OT: Whats for dinner tonight

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LurkingWife

LurkingWife

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Need ideas for dinner. Remember JD doesn't eat chicken,meat or pork.
 
One of my favorite topics.
I am either having tacos or spaghetti. You could use ground up turkey meat for both.

EDIT: ok forget the turkey then and have spaghetti?
 
Friday night is pizza night in my house and I'll have a salad.

How about pasta and veggies with some olive oil and garlic???
 
He's had leftover pasta Mon, Tues, and Wed. no pasta LOL

He says he is sick of pasta and fish. I said hey dumba** your a veg thats all you friggin eat. :banghead:



Mental note: next marriage the guy needs to eat meat (sigh, poor guy what kind of flack is he gonna get for that remark) and be RICH
 
LurkingWife said:
He's had leftover pasta Mon, Tues, and Wed. no pasta LOL

He says he is sick of pasta and fish. I said hey dumba** your a veg thats all you friggin eat. :banghead:



Mental note: next marriage the guy needs to eat meat (sigh, poor guy what kind of flack is he gonna get for that remark) and be RICH
Click to expand...


Oy! How about veggie burgers then?
 
mexican poblano, spinach, and black bean "lasagne" with goat cheese


Active time: 1 1/2 hr Start to finish: 2 1/4 hr

Servings: Makes 6 servings.

Ingredients
For chiles
12 medium to large fresh poblano chiles (2 1/4 lb)
For tomato sauce
1 (14- to 16-oz) can whole tomatoes including juice
3 large garlic cloves, chopped
1/4 cup chopped fresh cilantro
1/4 teaspoon sugar
1/4 teaspoon salt, or to taste
2 tablespoons olive oil

For goat cheese sauce
1 cup heavy cream
2 teaspoons dried epazote* (optional)
8 oz soft mild goat cheese
1/4 teaspoon salt, or to taste

For spinach filling
4 (3/4-lb) bunches spinach, coarse stems discarded
2 tablespoons olive oil
1/4 cup raisins
1/4 teaspoon salt, or to taste

To assemble dish
3 tablespoons olive oil
6 (6-inch) corn tortillas, halved
1 cup cooked black beans, rinsed and drained if canned

Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)
Garnish: toasted pine nuts

PreparationPrepare chiles:
Lay 4 chiles on their sides on racks of gas burners and turn flames on high. Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes. (Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.) Transfer immediately to a large bowl and cover with plastic wrap. Roast remaining 8 chiles in same manner, then let stand 20 minutes.
When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds. If chiles taste very spicy, cut out ribs with scissors to make them milder.

Make tomato sauce:
Purée tomatoes with juice, garlic, cilantro, sugar, and salt in a blender. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.

Make goat cheese sauce:
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes. If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote. Return cream to pan. Whisk in goat cheese and salt and heat over low heat, whisking until smooth.

Make spinach filling:
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool. Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then sauté spinach and raisins, stirring, 2 minutes. Stir in salt and transfer filling to a plate.

Fry tortillas and assemble dish:
Preheat oven to 350°F.

Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total. Transfer tortillas to paper towels to drain.

Spread 1/4 cup tomato sauce over bottom of casserole dish. Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans. Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce. Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.

Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas. Cover tortillas with remaining goat cheese sauce, spreading evenly.

Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.

Preheat broiler. Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.

Cooks' notes:
• Chiles can be roasted and peeled 1 day ahead and chilled, covered.
• Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding.
• Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature
 
penne with herbed ricotta

Active time: 15 min Start to finish: 30 min

Servings: Makes 6 servings

Ingredients1 1/2 cups whole-milk ricotta
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1/3 cup extra-virgin olive oil
1 pound penne

PreparationStir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.

Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.

Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
 
Lifer your making my tacos/spaghetti idea seem so pale in comparison. That sounds fantastic the penne
 
Brown rice mixed with mushrooms, corn, peppers, and mix it all up with salsa.
 
LurkingWife said:
Need ideas for dinner. Remember JD doesn't eat chicken,meat or pork.
Click to expand...

Well since it’s JD where talking about you should give him chicken, meat or pork just to show him who’s boss. :)
 
Zucchini 'Crab' Cakes
"These really taste like crab cakes but without the crab, and is a really good way to utilize that bumper crop of zucchini!"



PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min



INGREDIENTS (Nutrition)
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying


DIRECTIONS
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
 
How about a nice falafel sandwich?

I'd suggest some chicken soup, but with the no eating of the chicken thing it might take away a little something from the experience 'cause he'd be stuck with plain soup. And who would want to eat just plain soup with no flavor? What is that, hot water? It'd be like having tea without the tea. And nobody ever grew up to be anybody important who did something so silly as this.
 
Patriots-Lifer said:
penne with herbed ricotta

Active time: 15 min Start to finish: 30 min

Servings: Makes 6 servings

Ingredients1 1/2 cups whole-milk ricotta
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1/3 cup extra-virgin olive oil
1 pound penne

PreparationStir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.

Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.

Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
Click to expand...


Oh thats sounds good. Not, for tonight since he is pasta'd out but I'll make it in the very near future.
 
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