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Dinner - What Are You Having? - Page 93

post #1841 of 2698
Quote:
Originally Posted by kitchensqueen View Post

 This morning I threw in a pork shoulder with a bottle of beer, so tonight we're having pulled pork with home made barbecue sauce. 

Hi, 

Can you tell me more about this? What else did you add?

I have a pork shoulder in the freezer from a share of a pig I bought. I didn't really enjoy most of the pork we got, there is a different kid of taste to it that just doesn't work for me. I gave away some cuts but still have one pork shoulder left. Not really looking forward to it but.......can't waste it. Getting a 1/2 pig seemed like a good idea at the time. 

 

Tonight we had an "epic salad", which is what my ds called it. We then decided to have epic salad night once a week. He gets to pick all the ingredients. It had various veggies, avocado, egg, cheese, walnuts, and ranch dressing. 

post #1842 of 2698

Hello! Tonight I'm making yellow rice, black beans, and roasted potatoes and carrots. Possibly some caramelized onions to go with. This is a staple for us. 

post #1843 of 2698

shellfish chowder with cream

post #1844 of 2698

Tonight having bibimbap-like rice bowls with vegetables and a fried egg, plus gochujang sauce (Korean pepper paste - I mix it with a little sesame oil). Possibly spinach pancakes on the side if I am feeling energetic.

 

On the schedule this week:

 

* Tostadas to use up a bag of tostadas in the cabinet. With refried beans, avocado, salsa, cheese, sour cream & lettuce.

* Potato/veg curry to use up some of that bag o' potatoes.

* Default pasta and sauce, if I'm feeling uninspired to cook. Maybe jazz this up somehow.

 

Plus I have a whole chicken to defrost. I'd like to make this with it:

 

Hainanese Chicken & Rice:

http://www.nytimes.com/2008/09/17/dining/17mini.html

post #1845 of 2698

Yesterday's leftovers, I think that's going to handle most of the week, actually. SCORE!

post #1846 of 2698
Quote:
Originally Posted by Hoopin' Mama View Post


Tonight we had an "epic salad", which is what my ds called it. We then decided to have epic salad night once a week. He gets to pick all the ingredients. It had various veggies, avocado, egg, cheese, walnuts, and ranch dressing. 

 

We do "big salad" meals every so often but letting the kids pick ingredients could be fun....I find it a good way to use up ends of stuff in the summer(whatever leftover beans/grains/hard boiled eggs and veg we have leftover)

post #1847 of 2698
Quote:
Originally Posted by Ragana View Post

Tonight having bibimbap-like rice bowls with vegetables and a fried egg, plus gochujang sauce (Korean pepper paste - I mix it with a little sesame oil). Possibly spinach pancakes on the side if I am feeling energetic.

 

Bibimbap is my hard core craving this pregnancy and kimchi and my fave korean soup. It's just not "the same" when I make it. I wish my sister-in-law was home...at least if my brother-in-law was he'd take me to Korea Town. Dh doesn't seem to think a craving for rice with a fried egg is worth the hour drive greensad.gif

post #1848 of 2698

I've been having more and more contractions and pain. It's getting harder to get ANYTHING done and now we've finalized the sale of our house and are trying to pack/house hunt and have a baby all in 7 weeks. dizzy.gif

 

Last night all I could manage was pancakes and a fruit salad. Kids were thrilled.

 

Tonight was quesadillas with the leftovers from taco salad night and sweet potato fries. Something that use to be my "lazy" meal was sooo much work faint.gif

post #1849 of 2698
Tonight is chicken thighs baked with bacon, onions and mushrooms, sauteed spinach, sliced tomatoes, roasted sweet potatoes, broccoli and strawberries.

On the menu right now, kids always have fruit too:
Bean and bacon soup, cornbread, waffle Wednesday for the kids
Teriyaki salmon, stir fried broccoli, carrots and red pepper, quinoa
Shrimp and refried bean tostadas (great idea above!), salad toppings, carrots
Pizza with parmesan basil chicken meatballs, mushrooms and red pepper, salad, carrots
Grilled pork chops, corn on the cob, roasted sweet potatoes and brussels sprouts, broccoli
Grilled steaks and shrimp/veggie kabobs, pesto pasta salad or pasta with parm
Turkey burgers, oven fries, artichokes, carrots
Edited by colemom - 5/28/13 at 5:04pm
post #1850 of 2698
Thread Starter 

