Dinner Ideas

[Ferd]

Everyone gets in a rut when it comes to ideas for cooking dinner. here are a couple of starters ...

[Ferd]

couscous paella with chicken




1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds Chicken, cubed
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced

Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.

[Ferd]

This is one of my all time favorite pasta dishes


Corn Pasta with Dried Tomatoes
From Michael Chiarello
http://www.napastyle.com

(Serves 4)

1/3 cup dried tomatoes, not packed in oil (see Chef's Note)
3 tablespoons boiling water
1-1/2 teaspoons sugar
1-1/2 tablespoons balsamic vinegar
1 teaspoon plus 1 tablespoon finely chopped fresh marjoram
3/4 pound dried capellini
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 cups corn kernels (about 3 ears)
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1-1/2 tablespoons finely chopped fresh flat-leaf parsley

Mix the dried tomatoes in a small bowl with the boiling water, sugar, vinegar, and the 1 teaspoon marjoram. Let rehydrate until soft, about 20 minutes. Drain well, squeezing out excess liquid. Cut the tomatoes into fine julienne and set aside. Discard marinade.
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 8 minutes.

While the pasta is cooking, make the sauce: Heat the olive oil in a large sauti pan over medium-high heat until hot. Add the garlic and sauti briefly until light brown. Add the remaining 1 tablespoon marjoram, the corn, and about 1 cup of the pasta cooking water. Cook, uncovered, until the corn is just tender, about 2 minutes. Season with salt and pepper.

When the pasta is cooked, drain, reserving about 1/2 cup of the pasta cooking water. Add the pasta to the sauti pan with the corn. Add the tomatoes, half of the Parmesan, and 1 tablespoon of the parsley and toss well. Toss with some of the reserved cooking water, if necessary, to moisten.

Pour the pasta into a warmed serving bowl, dust with a little Parmesan, and scatter the remaining parsley on top. Pass the remaining Parmesan at the table.

You can substitute 1/2 cup drained, oil-packed dried tomatoes and omit the rehydration step.

[Theresa]

I need ideas that are good but quick and easy to make. I don't feel like preparing ingredients for a meal after working all day and commuting home....

Anything GOOD that is easy??

and that just might include items I have in my kitchen? LOL

[Ferd]

Originally Posted by Margies3
I made a super simple dish the other night that was delicious. And even better reheated the next day.

First I took some smoked sausage, split it down the middle lengthwise and cut it into about 2-3" chunks.

I put them in my big wok pan with a little water and cooked them. After they were nicely done, I took them out of the pan, added a dollop of butter to the pan and melted it, stirring the bottom to get all that good flavoring from the sausage. After that was mixed together, I added about 2" of water and a good size bunch of redskin potatoes that I had cut in half, putting the cut side down. I cooked them for about 10 minutes, then put a bag of frozen green beans across the top of them, 1/2 bag of frozen onions (cuz I'm too lazy to cut up a fresh one), and finally put the sausages back on top. I put the lid on and let all that cook together until the potatoes started to brown up nicely. Mmmmmmmmmmmm

[Theresa]

Originally Posted by Margies3
I made a super simple dish the other night that was delicious. And even better reheated the next day.

First I took some smoked sausage, split it down the middle lengthwise and cut it into about 2-3" chunks.

I put them in my big wok pan with a little water and cooked them. After they were nicely done, I took them out of the pan, added a dollop of butter to the pan and melted it, stirring the bottom to get all that good flavoring from the sausage. After that was mixed together, I added about 2" of water and a good size bunch of redskin potatoes that I had cut in half, putting the cut side down. I cooked them for about 10 minutes, then put a bag of frozen green beans across the top of them, 1/2 bag of frozen onions (cuz I'm too lazy to cut up a fresh one), and finally put the sausages back on top. I put the lid on and let all that cook together until the potatoes started to brown up nicely. Mmmmmmmmmmmm


wonder about how long this would take..


I'm so bad a judging when potatoes are done

[Renee29]

How about using your Crockpot?

I need ideas that are good but quick and easy to make. I don't feel like preparing ingredients for a meal after working all day and commuting home....

Anything GOOD that is easy??

and that just might include items I have in my kitchen? LOL

[Ferd]

wonder about how long this would take..


I'm so bad a judging when potatoes are done

T, this is super simple. just poke a potato with a knife. if you feel resistence it isnt done.

[Esther]

I think if we are going to call this thread dinner ideas, then it needs to be complete.

In other words, main dish, vegetables, and dessert. :)

Otherwise, we could post the recipes in the designated threads. :)

[MissBrattified]

couscous paella with chicken




1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds Chicken, cubed
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced

Heat oil in a 8 to 10 quart heavy bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Add broth, water, peas and shrimp. Simmer, covered, 2 minutes.
Remove from heat. Stir in couscous; cover; let stand 5 minutes. Serve, garnished with olives.

