What’s for Dinner Tonight?

 Recipe

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Comments
Comments
  1. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Dec 18, 2011

    National Roast Suckling Pig Day – Quite honestly, it would be a novel experience. In lieu of a whole pig, how about a wonderful pork roast, instead? – Slow Roasted Pork Shoulder with Fennel and Orange

    Personally, I’m purging leftovers from the fridge tonight. A duck breast, chicken leg quarter, farro salad with vegetables and some mashed potatoes.

    • Brenda Carleton says:

      Dan, duck is one of my all-time favourite things. How did you prepare it?

    • Judy says:

      Trying a crock pot Beef Short Ribs adaptation, since its a work night. Smells good! If it works, will post my adaptation :) Happy Valentine’s Day to all!

      • Dan Kraan, LC Community Moderator says:

        I’m sure it will work out well, Judy. Let us know your results!

    • Margie says:

      Greek Style Prawns from The Ark Cookbook – delicious!

    • Nell says:

      I love slow roasted pork roasts with Jack Stack or Arthur Bryants bbq rubs…even better if you marinate then a day ahead with a solution of apple vinegar and or apple juice. But last night I splurged on homemade fried calamari. A real treat for me since I need to eat gluten free. I used white rice flour seasoned with salt, pepper, cumin and a little chile powder. So easy except for a little mess with the oil. A real treat since I rarely eat fried foods. I was too tired to make homemade marinara sauce so I cracked open a bottle of balsamic glaze.

  2. David Leite says:

    We’re making Nach Waxman’s Brisket, along with roasted carrots and mashed potatoes. The house smells like a grandmother….

    • Dan Kraan, LC Community Moderator says:

      Roast beef, carrots and mashed potatoes, huh? I came really close to that last night with Grilled Tomahawk Chops, carrots and mashed potatoes.

      • David Leite says:

        It was incredible. So easy and so tasty. I have to post the finished dish on Instagram/Twitter.

    • Karen says:

      I know that had to be the BEST you ever had! This is one of the very best recipes for brisket and one of the “all time go-to” recipes on Leite’s Culinaria. It’s worth it to just buy a brisket and “do it” and I promise you won’t be sorry!
      Karen

  3. Brenda Carleton says:

    Tonight is pasta night at our house. I am making gorgeous fresh fettucine and serving it with a slightly picante marinara I made and froze with our tomato bounty. Along with it pistachio pesto I made earlier. We are also having fresh focaccia bread. And for dessert? Fresh strawberries with aceto tradizionale balsamico de Modena and freshly-ground black pepper. Molto bene!

    • Dan Kraan, LC Community Moderator says:

      I’ve always been promising myself to try black pepper on strawberries, Brenda. It’s really supposed to enhance their flavour!

      • Brenda Carleton says:

        Dan, it really does enhance the berries. I know I shouldn’t even think about buying strawberries this time of the year but I just had to one more time. Sigh…

        • I’ll have to try that too! We have always eaten ground pepper and salt on sliced canteloupe. That may have come from my southern roots.

  4. Amanda says:

    Well, I’d actually crawl over broken glass for the pork shoulder dish, but in the absence of the necessary pig or, in fact, the hoards needed to consume it (kids all out with more interesting people than their parents, tonight) we will be making do with Honey Orange Chicken with Ras el Hanout in our house tonight.

  5. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Dec 19, 2011

    National Hard Candy Day – You can feel like a kid again with these Liquor Lollypops! Remember the wine-gums we used to get?

    I’m going to try a small buffalo roast using this Venison with Blackberry Sauce recipe. Green and yellow beans with roasted potatoes should go well with it.

    • Karen says:

      Dan,
      I’m looking for anything that will go with the Parmesan Potato Gratin! Your mention of roasted potatoes sent me right to the LC recipe for the gratin. Maybe all I need is dessert and the gratin? I should have thought of this yesterday and maybe Amanda and I could have worked out something with the pig….Karen

  6. Sofia says:

    Last night we had a few of my daughters’ dance families over after their recital. I made a turkey chili and will be having leftovers tonight. We also have a nice platter of olives we need to finish so I think I will enjoy those throughout my work day. There were also a few cheeses left so a Mac & Cheese will be tomorrow night’s dinner along with a roasted chicken.

    • Dan Kraan, LC Community Moderator says:

      A lot of our meals are the same way, Sofia. Leftovers are becoming a staple during this season.

  7. Ling Teo says:

    Dinner for one tonight – a big bowl of porky, mushroomy boiled wontons tossed in black Chinese vinegar, chopped green onion, soy sauce, sesame oil and super-spicy Sichuan chilli oil, with a big handful of steamed spinach on the side… burp :)

    • Dan Kraan, LC Community Moderator says:

      Sounds great Ling Teo! That big bowl may just be the best way to break this winter’s cold.

    • David Leite says:

      Ling, no fair. Now I’m supposed to sit here–mid-afternoon–and focus on my work?

  8. Brenda Carleton says:

    My husband decided he wants to cook tonight. He is making nachos slathered in several cheeses and piled high with beef and all the fixins as well as sweet potato oven fries and dill dip. Sounds like we are reverting back to the meals we ate as impoverished university students! Should be fun. I am making meringues to use up the egg whites left over from yesterday’s fresh pasta.

    • Dan Kraan, LC Community Moderator says:

      Absolutly nothing wrong with looking back, Brenda. I believe that lot of today’s inspired cooking comes from memories like those!

      • Brenda Carleton says:

        Dan, it was great. It was like we were 20 years old again. There is rarely a day I do not cook so try to graciously “allow” my husband to. I just love it too darned much. On the rare occasion he is less busy we cook together.

  9. Potato leek soup. I used bacon drippings to sauté the onion and leek and am topping each bowl with a generous handful of crumbled bacon. Gotta get my daily Vitamin P!

    • Dan Kraan, LC Community Moderator says:

      Vitamin P… I love it, Carol! And that soup sounds like something I just have to try. (Then I can tell my doctor, “Yes, I am definitely taking my vitamins.”)

      • Karen says:

        Dan and Carol –
        We were always told that watermelon was the source of vitamin P when I was growing up in New Orleans!
        Karen

        • Dan Kraan, LC Community Moderator says:

          LOL – P! I can see where this is going, Karen… I think it’s a different vitamin.

  10. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Dec 20, 2011

    National Sangria Day – Ruby Sangria I can personally vouch for this one!

    I’m preparing marlin steaks tonight, again. Wonderful fish, like swordfish or tuna and takes well to grilling. I use a rub made up of salt, pepper and a Turkish ground pepper called Isot. It adds a lot flavour without a lot of heat. I’m looking forward to having Lemon Israeli Couscous as a compliment.

  11. billy smith says:

    I was just thinking you could take the same recipe that you use for stuffed peppers minus the peppers and wrap the meat recipe in the cabbage leaves, put then in the Crock-p\Pot and slow cook them all day. Man is that good!

    • David Leite says:

      Hey billy, have you done that before? I wonder how the cabbage holds up. Also, do you cook it in any kind of a sauce?

  12. Sofia says:

    Maybe not quite full dinner, but am making right now one of my favorite things to bring to a party tonight. These Brazilians delights called Brigadeiros are so very easy to make and everyone absolutely loves them.

    • Dan Kraan, LC Community Moderator says:

      Sweet treats, Sofia! ‘Tis the season for all that chocolatey, gooey, irresistable variety.

  13. Brenda Carleton says:

    This evening we are having Arugula, Fennel and Orange Salad except we are subbing in tangerines instead of the oranges.

    Then we will be savouring an incredible gluten free coconut lime layer cake with coconut buttercream with friends. I guarantee they will never know it is gluten free! :-) It is one of my favourite cakes to make and oh, so luscious.

    • Dan Kraan, LC Community Moderator says:

      That is a nice salad, Brenda. The vinaigrette would work well as a marinade for chicken, too. Now, about that cake… is this your own recipe? It sounds incredible!

      • Brenda Carleton says:

        Dan, I am afraid I cannot take the credit for it. However, I have tweaked it to my personal taste. It was heavenly!

  14. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Dec 21, 2011

    National French Fried Shrimp Day

    I got a great deal on some prime ribs this week. One’s for tonight, with Whole Roasted Onions, some Duck Fat Cooked Fries and some steamed broccoli.

    • Brenda Carleton says:

      Dan, that sounds like the perfect meal! How the heck could one improve upon duck fat cooked fries?

      • Dan Kraan, LC Community Moderator says:

        I think that it’s the perfect way to complement a potato, Brenda.

  15. Brenda Carleton says:

    Coinciding with National French Fried Shrimp Day we are going to be wolfing down Hunan Hot-and-Spicy Shrimp served on a bed of vermicelli noodles and a miso vegetable stir fry.

  16. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Dec 22, 2011

    National Date Nut Bread Day – Why not try this Arabian Date Cake with a 1/2 to 3/4 cup of chopped walnuts tossed into the mix.

    Tonight is grilled lamb chops. They were marinated overnight with oil, minced garlic and chopped preserved lemon. It’s been a while since I made a nice rice dish. Perhaps a salad like Papaya and Green Pea Rice Salad would match well.

  17. Tonight I’ll be making stew. Not following any recipe in particular – just threw together some stewing beef, potatoes, a can of diced tomatoes, onions, garlic, oregano and a bunch of veggies to make room for the Christmas eve grocery items.

    • Dan Kraan, LC Community Moderator says:

      I think that a good stew is one of the best comfort foods, Deborah. As for Christmas eve… so many groceries and so little space. I just discovered that two shelves in my fridage are just jams and pickles!

  18. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Dec 23, 2011

    National Pfeffernuesse Day – Such a wonderful cookie, but I always find myself thinking, “Bless you!”, when someone says, “Pfeffernuesse”!

    For dinner, we’ll be going out tonight to my father’s favourite buffet restaurant.

  19. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Dec 24, 2011

    Christmas Eve
    National Egg Nog Day – Not your usual festive drink, but Eggnog Pound Cake is a good substitute.

    Dinner? Baked Black Forest Ham, mashed potatoes, carrots and corn. Dad keeps it simple.

  20. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Dec 25, 2011

    Merry Christmas All!
    National Pumpkin Pie Day – ‘Tis the season, this Drunken Pumpkin Pie adds a little zing to your festive tradition!

    On the first day of Christmas… it should be a partridge in a pear tree. Too much roughage. I’ll make partridges in a pear sauce, instead.

  21. William Causey says:

    I dont know whats for dinner today. All I know is that im not cooking it. Even though i love to cook. Grandpa needs a break once in awhile

  22. Dan Kraan, LC Community Moderator says:
    Dinners for Mon, Dec 26, 2011

    National Candy Cane Day

    On the second day of Christmas… I should prepare two turtle doves. Ever try to find them in a store? I had enough trouble finding squab! So it’s Grilled Doves, Portuguese Style tonight, using the squab.

  23. Stu Borken says:

    It was Hanukkah and dinner with the grandkids. I made brisket, a 5-hour braise. Cover with garlic powder then black pepper then some pickling spice, a layer of onions, just a little water and braise. Uncover and baste for 2 hours. Cool and slice cold and reheat with BBQ sauce and serve with platters of crispy latkes that have creamy potato interiors. Apple sauce is the side dish with cinnamon red hot apple sauce jello. A Green Goddess salad starts everything off and sugar cookies in the shape of dreidels and menorahs conclude the meal.

    • Dan Kraan, LC Community Moderator says:

      That’s an incredible amount of time and care taken to present what sounds like an amazing dinner! Labours of love like this can never be underestimated. I just know your family enjoyed the fruits of your efforts. (Are there leftovers? … I could make a special trip!)

  24. Lindsay says:

    We were too busy cracking crab and slathering it with homemade tartar sauce and Meyer lemon juice to make it to the computer on Christmas, but we rounded out the meal with sourdough bread and apple and celery root slaw. Somebody got creative with dessert and made a killer lime and brandied cranberry sorbet…wish we had time to cook like this all year!

    • Dan Kraan, LC Community Moderator says:

      Mmm… crab… What a great alternate to usual festive fare, Lindsay! That sorbet sounds great, too. We need you to be our (generous) neighbour!

  25. Hugh says:

    Chicken in Mustard-Cream sauce. Ridiculously easy. For a great entree, add crusty bread and a garden salad. Dinner in 1/2 hour or so! (Nothing in this recipe is set in stone, add/delete/adjust to your heart’s content.)

    Chicken in Mustard-Cream Sauce
    4 Servings

    4 chicken breast halves
    1 cup mushrooms, sliced
    1/2 cup onion, sliced
    1/4 cup white wine
    4 tablespoons mustard
    1.4 cups cream

    1. Brown the chicken on both sides in a heavy pan. Reserve the cooked chicken in a warm oven.

    2. Cook the mushrooms and onion in the pan until slightly golden.

    3. Deglaze with the wine, add the mustard and cream, reduce to form a sauce.

    4. Coat the chicken and serve hot.

    Note: Use any kind of mustard you prefer, grainy German and Dijon both work well.

    • Dan Kraan, LC Community Moderator says:

      A classic combination with a bit of a kick! Easy is often the best, Hugh. A one-pan entreé also ensures that the dishwasher doesn’t work overtime, either. Your sides keep it simple, yet fulfilling, while rounding out your quick dinner.
      (Could you please confirm the amount of cream?)

  26. Brenda Carleton says:

    After having traditional meals over Christmas with family I craved something with more intense flavours. So, today I made:

    Bang Bang Chicken (made some Nuoc Cham to drizzle over it)
    Sweet and Spicy Red Pepper with Pink Peppercorns, Coriander Seed and Cardamom
    Pink Peppercorn and Cardamom Meringues with White Chocolate

    • Dan Kraan, LC Community Moderator says:

      You’ve definitely covered “outside the box” dinner ideas, Brenda! I love the unique flavour that pink peppercorns can add to a dish.

      • Brenda Carleton says:

        Oh, do they ever add great flavour! Something about whole spices just get me. I used recipe ideas from some new great cookbooks.

        The dish looked beautiful and colourful with flecks of ruby peppercorns, vivid green of the salted/drained cucumbers and scallions, deep red of the peppers…and I sprinkled on black sesame seeds. Very striking but not OTT. The meringue! Oh, my. Stunning – the meringue is crushed slightly so you get the pillowy interior exposed with the peppercorns and cardamom rustically sprinkled about and some midnight black juicy blackberries and white chocolate over all. It would be gorgeous with passionfruit or pomegranate as well.

  27. Sofia says:

    Our Christmas Eve dinner was a vegetarian pasta, on Christmas day we munched throughout the day then the main meal was two beautifully roasted chickens with rice and some veggie side dishes. All I know is that I think I must have gained already a few pounds since coming to the North East. Ohhh and every meal was accompanied by an amazing selection of wines including some nice POrtuguese ones such as Periquita, Dom Martinho and so on.

    • Dan Kraan, LC Community Moderator says:

      On Christmas, we usually eat light, waiting for “the feast”. Periquita is available here and I found it quite nice. Also available is the Vinho Verde that I enjoy quite often, usually through the summer. I really like the lightness and that hint of effervescence. Oh… and I try not to look at my scale until mid-March!

  28. Veronica says:

    Today is my no cook day. There are lots of turkey leftovers in the fridge. So nobody will go hungry.
    The stock is cooling on the back porch for tomorrow nights dinner of turkey tortilla soup.

    • Dan Kraan, LC Community Moderator says:

      There are so many ways can one use leftover turkey, Veronica. I start with a sandwich, but not just any sandwich. I spread a little butter on one slice, not that it will be needed. Then I add in layers, cranberry sauce, turkey pieces, dressing, mayo, salt, pepper and a healthy swipe of spreadable cheese before adding the second slice of bread. It’s a comfort indulgence for me. I make this sandwich three times a year – Easter, Thanksgiving and Christmas. I just finished making my turkey stock from the Christmas bird, too. It should go quickly, as I’ve got fowl on the menu quite often this week.

      • Veronica says:

        My first feed after the big meal is always a turkey sandwich with lots of mayo, spicy cranberry relish, turkey and a sprinkle of salt. Heaven and definitely comfort food. I’ve never tried adding in stuffing. Hmmm.

        Then we have a leftover meal, then the soup. The kids wouldn’t allow me to do it any other way. We all love tortilla soup, so it is on the menu every year after Christmas.

        • Dan Kraan, LC Community Moderator says:

          The stuffing acts as a kind-of extra slice of bread, between the meat and cheese. I don’t believe I’ve ever tried tortilla soup. I have the stock, so the hard part seems to be accomplished already. Perhaps I’ll have to give that a try!

          • Veronica says:

            This is the recipe that I use.

