So what's for supper?

[ACADEMIC]

Spaghetti and meatsauce with garlic bread. Yummy, quick, simple.

 

[Adara]

Also going for simple tonight: beef sausages, fried onions, romaine salad w/ ginger dressing.

Bah, colds are no fun for cooking.

 

[ACADEMIC]

Chicken Provincial?

I've never heard of that. Can you share your recipe?

 

[MrJim]

Raisin Bran and a couple of frozen waffles--long day, get home, rush to clean up the boys & me, go to bible study, get home, put the boys to be, check in with yahoos at CF, and crash.

<<mrs. menno asked if I wrote down my suppers and I said yes and she was horrified-she said everyone will think she doesn't cook for me >>

 

[Danfrey]

I am sure Mrs. Menno is a wonderful cook.

Chilli dogs for lunch at 2pm. I miss my wonderful cook. With my 12 hour shifts, we eat like bachelors. If it doesn't cook in the microwave, it usually doesn't get cooked.

 

[CelticRose]

Chicken Provincial?

500g chicken - sliced into thin strips.
4-6 baby onions
8 baby carrots
100g button mushrooms
2 Tabs sour cream
I cheat with a recipe base but the ingredients for this are fairly easy - garlic, white wine (fruity), golden syrup (no idea what you guys would call that; it's a lighter type of molasses.), sesame oil & herbs of your choice.

Sear your chicken. Add onions (either whole or halved) & cook 1 minute. Add carrots, mushrooms & sauce. Simmer with lid on for 5 mins. Stir through sour cream & serve over cous cous, rice or mashed potato. Fast, easy & yum - my favourite sort of recipe!

 

[ACADEMIC]

And basically a two-pot dish to boot. I will have to try this.

 

[ACADEMIC]

I am sure Mrs. Menno is a wonderful cook.

Plus I think I have heard she has been known to cook one heck of a weekend breakfast!

 

[CelticRose]

And basically a two-pot dish to boot. I will have to try this.

If you do I hope you enjoy it as much as we do. Bon appertite.

 

[Adara]

Warm-You-Up Pork Chops (browned chops baked over rice with fried tomatoes, tomatillos, jalepenos, onions, garlic, and beef broth)
and a simple salad is in the works, even as I type.

 

[Joykins]

I don't think we have golden syrup here but I think you could probably substitute a light Karo.

I had 1 hamburger, 1 hot dog, and some corn. Kid food night.

 

[CelticRose]

Meatballs in tomato soup with mash. Family favourite.

 

[ACADEMIC]

We had breakfast for dinner! Little fried pan steaks, eggs, and grits.

 

[SumTinWong]

Cereal again. Wife is out of town and it is no fun to cook for myself.

 

[Danfrey]

Tonight I am going to make a real dinner. We had homemade burritos last night, and tonight I will probably make meatloaf or spagetti.

 

[ACADEMIC]

I often add a few grape nuts (the wholegrain breakfast cereal) into my meatloaf. Healthy and tasty.

From this afternoon until about 10pm the boys and I were catching more bluefish (we brought home 6 fish). We had canned mini raviolis in the process.

 

[CelticRose]

Corn & bacon chowder with bread rolls.

 

[brother daniel]

last night I missed dinner.
But this morning started with coffee along with, bacon, egg and cheese on a fresh roll.

with love in Christ
brother daniel

 

[ACADEMIC]

Bluefish scampi with garlic mashed potatoes and salad with Italian dressing.

I prepared lots of scampi when I worked in South Florida restaurants in my late teens, have read scads of recipes for the dish, and have developed my own version.

ACADEMIC's Island Seafood Scampi

• About 2 - 3 pounds of most any seafood - traditional with shrimp but equally good with firm-fleshed fish or shark or ray fins or grouper cheeks, shelled spiny or slipper or other warm-water lobster, scallops, even whole softshell blue crabs - combining is delicious
• 2/3 - 1 stick of unmelted salted butter
• 4 - 6 cloves fresh garlic, minced
• 2 - 3 chopped scallions (green onions)
• 1 - 2 T fresh or 1 tsp dried parsley
• 3 - 4 T lemon or other local sour citrus juice
• 2 - 3 T white cooking wine
• Some dashes of ground white or black pepper
• 1/8 tsp. paprika
• 1/8 tsp sugar plus 1/2 tsp unflavored rum, if using only or mostly warm-water lobster so as to lesson astringent flavor
• Salt to taste
• Variant 1: add 1/4 tsp fried ground or leaf oregano or 1 tsp minced fresh
• Variant 2: add Variant 1 plus 1/2 tsp each of ground black and red (cayenne) pepper - Medium-hot
• Variant 3: add Variant 1 plus 1 finely chopped habanero or several bush peppers - HOT

1. Cut fish, shark or ray fins, or warm-water lobster into 1 - 1.5 inch cubes. Leave scallops, peeled and deveined shrimp, and grouper cheeks whole
2. Into a glass or ceramic bowl add citrus juice, salt, paprika, white pepper, half of garlic, and if adding, the black and red pepper or hot fresh peppers, and rum. Mix well.
3. Add seafood to bowl and turn to evenly coat with mixture. While chopping scallions and prepping other ingredients, let seafood with mixture sit for a few minutes, turning again once or twice, until surface of seafood begins to turn white from chemical interactions with ingredients. Then strain and lightly press, reserving all juice
4. Place butter into unheated sautee pan and then place over medium heat until butter is just melted
5. Add other half of garlic, scallions, parsley, and oregano if using and cook 1 minute
6. Add strained juice, white wine, and sugar if adding, turn heat to medium-high, and mix and cook until it just bubbles hot
7. Add raw prepared seafood pieces with all adhered and leftover ingredients stuck in strainer and mix to coat in pan sauce
8. Turning as needed cook till just done, usually just several minutes
9. Serve seafood into shallow bowls with equal portions of all pan juices and ingredients

The key to cooking this without glitches or burning the butter is to have everything completely prepared before turning the burner on. From beginning of prep to serve, scampi will be done in about 15 minutes!

Traditionally served with rice pilaf on the side.

Scampi sauce also makes a great seafood grilling sauce. Just prepare to the point of adding seafood and remove from heat and use to cook your seafood at the grill.

 

[CelticRose]

Roast Lamb.