll be spread on rice, or chips... mmm... that reminds me how much I miss real curry chips. Over here it's crunchy french fries with an ever-s-slightly spicy ketchup. Boo, and stuff.

case n basket

Tesco Jambalaya, yummy!

pickarooney

What's the deal with saffron? Normally it costs about a fiver for two stamen, but I picked up a half kilo for 70p in 1999 in Thailand and am still not halfway through the bag. I think it's crap quality or gone of though, because it's never given anything special to any meal I've added it to.

Hmmm, that reminds me, I must make some Tahdeeg - crispy Iranian rice tomorrow. I like this thread, it's amazing how you can get chef's block with all the derlishuss food out there to be ett.