Threw together a bit of skillet meal this evening - smoked garlic bologna sausage, cubed potatoes and a couple of cups of sauerkraut. Cooked in beer and seasoned with dill seed, salt and pepper. Braised the whole shebang until the potatoes were tender and the sausage was warmed through. Should be a tasty, simple dish in a bit. 

post #1851 of 2698
Leftover chicken and rice fried up with a scrambled egg, a couple slices of cheese, and some grapes.
post #1852 of 2698

fish and macaroni & cheese under butter, side of herbs

post #1853 of 2698
Quote:
Originally Posted by caiesmommy View Post

Bibimbap is my hard core craving this pregnancy and kimchi and my fave korean soup. It's just not "the same" when I make it. I wish my sister-in-law was home...at least if my brother-in-law was he'd take me to Korea Town. Dh doesn't seem to think a craving for rice with a fried egg is worth the hour drive greensad.gif


It's totally worth it! :-) It's not exactly the same, true. If you get good gochujang, it can be very similar - enough to satisfy the craving. I just sauteed up broccoli, carrots and spinach with sesame oil and garlic & served over rice with fried egg & soaked shiitakes dressed with some agave syrup and soy sauce and chopped cucumber for side toppings. Then mixed up with gochujang and a little soy sauce. I used to do each vegetable separately the way you're supposed to, but it's too much hassle for a weeknight meal.

 

Do you know this site: http://www.maangchi.com/ It's great!

 

PS Good luck with the baby and move.

post #1854 of 2698

Yesterday I also put up a jar of sauerkraut, so I hope that will be ready to use in a meal over the weekend or early next week. I used this video:

www.youtube.com/watch?v=i77hU3zR-fQ
 

post #1855 of 2698
More Memorial Day left overs!
post #1856 of 2698
Thread Starter 
Quote:
Originally Posted by Hoopin' Mama View Post

Hi, 

Can you tell me more about this? What else did you add?

I have a pork shoulder in the freezer from a share of a pig I bought. I didn't really enjoy most of the pork we got, there is a different kid of taste to it that just doesn't work for me. I gave away some cuts but still have one pork shoulder left. Not really looking forward to it but.......can't waste it. Getting a 1/2 pig seemed like a good idea at the time. 

 

Sorry, just saw this. It really is that easy - put a pork shoulder in the crockpot and pour a bottle of beer over it. Season with salt and pepper. Sometimes I throw a layer of diced onions on the bottom, sometimes I don't. Cook on low for 7-8 hours or high for at least 4. When it's done it will shred pretty easily, then mix in your favorite barbecue sauce. Et voila, crockpot pulled pork. You can serve it on buns, or sometimes we serve it over jalapeno cornbread. With breakfast potatoes, poached egg (and hollandaise if you're so inclined) it makes a killer brunch dish, with a bloody mary. Chicagoans who have brunched at Broadway Cellars will know it as the "Ned Beatty". :-)

 

Tonight we did a paprika chicken in the crockpot, but it fell kind of flat. Not enough flavor. What I really want is something like chicken marsala, but mediocre paprika chicken is what's on the docket instead...

post #1857 of 2698

Tonight was corn-potato chowder and biscuits from scratch. And it was awesome. 

post #1858 of 2698
Paprika roasted cauliflower, romaine-bell pepper-chicken salad, strawberries
post #1859 of 2698
Quote:
Originally Posted by Ragana View Post


It's totally worth it! :-) It's not exactly the same, true. If you get good gochujang, it can be very similar - enough to satisfy the craving. I just sauteed up broccoli, carrots and spinach with sesame oil and garlic & served over rice with fried egg & soaked shiitakes dressed with some agave syrup and soy sauce and chopped cucumber for side toppings. Then mixed up with gochujang and a little soy sauce. I used to do each vegetable separately the way you're supposed to, but it's too much hassle for a weeknight meal.

 

Do you know this site: http://www.maangchi.com/ It's great!

 

PS Good luck with the baby and move.

 



That website has made my day.

 

I was hospital bound all day yest and had an NST all afternoon so MIL made kids dinner. So many braxton hicks the past week and the OB on call was a brutal MEAN evil lady. I was in no mood to do ANYTHING

 

I think tonight will be an unspicy tom-yum noodle soup. It's pretty rainy here and I've got broccoli to use up and not a lot of energy to "cook"

post #1860 of 2698

roast beef with lentils under chicken fat, side of herbs

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