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Dinner - The Polyphonic Food Blog

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The other night we had blackened cod with roasted garlic, green beans, and potatoes.

Yesterday we baked cherry-apple oatmeal and pecan sticky rolls in the morning, then roasted a trip-tip and more potatoes for dinner.  Served with sauteed green peas and store-bakery rolls.  I also made a batch of chicken congee for our scratchy throats.

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Merguez, heirloom cherry tomatoes, arugula salad with grated Parmesan and lemon vinaigrette, baguette.  My fave quick & easy meal.

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Last night was more red butter lettuce salad with radishes, tomatoes, strawberries, avocado, and balsamic vinaigrette; pan-roasted pork tenderloin that had been marinated in bottled teriyaki sauce; miso-roasted asparagus; mashed potatoes with sauteed button mushrooms; and, grilled broccolini dressed with a little of the teriyaki sauce.

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Another forbidden rice bowl- with kale, curried squash, onions and pepper with a little sriracha and balsamic (sounds like an odd combo, but it worked).

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The last of the lamb and vegetable stew from the freezer last night, along with chicken sandwiches on whole wheat with bacon, lettuce, avocado, and tomato.

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Last night I warmed up one of the great burgers Hubby made on the grill the other night.  Brioche bun, banana peppers, roasted peppers and onions, blue cheese, lettuce and ketchup.  The warming up made it a little less juicy and flavorful than the ones right off the grill, but the toppings made up for that. Tonight is probably another solo just me dinner, I get particularly lazy when cooking for just me.

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Shaking beef.  God I love that dish!  Visiting teenage boy has decided he likes arugula and he didn’t object to watercress.

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Salad of romaine, radishes, hard-boiled egg, and bacon with cilantro-avocado dressing
Whole wheat naan
Baked cavatappi with tomato - zucchini - and meat sauce

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Well I went all out (well not all out, but I did more than scrounge through the fridge) for dinner last night just for me, as I figured Hubby could use some leftovers for tonight and this weekend while I am gone.  I made a veggie curry with cauliflower, peas, kale and leeks.  I steamed the cauliflower and kale, then took them out, sauteed leek and garlic, then added ginger, cardamon, cumin, curry powder, cayenne, garlic salt sauteed a bit, then added coconut milk, a bit more seasoning, including some tomato sauce I had in the fridge, sriracha, and added the steamed veg back in.  It turned out pretty good, with rice and some flatbreads from the freezer.

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Baked chicken drumsticks
Steamed green beans with butter
Leftover mashed potatoes with mushrooms and added chives

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Last night:
Roasted eggplant dip with spiced pita chips
Fourme d’Ambert Orzotto
Tuna and arugula salad with red onion, yellow tomato, avocado, and red wine vinaigrette

The orzotto was good. My husband liked it a lot. The cheese (which they had at Whole Foods) is a blue cheese, which he typically doesn't like, but a sub given for it in the recipe is sweet gorgonzola, which I can usually use in recipes like this and he doesn't mind it. So I didn't tell him it was a blue cheese. Shhh.

I used whole wheat orzo. As the recipe notes, it makes a small amount, but it was perfect with the other components of the meal. Step 3 in the recipe is garbled.  I used the empty pasta pot. Why get another pan dirty?

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Nacho cheese and broccoli soup
Mushroom, olive, red onion, and salami pizza topped with arugula salad

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Last night was more veggie curry, rice and flatbread.  Need to get some energy and bounce back for some cooking tonight.

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Last night I made a skillet meal centered around chicken legs from a rotisserie chicken. I sauteed veggies in evoo (red bell pepper, cremini mushrooms, scallions, red onion, and garlic) and put in the legs skin-side down to reheat and brown some more. I threw in some broken capellini to brown in the open spaces and then the remainder of a box of chicken stock (about a cup or so) and a can of rinsed chickpeas, then covered the pan, and let it simmer for a while. Topped with additional chopped scallion greens.  I'm going to have to remember to make this again. It was pretty quick to make since the chicken didn't need to be cooked, just reheated and enhanced. Chopping the vegetables took the most active time.

There was also a salad of red butter lettuce, radishes, cucumber, bacon, and white cheddar with cilantro-avocado dressing.

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Wednesday night was a bunch of leftovers: a plate of leftover salad, topped with leftover chicken and surrounded by pita chips and frittata squares; plus, pizza.

Last night was more chicken legs, a recipe I planned to make before I made the improvised one earlier in the week:  NYTimes recipe for braised chicken legs with roasted tomatillo sauce.  I added chickpeas to the mix and served with basmati rice. the recipe makes too much sauce and it was also a crazy amount of cilantro. The flavors were good but I'd tweak this if making it again.

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Last night was a riff on a steak and cheese sandwich, the night before was pasta with a spicy red marinara sauce that I had made for a dip and then froze the rest of, it had chopped olive, as well, to which I added some chopped leeks and roast beef that I sauteed in olive oil, turned out better than expected.

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Turkey* and cheddar sandwiches with romaine on some kind of bread that Whole Foods calls "Fire Bread." It has wheat germ in it. Good and solid for a sandwich plus a bit crusty. Potato chips.

*This is the actual roasted turkey they sell at the deli counter at WF, not the pressed deli kind. I didn't know what I wanted to make for dinner and picked that and the sliced cheese up in a cold case in the deli department.

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Saturday night: turkey and cheddar sandwich again, with the last of some homemade beef vegetable soup, and corn on the cob.

Last night: Pan-fried pork cutlets, topped with a salad of spring mix, purple frisee, cherry tomatoes, nectarine chunks, toasted walnuts, and balsamic-orange vinaigrette; the remaining corn I bought Saturday, peas, and whole wheat naan.

Serving the salad on top of the cutlets was a hunch I had that paid off. I had worried they might be a little dry and thought the salad topping would help. They were actually fairly moist, but the combination was great. The plated food looked gorgeous as well, but I didn't take any photos. Lots of beautiful colors.

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Last night was a tossed salad with veggies from the garden with a faux blue cheese dressing (boursin instead of blue cheese because Hubby doesn't like blue cheese).  I also made some buffalo and sichuan roasted cauliflower bites. The sichuan was a combo of grandma's chili oil, hoisin and soy sauce, that I made when I ran out of buffalo sauce halfway through the sheet pan.    

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8 hours ago, Tweaked said:

A celebratory evening on the patio concluded with a neighbor's berry topped cheese cake.

Was it as good as the picture is pretty?

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6 hours ago, DonRocks said:

Was it as good as the picture is pretty?

My neighbor makes an excellent cheesecake, creamy and not too sweet.

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Skirt steak tacos with leftover tomatillo sauce, cilantro, and rice

  • flour tortillas
  • radishes
  • shredded romaine
  • red bell pepper
  • jalapeno
  • cucumber
  • sour cream

(forgot the avocado...)


 

 

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Last night was a casserole night. I made a summer squash gratin -- yellow squash, zucchini, and chard stems layered with cracker crumbs and spicy cheddar, topped with mozzarella and more crumbs and dotted with butter.

I also had bought some ravioli at TJ's that was filled with cremini mushrooms, kale, and chard, plus several cheeses and decided to dress them with more of the same. I sauteed some sliced creminis and garllc, and added some dehydrated onions that had been soaked in a little chicken stock plus torn rainbow chard leaves to make a sauce of sorts. That cooked down a bit while the ravioli went into boiling water. I mixed the vegetables with the cooked ravioli and topped with some mozzarella and chopped fresh tomato. Everything heated through in the oven for just a few minutes at the end of the squash casserole cooking time.

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