            Turkey Tortilla Soup
            by Jennifer Armentrout

            1 Tbs. vegetable oil, plus 1-1/2 to 2 cups for frying the tortillas
            1/2 cup finely diced yellow onion
            1-1/2 Tbs. chili powder
            1 Tbs. tomato paste
            1 quart homemade turkey or chicken broth, or low-salt canned chicken broth
            6 cilantro sprigs
            Kosher salt
            3 6-inch corn tortillas, cut into 1/4-inch-wide strips
            1 cup shredded or medium-diced leftover roast turkey
            3/4 cup medium-diced fresh tomato
            1/2 cup cooked fresh corn kernels (or substitute thawed frozen corn)
            1/2 cup canned black beans, rinsed and drained
            Garnishes:
            1/2 to 1 ripe avocado, medium diced
            1/4 cup crumbled queso fresco or feta cheese
            3 Tbs. chopped fresh cilantro
            2 Tbs. sour cream, or to taste (optional)
            1/2 lime, cut into wedges
            Heat the 1 Tbs. oil in a medium (3-quart) saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes. Add the chili powder and tomato paste and cook, stirring, for 15 to 30 seconds; don’t let the chili powder scorch. Pour in the broth and scrape the bottom of the pan with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the broth has reduced by about a third and is very flavorful, 20 to 30 minutes. Discard the cilantro sprigs and season to taste with salt.
            While the broth reduces, fry the tortilla strips:
            Line a plate or tray with two layers of paper towels. Pour 1 inch of vegetable oil into a small, high-sided saucepan (a 6-inch-diameter pan needs about 1-1/2 cups of oil). If you have a candy thermometer, attach it to the pot. Heat the oil over medium heat until it reaches 350°F, or until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 10 tortilla strips and scrunch them with tongs for a few seconds to give them a wavy shape. Fry until the bubbling subsides and the strips are crisp and very lightly browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle with a little salt while they’re still hot. Repeat with the remaining strips.
            Divide the turkey, tomato, corn, beans, and tortilla strips between two large soup bowls. If necessary, reheat the broth until it’s piping hot. Pour the broth over the ingredients in the bowls. Garnish with the avocado, cheese, cilantro, dollops of sour cream (if using), and big squeezes of lime juice. Serve immediately.
            From Fine Cooking 81, pp. 87

            • Dan Kraan, LC Community Moderator says:

              Thanks a bunch, Veronica! Sounds like a great way to use up the turkey. (And I have everything except the tortillas and the avocado.)

  29. Louise Hyson says:

    Dinner the 6th night of Chanukah (Sunday the 25th) was baked macaroni and cheese at my husband’s request (one of his favorite meals). Used Gruyere, sharp Cabot cheddar, goat mozzarella, with white sauce and on top sprinkles of Panko crumbs, grated parmesan and dots of butter – make it right or not at all. Dessert was cut-up fresh pineapple – really delicious.

    And by the way, speaking of strawberries, here in Raleigh we have a farmer growing strawberries in a cold frame setting and will be having them all winter. They are delicious and better than some we bought this past summer. How lucky can we get?

    • Dan Kraan, LC Community Moderator says:

      Mac & Cheese is my go-to comfort food, Louise. Simple, and variations are unlimited. You are indeed fortunate. Living up North, I often try to find fresh fruits (ones with real flavour) through the winter, but often it’s difficult. When I do get them, though, they’re a reminder of warmer days to come!

  30. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Dec 27, 2011

    National Fruit Cake Day – Want a break from your average fruitcake? Try this variation Apricot Pistachio Lemon Coffee Cake. I’ll bet it disappears faster than the ancient doorstop fruit cake in my freezer!

    On the third day of Christmas… calls go out for three French hens. However, I end up with Cornish hens. I’ll make Pomegranate Game Hens, and prepare them in a French casserole. Close ’nuff.

  31. Jim Logue says:

    Christmas dinner was my first Beef Wellington–I used Tante Marie’s recipe and it turned out well! The sides included the fennel baked in cream recipe from this site (thumbs up!), a cherry/cranberry relish, green beans with a Dijon vinagrette, homemade sourdough bread, and a sour cream pound cake with a chocolate glaze. Had plenty of leftovers for the day after, discarding the soggy puff pastry.

    Today, we needed an antidote: meatloaf!

    • Dan Kraan, LC Community Moderator says:

      Sounds like quite an elegant dinner, Jim! I used to make individual Beef Wellingtons and personalize them by putting a guest’s initial on each one before popping them in the oven. We’re glad you enjoyed the fennel, and I’ve got dibs on a slice of that pound cake – if there’s any left!

      • Jim Logue says:

        Ooo… individual Wellingtons! I like! Just curious — how much beef would you give per person?

        • Dan Kraan, LC Community Moderator says:

          I usually use a 6 to 8 oz piece of tenderloin per serving. It really dresses up the plate. If you want to get real finnicky, before the final assembly you can tailor the Wellington to people’s preferences, as some like rare and some like well-done.

  32. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Dec 28, 2011

    National Chocolate Candy Day – Chocolate Nougat (Just in case you ran out over Christmas.)

    The fourth day of Christmas… used to be four “colly birds” (blackbirds). Variations in the English language have been cited for the change to “calling birds”. Regardless, I have jumbo quail and still have to try the Azorean Double Marinated Quail recipe for tonight’s dinner. That sounds more appetizing than blackbirds, in my book!

  33. Angela says:

    Cheesy Potato Leek Soup is one of my favorites. Recipe was passed down from my great grandma. It uses up the mashed potatoes and ham.

    Mashed potatoes: mash your potatoes using real butter, and milk. The next day put any leftovers into a large pot, and add enough milk to make it thick. Meanwhile melt butter in a pan, adding sliced onions, crushed garlic (two or more cloves) and the white part and part of the green part of one or two leeks. Cook until onions are tender and just starting to brown, which brings out the sugar in both vegetables. Add to potato soup which you have been warming up at medium low. Add chunks of ham, salt and pepper and a bit of dried sage. When soup is quite hot, without boiling, add a cup or two of grated cheese. Serve when Cheese is melted. Soup should be very thick, almost thicker than a chowder. Enjoy!

    • Dan Kraan, LC Community Moderator says:

      It sounds like there’s a lot of great flavours happing there, Angela! Unfortunately, I just used up the last of my mashed potatoes last night. I love leeks… and ramps. I’ll bet they’d work in this, too. Have you ever tried them in your recipe? A good, thick, hot soup is a satisfying winner on these cold days!

      • Angela says:

        Ramps???? Is there another name for them that I may know??? I try anything and everything in that soup. It is a good base for clam chowder, fish chowder, creamy chicken and corn soup, oyster soup, corn and bacon chowder, etc. It is one of the most versatile recipes for soup, that there is.

        • Dan Kraan, LC Community Moderator says:

          Ramps are the wild version of leeks. They are much smaller and kind-of look like green onions. Available only for a few weeks in the spring. We have a recipe on LC for Pickled Ramps and you can read more about them here.

          • Angela says:

            I am definitely going to try ramps. Being wild I am sure they will have a condensed flavor of leeks. At least I hope so.

            Last night, I had company and served them a traditional veggie platter with home made dip. I tried something new… at least for me. I sliced fresh sweet potatoes for my platter, and I loved them!!!! I have only ever eaten them cooked. I can totally understand the “sweet” potato!!!

            Now for my next quest!!! Parsnip. I have never had them and would like to try them. Can anyone come up with some suggestions for using them, other then the traditional “boiled”? I am thinking that they make make a wonderful addition to fennel. Has anyone tried the two together?

  34. Brenda Carleton says:

    We’re doing the leftovers thing tonight:

    Scotch Eggs
    Mixed Greens with Toasted Almonds, Goat’s Cheese and Tangerine Vinaigrette
    Garlic Fries

    • Dan Kraan, LC Community Moderator says:

      I love Scotch Eggs, Brenda. We make up a batch every Robbie Burn’s Day. (With a wee bit of Scotch whiskey dribbled over the top just before each bite – just for flavour enhancement, mind you.) I would do them more often, but I think (Scotch) whiskey is best left for special occasions.

      • Brenda Carleton says:

        How wonderful is that?! I never thought of dribbling some Scotch whiskey over them – what a great idea. I am making a Dijon bechamel to go with the eggs but next time will try your fantastic suggestion. I can just taste it! Though not Scottish (sort of a wanna be!) both my husband and I love Scotland so very much and have been there several times.

        • Dan Kraan, LC Community Moderator says:

          That sounds like a great idea too, Brenda. The creamy mustard sauce would make them kind-of like Eggs Benedict to-go!

          • Brenda Carleton says:

            Eggsactly! Sorry – couldn’t resist. Hopefully they re-heat well as we will be having them for lunch tomorrow.

  35. José Alves says:

    Garoupa no Tinto à Carapacho Simple to make. Flavorful and different. Try it. It is wonderful.

  36. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Dec 29, 2011

    Pepper Pot Day

    On the fifth day of Christmas… five gold rings? Have you seen the price of gold? Again, early references seem to point towards Goldspinks (finches) or even Ring-Necked Pheasants. So I’m going to roast a pheasant tonight.

  37. Sofia says:

    Too tired from the trip and after a few nights spent in different homes I was not in a mood to cook so my husband did Tuna Casserole. Tomorrow I am starting to figure out what to make for New Years party.

    • Dan Kraan, LC Community Moderator says:

      Starting tomorrow, I’m also gearing up for New Years, Sofia. I have the plans and the ingredients. Our guests are staying until Monday, so “all that’s left” is putting it all together in a way that I can enjoy the weekend without too much fuss. (In the meantime, I’ll bring some piri-piri sauce to have with that tuna casserole!)

      • Sofia says:

        Ha Dan, love the piri-piri idea. Well we arrived yesterday from the North East, most of us with a cold, yet tomorrow I have a house full of people. So I am now trying to figure out what to make. I know for a fact we will have a cheese platter and another with cold cuts. Also will be frying the Pasteis de Bacalhau (I believe you love these). We will also have Mussels, shrimp and crab. Still trying to come up with other finger food ideas.

        • Dan Kraan, LC Community Moderator says:

          I could make a meal just out those, Sofia! They are so good.
          We have company all weekend, so for New Year’s day it’s all finger food. I’m making a batch of savoury, mini egg tarts (chopped sun-dried tomato, refogado escuro, Emmental cheese, fried pancetta and herbs). There’s also going to be duck sausages, charcuterie, cheeses, homemade pickles, crackers, porcini-stuffed risotto balls, chicken wings and plenty of mimosas.

  38. Veronica says:

    Today is hubby’s birthday and he requested schnitzel. Our family is complicated with two vegetarians and two Celiac’s in the mix. So I used a mix of sweet rice flour/sorghum flour, egg and then gluten free panko crumbs for the coating, chicken cutlets for the meat (fake chicken cutlets for the vegetarians). We had this with scallop potatoes with cumin and some creamed corn that I had made and frozen in September when the corn was amazing.

    Hubby decided to make his own cake today. He wanted to try making Baked Alaska, so I was off the hook for the cake (I actually love making cake and will be making a gluten free meringue tiramisu cake for New Years Eve).

    • Dan Kraan, LC Community Moderator says:

      It’s been so long since I’ve had schnitzel – I’ll have to revisit that once the New Year’s celebrations subside. Vegetarians AND Celiac… wow! You must really have to tap-dance around your kitchen at meal times. You know we have gluten-free recipes on LC, yes? We also have a version of Baked Alaska on the site. It’s such a spectacular dessert!

  39. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Dec 30, 2011

    National Bicarbonate of Soda Day – So useful as a leavening agent, how about giving Blue Cheese Pecan Bread a try?

    On the sixth day of Christmas… 6 geese a-laying. Hmm… I’ve got one goose, well past the ability to lay anything! After reading The Goose of Christmas Past, I feel an obligation to make Danny’s Mustard and Garlic Roast Goose. Whilst growing up, my buddies called me Danny. My father still does, thus adding fuel to the fire of my obligation.

  40. Karen Depp says:

    Tonight is leftover night! And what grand leftovers – Cajun Fried Chicken. And NO, we do NOT eat it cold. Bring to room temp if you are going to try eating it without warming, but cold? NO. 350 degree oven, preheated, chicken in for about 15 minutes, uncover or unwrap the foil to let steam escape and you have crunchy, crispy, Cajun Fried Chicken all over again! Always a good idea to make two at the same time just to have lots of leftovers. And maybe some potato salad and greens!
    Karen

    • Dan Kraan, LC Community Moderator says:

      I don’t think I’ve tried that recipe yet, Karen. The buttermilk here only has a milkfat content of 1%, which seems rather thin, and we can only get quarts. So what does one do with leftover, thin buttermilk?

  41. Bea says:

    Tomorrow morning I will be up rather early getting ready for New Years dinner, my children and grandchildren will be over and we will have our traditional dinner which will be “Rappie Pie”. along with a salad.
    This is a French Acadian dish and it always tastes better if you do it the day before. I will be using chicken for the meat. For dessert we will have mince meat pie and Italian logs.
    You all have a great New Year.

    • Dan Kraan, LC Community Moderator says:

      Rappie Pie sounds very interesting, Bea. Does it use ground meat, like a tourtierre? We would like to hear a bit more! I’ll be up early, tomorrow, too. I’m smoking some meat for the weekend and New Year’s festivities.

      • Bea says:

        Good Morning.
        No, it doesn’t use ground meat, mostly chicken, but we also use pork and beef. You need to cook the meat before, we like to use chicken, you cook the chicken on the stove in water with salt, celery, onions, peppers and whatever spices you want so the water has some taste as you will be using that juice later with the potatoes. You need to peel and grate the potatoes, after that squeeze all the water out of the potatoes, try to get them dry as you can.
        But you measure how much water you took out of the potatoes, make sure that you have enought juice to equal what you took out, if not enough you can add water or Chicken broth, or any broth. Have the broth boiling hot, pour over the potatoes and mix, this sorta cooks the potatoes a little. Then grease a large lasagna pan with salt pork, then you add a layer of potatoes and layer of meat and continue you have used all the potatoes and meat. Put in oven for 3 hours or more until you have a nice brown crust on the top,serve with molasses, butter or sour cream. Sure is good, also as good as lobsters, 2 of my favorite dishes….

        • Dan Kraan, LC Community Moderator says:

          That sounds like a delicious pie, Bea. Thank you so much for sharing. I have cooked meat leftovers that would work well in this. And you can serve it with molasses! I am really going to have to try this. Enjoy your New Years!

  42. We had comfort food this evening. My husband diced the leftover ham from Christmas and made a ham/noodle casserole with black olives, garlic, mushrooms and beer! I wanted seconds, but refrained. I am sure I will eat some for lunch tomorrow.

    • Dan Kraan, LC Community Moderator says:

      Some of the best comfort food comes from leftovers, Sue. No pressure to make something perfect, just tasty. Next week, I have to start taking Christmas holiday leftovers out of my freezer to use up. I forecast a lot of “comfort meals”!

  43. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Dec 31, 2011

    National Champagne Day – This is an easy one, except for matter of trying to decide which bottle to get. There is some conjecture as to the actual “National Champagne Day”, August 4 and October 28 to name a couple. However right or wrong, since most of us celebrate New Year’s with champagne, I’m partial to Dec. 31!

    On the seventh day of Christmas… I doubt I could get anyone to prepare seven swans, let alone one. Turkey however, is a different story. How about Classic Roast Turkey for (at least) seven, “swimming” in gravy?

  44. Brenda Carleton says:

    That sounds so wonderful, Dan. Our plans have changed as we are leaving in minutes to dog/house sit in the country for seven days. Not far away, though, so my husband can still commute to work. So, in preparation I have made several meals in advance that are easy to transport so we do not have to lug our entire kitchen along with us.

    We were going to do a fondue spread but will leave that for another day. It will be wonderful to just read, look after the dog whom we love, eat and enjoy the fire in the huge stone fireplace. While my husband works…

  45. Sofia says:

    Happy New Year to all!
    What I have so far: Cream of Shikate Vol-au-Vent, Portuguese Rice with Duck, Mussels in white wine, garlic, cilantro, onions, bacon and tomatoes, prunes wrapped in bacon, a platter of shrimps, a platter of cheeses, a platter of salami and cold cuts, celery stuffed with cream cheese and green olives, salad of octopus Galician style, Portuguese cod fish fritters, fried smelts, two types of cakes, all types of cookies a platter of raw veggies and another of fruit to be served with a chocolate fondue. I think that should do it, but would not be surprised I will still come up with a few last things. the grapes are ready for the last twelve seconds of the year, money ready to put on each person’s head and we better not loose balance standing on our right foot!

