What's your dinner tonight?

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dogmom said:
ooh, that lentil soup, yum!

am sorry to know you don't feel well, Ocean :aw:

I had egg white omelette with black beans, sprouted corn tortilla and glass of carrot juice - wasn't in mood to make salad.
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We must have had the same appetite tonight! I had a tomato and parmesan omelot with a pinch of basil, and leftover blackbean and corn salad from 2 days ago!
 
Jillio: The soup has one each small celery, onion, carrot and potato. It includes the celery leaf, two bay leaves, one tbsp olive oil. It is cooked in 6 to 8 cups of water and two scant cups of regular or french lentils. When done as you like serve with a splash of your favorite vinegar.
I pressure cook but stove top is only one hour. It is vegetarian. Soo good.
I also like balsamic vinegar. Its really good with strawberries and fresh ground pepper. (just try it)

I was admiring both your harvard beets and the tomato omelet in your earlier posts. Two of my favorites . mmmm..
 
:giggle: Jillio, yes..... your tomato and Parm omelette looks with basil looks good - haven't tried basil in my eggs yet and now I curious. I love to try various spices in food. I like SPICY.:lol: I know I really like basil in tomato soup and sometimes I add extra to my pasta.

have had strawberries with balsamic vinegar and that is just.....YUM. There is this fresh oil and vinegar shop near where my folks live and a lot of time mom and I go there and fresh oil and vinegars like strawberry, or peach, or cherry, wonderful! They have metal vats of the products and little sample cups and you can try all these different ones!

I love beans - all different kinds of beans!
 
Monte Cristo Sandwich

I will have a Monte Cristo Sandwich and baked potatoe with broccoli.

INGREDIENTS

2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk


DIRECTIONS

Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
 
Kalista said:
I will have a Monte Cristo Sandwich and baked potatoe with broccoli.

INGREDIENTS

2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk


DIRECTIONS

Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
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You forgot to say that traditionally, raspberry jam is spread on the edge of each bite!
 
Tomorrow Dinner

chicken Marsalla with white rice and vegetable

Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
 
I'm having spaghetti with meat sauce and fresh basil and salad on the side. I had planned to just have vegetarian spaghetti but I changed my mind. I'll freeze the rest of the ground beef for next month and dec.
 
Kalista said:
chicken Marsalla with white rice and vegetable

Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
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MMM... I really will have to have that next week. Now if I can find prociutto.. I think Kroger in Lynchburg should have that.
 
Two kinds of pizza from Papa Murphy's take and bake. Chicken garlic with vegetables, and 5 meat stuffed crust.

Of course with Diet Coke.
 
cube fried steak with homemade mac and cheese and green beans mixed with waxed beans. :) My kid don't like waxed beans but would eat green ones....gee at my kid lol! At least he eat some veggies!
 
Going to Island's restaurant w/my friends tonite....

Hmm, I don't know what I want to eat...maybe chicken salad or grilled chicken sandwich.
 
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I remember had Kraft mac and cheese a lot as a kid, probably didn't help me dairy allergies any, but I sure did like that mac and cheese!
 
i cant have mac and cheese anymore due to lactose intolerant..damn cheese and milk lol
 
LDNanna said:
Hope you are much better very soon Ocean Blue. Not too bad I hope?
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Not too bad, I did eat another Hot Pocket tonight :giggle: I had this homemade like soup for lunch soo good Mexican type soup.
 
Am trying to kick the nagging tail end of what ever sickness it was that I am just getting over... Big meal..late in the night , boiled fresh Alaskan potatoes from the Matanuska Valley, a chuck roast cooked in an iron skillet, fresh broccoli the kind with lots of little stalks, with just sea salt and butter for seasoning, oh a dash of parmesan on the potatoes. Probably around 10,000 calories and enough cholesterol to drop a charging grizzly. Just right.
 
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