<p>Parmesan tilapia, garlic butter noodles, and a steamed vegetable of some sort will be dinner for tonight. </p>
<p>The french onion soup and roast beef sandwiches sound wonderful!</p>
<p>Fresh calamari salad at Costco called to me today so that’s the centerpiece of dinner. Thinking green salad with olives and feta and maybe a roll alongside. Made a pumpkin pie but just realized I don’t have whip cream. Too bad. Sure smells good.</p>
<p>Add me to the frittata fans. But my cheat is that I skip the “frit” part. No stovetop at all. It’s incredibly easy. </p>
<p>Scramble eggs or egg whites or a combo of both in a bowl. Mix in anything. And I mean anything. Leftover vegetables. Onions. Mushrooms. Cheese. Ham slices. Canned artichokes. Cheese. Peppers. Beans. Anything.</p>
<p>Pour into a small oiled oven-proof pan.</p>
<p>Bake at 375 until solid. Slice and serve. Nice with a salad. Great way to use leftovers.</p>
<p>Hubby ( who is the better cook) is making salmon, roasted veggies and quinoa (sp?).</p>
<p>I did chop the veggies!</p>
<p>Fresh seafood pasta, salad, melon…</p>
<p>Chicken parmesan, pasta/sauce, salad, garlic bread. Delizioso!</p>
<p>Two white chicken chili recipes; one uses cooked chicken, the other raw. I like aspects of both.</p>
<p>[Chicken</a> and White Bean Chili Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Chicken-and-White-Bean-Chili-107492]Chicken”>http://www.epicurious.com/recipes/food/views/Chicken-and-White-Bean-Chili-107492)
[White</a> Chicken Chili Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/White-Chicken-Chili-11452]White”>http://www.epicurious.com/recipes/food/views/White-Chicken-Chili-11452)</p>
<p>Okay, haven’t been on CC in a couple of days…now getting caught up.</p>
<p>BB, glad you like my CC screen name…was there ever a thread where people could post how they arrived at their screen names? that would be fun…</p>
<p>Ellebud:
Last night we had take out Vietnamese food, yum.</p>
<p>Tonight: make your own salads where I put everything on the table and everyone chooses what to put on their salad…tonight I’ll include shredded brussel sprouts, dried cranberries, feta cheese, lots of stuff…</p>
<p>Tomorrow night will be Frittata night! :)</p>
<p>I’m making the cook’s illustrated slow cooker chicken tarragon in cream sauce. It was a heck of a lot of chopping up mushrooms, garlic, onions, carrots, thyme and tarragon. But now it’s cooking and smells good. Planning to serve over rice with maybe just some frozen broccoli with a little lemon, S&P.</p>
<p>That calamari Asian salad at Costco is yum, btw. We just devoured it.</p>
<p>The Crazy Hot Potatoes were fab!</p>
<p>Tonight is an on your own as I had lunch out.</p>
<p>Eggplant parmesan over pasta with a side of grilled basalmic portabellas</p>
<p>Tri tip and eggplant gratin…salad…Tomorrow night reservations, Sunday reservations…</p>
<p>Kielbasa and red cabbage, potato and cheese pierogi, side salad. Had to think of an authentic Detroit meal to celebrate the Detroit Tigers’ ALCS victory, and it couldn’t be Coney Islands because D1 is a vegetarian. So we’re going Polish; how much more down-home Detroit can you get? D1 won’t eat the kielbasa, of course, but she loves pierogi.</p>
<p>I am going to have to go back to catch up on all the good things I’ve missed.</p>
<p>My newest effortless dinner involves roasting whatever veggies look good at the farmers market (usually including eggplant, onions and bell peppers. Fill a whole wheat tortilla, top with feta, microwave till warm through, add arugula and wrap. Cole slaw or whatever on the side.</p>
<p>Tonight I am having my favorite nachos, first enjoyed at a place in Charlottesville-- blue corn chips, goat cheese, chopped red onion and grated jack cheese. And a nice, cold Hop Devil (or two).</p>
<p>Sewhappy, did you see the NYT article about Christopher Kimball?
<a href=“Cook’s Illustrated’s Christopher Kimball Believes Cooking Is Ultraserious Business - The New York Times”>Cook’s Illustrated’s Christopher Kimball Believes Cooking Is Ultraserious Business - The New York Times;
I don’t really care for him, though I have a decade or so of old Cook’s Illustrated on my shelves.</p>
<p>BLTs after HS football game tonight. </p>
<p>blueiguana, I have several recipes but I usually combine them and add other ingredients. This is a very forgiving recipe, so feel free to play around with ingredients. </p>
<p>Crock Pot White Chicken Chile </p>
<p>2 pounds boneless skinless chicken breast meat, cut into chunks. One chopped onion. 2 cloves garlic chopped. 1 1/2 cans chicken broth or stock. ! tsp ground cumin or cumin seed. 3 15-oz cans great northern beans, drained and rinsed. One chopped green pepper. 1 or 2 chopped jalape</p>
<p>Oops. Forgot the sour cream! That’s another good topper for the recipe above. There is also a similar recipe called white chile in the Fix it and Forget it Cookbook, if you happen to have that one.</p>
<p>We’re having broiled swordfish (with shredded fresh basil, balsamic vinegar, olive oil) and steamed broccoli and acorn squash. Really quick and easy.</p>
<p>I’m making Jacques (Pepin) and Julia’s (Child) Mediterranean Seafood Stew tonight. A fairly basic white wine base (I use clam juice instead of fish stock), but with a twist: saffron for color and flavor. I make enough for 4 dinners, freeze it, and then and add the seafood each time. Tonight is some “chowder fish” from the grocery (bits and pieces of salmon, haddock, and swordfish I think – $1.99 lb, can’t beat it) along with some frozen jumbo shrimp.</p>
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<p>Tomorrow, I’m making a huge freezer batch of Paul Prudhomme’s South Miami Cuban stew. Basically a Cuban flavored take on beef stew, but with beef, chorizio sausage, and ham. I’m leaving out the potatoes and doubling down on the veggies, carrots, etc.</p>
<p>Say, I can’t find Paul Prudhomme’s Magic seasonings around here anymore. What’s going on?! I need magic to get by.</p>
<p>Red & green meatloaf (Meatloaf seasoned with green chile on the inside and topped with red chile glaze), baked acorn squash, steamed kale.</p>
<p>Tomorrow night (because D1 is coming over for dinner tomorrow instead of Sunday) will be roast boneless leg of lamb rubbed with garlic, lemon and oregano. Garlic roasted potatoes. Something green.</p>