  46. Amanda says:

    It’s already new years day here in the land down under and it’s gonna be a stinker. Temp forecast to be 41C – that’s over 105F in your speak!
    We are having guests over and will spend the time lying around the pool while some poor sucker barbecues some marinated chicken, some steak and some snags (sausages to you). I think plain old potato salad and a fresh green salad is all we’ll need tonight – keeping it pretty simple.
    Hope you all have a brilliant new years eve!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Sounds lovely, Amanda. I envy you those temperatures and those Aussie food sensibilties…please enjoy them for both of us….

  47. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Jan., 1, 2012

    Happy New Year! We hope 2012 is a healthy and prosperous one for all of you!

    National Bloody Mary Day – I’m sure more than a few of us can appreciate this one today!

    On the eighth day of Christmas… there seems to be a pattern here, going forward until the twelfth day of Christmas… there are only people involved. I guess it’s about time to end the run of poultry (Thank God for small mercies!) in favour of sweeter fare. How about Gingerbread Cookies cut into the shapes of Maids, Ladies, Lords, Pipers and Drummers to cover the final five days? As for dinner… finger foods, all day… in small enough doses to keep room for the cookies!

  48. Karen Depp says:

    Dan, it is tradition time here for sure – cabbage, black-eyed peas, Cuban pork roast (or any kind of pig you choose) and all the left-over desserts you can handle. I think tomorrow will be Bloody Mary Day around here with all the College Bowl games put off because of the Pro games. Of course, a tip of the glass to the Saints will be in order today – maybe another try at The Vesper or perhaps what we now call the Christmas Tree Cocktail which is our own version of a vodka martini using the Spruce Infused Vodka recipe.
    Happy New Year and enjoy whatever is for dinner!
    Karen

    • Dan Kraan, LC Community Moderator says:

      The pork and greens thing sounds like a tradition worth following, Karen. I saw there were a lot of games on New Years Day. I hope your team(s) do well. And have a Happy New Year! Dinner was finger food, as it was all day.

  49. kandice says:

    I usually like to cook more than usual during the Christmas season, so I have lots of leftovers, which in turn leads to lots of easy throw-together meals. Like curried turkey, or turkey soup, or fridge soup, which is where I am right now. So today being Jan 1, 2012, I’m at the end of last years food, and it will be fridge soup today. (Which allows me to laze around before the humdrum of returning to work tomorrow.)

    • David Leite says:

      Kandice, I love the name “fridge soup.”

    • Dan Kraan, LC Community Moderator says:

      Love the lazy idea, Kandice. I usually call my concoctions, “What’s in my Fridge Casserole”, as that’s what I usually make when the leftovers begin to pile up.

  50. valerie hummel says:

    I am going to my friends house tonight and we are having a pork roast.

    • David Leite says:

      Valerie, you can’t leave us hanging like that!! What’s on the pork? What are you serving with it? Can we come over the leftovers?

  51. Sue says:

    We are having, pork and sauerkraut with drop dumplings added on top a few minutes before serving, and Southern-style black eyed peas with bacon, on the side. I love the way the smell of sauerkraut permeates every room of the house!

    • Dan Kraan, LC Community Moderator says:

      Pork, bacon and dumplings in one meal, Sue! That’s a temptation that’s difficult to resist. A friend of mine from the Czech Republic uses allspice berries and apple to flavour the sauerkraut while it cooks.

  52. Joan says:

    I made my traditional southern good luck New Year’s Day meal at my Mom and Dad’s this year. We added a few things with my sister and daughter helping me since Mom and Dad don’t care for Hoppin’ John nor collards. So we had Mess O’ Greens (collards in this case) from Sara Foster’s Southern Kitchen Cookbook. Also from that book, Anytime Hoppin’ John and Heirloom Tomato Salsa which I made using grape tomatoes since they have the most flavor this time of year. To round out the meal I made some spiced rubbed country style pork ribs (which Mom loved), and cornbread and my sister made mashed potatoes and stewed cabbage which were both requested by my Dad. Happy New Year everyone!

    • Dan Kraan, LC Community Moderator says:

      It seems that pork, as well as some kind of greens is a tradition in many households, Joan. I haven’t heard of this before. The fixin’s sound great though. Enjoy New Years!

  53. Stuart B. says:

    Tonight was a special evening. I and my closest male friend celebrated our joint retirements. We went thru medical school together and became friends then. Our wives became friends as well. We were accepted at the same hospital for internship, L.A. County Harbor General Hospital in 1966. We entered the military together and concluded our training in medicine together and practiced in the same city, he in OB/GYN and me in internal medicine. Now we retired together. For this occasion I, and my wife served some store bought items and some home made items.

    Appetizers: Champagne for toasting. Brei with rosemary flavored cherry jam. Cherve coated with sweetened cranberries, spanakopita, brined olives, cold shrimp on a bed of crisped shredded lettuce garnished with carrot threads and home made horseradish cocktail sauce.

    Salad: Fresh baby spinach with ripe pears and toasted slivered almonds with a balsamic stone ground mustard dressing.

    Main course: Dry aged standing rib roast coated with salt, black pepper, crushed garlic, thyme and Herbes de Provence mixed with olive oil into a paste and coating the meat. Roasted at 500-degrees for 45 minutes, dropped to 325 for 30 minutes then 425 until center reached 125 with a temp. probe.

    Side dishes: Minnesota Native American gathered and hulled and roasted wild rice made with olive oil, butter, green onion, mushrooms and toasted slivered almonds. Other side dish was true baby carrots with 2 inches of green stems still on, blanched boiled and then sauteed in Minnesota maple syrup with butter.

    Dessert: Bosc pears poached in port served on a bed of cherry raspberry sauce with a variety of ice creams some with coconut milk some with regular milk.

    Bread was a home made sourdough fresh from the oven just a little warm with very crisp crust.

    • Dan Kraan, LC Community Moderator says:

      You’ve had a long campaign and I’m sure it’s had its intrigues. It also sounds like a great dinner, Stuart! That meal could definitely stand as a testament to your carreer(s). We hope you, your wife and friends enjoyed it thoroughly and that you have a long, happy and healthy retirement!

  54. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Jan 2, 2012

    National Cream Puff Day – Cream Puffs with Pearl Sugar

    After staying up long enough to watch dawn on New Year’s Day, nibbling and napping the rest of the day, today seems rather surreal. Not many leftovers, either! So I think I’ll play lazy again and order pizza for dinner.

    • Sofia says:

      I wish I could mail you some leftovers. Somehow I do not know how to cook for the right amount of people. I always make way too much! I just worry there will not be enough food and I want to make sure my guests are stuffed by the time they leave our home.

      • Dan Kraan, LC Community Moderator says:

        Thanks for the offer, Sofia. I think I just got lucky this New Years. Usually I have a ton of stuff leftover.

  55. Sofia says:

    Last night we made a white sauce with the leftover of the seafood from New Years’ Eve party and it came out amazing. Still have leftovers from it for today’s lunch. Tonight we are finishing the rice with duck. Meanwhile am also making a nice duck broth from all of the bones.

  56. Veronica says:

    Yesterday we finished off the leftovers. Today after taking down the tree and emptying the fridge and putting everything into the new fridge (free from a friend) I’ll make some fresh Thai green curry with prawn balls and eggplant (maybe some okra too). Nice and easy and very tasty. I’ll serve it with rice and some fresh fruit. We’ll have banana bread for dessert ’cause I got a mess of bananas that need dealing with. :-)

    • Dan Kraan, LC Community Moderator says:

      I kind-of miss not having any seafood over Christmas/New Years. This past season was more trying something a little different. We have lots of banana bread recipes, and you can freeze them, Veronica. That’s the basis of Frozen Chocolate Covered Bananas.

  57. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Jan 3, 2012

    Chocolate Covered Cherry Day/Chocolate Filled Cherry Day – Take your pick. Either looks sinfully good, but I think It’s easier to coat the cherries than stuff them.

    Tonight’s dinner is applewood-smoked roast beef, Fork Mashed Potatoes and glazed carrots. Rather basic fare, but fancy was last week!

  58. Dinner tonight will be a steaming bowl of escarole and beans. The perfect antidote to two weeks of holiday overeating.

    • Dan Kraan, LC Community Moderator says:

      Perfectly simple too, Michele. I’ll be preparing something along that line later this week. I won’t discuss my overeating, though ;-)

  59. Sofia says:

    Tonight’s dinner sounds a little odd I believe. We will start with ocean periwinkle snails, then the Mac & Cheese with Carrots along with a roasted chicken.

  60. Dan Kraan, LC Community Moderator says:

    I just did that last week, Sofia! So it doesn’t sound odd, at all. My selection was Truffled Mac & Cheese with the Azorean Double Marinated Quail recipe. Quite a nice combo, too.

  61. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Jan 4, 2012

    National Spaghetti Day – The simplicity of Spaghetti with Raw Tomatoes makes it one of my favourites! (And yes, you can use some grated Mozzarella, Piave or Reggiano if you wish.)

    In honor of National Spaghetti Day, I plan to make Spaghetti with Raw Tomatoes from above. Perhaps the tomatoes aren’t quite so flavourful this time of year, but there are some nice heirlooms around that may still offer a high return for the effort involved. I’ll save the cheese for some toasted homemade garlic bread, though. A nice Chianti Classico and we’re off!

  62. Eddy says:

    Lamb Fesenjan
    Saffron Scented Basmati Rice with Onions and Raisins
    Salad of sliced Radish, Mango, Avocado, and Cilantro
    Fruitcake (Yes, there are people who love it)

    • Dan Kraan, LC Community Moderator says:

      I enjoy fruitcake too, Eddy. But only about once or twice a year. Your lamb dish (actually the whole meal) sounds interesting. Can you enlighten us on it?

  63. Pam Moore says:

    Tonight is midweek fridge clean-out. But, last night was sautéed chicken livers with Sherry and Mushroom Sauce over Wild Rice Pilaf with Steamed Broccoli and Brown Butter. So delicious and bad. The broccoli negates the badness of the chicken livers. LOL.

    • David Leite says:

      Pam, chicken livers. Did you know that God has reserved a special place in heaven for cooks who know how to make them well? Guess I know where to look for you in the afterlife!

      • I have to say that I fry really good chicken livers. I sprinkle a very tiny bit of ground red pepper over them just after frying. My husband won’t even taste a chicken liver, so when my sons were growing up, it was always a tradition that when Dad was out of town, Mom would fry livers. We ate them until we were stuffed. I highly recommend frying when it comes to livers.

        • Dan Kraan, LC Community Moderator says:

          My mother was the same way with beef liver. The only thing is, she was the only one that ate it. I love poultry livers, though. I’ll season them various ways to suit my own taste. No one here likes them but me. I guess the tradition continues…

          • Sofia says:

            I am one of those people who absolutely loves liver, both chicken and beef. There are so very many ways to cook them to be nice and tasty.

  64. Joan says:

    I’m making wild mushroom risotto with golden chanterells, wild hen of the woods and dried porcini, green salad and zabaione gelato with berries.

    • Dan Kraan, LC Community Moderator says:

      Chanterelles, hens of the woods, porcini, all wonderful wild mushrooms and great in a risotto. I need a care package! One can never get enough.

      You know why the mushroom is so popular? He’s a fungi to be with! (Just had to throw that in…)

  65. Tonight it’s look in the pantry and use up some leftovers. I came up with some canned clams and clam juice. I figured I’d it into white clam sauce, but then it turned green.
    I started by sautéing about 4 stalks of celery and a whole head of garlic, softened for 2 minutes in a little water in the microwave, in about ¼ cup of olive oil. Then I added a can of clams, a bottle of clam juice, and about ½ cup of white wine. I threw in about ½ cup of leftover fresh spinach that had been sautéed in olive oil with garlic and about 1 cup of leftover grated zucchini that also had received the olive oil and garlic treatment.
    Hence, the white clam sauce turned green, but it really tastes good. We’ll eat it over spaghetti with a huge mixed salad that will have some croutons left over from last night’s Caesar salad and my own Caesar dressing. I’m not sure that anyone in Italy ever made green clam sauce, but who cares.
    Now I’m really hungry.

    • Dan Kraan, LC Community Moderator says:

      Sounds great Joanne, even if your meal was a little “off colur”. It adds variety to the menu and that’s always nice to see. Tonight was spaghetti night and I use plenty of garlic in a lot of my meals, especially pasta. If you get a chance, try some black garlic with your next pasta dish. It tastes like it has a somewhat “Asian” influence to it, and is very rich and full flavoured.

  66. Brenda Carleton says:

    Nothing interesting to report here! I’ve been house/dogsitting at an acreage so am living on leftovers I made at home and brought here. As I have celiac I cannot trust other kitchens due to cross contamination and so on unless I bring all my own stuff. So, tonight all I’m having is some chili, bay-infused rice and braised radishes. Only a pear for dessert! I cannot wait to get down to some serious cooking after I get home! I miss it, even when on “vacation”!

    • Dan Kraan, LC Community Moderator says:

      I feel your angst, Brenda. I miss my kitchen when I go anywhere, too. I’d love to be able to send something to at least go with that pear. How about making something with eggwhites? If you have them, some cocoa, sugar and cinnamon, you could make some merengues. I find something a little sweet or savoury helps tide things over for a while.

      • Brenda Carleton says:

        As much as I love it here I surely do miss my kitchen and wonderful ingredients. What a great idea to make meringues! But alas – I cannot because I cannot trust the sugar here (has it been cross contaminated with flour?) and I did not think to bring my own out here.

  67. sofia says:

    Tonight unfortunately was a fast food night due to my daughters’ extra curriculum activities and my being under the weather. Looking forward to a home meal tomorrow as we are not fan of fast food.

    • Dan Kraan, LC Community Moderator says:

      I can agree with you, Sofia. The only “fast food” we get is pizza – and it’s not the “30 minutes or free stuff”, either.

  68. Amanda says:

    It has been horribly, horribly hot here over the last week so meals have been salads assembled around the Xmas leftovers, but they’re all gone now thank heavens.
    Tonight I am really looking forward to dinner as I have had a butterflied leg of lamb marinading in a gorgeous concoction from a recipe of Greg Malouf’s. Greg is a noted Lebanese/Australian chef who has published some of the loveliest cookbooks in my collection. The lamb shawarma we will be enjoying tonight is from his brand new book which my lovely kids gave me for Xmas – “New Middle Eastern Food”.
    And if I manage to move myself away from this blasted computer I might even make the flat bread to go with it!

    • Dan Kraan, LC Community Moderator says:

      Always nice to see the leftovers vanish, Amanda. Your lamb dinner sounds scrumptious. We have a recipe from another of Greg’s books on the site, for Zucchini Fritters.

  69. Stu Borken says:

    Sauteed thin strips of red or yellow sweet peppers with a generous pinch of hot red peppers thin sliced white or yellow onions fried in butter and olive oil until just starting to brown. Thin, match stick veal or beef liver slices or chunked chicken liver sauteed in the pepper and onion mixture until just done just beyond pink. Serve with creamy mashed potatoes. Heaven for liver lovers.

    • Dan Kraan, LC Community Moderator says:

      Liver and onions seems to be a very popular method of preparation, Stu. Adding some extra flavour and colour with the peppers should really liven the meal!

  70. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Jan 5, 2012

    National Whipped Cream Day – So close after the holiday season, but with so much whipped cream. How bad can Apricot Semifreddo really be?

    Tonight’s dinner is Turkey Meatloaf, home-fries and mixed vegetables. Actually, the meatloaf is going to use a combo of ground beef and pork. After seven days of poultry last week, I’m not quite ready to revisit the “bird thing”.

  71. Dinner tonight is comfort food at its best. Pesto meatballs in a tasty tomato sauce, served with sauteed broccoli rabe.

    • Dan Kraan, LC Community Moderator says:

      Pesto meatballs sounds like a novel twist to the regular fare, Michele. I’m thinking ground lamb would make a good meatball this way.

  72. Brenda Carleton says:

    Good old comfort food tonight: Portuguese Sausage Frittata

    • Sofia says:

      Brenda, I LIKE that and you just gave me an idea for tomorrow’s lunch. Tonight I am still debating between a cod fish recipe or stuffed squid. One or the other will for sure be over a bed of spinach. Also as starters am making the cream of shiitake mushroom rolled in crepes then broiled in the oven with cream and cheese on top.

  73. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Jan 6, 2012

    National Bean Day – Tuscan Beans

    Going to go with the flow again. Since I haven’t tried the Tuscan Beans, now’s as good a day as any. They also look too good to pass up. I’m also grilling my first steak in three weeks! There were too many diversions over Christmas.

  74. Brenda Carleton says:

    Simple again as I am cooking away from home. I am roasting a happy (well, not now so much) plump free-range chicken with scads of garlic, rosemary, thyme and lemon butter under the skin. The jus will be very good and simple with just a touch of white wine. I am roasting Yukon golds with roasted lemon halves – I just love roasted or grilled lemons as the juice squeezed onto the meat imparts such great almost sweet charred-lemony flavour. And maple-glazed carrots. I will allow them to caramelize until they are sticky and turning brown. Almost like candy! Dessert? Probably just fruit.