Um...I started to print this out to try it, and realized that this recipe isn't making sense, Ferd...is it supposed to say shrimp on the ingredients list instead of chicken?

If this is an edited recipe, won't that change the cooking time for the chicken? Or should it say "chicken, cooked, cubed?"

Thanks. :)

[Trouvere]

We are in the nineties here.Its a salad supper night.

[jwharv]

Anyone ever had Bar B-Q Spaghetti?

[Ferd]

I think if we are going to call this thread dinner ideas, then it needs to be complete.

In other words, main dish, vegetables, and dessert. :)

Otherwise, we could post the recipes in the designated threads. :)

E, the goal is just a place for quick references when you are stuck and need one idea to get you going. it would be nice if we would cross reference these ideas into their proper threads so we can search for them too!

[Esther]

E, the goal is just a place for quick references when you are stuck and need one idea to get you going. it would be nice if we would cross reference these ideas into their proper threads so we can search for them too!

My thoughts also.

[jwharv]

Chicken and Mushroom Pasta


Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 1

Ingredients

# 2 ounces macaroni noodles, whole wheat, dry
# 1 garlic clove
# 8 mushrooms, medium, fresh
# 1/4 yellow onion, whole
# 4 tomatoes, cherry
# 4 fresh basil leaves
# 1 1/2 teaspoons olive oil, extra virgin
# 2 fluid ounces chicken broth, fat-free, low-sodium
# 3 ounces chicken, bought pre-cooked in meat case
# 1/4 teaspoon oregano, dried
# 1 tablespoon fat-free parmesan cheese
# 1 roll, whole wheat
# 1 teaspoon margarine, canola-based, trans-fat free
# 1 nectarine


Preparation


1. Cook pasta in boiling water according to package directions; drain.
2. Return pasta to saucepan, cover, and keep warm.
3. Meanwhile, wash and prepare vegetables as follows: Mince garlic; slice mushrooms; slice onion thinly; halve tomatoes; and shred basil leaves.
4. Heat oil in a medium skillet over medium-high heat.
5. Add garlic, mushrooms, and onion; cook until just tender, stirring frequently.
6. Carefully add chicken stock. Bring to boiling; reduce heat.
7. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.
8. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; stir gently to coat.
9. Transfer to a serving dish; sprinkle with Parmesan cheese and black pepper to taste.
10. Serve pasta with a whole wheat roll and margarine. Enjoy a fresh nectarine (or peach) for dessert.

[Ferd]

This is a great base recipe. It works as is or you can make some changes for very different results.

1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.

Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.

Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.

Really you could make 5 or 6 very different meals using this base recipe.

[jwharv]

GERMAN SAUSAGE CHOWDER

1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used


I just came across this and it sounds good to me.......

[Theresa]

This is a great base recipe. It works as is or you can make some changes for very different results.

1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.

Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.

Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.

Really you could make 5 or 6 very different meals using this base recipe.
stupid question..

I assume the chicken is cooked?

[Theresa]

another question...not as lame as the first...

I have a ham for supper tonight....couldnt tell you how big it is - but how long should it take to heat throughout?

any suggestions for a glaze? and can I put it on after it's been warming a while, I want my husband to start it before I get home...

that was like 14 questions, wasnt it?

oh well, sue me :)

[Esther]

another question...not as lame as the first...

I have a ham for supper tonight....couldnt tell you how big it is - but how long should it take to heat throughout?

any suggestions for a glaze? and can I put it on after it's been warming a while, I want my husband to start it before I get home...

that was like 14 questions, wasnt it?

oh well, sue me :)

I love to put mine in my crock pot and it is very tender when removed.

You can make a glaze with brown sugar and mustard. That is how my MIL made hers. It was always good.

[Theresa]

I love to put mine in my crock pot and it is very tender when removed.

You can make a glaze with brown sugar and mustard. That is how my MIL made hers. It was always good.

crock pot for how long?

[Ferd]

stupid question..

I assume the chicken is cooked?

No. raw. you are baking at 350 for an hour. no need to precook.

[Ferd]

another question...not as lame as the first...

I have a ham for supper tonight....couldnt tell you how big it is - but how long should it take to heat throughout?

any suggestions for a glaze? and can I put it on after it's been warming a while, I want my husband to start it before I get home...

that was like 14 questions, wasnt it?

oh well, sue me :)

if you go with the oven at 300, it should be good in about 2 or 3 hours.

dont glaze until the last 45 minutes or so. use a small can of frozen orange juice consentrate, brown sugar, (start with a quarter cup), 1/4 teaspoon ground clove, 1 1/2 teaspoon dry mustard.

mix that up and put about 1/3 over the ham, repeat in 15 minutes, repeat in another 15 minutes. let it cook for another 15 minuts and you are good.