So...whats for dinner?

eric95us

Garlic mashed potatoes for post dental work food.

auntienance

April, I haven't tried this one but it looks really good. You could probably get by with mushrooms in it.

https://inspiredbycharm.com/really-good-pasta-salad

april1964

thank you nance!!

M0mmyof3

Hubby and I split a grinder from a grocery store. Was just enough to fill us up.

WC3

MinusTwo:

It was fresh, bagged asparagus. The only scent and taste it has is that of the plastic bag it came in so I bought a proper bunch of asparagus from the regular market.

MinusTwo

WC3 - weird. I'll be careful before buying that at TJs.

Love Eric's idea about garlic mashed potatoes.

Lacey12

April, if you have many of these ingredients on hand, this is a very flavorful and popular pasta salad I make. It does not include mushrooms, but does feature many other veggies that sets it apart from manyboring pasta salads. I make my own dressing, as noted, but a favorite bottled one would be fine. Good luck!

Vegan Pasta Salad

Serves 8

No type of cheese or meats/fish protein is included for vegan guests.

If served to others, it could be served with cheese (diced mozzarella; feta)

One box of pasta

"Little Ear", Bow tie or other bite-sized variety - cook acc to directions

Dressing- basic dijon vinaigrette with honey or maple syrup added and horseradish to give it zip. (My own recipe includes minced garlic, dijon mustard, horseradish, honey or maple syrup, fresh ground pepper, bit of salt, white balsamic or other preferred vinegar, a bit of water, EVOO. As you can see, I never work with exact measurements, but just do it by feel.

Toss with any or all of the following cut up veggies:

Grape tomatoes (halved)

Peeled diced Cukes

Zucchini or yellow squash, diced

Artichoke hearts from jars

Avocado, large dice.

Black beans or chick peas

Tofu if requested (I don't use)

Fresh cut herbs or dried flakes....ideas...parsley, chives, basil, tarragon, coriander, etc

Fresh cut peppers...preferably reds, oranges, yellows

Red onion

Black olives

Corn if Southwestern style preferred (canned isbfine, if no fresh ears available)

If to be served immediately...you can add:

-Arugula

- or if dressed generously maybe serve over some baby spinach or baby kale.

Serve at room temperature as a main course for lunch, or a side for dinner.

april1964

Lacey, thank you so much for the recipe!! that sounds delicious!!

ChiSandy

Going to throw something else in here: sometimes a dying--especially slowly-dying--member of a couple will urge his/her spouse to remarry or at least begin dating soon after the dying spouse's death. Happened to a friend of ours: his long-term girlfriend (whom he didn't marry because she was a divorcee and they were Catholic) was dying of liver & lung mets from laryngeal cancer, and urged him to get on with his life after she was gone and expressly gave him her blessing--joking that pretty soon he'd be dating some pretty young thing half his age. While we were arranging her funeral, he ruefully mentioned that and immediately dismissed the possibility. Three months later, he was teaching a journalism seminar and a young grad student (he was 48, she 25) came up to him after and asked about some salient points. He asked her out. They celebrated their 18th anniversary in June.

Last night was the season's first gala (not black-tie, whew!)--the Little Company of Mary hospital dinner-dance at the Chi. Yacht Club. Pass-around hors d'oevres were tuna nigiri sushi (I ate the tuna and gave Bob the rice); California maki (no way to neatly eschew the rice, so I passed); avocado summer rolls (only a tiny bit of rice paper, so I ate it); chicken skewers; and tuna poke on a fried wonton square (I used the skewer to spear the cubes of tuna and gave Bob the wonton). Dinner rolls looked yummy but I didn't dare. Salad was composed: 2 ea. Boston lettuce, endive & radicchio leaves with hearts of palm & heirloom tomato wedges. Didn't know we were supposed to use the leaves as "cups," so we all used knife & fork. Entree was surf & turf: sauteed shrimps & sea scallops, filet mignon, grilled asparagus, and mashed potatoes (which I didn't touch). We took home most of our filets, which I will reheat tonight with mushrooms, our own tomatoes & basil, and broccolini.

Brunch was shakshuka--Bob brought it home from Cellars for me (I was on kitty-wrangling duty); because they knew it was for me they threw in a third egg. (Last time when I ordered out an egg-white scramble, they threw in mesclun greens beneath the cucumber salad accompaniment).

But the big news was that instead of shopping for a new outfit or dragging out one of my plus-size (18-20W) standbys, I went closet-surfing and discovered a size 16 (no W) Jones New York navy silk A-line cocktail dress I hadn't worn since our 30th anniv. in 2001. It was loose, even with "normal" underwear! Wore pantyhose for the first time in 8 yrs (note to self: thigh-highs from now on to avoid spraining muscles) and low snkle-strap heels. Yes, they're orthopedic (Aravon by New Balance) and not even 2", but heels nonetheless. Stockings make shoes looser (even as they make jeans tighter), and with a strategic pad for my troubled 3rd toe and high-heel orthotics they felt great--I could have danced all night; but we didn't dance, because of Bob's problem feet (hammering, corns, calluses, Morton's neuroma, you name it). I'm nagging him to see his podiatrist colleague about orthotics or at least padding.