    • Dan Kraan, LC Community Moderator says:

      The chicken should be great, Brenda! I stuff herbs and butter under partridge skin to season them up a bit before roasting. When they’re done, I deglaze the roasting pan with a good couple glugs of Madiera to get a nice glaze for them.
      Grilled lemon goes well with a lot of things. I’ve marinated lamb in garlic and preserved lemon before grilling. The tips that char a bit have that wonderful charred tang that you mention.
      After a meal like your having, you probably won’t want much dessert!

  75. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Jan 7, 2012

    National Tempura Day – Vegetable Tempura will encourage you to clean out your vegetable drawer!

    I haven’t had seafood for so long, I almost forget what it tastes like. One of my all time favourites is Linguine with Mixed Seafood. I have a crusty baguette, and a bottle of Pouilly Fuissé – a nice French chardonnay, to accompany

    • Sofia says:

      Oh my goodness Dan. I did something so similar to the Linguini with Mixed Seafood with the leftovers from New Year’s Eve party. I love simple yet amazingly tasty recipes as this one.

      • Dan Kraan, LC Community Moderator says:

        Definitely easy to throw together and very versatile, Sofia. I just got back from my fishmonger. I picked up some some hot-smoked salmon tidbits to toss into the mix for some extra texture and flavour.

  76. Sofia says:

    Last night we ended up making a nice stock from all of the duck bones we had along with some veggies, then I strained it all and added gnocchi’s. It came out much better than I expected.

  77. Tonight I am planning on making a pikes peak roast. It is from grassfeed beef from a local farmer. I am not quit sure what will go with it in the pot yet, but I am thinking of red wine, onions, carrots… You will be able to find the recipe in a post on my blog in the next few days.

  78. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Jan 8, 2012

    National English Toffee Day – I’m not sure of the pedigree, but Chocolate-Peppermint Toffee should fill the bill.

    I think simple is the way to go tonight. Reheated leftover chicken wings and oven fries seem to be quick and painless enough for a lazy day.

  79. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Jan 9, 2012

    National Apricot Day – You could prepare Grilled Apricots with Gooey Nougat in a hot oven.

    My Favourite Marlin is not a retro TV show alien, but definitely a great fish when grilled! Grilled potatoes and steamed broccoli will fill supporting roles.

  80. Christianne Leite says:

    I am making Ham with Madeira Sauce from Essential Pepin today. Oh well, not 100% true. The Ham is baked and 1/2 gone. The sauce was a success and totally gone. So I am making more sauce to finish the ham. I will serve it with walnut rice and pineapple slices.

    • Dan Kraan, LC Community Moderator says:

      Tempting leftovers, Christianne! You’ll have to save me a slice. I have a soft spot for pineapple and ham. I used to do prepare it with maraschino cherry in the centre of each pineapple-covered, glazed ham slice. More often than not, it was served with scalloped potatoes and green beans.

  81. Stu Borken says:

    Bought a rotisserie chicken at Costo, cut it into 10 pieces, place them in a pan and poured a pineapple and apricot jam/glaze/sauce over the pieces and will re-roast it and serve it with rice and a salad. Appetizer is a cheese ball made of shredded sharp cheddar cheese with softened cream cheese, feta cheese, Worcestershire sauce, shallot, salt, pepper, and a pinch of sugar served with crackers.

    • Dan Kraan, LC Community Moderator says:

      A cheese ball, Stu! How long has it been since I had one of those? I used to make one with “the works”. I can’t remember everything that went in it, but the procedure included rolling the finished ball in a mixture of dried parsley, paprika and (real) bacon bits. The glazed chicken sounds like a tasty time-saver.

  82. Brenda Carleton says:

    Tonight I am making a smoky chipotle and bacon black bean soup to go with the focaccia I made yesterday. We will have a simple winter greens salad with peppered pecans, goat cheese and grapefruit vinaigrette. I may poach pears for dessert.

    • Dan Kraan, LC Community Moderator says:

      All the ingredients of a comforting winter meal, Brenda. That reminds me that I still have some soup possibilities amongst my freezer leftovers.

      • Brenda Carleton says:

        Exactly! I managed to find blood red oranges today so am changing the flavour of the vinaigrette. When I see them I snap them up as the season is so short! Also found some Meyer lemons so may make a chutney or marmalade today.

  83. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Jan 10, 2012

    National Bittersweet Chocolate Day – One of my most favourite ways to enjoy chocolate, Darkness on the Delta is quite similar to chocolate truffle and just as irresistible!

    Usually, this is a lunch menu for me, but I have to have a quick dinner tonight. So cured salamis and “cold” meats with assorted cheeses and fruits, which are always in my fridge, are fairly quick to throw together. There are still have a few partial boxes of assorted crackers and wafers from New Year’s celebrating, so I have “transport” for these flavourful treasures.

  84. Sofia says:

    Last night after much indecision we finally made a squid curry, tonight we will be eating fish and will be trying this recipe that sounds absolutely simple and delicious: A Potato Dish for Julia

    • Veronica says:

      I have squid on the menu for tomorrow. Care to share your recipe?

      • Sofia says:

        Actually Veronica first I was thinking in doing stuffed squid with the “Cheater’s Chorizo” recipe, then was going to do the Calamari a la Plancha which is a favorite of mine, but then decided for a curry instead. I cut the squid into rings and made sure rings and heads were all as dry as possible. Then I added some olive oil to an iron skillet, to golden onions, garlic and ginger, then added the squid and the spices (curry powder, cumin, chopped cilantro, turmeric), sauteed all of it for about 2 minutes, removed everything onto a bowl and left all of the juices in the skillet. Added cubed tomatoes, white wine and coconut milk and bay leaves and let it simmer for about 20 minutes. Finally added everything that was on the plate back into the skillet and brought the heat to medium and added salt and pepper and served over white basmati rice.

        • Veronica says:

          Thanks Sofia; I think that will be tomorrows dinner.

          Tonight is chicken canzanese. I’ll serve it with some soft goat cheese polenta and sauted swiss chard with shallots, pinenuts and dried currants.

        • Dan Kraan, LC Community Moderator says:

          I can vouch for the Calamari a la Plancha, Veronica. The chicken recipe has an interesting name, and I can almost taste your polenta. I’m going to have to try your curried squid too, Sofia!

  85. Brenda Carleton says:

    We are in the midst of a blizzard so I am cooking up a storm (no pun intended – really!). Tonight we are having Roasted Korean Pork Balls in Bibb Lettuce Leaves with some Nuoc Cham I made earlier as well as blueberry “ketchup” I am making this afternoon. Unfortunately I could not find lemongrass today or I would have had the meat on lemongrass skewers. I think the perfect fit for the wraps is David Chang’s Ginger Scallion Noodles.

    • Dan Kraan, LC Community Moderator says:

      I’m very interested in the blueberry “ketchup”, Brenda! It’s my favourite fruit. I even use dried blueberries in place of currants. We don’t expect much snow until the weekend. The ground is still bare here.

      • Brenda Carleton says:

        Dan, blueberries are my favourite as well! I used to pick them like crazy as we lived in a deeply-forested region far north in Saskatchewan. They were plump and gorgeous. This is the recipe I used yesterday for the “ketchup” is this…Blueberry Ketchup. It is more like a savoury jam and I just LOVE it!

        • Dan Kraan, LC Community Moderator says:

          The ketchup looks marvelous, Brenda! I bet it goes great with venison. Wild blueberries have such a richness to them. No comparison to the commercial variety (although I enjoy both).

          • Brenda Carleton says:

            Oh, wouldn’t that be wonderful? It would also be lovely with duck. We are going away for the weeekend to the city to do food shopping and I can hardly wait. My shopping list is rather long but I cannot resist those uncommon ingredients such as kaffir lime leaves, pandan leaves, geoduck, loomi, burrata cheese…mmmmmmmm…

            • Dan Kraan, LC Community Moderator says:

              Yes! Duck! I sauté duck breasts quite often and I think that would pair quite nicely. I’ve never tried geoduck or loomi, but I really like burrata.

              • Brenda Carleton says:

                We had wonderful seared duck breast with beet coulis, parsnip puree and goast cheese mousse Friday night. I just love how it looked on the plate. I really enjoy cooking duck.

  86. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Jan 11, 2012

    National Hot Toddy Day – Apple Spiced Bourbon Toddies Mmm… apples! ( I do have a cold, therefore a good excuse for some mid-week libation.)

    I’ll be serving grilled Australian lamb racks tonight. One of my butchers has these in stock regularly and they seem to be slightly larger than the average-sized rack found around here. Perhaps the lamb is older before butchering? Not sure, but it does have a wonderful flavour. It’s been a long time since I’ve served mashed potatoes and Grilled Radicchio. I can’t wait to grill!

  87. Amanda says:

    I won’t be cooking anything for while now as I’m off to Canada and the US for the next few weeks.
    It’s a massive trip from Australia, but I’m really looking forward to checking out the food scene in North America.
    Also looking forward to having someone else cook my food for a few weeks!

    • Dan Kraan, LC Community Moderator says:

      I’m very jealous. Not only will you have someone to cook for you, Amanda, you are in for a grand culinary experience. There are so many regions with so many specialties. I’m sure you will garner a virtual cornucopia of fond memories.
      Please feel free to let us know what you’re having for dinner wherever you travel. We would love to know!

  88. Tina Matie says:

    Frenchy baked French loaf and shrimp scampi. One of my favorite simple go-to meals.

    • Dan Kraan, LC Community Moderator says:

      Nice loaf of bread and one of my favourite ways to prepare shrimp, Tina. We have a number of different ways to prepare shrimp quickly and easily on the LC site. Keep an eye out!

      • Tina Marie says:

        Thanks Dan. Since discovering this site (oh, where I have all these years?!) I make a point of checking in every few days. I love the way the recipes are presented, the giveaways are fantastic and the photography is top notch.

        The scampi was good and the bread was still steaming as we pulled it apart.

        • David Leite says:

          Tina Marie, yes, where have you been all these years?! Glad you found us, and I’m thrilled you enjoy what we have to offer. Come back often.

  89. Jodi says:

    Well I had planned to have cheese tortellini with sauce but something happened to that idea when I opened Culinaria. It’s kind of like when you open a long favored cookbook and a whiff of the last batch of cookies still lingers. That happens to me when I open Leite’s Culinaria. I have a Pavlovian reaction to crave Spaghetti ala Carbonara, my favorite. So that is what we are having for dinner.

    • Dan Kraan, LC Community Moderator says:

      That is a great recipe, Jodi. Your cookbook analogy really strikes a chord. With me, once it’s opened and used, it becomes part of what I am as a cook. It never really gets closed again, and as with you, that’s how I view Leites Culinaria!

    • David Leite says:

      Jodi, I’m so touched by how you look upon LC. When I created it 13 years ago, that’s exactly how I wanted readers to think of us: as an ever-growing, ever-improving cookbook they can dip into any time of day. I hope enjoyed the spaghetti carbonara. It’s one of my favorites.

  90. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Jan 12, 2012

    National Curried Chicken Day – I wowed people at a party recently when I presented them with Curried Chicken in Radicchio Cups! It’s a must-try.

    This has been one very. busy. week. Dinner is leftover seafood pasta with some leftover marlin crumbled into it, a couple of crusty rolls and a beer. Then it’s off again.

  91. Sofia says:

    I was first thinking in making a typical Portuguese meal Bacalhau à Brás but then saw this recipe which intrigued me as it is a variation of the Bacalau à Gomes Sá with an interesting twist. Portuguese Salt Cod and Potato Casserole

    • Dan Kraan, LC Community Moderator says:

      Both sound good, Sofia. I like the combination, but it’s been a while. I just came across a package of boneless salt cod in my freezer while looking for Friday’s dinner. I think I now have a reminder/idea of what to do with it!

      • Sofia says:

        Well I LOVE the twist on this recipe, but I decided to go yet another step and give it another twist. I made individual oven-safe round bowls, with the sliced potatoes I quickly fried in the oil from the onions and garlic, then the cod with the onions and garlic then mixed the eggs together and placed a bit of each inside each bowl to create almost like a frittata effect. Placed them in the oven, once they were done I turned them over into each person’s plate. It actually came out amazing and loved the presentation too.

  92. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Jan 13, 2012

    National Peach Melba Day – We don’t have a recipe for Peach Melba (yet!), but while we’re looking for the perfect version, Peaches and Cream Ice Cream is sure to satisfy. As for the raspberry sauce… perhaps a small dollop of your favourite raspberry jam/conserve/coulis would add a nice, personal touch.

    Friday night, steak night, I’m grilling veal rib steaks. A Potato Cake with Cheese and Bacon will offset the cold, wintery start to the weekend that we’re supposed to get and I still have some carrots to use up (there’s always carrots in my fridge for some reason).

  93. Margaret says:

    A leafy green salad with toasted walnuts and sundried tomatoes alongside “hakuna frittata” — in our house, that’s a frittata based on whatever veg are in the fridge. Tonight, that means mushrooms, broccoli, red pepper, and green onions (at least; I haven’t done a full investigation yet). Not sure what cheese will be involved, as we’ve got a pretty daunting selection left over from the holidays. (Happy troubles, as my mum would say!)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Love “happy troubles,” Margaret. My husband deems that type of situation “an uptown problem.” But “happy troubles” has a lovelier ring to it…

      • Margaret says:

        Glad you liked it, Renee; it is kinda nice, isn’t it? Have heard that saying all my life — I think it might’ve originally come from my mum’s mum, who was pretty much the walking embodiment of gratitude for, well, just about everything, since there had been many times when they had not had much of anything. I like your husband’s “uptown problem” too — and my nephew’s version of it a few weeks ago: “a First World problem.” (Pronounced upon hearing his parents’ mild lament that their new dish drainer didn’t quite fit as planned on the kitchen counter and they’d have to turn it sideways…) Cheers!

    • Dan Kraan, LC Community Moderator says:

      My mom always called that type of dish “succotash”, Margaret. Even though there were never any limas in it. In my home, we call it “refrigerator surprise”. That’s as opposed to “freezer surprise” where you pull out an unlabelled package of leftovers to reheat. In the second case, even the cook doesn’t know what it is until it’s fully reheated!

  94. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Jan 14, 2012

    National Hot Pastrami Sandwich Day – Hmmm… I think this would be an ideal day to support your local provider of this wonderful product. Don’t forget the hot mustard and roasted sauerkraut! Oh, and the crunchy kosher dill, too.

    Company’s coming for dinner… I’ve got a nice rubbed pork rib roast that’s going into the smoker this morning. By dinner time, it should be almost pull-apart tender. I’ll roast some herbed potatoes and root vegetables to compliment the seasoned and smoked pork.

  95. Sofia says:

    Last night we went out to try a new pizza joint nearby and were happily surprised. Simple place but excellent pizza. Tonight we have a nice London broil to grill just with sea salt along with some stir fry veggies and pasta. Very simple, after a crazy night an day with my toddler being sick. She will have a home-made chicken soup.

    • Dan Kraan, LC Community Moderator says:

      I love a good pizzeria almost as much as a good steak, Sofia. Haven’t had London broil for some time, although I’m told my butcher makes a good one. There was one pizzeria that I liked so much, but closed due to lack of support. It took quite a while and a lot of polling the locals before I found another (one of a kind) establishment that I love. Like our local butcher, I feel obligated to support these smaller, unique places to keep them from disappearing. (Best wishes to your young one getting well soon!)

      • Sofia says:

        I too love to help local businesses, unfortunately it seems that there are less and less of them. Glad this little pizza place is a good one. Thankfully our little one is back to normal! Thanks for the wishes.

  96. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Jan 15, 2012

    National Strawberry Ice Cream Day – If you like strawberry ice cream, you’ll love Strawberry Cheesecake Ice Cream!

    This is late today, because until I went shopping, I didn’t know what to get. So we are having strip loin steaks and a Western-style omelet for a late-lunch-steak-and-eggs-dinner today. I have to save room for some special popcorn tonight!

  97. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Jan 16, 2012

    National Fig Newton Day – We don’t have a Fig Newton recipe, but Chocolate Fig Oatmeal Bars could be a nice alternate.

    Friends of ours raise sheep (amongst other barnyard critters) and brought us some lamb chops when they visited over the weekend. I picked up some fresh chanterelles and plan on making the Pan Fried Mushrooms, and a pilaf of brown & wild rice.

  98. Brenda Carleton says:

    Today is Blood Orange Day at my house. I am currently making blood orange marmalade to be served on crostini with goat’s cheese and drizzled with some aged balsamic. Gluten-free crostini just is not the same so I will be slathering mine rather generously!

    Am also making blood orange vinaigrette for a simple arugula and toasted pecan salad. And finally I am making gluten-free pizza and adorning it simply with tomato sauce I made and froze in Fall, buffalo milk mozzarella and torn fresh basil.

    Tomorrow I am making Blood Orange Panna Cotta as I did not have time today.

    • Veronica says:

      Have you tried using Carol Fenster’s recipe for french bread? I can mix it up in less than 5 minutes, spread it out in my baguette pan and throw it in the oven. In less than an hour I have baguettes. Let them cool, slice and toast in the oven. The recipe makes pretty tasty crostini.

      GLUTEN FREE FRENCH BREAD

      2 tablespoons active dry yeast
      1 tablespoon sugar
      1 cup + 1 Tbsp. milk (about 110 degrees)
      3/4 cup sorghum flour
      1 3/4 cups arrowroot flour (or potato flour for those that are not nightshade intolerant)
      1/2 cup tapioca flour
      1 teaspoon xanthan gum
      1 teaspoon guar gum
      1 1/2 to 2 teaspoons salt
      1 tablespoon butter or margarine, softened
      1 teaspoon cider vinegar
      4 large egg whites, at room temperature

      Line a two-baguette French bread pan with parchment paper or coat with cooking spray.

      In a small bowl, combine the yeast, sugar and rice milk and stir until dissolved. Set aside for 5 minutes.

      In a large bowl, use an electric mixer to combine the flours, xanthan gum, guar gum, salt, butter, cider, 3 of the egg whites and the yeast mixture.

      Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft. Transfer half of the dough to each side of the prepared pan.

      Use a wet spatula to smooth each into a 12-inch loaf.

      Lightly beat the remaining egg white; use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.

      Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing. Makes 2 loaves.

      —- Adapted from Carol Fenster’s “Gluten-Free Quick & Easy”

    • Dan Kraan, LC Community Moderator says:

      I don’t have a lot of experience with blood oranges, Brenda. I did however, pick up an orange and bacon marmelade at one of our supermarkets. Quite the experience! I just need a way to use one more jam in my fridge!

  99. Helen Doberstein says:

    After a hard day at work I want comfort food, so today I’ve made a quick 30 minute beef stew with grilled vegetables and leftover rice congee instead of potatoes. Mmmm, warm, filling and healthy. What more could a gal want? Thank goodness for pressure cookers.

    • Dan Kraan, LC Community Moderator says:

      It’s been too long since I’ve had some stew, Helen! So soon after the New Year celebrations, and Blue Monday to boot – comfort food is almost certainly the restorative tonic we could all use. I’ll be there for leftovers!

  100. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Jan 17, 2012

    Hot-Buttered Rum Day – Let’s think outside the box a bit with Grilled Pineapple with Buttered Rum Glaze and Vanilla Mascarpone.

    Tonight’s dinner is a mystery, even to me. I’ve been so busy, and with another meeting this evening, Sofia’s idea of pizza makes more sense than anything else right now!

    • Sofia says:

      Between one going to dance and only arriving home at 8:30pm, the other having a choir concert that starts at 7pm, I am trying to come up with a recipe I can do in the crock pot so that I will not have to cook when arriving home. Already as is we will be starting to eat by 9pm. Not fun for a weeknight. I have this real nice beef chuck, so will try to figure out some simple way to prepare it. Thinking out loud, I will cut it into cubes, season it with salt and pepper, barely pass it through flour, sautée it in olive oil, add a few herbs, then transfer onto the crock pot with caramelized onions. We will see. If anyone has any suggestions though, feel free to comment!

      • Dan Kraan, LC Community Moderator says:

        You’re well on your way to a good beef stew, Sofia. Sorry this is too late for a comment on crockpot cooking, but I like the idea of adding some mushrooms, sautéed bacon lardons, maybe a bit of chopped garlic and some red wine to make a kind of crockpot beef bourguignon. You could thicken the gravy after everything is done, if necessary.

        • Sofia says:

          Ohhhh Dan, great minds think alike, Indeed bacon and garlic are in it along with some leftover wine. And instead of thickening the sauce as I will not have the time to cook some side dish, I will be getting some good french baguette and eat it as a sandwich with the jus on the side. We always have raw carrots and tomatoes and fruit of course so at least we can have those on the side. ALl I can say for now is that is smell divine.

  101. Chester Needham says:

    …nonchantly pulled two small bone-less pork loin chops from the freezer…
    no plan, no ideas. After a busy day, a peek in the refer was all I needed. The hint was a jar of capers, fresh lemons on the counter. One of my favorite and easiest quickie dinners: pork loin Piccata. Roast some quartered red potatoes with garlic and olive oil, simple greens, V&O, pound the pork paper thin. The sauce is simple, splash of white wine, large pinch of butter, capers,lemon wedges…and dinner ts served. Having worked several years as sous chef (and up), my favorite dinners are those that, after a few minutes of prep, 3-4 minutes on the heat and I’m happy!

    • Dan Kraan, LC Community Moderator says:

      After a busy day, I agree quick is often best, Chester. You have a nice menu going there! Seeing as you like Pork Piccata, you may like our easy to make Chicken Piccata for something quick and familiar, yet somewhat different.

  102. sana says:

    hi, your recipes are really great and tasty and one main thing is that they are different from others.
    Please can you tell me the recipe of pizza dough as my dough never rise.
    and can you send me the recipes without using tomatoes as my husband is alergic to them.
    thnx

    • Dan Kraan, LC Community Moderator says:

      Thank you for your kind comments, Sana! We’re very happy that you enjoy our recipe offerings.
      We’ll try to help with your pizza concerns. Here’s a different kind of pizza, Potato-Bacon Pizza that has a pizza dough recipe attached and doesn’t use tomatoes. If you want to avoid a raised dough pizza crust, you could try Puff Pastry Pizza Squares and substitute basil pesto for the sun-dried tomato pesto.
      For all of your pizzas, instead of using a tomato sauce for a base, you could brush the prepared dough with a seasoned or spiced olive oil before adding toppings. You could also use a basil pesto or even Béchamel Sauce as a substitute for tomato sauce.

      • sana says:

        thank you so much for your help regarding tomatoes substitutes. the recipes you send are really tasty and yummy.

        • Dan Kraan, LC Community Moderator says:

          You’re quite welcome, Sana. We’re very glad we could help you with your search.

  103. Kathy Knutson says:

    Supper on a cold winter evening is beef barley soup. Chopped celery, carrots and fresh mushrooms are simmered with the browned beef and barley. I add chopped fresh spinach and heat till wilted right before serving.

    • Dan Kraan, LC Community Moderator says:

      That hot soup sure sounds like a great recipe for the cold weather, Kathy.

  104. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Jan 18, 2012

    Peking Duck Day – Now there’s a way to have duck! However, if that’s not available, how about Tea Smoked Duck Breast?

    Happy Humpday! No… camel is not on the menu – not tonight anyway, that’s a weekend thing. It’s been a couple of weeks now, so I think I’ll enter into the poultry realm again (no duck tonight, unfortunately) and make Tuscan Style Roast Chicken. It’s easy to make and has a great flavour. Since I’m roasting anyway, some roasted potatoes and some steamed green beans should suffice for an easy dinner.

  105. Brenda Carleton says:

    Get this – our current temperature is -36F and with the windchill is -51F! NOT good. So, I am staying indoors and am cooking and baking as usual. I am making gluten-free cinnamon buns that you actually knead and roll out rather than drop into molds and hope for the best. And dinner will be:

    Thai Green Curry Chicken (I managed to find fresh kaffir lime leaves a few days ago)
    Wide Cellophane Rice Noodles
    Carrot and Daikon Pickles
    Steamed Broccoli with Toasted Sesame Oil and Black Sesame Seeds
    Warm Cinnamon Buns

    Have to keep warm somehow! :-)

    • Dan Kraan, LC Community Moderator says:

      Ouch… that’s cold, Brenda! It may not make you any warmer, but it may get you thinking warmer climes. I’ve started the menu plans for our annual “Not Caribbean Vacation”. This is the 20th anniversary of it’s origin, and I’ve already got a 20+ pound pork leg going into my special jerk seasoning/marinade/preservative. After a good long stint in the fridge, it’s going into the smoker.
      I don’t envy your weather. Your dinner however, is a different story. I’m beginning to miss the Asian flavours, but Chinese New Year starts Monday, so there’ll be lots of opportunities.

      • Brenda Carleton says:

        It IS cold. I was even too chicken to walk half a block to our mailbox thing. But everything else is as usual – school buses are running, everyone is still going to work…

        That Caribbean Vacation is such a grand idea. Man, I could use a 20 lb pork leg with jerk seasoning right now! Sometimes I use Jamie Oliver’s wet jerk rub – it is insanely delicious. How long do you smoke it?

        • Dan Kraan, LC Community Moderator says:

          I’m thinking of starting the night before dinner, Brenda. Timing for something this size depends on a lot of things, so basically it’s done when it’s done. My smoker balks at getting to the highest temperatures this time of year – it’s around freezing or below now. So, after around 12 hours, I’ll do a final check and probably take it out and finish it in the oven.

          • Sofia says:

            Wow Brenda everything you are cooking is absolutely amazing as I am here freezing too with 18F outside, not as bad as you, but in my mind cold enough. Right now though I am fully emerged in my new cookbook addition “Charcuterie”. I have been wanting it since trying the Duck Prosciutto and now I want to try everything in this book starting from the beginning to the end (which I know will not happen). Tonight was a left-overs night but something tells me we will be doing some nice cookings from this book this coming weekend. Ohh and Brenda.. I DO know Kaffir lime leaves are not easy to find and at least here not cheap, so I found a place online that sells young trees and got myself one as they can grow indoors and during the summer I will bring her out. She is doing beautifully and generating quite a bit of leaves.

            • Brenda Carleton says:

              Sofia, I LOVE the book “Charcuterie”! It is one of my goals to make more of my own stuff. The Duck Prosciutto looks divine, doesn’t it? Yes – fresh kaffir lime leaves are hard to find so when I see them I grab them. I used a lot of them last evening. Oh, a tree you can grow yourself would be amazing! How large is your tree? Is it easy to grow? Obviously it would not work here but in Croatia it would. When we are there I am going to grow a mandarin tree, lime, lemon, some bay and an olive tree. We already have figs, almonds, etc. Kaffir lime would be a fabulous addition. So glad you mentioned it!

              • Sofia says:

                Brenda, The little tree is no more than over a foot but I get a lot of leaves from it. We have it near the fireplace right next to a window as they love the sun and heat. They are very easy to take care of. The main thing is not to over water them.

                • Brenda Carleton says:

                  That is so cool! I have never even seen a kaffir lime tree. Ever. I’ve tried growing bay and orange inside but alas – did not work. Our winters are at least six months long and we often do not have much sun so they did not do well at all. Will wait until Croatia!

          • Brenda Carleton says:

            Dan, that sounds absolutely sublime. I would love to have a smoker but we do not. Please describe your pork in great detail once it is done! And I mean every juicy detail. :-)

            • Dan Kraan, LC Community Moderator says:

              I was going to start taking pictures last night, but it got too late and I just wanted to get the leg back into storage. I take pictures of each meal to document and see where I can improve.
              Each day, once I start, my menus will be recorded here. It doesn’t start until later in February, though.

  106. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Jan 19, 2012

    National Popcorn Day – Plain or all dressed, here’s a treat all can enjoy! Check out Leite’s Popcorn Recipes to see if there’s something you fancy.

    I need a quick dinner tonight that uses up leftovers, so fried potatoes, chicken and a small veggie omelet are the order of the evening.

  107. Sofia says:

    This is why I love this “what’s for dinner tonight” . I took some pork from the freezer and had no idea what to do with it, then going through the comments, loved the idea of making Piccata from the Chicken Piccata recipe. WIll try that tonight. Am sure it will be great.

    • Dan Kraan, LC Community Moderator says:

      I know the chicken worked out well, Sofia. I’m sure the pork will be just as good!

  108. Brenda Carleton says:

    Tonight should prove to be interesting as we are doing a Middle Eastern jumble). Lots of work with fiddly components but I relish that sort of thing.
    – Hot Yogurt and Fava Bean Soup with Lemon
    – Sweet Potato Cakes
    – Hummus with Ful

    • Dan Kraan, LC Community Moderator says:

      Jumble or not, it still looks interesting, Brenda. It seems your shopping trip was quite the event!

      • Brenda Carleton says:

        Oh, it was! I am not exaggerating when I say I had tears in my eyes in a couple of the stores because I love grocery/ingredient shopping that much! So wonderful to be surrounded by such intriguing ingredients. I was on cloud 9!!

        Still on an Asian kick. Tonight we are having:

        Korean Green Onion Pancakes with Vinegar Dipping Sauce
        Sweet Potato Noodles with Beef and Vegetables
        Sparkling Ginger Limeade

        • Dan Kraan, LC Community Moderator says:

          I love the Asian theme, Brenda. As I mentioned earlier, we are planning a Caribbean theme at home next month. This allows the opportunity to experience another regions food in more detail, like you are doing. That cannot be accomplished with just one meal.

  109. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Jan 20, 2012

    National Cheese Lover’s Day – Goat Cheese with Honey a great way to appreciate this special day. Since I am a cheese lover, I’ll add a second recipe, Baked Fontina with Garlic, Olive Oil & Thyme. Not many things better than oozingly hot, melted cheese on a cold winter’ s day. What a way to celebrate!

    Dinner on Friday just has to be steak for me. I’ve also got a hankering for some home fries and Burnt Carrots.

    • Brenda Carleton says:

      Shoot. If I did not have plans for our dinner I would be celebrating cheese, too. The Baked Fontina with Garlic, Olive Oil and Thyme is so fabulous – we love it with my gluten-free focaccia. Once we had only that for dinner. It was a cheese pigfest!

      • Dan Kraan, LC Community Moderator says:

        I had the baked Fontina last night, Brenda. I don’t know how I ever overlooked this! The creamy, oozy, garlicky cheese was great.

  110. Sofia says:

    Tonight will be a Thai dinner. Our Thai “daughter” is having two friends over for a sleep-over so she will be the one cooking and I her assistant. We are having Thai Barbecue Chicken Recipe (Gai Yang), Papaya salad and some Jasmine rice. CANNOT WAIT.

    • Dan Kraan, LC Community Moderator says:

      It’s great when someone cooks for you, isn’t it? I can appreciate the work that goes into a meal and that makes it so much more special when it happens.

  111. Mary says:

    I made the Yucatan-Style Slow-Roasted Pork and we had tacos with the delicious pork, habanero salsa, pickled red onions and homemade tortillas. Oh, and chocolate cupcakes with chestnut mousse for dessert.

    • Dan Kraan, LC Community Moderator says:

      I’ll have to try that pork and taco recipe soon, Mary. It looks very easy to make. I bought Scotch bonnet peppers yesterday for my own pepper sauce, as I use that more than salsa. The chocolate cupcakes sound irresistable, too!

    • Tina Marie says:

      I would like to try that one also. Sounds delish.

  112. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Jan 21, 2012

    National New England Clam Chowder Day – This New England clam chowder uses steamer clams, rather than chowder clams, Steamer Clam Chowder.

    I’m planning on roasted pheasant for dinner, along with a mixed brown and wild rice pilaf with mushrooms and pine nuts. Some steamed green and yellow beans with carrots and an herb butter will round out the flavours and add some colour to the plate.

  113. Tina Marie says:

    Good morning! This was what we had rather than what I am making. but there so many leftovers and it’s from David’s book, The Portuguese Table. Loved the Arroz de Tomate and posted photos here:

    We are having this tonight. And it will be a welcome addition in the future too. Quick, easy and inexpensive. Yes!

    • Dan Kraan, LC Community Moderator says:

      That’s a nice pictorial of Arroz de Tomate, Tina Mari. Most of the recipes in The New Portuguese Table are quick and easy. It’s about as close to instant gratification as one can get in a cookbook.

  114. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Jan 22, 2012

    National Blond Brownie Day – I read that a blondie is also called a blond brownie and respectfully submit Cinnamon Pecan Blondies for your pleasure.

    I’m having lunch with a group of friends at one of their homes today. Dinner will have to be something light. I have some bread to warm up and some cheese in the fridge that should suffice.

  115. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Jan 23, 2012

    Happy Chinese New Year, everyone! Year of the Dragon. Gong Xi Fa Cai / Gong Hei Fat Choy ( 恭禧發財 )
    National Pie Day – My favourite pie on this site is Tomato Pie, but the season is wrong and my designated taster indicated that most people think of pie as something sweet. So how about a nice Lemon Meringue Pie – frozen, just to make things interesting?