MinusTwo

Sandy - absolutely not the case with my SIL. She was not dying - slowly or otherwise. She had some health problems as we all do after 65, but was looking forward to their 50th anniversary this spring and they had a river cruise to Budapest planned. We were all shocked when she was taken into ER & she only lived a week. In my opinion, he'd likely been cheating on her for some time. Hence my comment that he could have sucked it up & kept it to himself for awhile longer than 2 days after the mortuary service. As I said, I don't wish him ill, but his timing was atrocious and very hurtful to his grown kids - who had no time to grieve for their mother.

ChiSandy

Minus, I hope he doesn't take that river cruise with his new honey--if he does, it'd be poetic justice should he "fall" overboard...

MinusTwo

Oh yes indeed, they are there now. On top of taking a whirlwind tour month long tour of Europe & South Africa a month after my SIL died. They bought a new house and are in the process of throwing away most of what my SIL collected out of the old one, not to mention things like his children's HS year books. The best I can do is be a sounding board for the kids.

eric95us

There have been severe thunderstorm and tornado (!) warnings in the area and it's looks like it will be lightening for dinner, with thunder for desert and a post desert serving of dog barks. :-)

MinusTwo

MO said today that my survivor ship plan is "nothing" (no thing) now that I'm 8 years out from the first diagnosis & 6 years out from the recurrence w/HER2+ w/chemo & more surgery & rads. No imaging. Monitor the CA 27-29 blood tests but don't worry. I should call him if I note a problem. Like... well duh, my knee hurts? My tooth aches? He says I'll know... Anyway, I did talk him into ordering an ULS and MRI based on the fact that I have Allergan 410 textured implants. He doesn't know if insurance will approve or not. So WTH. Just go on sitting on the porch rocking & knitting....

Sorry - I do know this is a dinner thread. For my meal of the day at the med center I had a 4" tall California Club sandwich - turkey, bacon, avocado, tomato, cheese, lettuce. I ate half & brought the other half home.

illimae

Eric, dog barks, lol. Mine used to do the same until he lost most of his hearing, after that, not a peep.

Minus, no plan is certainly frustrating but quite common. I know they don’t want to over scan but piece of mind would be nice.

My only meal today was a big NY style slice of pizza from Brothers (NYers run it) and salad from Salata. I had my usual (every 3 weeks) IV Herceptin & Perjeta and did not feel like cooking afterwards.

eric95us

Sharon has essentially the same observation "plan" from her MO.

carolehalston

We get used to and take comfort in a "plan" for our survival. At nine years out, it's up to me to make an appointment with my bc dr.'s NP for an ultrasound of the chest and armpits. There was no appointment available for the annual checkup in May. I forgot one year and went two years without a checkup.

Dinner last night was a hot dish that started off with cooked black beans in the refrigerator. Black bean chili: ground chuck, onion, garlic, Rotel mild tomatoes, roasted jalapeno and hatch chilis, chicken broth, cumin, chili powder, s & p. Last minute addition was cooked macaroni. Condiments: sour cream and grated bag cheese.

I will be staying after women's golf today for the meeting and early dinner. DH will probably heat up a bowl of the leftover chili hot dish.

Lacey12

Eric, your “storm meal” description reminds me of our last pooch coping with the many thunderstorms she shivered through in NH, trying frantically to incorporate herself into the side of the bathtub...even while wearing her “thundercape”.

Finally off the pasta train, last night we had marinated, grilled pork tenderloin, corn on cob, brussels sprouts, and garden salad. We then indulged in a wonderful cherry pie DH insisted we buy when we were at Volante Farms on Sunday. Clearly he is as hooked on these particular pies as I am...and with even less restraint. I can make myself walk past them if shopping by myself. Tonight will be our last cherry pie dessert after having grilled chicken, a veggie sauté and salad.

I’m presented with a meal prep challenge this week. I’ve been asked to prepare some dinners for a woman in our community who requires a gluten and dairy free diet. For all of my previous menu planning “stretches” to accommodate the varied diets of my family members, I have never made gluten/dairy free dinners. So I picked up some gluten free pastas and have been perusing recipes online.

I’ll probably make some chicken dishes to go with the pasta. One pasta is made from red lentils. Looks interesting...tho both pasta varieties advise using parmesan on them to improve taste. What??!! There goes my dairy free dish! I think I’ll make a chicken with veggies recipe using coconut milk in the sauce. I’d like to avoid buying more items like expensive cashew cheeses that I’m allergic to (one of the many reasons I won’t ever be a vegan). I think I’ll also make a big pot of my favorite kale soup...tho her portions will need to be made without the parmesan rind that renders such a lovely flavor. I’m feeling badly for this person who is limited to such a diet. I’m also suddenlyway more aware of how much we use wheat and dairy in our food choices!