    Tonight, dinner will be grilled marlin. I got quite a few steaks out of the whole piece from my fishmonger a while back. I have some pasta ideas to sort through, but I think Celia’s Simply Irresistible Spaghetti would be nice, along with a salad of mixed greens.

  116. Rita J says:

    Tonight had beef Vindaloo, with lots of onion,jalapano, green peppers, potato, diced tomato and too much heat! The vindaloo paste was soo spicy it cleared my sinus! Tasty and warming.

    • Sofia says:

      Love love Vindaloo. Now you made me crave that. Tonight we had some grilled steaks, a simple pasta dish along with a salad. The we ended dinner with yummy cookies!

    • Dan Kraan, LC Community Moderator says:

      I love food that can clear a sinus, Rita! Unfortunately, I’m the only one here that does. I have to bring my “taste” to the table, and it’s not quite the same. Did you make your own paste? I’ve never tried, but it is an interesting item.

  117. Brenda Carleton says:

    We had good, old-fashioned comfort food tonight – meatloaf with red wine glaze; potato puree; mung beans with bacon, caramelized onions and sundried tomatoes; steamed broccoli.

    • Dan Kraan, LC Community Moderator says:

      Your comfort food sounds mighty satisfying, Brenda. I’ve been so busy lately that that I’ve had to make something pretty quick and easy. Even leftovers are becoming a chore!

      • Brenda Carleton says:

        It is delicious, actually. Cleaning out the fridge again as I am going away to visit family for two weeks. I’ve been asked to do all the cooking at each place and am more than pleased to do it.

        Dan, is there any respite in sight? How was your jerk pork? Are you cooking for Robbie Burns Day tomorrow?

        • Dan Kraan, LC Community Moderator says:

          I am definitely cooking for Burn’s Day. That is provided I get off work in time! The jerk pork isn’t going to happen for another 3 weeks, Brenda. That 22 pound leg will take a while to marinate/cure. It’s about a week longer than I usually take, but it’s well wrapped and in the bottom of an extremely cold fridge – I wouldn’t be surprised if it’s almost frozen by now.

  118. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Jan 24, 2012

    National Lobster Thermidor Day – Be the first to try, and comment on, this version of Lobster Thermidor. There’s no prize, but your tummy might think you won something!

    It’s a quick meal tonight! Burger and a beer. I’ve got a late meeting and I still have to make Scotch eggs, and prep other recipes for Robbie Burns Day tomorrow.

  119. Brenda Carleton says:

    I LOVE Lobster Thermidor! I am currently cleaning out the fridge as I will be away for two weeks, leaving this weekend, so it may not be in the picture until later.

    Today I am making lemon parsley pasta with a light garlic olive oil sauce. It will go nicely with a winter greens salad and a simple lemon vinaigrette. I am also making the Ultimate Chocolate Marquise again. It is sublime!

    • Dan Kraan, LC Community Moderator says:

      The last time I had lobster thermidore, it was in St Lucia about 15 years ago. That’s way too long ago. It will be a while yet, due to other meal plans coming together. Save a slice of that Chocolate Marquise for me!

  120. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Jan 25, 2012

    National Irish Coffee Day – We don’t have an actual Irish Coffee recipe, but you could make yourself a Cappuccino, then throw a pinch of sugar and a shot of Irish whiskey into it.

    Robert Burn’s Day – Speaking of whiskey – Scottish foods and Scotch whiskey will be featured on my menu tonight. Not enough of us for Haggis – I’m the only one t’would eat it. We’ll start with Scotch Eggs, sausage wrapped, breaded, deep fried hard-boiled eggs (whiskey on the side). Then Stovies – basically, a seasoned mixture of beef drippings, potatoes, onions and chopped leftover meats. Alongside of Howtowdie – a (small) chicken stuffed with Skirlie – oatmeal stuffing, this will be quite a filling meal. I’m going to try my hand at shortbread for a light, sweet end to the meal.

    • Wow, that sounds awesome. I too have never made haggis because I’d have to eat it all myself, but I love the stuff. And all your accompaniments sound great too. Cheers!

      • Dan Kraan, LC Community Moderator says:

        It was great, Jennifer. And I think I’ve finally got a handle on shortbread!

  121. Giselle Gonzalez says:

    I’m a culinary student and I eat (of course) breathe and dream about the next dish and recipe I can make. With that said it can be very difficult to watch my weight but it’s not impossible. So this evening I’ll be preparing Chicken Malai (Chicken in Coconut sauce, along side Brown Basmati rice. This combo has so much flavor and great texture it’s so hard to believe that it’s actually good for you. When ever I make Indian food I also make Mango Lassi this is yougurt and Mango chucks blended together. It’s an Indian smoothie I also add a few drops of Orange Blossom. This whole meal can be prepared and on the table in 40 minutes or less. The one trick is having everything at hand, so not only will you have fun cooking but it’ll make it go so much faster. So get into the kitchen and make magic. Enjoy.

    • Dan Kraan, LC Community Moderator says:

      I am quite familiar with Indian food, Giselle. Your meal sounds very intoxicaticating. I’ve found Mango Lassi to be a very refreshing drink. Although I have Orange Blossom, I haven’t thought to try it in a lassi. Thank you for your idea!

      • Giselle Gonzalez says:

        Yes Indian food can be quite addictive. Today is Pro Bowl Sunday I’m thinking about giving my wings a little tweek of my own. I love any excuse to feed my family and friends. Today’s Menu is Morracann spice infused BBQ sauce for the wings and Sweet Potato Chips, Italian sausage with Peppers and Onion In a Steamed Chinese bun. Lemonade with a few drops of Orange Blossom as you can see I love Orange Blossom. Have a great Sunday and if you enjoy football have a blast.

        • Dan Kraan, LC Community Moderator says:

          Sounds like you’re ready for gametime, Giselle! The spread sounds fantastic. I usually head over to our local pub to get in on any football fun and have the regular fare when it comes to food – although they do make a terrific Portuguese chicken.

  122. Amanda says:

    We are now on the San Francisco leg of our big girls trip and I made a booking at Chez Panisse a month ago. Took the girls out there last night for a perfectly simple meal, which was unfortunately curtailed by the climaxing of a migraine for my youngest. Dessert was bolted and we made it back to our hotel room before the nausea peaked. Bloody awful timing.

    • Dan Kraan, LC Community Moderator says:

      I trust your pefectly simple meal was simply perfect, Amanda. Sorry to hear about the sudden end to it and hope all’s well, now.

  123. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs, Jan 26, 2012

    National Peanut Brittle Day – We all know peanut brittle, but how about Pepita Brittle?

    Another quick meal this evening. That’s why we have Weeknight Winners! One can’t always order “to go”…

  124. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Jan 27, 2012

    National Chocolate Cake Day – If you’re going to go this route, you might as well go all the way. This Pound of Chocolate Cake recipe actually has one pound of chocolate in it. If you include the Ganache, it totals over two pounds of chocolate!

    Grilled dry-aged steaks tonight, along with Roasted Asparagus and baked potatoes.

  125. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Jan 28, 2012

    National Blueberry Pancake Day – I love blueberries! I’m really stretching here, but blueberries are added as a garnish on Gingerbread Pancakes. That doesn’t mean you can’t incorporate them in the batter, too.

    This Saturday is too busy to worry about creating a new dinner. I’ve got some sausage, leftover meats, some white kidney beans and an attitude. Some kind of mutant cassoulet is in order for tonight.

  126. Penny Wolf says:

    OH what fun!I had decided last night to make the cornmeal bacon waffles with
    the thyme infused syrup for tonight’s supper. BUT,I planned on adding some blueberries that were feeling rather neglected to the syrup.I just made the syrup and I must say that blueberries and thyme play very well together. So Dan while not quite blueberry pancakes it is kind of a de-constructed version of the blueberry pancake day with a twist. All very good for my soggy, cold Ohio day/night. I can’t wait!

    • Dan Kraan, LC Community Moderator says:

      Sounds like a great diversion from the weather, Penny!

  127. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Jan 29, 2012

    National Corn Chip Day – How about a Banana Mango Salsa to dip your corn chips while reflecting on the merits of this day?

    I’ll be making a pasta dinner this evening. It’s a test, so I can’t say much more than that!

  128. Luisa Ferreira says:

    Hello
    Tonight is curry night here in Lisbon, Portugal. I love spicy food, all the family does So, shrimp curry with paparis, jasmin rice and lot’s of fresh coriander. I also have mango chutney, that i made a few weeks ago. Love your recipes, and thank you for all the ideas.

    • David Leite says:

      Luisa, where in Lisbon are you? I lived in the Sé area.

      • Luisa Ferreira says:

        Born in Lisbon, near presidential palace, but now I’m living in Cascais area, near the sea. Sé is one of the most beautiful places in Lisbon. The view to the river is incredible. Can you tell me if i can buy your book here in Lisbon? Thank you.

        • David Leite says:

          Luisa, I agree: the view from Sé is breathtaking. I’d often sit on my roof and watch the river at sunset.

          FNAC in the Armazéns do Chiado‎ carries it. If they don’t have any in stock, you should be able to order from them.

    • Dan Kraan, LC Community Moderator says:

      Being a big fan of well spiced food, I envy your menu, Luisa! It sounds terrific. We’re also glad you enjoy what we have to offer. Thank you for your kind words.

  129. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Jan 30, 2012

    National Croissant Day – Sure, you could buy them, but these Croissants may just change your mind about making your own!

    I cleaned/rearranged the freezers on the weekend. Leftovers seemed to show up in the most unexpected corners. I’m going to save a lot on my grocery bill over the next couple of weeks!

  130. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Jan 31, 2012

    National Brandy Alexander Day – Hmmm… equal parts of Brandy, Creme de Cacao, Cream and served with a dusting of nutmeg. Never tried one, but it sounds good!

    I have some leftover pheasant and some mixed wild rice with mushrooms. I found some tortilla wraps in my freezer and a couple of pieces of cheese, one gouda and one bleu. I’ll cook the pheasant and rice mixture, add some shredded celery and carrot at the end. Divide and add along with the gouda in one tortilla and the bleu in the other, and we have fairly decent wraps!

  131. Sofia says:

    Above all let’s see if this cold I have been battling since New Year’s Eve is finally gone. WIth a bit more energy right now I am making pasta puttanesca for dinner (but in a large quantity so that hubby has some leftovers during the weekend). Last night we had Chicken a bras with the breast leftover and the night before pork ribs slow cooked in the oven with an awesome rub (no idea what it had, it was my daughter’s mixes!)Lately we have been eating a lot of salads as side dishes and steamed veggies so to up the vitamins in our bodies! From Friday until Sunday I will have no chance in cooking as we are going to Chicago!

    • Dan Kraan, LC Community Moderator says:

      Good luck with your cold, Sofia. Hopefully all those salads and veggies will work their magic! It’s good to hear the younger generation experimenting with foods. I’ve been to Chicago, a couple of summers back, for a great visit with Linda Avery shortly after she left LC. It’s a wonderful city!

  132. Natalie R says:

    Fish in papillote (baked in parchment paper) with a creamy dijob sauce and roasted asparagus. Quick, healthy, easy… I think I will use Tilapia.

    • Dan Kraan, LC Community Moderator says:

      I really have to try the fish-in-parchment idea, Natalie. That asparagus combo sounds easy and tasty, too! We have a recipe for Veggies in Parchment that might go quite well with it if you’re looking for an alternate some night.

  133. Amanda says:

    I am still on the grand girlies tour with my daughters and had a simply stunning meal last night at Mario Battali’s “Osteria Mozza” in Los Angeles. The burracotta with artichoke, currants, pine nuts and mint pesto is probably one of the best things I’ve ever eaten. Ever.

    • Dan Kraan, LC Community Moderator says:

      We’re getting very jealous, Amanda. Sounds like you’re having a great time. I love burricotta cheese, and those additions do sound like it’s “out of this world”!

  134. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Feb 1, 2012

    National Baked Alaska Day – Bet you haven’t tried Baked Alaska this way before!

    Tonight’s dinner is Ravioloni ala ??? (found a couple in the bottom of the freezer). I thawed them alongside a container of what I think was a gnocchetti/meat mixture. I put the ravioloni in the bottom of a small roasting pan, strewed the pasta/meat mixture over top, then added some chopped celery (for colour), a chunk of leftover, grilled and sliced marlin (just because), then covered with the last of a container of pizza sauce and a goodly amount grated cheese. I’ve decided that grated cheese can cover any number of culinary sins. Then, into the oven for an easy dinner!

  135. We finished off the last of this chili.

    • Dan Kraan, LC Community Moderator says:

      A great bowl of chili is definitely a comforting meal these cold winter days, Donna.

  136. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Feb 2, 2012

    National Heavenly Hash Day – This Potato Hash with Poached Eggs would work for any meal of the day.

    I found a couple of duck magrets in the freezer, so tonight’s dinner is Grilled Duck Breasts with Roasted Grapes. Although it looks a bit involved, the meal is easy to put together. I’m roasting some vegetables to go with the gratin that is part of the recipe. It should pair well with an Amarone to round out my menu.

  137. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Feb 3, 2012

    National Carrot Cake Day – If you want to try something extra special, make this Carrot Cake recipe.

    The grill will be hosting rib-on veal steaks tonight. The side dishes are Duck-fat Fried Potatoes and carrots. (I might do them the same way!)

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      dan, the chef at hearth here in nyc roasts scarlet turnips in duck fat…i hear they are divine…

      • Dan Kraan, LC Community Moderator says:

        That sounds very promising, Renee. Now I’m definitely making the carrots the same way!

  138. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Feb 4, 2012

    National Homemade Soup Day – How about trying one of our Top 9 Soup Recipes?

    Busy day. Time for a simple meal. I’m thinking light and easy – deli meats, various cheeses and wafers. A glass of wine and… relax!

  139. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Feb 5, 2012

    World Nutella Day – This spread is so popular, it’s got its own website World Nutella Day. Oh, and if you want to make your own, we have a great recipe for Nutellaright here on LC, too!

    Today is Super Bowl Sunday. I’m saving my appetite for pub-fare tonight.

  140. William Causey says:

    i am smoking a beef brisket. i put it on at 5 am and it will be done around 4 pm.
    low and slow my friends

    • Dan Kraan, LC Community Moderator says:

      Low and slow it is, William. That brisket should be fine eating, once done. I find waiting is the hardest part.

  141. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Feb 6, 2012

    National Frozen Yogurt Day – Sure, it’s wintertime, but who could resist these Yogurt Ice Pops with Berries?

    I’ve got a salmon steak, some roasted potatoes and steamed broccoli ready for tonight’s dinner.

  142. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Feb 7, 2012

    National Fettuccine Alfredo Day – Okay. I’m going to go out on a limb here and say that if you were to add a good splash of cream to this Spaghetti with Butter and Cheese at the end of the recipe, you’d be pretty close… not to mention irresistible!

    Back to the freezer… I’ve got a large container of corn, potato and bacon chowder. Add a couple of warm rolls and it’s about as close to comfort food as one can get without a lot of effort.

  143. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Feb 8, 2012

    National Molasses Bar Day – Close… We have a nice Chocolate Dipped Molasses Cookie recipe for you. Just shape them into bar cookies, instead of round balls. Then have fun dipping. Whether it’s into your daily cuppa or melted chocolate, we won’t tell!

    I feel leftover-ed out! And my freezer doesn’t look any emptier! There’s a couple servings of beef and pork in a curried gravy, along with some kale and potato soup. (That soup might be really old, David!)

  144. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Feb 9, 2012

    National Bagels and Lox Day – Well, we have a recipe for Bagels, and we have a recipe for Gravadlax, if you prefer to make your own. If you want the salmon to have a smoky flavour, you could try adding a pinch or two of smoked salt (not liquid smoke) along with the regular salt, before wrapping and refrigerating.

    Dinner tonight is loosely following our Onion Soup recipe, with beef chunks added for more heartiness. It seems cleaning leftovers out of my freezer involves making a casserole or a pot of soup.

  145. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Feb 10, 2012

    National Cream Cheese Brownie Day – There’s cream cheese brownies, and then there’s Cream Cheese Swirl Brownies, with extras!

    Pause on the leftovers for the weekend… there’s a Tomahawk Chop in the fridge. I’ll roast some potatoes and prepare some Brussels Sprouts for the side.

  146. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Feb 11, 2012

    National Peppermint Patty Day

    I’ll be preparing a mid-afternoon lunch of various cheeses, meats, pickles and whole grain bread. There won’t be any need for dinner after that.

  147. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Feb 12, 2012

    National Plum Pudding Day – I’m not big on puddings, but I bet that you could substitute chopped-up plums for the cranberries and prepare something memorable with this Cranberry Pudding, and perhaps even add a splash of rum to the sauce!