On the family front, DDIL returns to work next week after a four month (!!!) maternity leave, so she started DGD in her family daycare last week. Well, two days later, DGD had her first cold and by Saturday, her first ear infection. She already missed childcare yesterday. Next week will be interesting...

eric95us

DD has a dairy free pumpkin soup recipe that looks to be gluten free.

We use pasta made from chickpeas/garbanzo beans and find that actually works better than the normal pasta.

ChiSandy

Last night, after (yet another) friend's wake in the SW burbs, we went to dinner at the Oak Lawn branch of Cooper's Hawk winery. Started with wedge salad (I packed 2/3 of mine to go). Then came the uh, "fun." Wanted fish but not salmon (we're loaded with that), so I opted for the "pistachio-crusted grouper with mustard sauce," after the server assured me the crust was only pistachios. She came back a few minutes later and apologized--the chef told her the crushed nuts were pre-mixed with bread crumbs; would I like a plain piece? I agreed, stating lemon & butter were fine. Out came a piece of suspiciously golden and crispy-looking fish. I told her it looked like it had been floured before cooking, but she said "oh no, that's from pan-searing; but I'll ask the chef." Back she went and came back, saying it was "lightly dredged" in flour. I reiterated I can't have carbs--which I mentioned when she first took our orders (and the reason why I didn't order the lobster bisque, which she admitted was roux-based). She agreed to take it back and get me a plain piece with only lemon & butter. The new piece came back looking just like the first but with darker edges, yet she was adamant that the golden appearance was from the pan. I knew when I was defeated, and reluctantly ate it, hoping there wasn't enough flour to derail my diet. (The garlic spinach & steamed asparagus were fine).

Tonight will be leftover wedge salad & surf & turf (grouper and Bob's remaining filet mignon). No wines, though--we have a winemaker dinner coming up at Cellars tomorrow night.

MinusTwo

Lunch was leftover french green lentils & spinach w/pecans from my Saturday rainbow trout feast. Dinner was left over 1/2 of California Club sandwich from my day at the med center yesterday. There was so much turkey on this sandwich that I could have made it 4 meals instead of two.

Lacey - sorry your DGD is experiencing her first bout sharing other children's illnesses. Hope the cold & ear infection clear & everything is OK by next week.

illimae

Tonight was Figgy Balsamic Pork with Roasted Potatoes and Squash. It’s a Hello Fresh meal and came with green beans but I don’t like them, so I substituted. I got a great deal on the service and I enjoy these on occasion, this one was certainly delicious.

SpecialK

lacey -I am frequently dairy and gluten free, and I have found a smallish container of dairy free Parmesan. Depending on how many meals you are making you could prob use the whole container. I use lentil pasta periodically and like it, usually just put regular marinara or bolognese over it. The gluten free aspect makes it seem more al dente to me so it can handle a hearty sauce. I also often do a Greek Village type salad with peppers, cucumber, tomatoes, kalamata olives, garbanzos, red onion, and a zesty vinaigrette. You can add cooked chicken or shrimp.

Dinner tonight was take out from our fave Chinese place - BBQ pork, fried rice, crab Rangoon, Gen Tso chicken. I had none but was pretty excited not to have to cook tonight!

Magari

Tonight I made pan seared chicken breasts with white wine herb sauce. Served with leftover rice from a couple of nights ago.

These were "airline" chicken breasts cut from a whole chicken, which were enormous. So one was enough for both of us and we have the other for another meal.

Reader425

Hi all tonight I made an easy crockpot chicken tortilla soup. Black beans, fresh corn off the cob, tomatos and tomato sauce. DH and I both really enjoyed it; mine with leftover freezer cornbread he with tortilla chips. Oh and a big salad first. ❤

carolehalston

Dinner with the golf group at the club last night was a make-it-yourself chicken salad. Nice salad greens, chicken, chopped onions, topped tomato, grated cheese and packets of salad dressing. I skipped the onions, of course, and used a packet of Caesar and a packet of blue cheese. Quite enjoyable.

DH had warmed up black bean chili hot dish. He was happy.

illimae

Tonight was Chicken Sausage Spinach Ravioli. It was a little on the spicy side for me but very good and I’ll have leftovers for days.

MinusTwo

Looks delicious Illimae. I have some spinach raviolis in the freezer that I need to pull out.

Magari - I've occasionally had chicken breasts that big. I'd hate to face the fowl in the barnyard.

My dinner was a ripe avocado with tuna salad on the top and a side of English cucumber spears. Accompanied by a class of True Grit petite syrah.

Missmom79

I made BLT’s and garlic fries ...yummm

MinusTwo

Welcome to the dinner MissMom. Looking forward to sharing meals & recipes.