    I’m going to prepare a stir-fry tonight. It’s been quite some time since that type of preparation has made it to my table.

  148. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Feb 13, 2012

    National Tortellini Day – How about a nice Beef Tortellini Salad to bring some comfort back into the “blah” days of February?

    Remade leftovers again. One of the last days before our Caribbean celebrations. Tonight we’re having beef stew using leftover beef, potatoes and onion soup broth. I’ve always got some carrots in my fridge, so the veggie part is taken care of.

  149. AngieSue says:

    First-time replier…I’m cooking up a creamy chicken and jalapeno soup with fried corn tortilla triangles sprinkled with salt and cayenne pepper.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Welcome, AngieSue! I’m liking the sounds of dinner tonight at your house…

    • Dan Kraan, LC Community Moderator says:

      That soup sounds great, AngieSue. I’ll get Renee to pick me up on our way over. Hope it’s not too late for dinner! Fried tortilla is a great accompaniment for many recipes. I’ve even had them as a substitute for potato chips.

  150. Brenda Carleton says:

    My last two weeks were spent away with family and I cooked almost every single meal and loved it! When you have celiac you have to watch every single thing that goes into each dish, read labels, lecture people…so I just made yummy meals instead so others would not have to worry about things.

    Simple tonight – smoky chipotle black bean and bacon soup with lime creme fraiche. My dessert was frozen grapes; his a pear.

    Am spending tomorrow in the kitchen and can hardly wait!

    • Dan Kraan, LC Community Moderator says:

      I like the idea of that soup, Brenda. Of course, I like anything with bacon in it, and the chipotle is a nice addition. I just finished making my own Scotch bonnet pepper sauce and can’t help but use it on everything!

    • Veronica says:

      Hi from a fellow celiac. Tonight we had lamb souvlaki, tzatziki, hummus, rice, green beans, dolmades and cheese pies for the non-celiacs in the house (dolmades and pie I bought). I would still like to try my hand at gluten free filo one of these days.

      • Dan Kraan, LC Community Moderator says:

        That’s an impressive menu, Veronica! Lamb is one of my favourite meats. I’ve finally found authentic Greek yogurt, so my tzatziki is much better now.

      • Brenda Carleton says:

        Hi and welcome! It certainly is far easier to cook when you have celiac (as you and I do) when you are passionate about it and love food. Your menu sounds great!

  151. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Feb 14, 2012

    Valentines Day
    National Creme-Filled Chocolates Day – I suppose, if you’re going to have a National Cream-Filled Chocolate Day, today is a logical choice.

    No leftovers tonight… waiter!… I’d like to order a couple of the Sgroppino|Lemon Chill, then we’ll split a Small Mixed Greens and Apple Salad before moving on to Very French Rack of Veal (sized for two only, of course), an Open Lasagna of Mushrooms, Pine Nuts, and Thyme, and a nice sparkling wine.

    What do you mean, “That’s not on the menu?”… I guess we’re dining in tonight!

  152. Sofia says:

    Oh dear all these great recipe ideas I have been missing lately. Well tonight we are going to try the Mackerel with Onions and White Wine recipe with baked potatoes and a simple side salad. Yesterday I made a salmon “meatloaf” that came out surprisingly good yet hope to be able to reproduce as it was one of those moments I felt like just adding a little bit of this, a little bit of that and today I cannot even recall what I added. Then I rolled it with cabbage and poured a simple sauce over it and let it bake in the oven for 40 minutes.

    • Dan Kraan, LC Community Moderator says:

      I haven’t had a salmon meatloaf in years, yet while growing up, it was a staple. I may have indulge soon – still have mom’s recipe. Enjoy your Valentines Day, Sofia!

  153. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Feb 15, 2012

    National Gumdrop Day

    Since I have all the ingredients already, tonight will be Chicken Marbella (for two) with asparagus, mushrooms and roasted mini potatoes.

    • Brenda Carleton says:

      I love Chicken Marbella! Especially this version.

      Dan, just wanted to tell you how much I enjoy your daily National “whatever” Day posts.

      • Dan Kraan, LC Community Moderator says:

        Thank you Brenda! It’s a lot of fun researching and posting them. BTW – The Chicken Marbella recipe was great. Very colourful, with lots of interesting flavours.

  154. Nywoman says:

    This was what I served last night. I halved the recipe and it still can feed a small army, It is probably one of the best Lentil Soups I have made. Lentil soup from http://ladycakesbakes.blogspot.com/2011/03/thursdays-with-thom-on-friday.html I added some sun dried tomato, basil chicken sausage, to the soup, from the freezer that I made a few months ago.

    Two weeks ago I had a momentary lapse of sanity and ordered 18 lbs of Meyer lemons. Part of that bounty became lemon ice cream made with condensed milk, which I served as dessert.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Nywoman, just wait until you see what we have in store for you in just a few hours! I think it will help with your Meyer lemon situation…

      • Nywoman says:

        Can always go to my local supermarket and get more. This is what 18 lbs yielded: 1 1/2 L vodka for Limoncello; 12 pints of marmalade; 2 quarts ice cream; 2 pints lemon curd; 3 quarts preserved lemons.

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Holy limoncello, Nywoman! Well done. Take a gander at our When Life Hands You Lemons slideshow and let us know if you try anything…although you’ve certainly already done your share…

  155. Brenda Carleton says:

    My husband had a craving for Jambalaya so that is what we are having tonight. I am using chicken, shrimp and andouille. Still unsure of the side (likely greens). I made a gluten-free rum cake with salted caramel frosting.

    • Dan Kraan, LC Community Moderator says:

      I’m going to have to get into the Cajun/Creole cooking thing again soon, Brenda. Right now, I’m getting things together for a week of Caribbean cooking, starting Saturday.

      • Brenda Carleton says:

        So, Saturday is the big day! Hopefully your plans are falling into place. I cannot wait to hear the juicy details…

  156. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Feb 16, 2012

    National Almond Day – Something a little different, this White Almond Gazpacho doesn’t use tomatoes.
    (Upon review, yesterday was actually National Gumdrop Day. Apologies to those who missed the gumdrop celebration or partied with their almonds too soon.)

    Last night of leftovers for a while. Beef stew made with a rich, deep brown gravy, baby corn, red and orange sweet peppers, previously roasted potatoes and assorted mushrooms.

  157. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Feb 17, 2012

    National Café au Lait Day – I’ve been to Café du Monde in New Orleans and experienced the pleasure of Café au Lait and Beignets. This recipe for Beignets is a great companion to your “coffee with cream”. (You’ll find the traditional method to make Café au Lait in the head notes – enjoy!)

    We’ve got a lot of shopping for Caribbean ingredients before we shut ourselves in for a week. Tonight is pizza night from our preferred purveyor of perfectly prepared pies.

  158. karyn h says:

    I just got done putting all sorts of stuff in the crockpot..it will be dinner…sweet potatos,onions, red, green & orange bell peppers, hatch green chiles, tomatoes, black beans, red beans, chickpeas, tomatillos, grilled corn, chile powders, chipotle chiles, garlic, salt, pepper and some orange juice…..my kitchen smells wonderful.

    • Dan Kraan, LC Community Moderator says:

      A steaming bowl of aromatic vegetable stew is a perfect prescription for a winter’s meal, karyn h!

  159. Brenda Carleton says:

    We have just ordered half a lamb and are clearing out our freezers. So I am not cooking much tonight, sadly. We are having roasted poblano and corn chowder with fresh gluten-free biscuits and homemade plum preserves. When there is a non-cooking meal day I get restless so will make BBQ sauce, spice blends, etc. Just love playing with my mortar and pestle!

    • Dan Kraan, LC Community Moderator says:

      I love fresh lamb. Brenda! It’s one of my favourite meats. A friend started raising them and we tried some this year. The flavour is so much better than what’s usually found at the grocer.

  160. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Feb 18, 2012

    National Crab-Stuffed Flounder Day – We have don’t have a crab-stuffed flounder recipe, but a delightful one for Almond Flounder Meunière. You could make it the way it is, or substitute cooked, crumbled crab meat for the almonds.

    We celebrate a Caribbean Vacation at home every year. We call it a Not Caribbean Vacation, “Belbados” for short, derived from the name of the town where this all started. (Someone thought we didn’t like going to the Caribbean – not so! This is just a tradition that has built over the years.)

    Day 1 – Brunch – Akee Breakfast. Akees and sautéed sweet peppers, garlic, tomatoes, onions and thyme with a splash of homemade Scotch bonnet pepper sauce. I fold in crumbled bacon instead of the traditional saltfish. Hardo toast will be served for making sure the plate’s well cleared.

    Dinner – Jerk pork, roasted breadfruit & johnnycakes. I put a 22 lb pork leg, laced with jerk seasoning and marinated for three weeks into my smoker last night. It’s in the oven now, finishing. I’ll serve it with roasted breadfruit and johhnycakes (fried dumplings). I’ll need a Redstripe or two to keep things irie.

  161. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Feb 19, 2012

    National Chocolate Mint Day – There’s a Chocolate Mint Crème Brûlée here with your name on it!

    Day 2 – Brunch – Fried Flying Fish, eggs any style and toast. A recipe similar to one from Barbados that uses a special seasoning like jerk, but not as hot. Once the fish is seasoned, it’s breaded and sautéed in shallow oil until crisp.

    Dinner – Ropa Vieja – A Cuban-styled dish that translates as “old clothes”; the meat is shredded. It’s full of leeks, garlic, peppers, tomatoes, capers and seasoned with cinnamon and cloves. I’ll be making Rice & Peas for a side to the beef.

    • Beth Price, LC Director of Recipe Testing says:

      Dan, just saw your post. My son’s girlfriend is Cuban and she makes a mean Ropa Vieja. We ought to share recipes! And I am seriously craving that ackee…

      • Dan Kraan, LC Community Moderator says:

        This is my version, Beth. It may be off a bit off on the timing, but the idea is to get softened, but not browned vegetables. It’s very colourful!

        Ackee Breakfast – serves 6

        1 pound bacon
        1 large onion, peeled, halved, sliced into 1/4-inch widths
        1 large green sweet pepper, halved and seeded
        1 large red sweet pepper, halved and seeded
        4 cloves garlic, roughly chopped
        1 28 oz can diced, stewed tomatoes, drained
        1 tablespoon thyme leaves, roughly chopped
        salt and freshly ground pepper, to taste
        1/2 teaspoon hot pepper sauce (to taste)
        2 cans akee, drained

        In a large skillet (I prefer 12-inch cast iron), fry the bacon until crisp, drain on paper towels, coarsely crumble and set aside.

        Remove all but 2 to 3 tablespoons of the bacon fat from the pan. Add the onions and cook until they begin to soften, about 6 to 8 minutes.

        While the onions are cooking, cut the peppers into rough 1-inch strips, then cut into rough 1-inch pieces on the diagonal. Add the sweet peppers and garlic, and then cook until softened, about 3 to 4 minutes.

        Add the tomatoes, thyme, salt and pepper. Cook until any pan juices have begun to reduce and the vegetables are tender. Add the thyme, the pepper sauce and season with salt and pepper. Return the bacon to the pan and fold it in with the vegetables.

        Carefully fold in the akee – it’s rather delicate. After a couple of minutes, when the akee is hot, taste again for seasoning. Serve hot with toasted hardo bread.

  162. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Feb 20, 2012

    National Cherry Pie Day – Not a cherry pie per se, but this Rustic Cherry Tart may fill the bill of fare!

    Day 3 – Brunch – I’m going to try my hand at Oxtail Stew. Judging by the availability in Caribbean markets, it must be a popular recipe . My version uses chunks of oxtail, bacon, onion, garlic, carrot, tomato, thyme and green pigeon peas. A few bakes for good measure will round out a hearty brunch.

    Dinner – Pepperpot, a stewed meat dish, is popular in a number of Caribbean locations, as well as other places in the world. The one I’m making is a full flavoured mixture of meats (chicken, goat, ham), vegetables (onion, garlic, calabaza, dasheen, sweet potato, cassava) and seasonings including thyme, cinnamon and clove. A bit of pepper sauce to heighten the experience and some bammies to sop up the gravy.

    • Brenda Carleton says:

      Dan, how coincidental today is National Cherry Pie Day in the US because I am making gluten-free cherry tarts.

      Your Caribbean posts have me salivating like mad. Talk about flavourful eats!

      Tonight we are having sort of a roasted Dijon chicken dish going on and I will pair it with roasted sweet potato puree and crispy sage and Mushrooms with Garlic and Sherry… The mushrooms are one of my favourite mushroom recipes ever.

      • Dan Kraan, LC Community Moderator says:

        Glad you’re enjoying the posts, Brenda. It’s great having the time off to relax and cook leisurely for a week.

    • Sofia says:

      Dan, you can NEVER go wrong with oxtail. Tonight’s dinner will most likely be leftover soup from last night unless I get myself to doing something else which would not be surprising. I have leftover ground beef so perhaps I will do something with it. ohhh… and a BIG happy 13th birthday to LC!

      • Dan Kraan, LC Community Moderator says:

        Thanks for the vote of confidence, Sofia. I haven’t had the opprtunity to try oxtail before and am really looking forward to it!

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Oooooh curious to hear what you think, Dan! I haven’t made oxtail stew, although my husband has been seeking a reliable replica of one he had when we were in Jamaica…

          • Dan Kraan, LC Community Moderator says:

            I hit a snag with the oxtail today – something about it still being frozen! We ended up having a version of Jamaican Pepper Shrimp, with garlic, eskellion, Scotch bonnets, thyme and a good splash of rum. I flame it with more rum before serving. Served with bakes for the pan juices and a cold Red Stripe, it’s a fairly quick lunch in a pinch.
            The oxtail thing is straightened out and it’s now on the menu for Tuesday. I’ll let you know how it turns out!

  163. Dan Kraan, LC Community Moderator says:

    Day 4 – Okay… take 2 on the Oxtail Stew for lunch. Done in a slow cooker, with onions and celery as a base. Then the oxtail, with the other goodies over top. Adding the Red Stripe beer gives it enough liquid and a flavour boost. Now on to the waiting time…

    Dinner – Lamb with a Barbados-style chopped seasoning. The method is similar to the Spring Lamb with Rosemary recipe, but uses ground thyme, scallion, onions, garlic, pepper and other seasonings rubbed over the racks. I’m also making Red Stripe Sweet Potatoes. I reduce about 2 cups of the beer to a syrup-like consistency, then mix it with a couple of roasted sweet potatoes, leaving the skins on for a more rustic texture, some grated coconut, a pinch of cinnamon and just a dash of pepper sauce. The heat’s in the side dish for this one!

  164. Sofia says:

    Dan,
    You are cruel… I mean that with my warmest feelings. Every morning I receive LC email with What’s for Dinner Tonight and start reading what you are cooking. Barely awake, coffee still being made and already starving due to your comments and suggestions. I am sure I am not the only one. WOW.. can I move in? Cannot wait to hear about your oxtail. Well last night of course I ended up changing our menu and ended up with a nice beef roast filled with garlic slits all over, mac & Cheese, the amazing Braised Carrots-but did with turmeric instead of saffron and it came out just as good, and a mushroom sauce for those who wanted something over their beef. Tonight we will be trying this Gumbo to commemorate Mardi Gras and think of my parents who LOVED New Orleans and today they are celebrating their 50th anniversary

    • Dan Kraan, LC Community Moderator says:

      My colleagues are already banging on the door, Sofia! I have to stop talking food @ work. The oxtail is sending wonderful aromas through the place. Those carrots are nice, but I haven’t tried the gumbo yet. All the best to your parents on their 50th – that’s an awesome milestone!

      • Renee Schettler Rossi, LC Editor-in-Chief says:

        Priorities, Dan! Priorities! Food comes first…as for oxtails, if perchance you have any leftover, I find they make the most magnificent machaca…

        • Dan Kraan, LC Community Moderator says:

          Believe it or not, there are some leftovers. Turns out, the oxtail recipe serves four. I wasn’t sure, and it is filling, especially with the bakes. I love how tender the meat gets and how well the flavours come together.

  165. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Feb 22, 2012

    National Margarita Day – Drink or dessert, this Margarita Granita is sure to be a great way to celebrate this national day.

    Day 5 – Brunch – Conch and Pumpkin Chowder. I grill the conch before adding it to a creamy rich (coconut milk), chunky, spiced calabaza chowder. I found a recipe for Mofongo (green plantains, pork cracklings, bacon and garlic) and plan on making small balls (2-inch) of it for a side.

    Dinner – Shrimp Curry using homemade Caribbean-style curry powder, onions and tomatoes, with a hint of ginger and a splash of lime. Plantain Fried Rice, fairly simple and a good base for the shrimp.

    • Sofia says:

      WOW Dan… Amazing… love conch. And shrimp curry? you are definitely playing with our emotions. Not even 11am here and already starving thanks to you. Well last night’s Gumbo came out pretty good actually. Not that I am a connoisseur of the real deal, but liked how fast it was to make and how tasty it came out. Tonight still in a Cajun mind, I am making a pulled chicken bbq but with a Cajun twist to it. Will be our dinner but also the biggest part for my Older daughter’s school tomorrow.

      • Dan Kraan, LC Community Moderator says:

        I was pleasantly surprised to see that conch was available. I could have gooten some live, but I fear that’s too much like work while on vacation. I love Cajun-style food and usually get into that mode later in the spring.

  166. Sarah Owen says:

    Last night, To celebrate Fat Tuesday I made my first attempt at a Chicken and Andouille Sausage Gumbo!! Pretty Yummy!!!! I incorporated a couple of different recipes found on the web due to time and ingredients on hand. Will definitely amp up the spice and heat next time.

    • Dan Kraan, LC Community Moderator says:

      You gotta love a good gumbo, Sarah! Glad it turned out well.

  167. Chula says:

    A first time post from south of the border…
    I live in central Mexico and its the beginning of Lent. The markets have lovely fresh fish and seafood raw and cooked. I bought a 1/2 kilo of a lovely cooked octopus. Made a pico de gallo with fresh tomatoes, onions, chile serrano, garlic and cilantro, sauteed it for a couple of minutes, added the octopus. Warmed up some fresh corn tortillas and the tacos were fab.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Welcome, Chula. That sounds lovely. Simply lovely. I look forward to borrowing inspiration from you again soon…

    • Dan Kraan, LC Community Moderator says:

      Octopus and pico de gallo tacos! Sounds like a winning combination, Chula.

    • Sofia says:

      Chula, what an amazing meal. I love love octopus, well anything from the ocean actually. Love your idea and will be doing it next time I buy octopus. Do you do with with baby or large size ones?

      • Chula says:

        Sofia, It was a medium to large one that I purchased by the kilo. I diced the
        tentacles in to relatively small pieces.

  168. Brenda Carleton says:

    Welcome, Chula! What an awesome meal you made – and how wonderful it is for you to have such great markets. Octopus makes my heart sing.

    This may sound strange to many but it is my very first time making Shrimp and Grits. Grits are very hard to get on the prairies but thankfully I was able to find some a few hours away at a Mexican specialty store. I got the very coarse grits. Albertans certainly are not known for them!

    Grilled asparagus with lemon vinaigrette on the side.

  169. Beth Price, LC Director of Recipe Testing says:

    I’ve been reading up on the Tibetan culture and today is the start of Losar, the Tibetan New Year. So, I decided to make thentuk, pulled noodle soup. Quite an art to pulling those noodles- the first batch ended up everywhere but the pot. It is an interesting cuisine that relies heavily on cilantro and emma.

    • Dan Kraan, LC Community Moderator says:

      I’ve seen people “pulling noodles” on TV, Beth. It does seem there’s quite the art and rhythm to it. How long did it take to finish the noodles?

      • Beth Price, LC Director of Recipe Testing says:

        Hi Dan, not very long- once I got the first batch out of my hair! Trying to get the speed and rhythm is a real art…

  170. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs, Feb 23, 2012

    National Banana Bread Day – You can have regular Banana Bread or Gluten Free Banana Bread. Take your pick, or try both!

    Day 6 – Brunch – Our “fancy” meal of the vacation – Lobster Salad with Scallop and Shrimp. Similar to Seafood Salad, I make a creamy aioli-style dressing with lime in it. I also make deviled eggs with a bit of the salad dressing, some Pickapeppa and a touch of pepper sauce. This year, I’m also going to make the LC Croissants to go with the meal and serve with a bottle of sparkling wine.

    Dinner – Beef Ribs Calypso are prepared with a rub I adapted from the usual calypso-style recipe. After preparing them, they are flamed with some rum before serving. They turn out sweet-ish with little heat. Ground Provisions is the side dish; dasheen, Jamaican sweet potato, white potato and yellow yam. I`m going to prepare the provisions as deep fries, making a calabaza pumpkin and cheese sauce with coconut milk to drizzle over the prepared vegetables.

    • Brenda Carleton says:

      Oh, Dan. My saliva is practically dripping onto my keyboard! Now that sounds amazing. Not just delicious but a lot of fun.

      Though I did not realize that today is Banana Bread Day, I am making the gluten free banana bread you mention in your post. It is delicious!

      We are having baby back ribs tonight. I rubbed them with a Memphis rub last night and made an incredibly spicy bourbon sauce for them. We will be enjoying them with twice-baked potatoes and kale chips.

      • Dan Kraan, LC Community Moderator says:

        There’s a ribfest that comes through the area every year with the items that are on your menu, Brenda. It’s great fare!

        • Brenda Carleton says:

          Awesome! This evening we are having baby back ribs but done differently (they came in rather a large package). I am making them with a maple-calvados-apple cider glaze, some sort of potato puree (unsure which one yet – there are so many wonderful options on this site!) and these roasted radishes.

          • Dan Kraan, LC Community Moderator says:

            Ribs two nights in a row! What a great way to celebrate the end of a week.

  171. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Feb 24, 2012

    National Tortilla Chip Day – Almost as important as the chip, is the dip you serve with it. Why not try a Mango-Banana Salsa? Your tortilla chips may love you for it!

    Day 7 – Brunch – Shrimp and Potato Cakes are one of our favourite lunches. They’re like a croquette, with shrimp, mashed potato and Münster cheese, then deep fried. I’m making a macaroni salad with green peppers, corn, sweet onion and something called Tasty Cheese. It has a Caribbean flair to it and sounds intriguing.

    Dinner – Jerk Chicken with a jerk marinade that has a “fruitiness” to it; raisins along with the usual mix of herbs and spices. The side dish is Rice & Peas, something a bit different from the plainer version, earlier this week. This one has coconut milk, smoked side bacon lardons, sweet peppers and tomatoes in it.

    • Sofia says:

      Jerk chicken…yum. Last night we had a roasted chicken and three sides sides: grilled tiny peppers brushed with olive oil and sea salt, fried kale with sesame seeds and shredded carrots, and roasted winter vegetables. Love a plate full of color. Still trying to decide what to make for dinner tonight.

      • Dan Kraan, LC Community Moderator says:

        A colourful plate keeps our minds off of the rather drab winter landscapes we’re subjected to, this time of year, Sofia. I feel we get more benefit out of a meal that we find visually appealing, too.

  172. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Feb 25, 2012

    National Clam Chowder Day – Steamer Clam Chowder is the creamy variety, chock full of clams, bacon and potatoes!

    Day 8 – Brunch – Flying Fish and a macaroni salad. The flying fish is from Barbados and the ribs where the bones have been removed have been filled with a mild vegetable seasoning. The fish is then breaded and sautéed in butter. The macaroni salad is reputedly named after a Jamaican football squad. It sounds interesting because it uses Tastee Cheese, a dairy food product found in a can. Apparently pretty popular, too!

    Dinner – Tassot, a marinated goat meat dish that’s poached, drained and then fried until crisp. The side will be green banana fries. The fries are really simple; green bananas are peeled, cut into strips and deep-fried for a few minutes. Very much like regular fries. The hardest part is peeling green bananas, the easiest solution seems to be peeling them like you would plantain.

  173. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Feb 26, 2012

    National Pistachio Day – Just three simple ingredients and an ice cream maker, Pistachio Gelato may conjure up fond memories of summer.

    Day 9 – “All good things must come to an end”, and this is the last day of our “Not Caribbean Vacation”. It’s been fun!
    The last day – Brunch – Akee Breakfast, same as Day 1. I’ve got some guava jam and lemon marmalade for the hardo toast this time.

    Dinner – A salad with grilled, seasoned chicken, chopped fresh fruits and vegetables served over a medley of mixed greens. I picked up some Coco Bread to accompany. I’m not sure why it’s called Coco Bread, as it has no coconut, cocoa or anything else other than the very similar ingredients than go into regular breads or rolls.

  174. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Feb 27, 2012

    National Strawberry Day – In the mood for something a little different? This recipe for Roasted Strawberries is right up your alley!

    First day back to work, so I’m not wanting to cook much tonight. After so many different recipes with a Caribbean flair, I’ve got a ton of Caribbean leftovers from which to choose! Not a bad thing to be saddled with, though. I’ll start with some of that huge leg of jerk pork and have some rice and peas to go with it.

    • Chula says:

      Strawberries have arrived in piles in our Tuesday market. I just bought a kilo for $15pesos (about US$1.20)and roasted strawberries will be on the menu tonight for sure. They are perfect, just picked down the road in Irapuato the “World Strawberry Capital”.

      • Beth Price, LC Director of Recipe Testing says:

        Hi Chula, roasted strawberries sounds like the perfect meal! How will you prepare them?

        • Chula says:

          I used the basic recipe Dan posted and since maple syrup wasn’t among my pantry items I subed a little sugar. They were pretty swell.

          Dan the season is a long one and prices rise and fall. Right now is the peak.

      • Dan Kraan, LC Community Moderator says:

        Strawberry season already? Or does it ever end? I may have to move…

  175. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Feb 28, 2012

    National Chocolate Souffle Day – How about a Double Chocolate Souffle, just to make sure you celebrate the day with good measure?

    Tonight, we’re having grilled prime rib steak (2-inch, bone-in), mashed potatoes and steamed broccoli. I’ve taken recently to using truffle oil, instead of butter on my vegetables.

  176. Beryl says:

    No recipe but loved by all:
    Line bottom of baking dish with salmon;
    Mix:
    break crumbs
    Prawns
    Crab-flavoured pollock
    Melted butter
    Lemon juice.
    Cover the salmon with the above.
    Bake uncovered at 350 for an hour and a half or so.

    If I find any, I love the leftovers!

    • Dan Kraan, LC Community Moderator says:

      It doesn’t sound like you’d find any leftovers, Beryl! I occasionally do something similar, but add some shredded mozzarella & cheddar to the mix. You could also change it up a bit by using tarragon vinegar, lime juice or orange juice instead of lemon juice.

  177. Brenda Carleton says:

    Local gluten-free Cumberland sausages with caramelized onion gravy, ricotta rosti with homemade plum “ketchup” and minted peas. I know that the rosti is untraditional but that is what I was in the mood for!

    • Dan Kraan, LC Community Moderator says:

      I think untraditional is how new traditions are started, Brenda. If it sounds good, as your dinner does, chances are it will turn out quite nicely!

  178. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Feb 29, 2012

    National Surf and Turf Day – I can only speak for myself, but I can’t wait four years between dinners of this magnitude! Now if you were to take Beef Tenderloin with Foie Gras and Truffles, then and add Steamed Lobster with Drawn Butter, you’d have a very elegant way to celebrate something that happens only once every four years!

    My dinner will resemble Surf & Turf to some (really) small degree. I have some lobster and shrimp salad to finish, along with some pumpkin chowder and Caribbean bakes. Leftovers for sure – and pumpkin can be “turf”, right?

  179. Chula says:

    Speaking of pumpkin, I justed made a calabaza (a large green and tan one) filled with stew. I cleaned it, by cutting off the top and scooping out the seeds, filled it with broth and butter, garlic and herbs. The stew was pork with tomatillos and roma tomatoes, onions, potatoes and a combination of chile guajillo and pasilla. The whole pumpkin filled with stew made a pretty presentation. Now the leftovers will be put in the blender with a little extra broth and enriched with acidified crema (sort of like creme fraiche).

    • Dan Kraan, LC Community Moderator says:

      I really like the calabaza pumpkin, Chula. It’s what I used all last week in my Caribbean recipes. That’s a great vegetable combo you’ve got going for the stew! That pumpkin soup/bisque should be pretty good, too.

  180. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Mar 1, 2012

    National Peanut Butter Lover’s Day – Nothing reminds me of my mother’s cooking more than platefull of Crisp Peanut Butter Cookies.

    Long work day = fast dinner requirement. I picked up a pre-cooked chicken and added my own rub to it before heating it up further in the oven. Some steamed green beans, French bread and a couple of hunks of cheese finished the plate.

  181. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Mar 2, 2012

    National Banana Cream Pie Day – Bananas are great and everything’s better with chocolate, so why not try this Chocolate Banana Cream Pie so you can judge just how great this combo can be?

    Steak night! I’ve got my eye on a nice top sirloin for the grill. Side dishes of (s)mashed potatoes and Roasted Asparagus with Capers should keep dinner simple.

  182. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Mar 3, 2012

    National Cold Cuts Day – You could use one of these few ideas to get started Duck Prosciutto, Prosciutto Stracchino Pinwheels or Salami & Cheese Tapas, or if you want to go all-out, you could build yourself a Speck Mountain!

    We usually have cold cuts and cheese with some special bread. Today I’ll be going to my favourite deli for fix. That means a late lunch and probably no dinner.

  183. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Mar 4, 2012

    National Pound Cake Day – It’s difficult to select which recipe to feature. As a fan of apricots, I chose Apricot Pound Cake as today’s “National Pound Cake”.

    Dinner tonight will be lamb, lightly steamed asparagus and Brown Rice.

  184. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Mar 5, 2012

    National Cheese Doodle Day – Sorry folks, you’ll have to go to your favourite purveyor to get this on your menu’s. In our Writings Section, you may be interested in reading about Cheez Doodles Français-Style.

    I’ve got some Caribbean recipes that were in the middle of preparation and then frozen. Tonight we’re having Jamaican style patties and for a side, Vegetable Rundown which is basically an assortment of vegetables cooked in coconut milk. That’ll use up a lot of the vegetables that are still kicking around.

  185. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Mar 6, 2012

    National White Chocolate Cheesecake Day – You might be interested in trying this recipe for Brownie Swirl Cheesecake, but substitute white chocolate for the dark chocolate. Of course, you won’t see the “swirl” anymore.

    Tonight is shredded beef tortillas with a Caribbean touch, and a broccolini recipe I’ve been itching to try.

  186. jo-anne says:

    We enjoyed “Waterford Soda Bread” from Dan Lepard’s “The Art of Handmade Bread,” with Bunuelos De Buangos (Zucchini Puffs) from Penelope Casas’s “Delicioso: The Regional Cooking of Spain” with a chopped salad that had French feta that I’ve been marinating in olive oil and fresh herbs. To drink, we enjoyed a Temperanillo.
    We are going to Spain in early June, so I’ve been orienting us to the foods of Spain.

    • Dan Kraan, LC Community Moderator says:

      Your menu and wine choice look quite inspired, Jo-anne. I’ve never been to Spain (sounds like a song lyric), but it looks like a beautiful country!

  187. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Mar 7, 2012

    National Crown Roast of Pork Day – If you’ve got a lot of mouths to feed, this Crown Roast of Pork recipe will fill the bill!

    It’s a “scorcher” today, considering it’s early March, a prediction of 54°F/12°C is pretty much unseasonal! Not that I need an excuse, but grilling is definitely going to be part of my dinner. It’s been a while since lamb was on the menu, so grilled lamb with grilled baby potatoes and a Calabaza squash purée seems fitting enough.

  188. Carole Resnick says:

    Tonight I am having grilled lamb chops along wirh the left-over vegetable soup I prepared yesterday. For my salad side dish I am serving a antipasto salad stuffed into cooked jumbo shells and chilled for several hours.

    • Dan Kraan, LC Community Moderator says:

      I’m preparing lamb for dinner tonight, too, Carole. Great minds… eh! Your antipasto salad should go great with it!

  189. Christina Reimer says:

    Well, i was hoping to be making a family hand-down recipe from russis…cabbage soup, but finding it impossible to get one of the most important ingredients!! This soup is absolutely to die for….lamb, beef short ribs, cabbage YUMMY and my most favorite in the world. Problem is i need sour salt (aka citric acid), and for the life of me i can not find it anywhere. Funny thing is though, my grandma had sent me a bottle of it years ago…nothing special about the bottle, like any other large spice bottle. I am fiending like a mad dog to make this!!!LOL Anyone in chattanooga~harrison tennessee area that knows where to go???

    • Dan Kraan, LC Community Moderator says:

      Your soup sounds very tantalizing, Christina! I can’t help you with a supplier, but maybe with your search. I did some digging and found the following info; “Sour salt and citric acid are two names for the same product. Manufacturers derive the substance by drying and grinding citrus fruits like limes and lemons.”
      I’ve read it’s available in some pharmacies, the canning section of your local supermarket or you could order on-line. Hopefully, you can find a source of citric acid, make this fabulous recipe and then share your results!

  190. Brenda Carleton says:

    I am out of town for a couple of weeks where my ingredients/equipment are limited and am cooking for myself. Tonight will be light and tender ricotta gnocchi with browned butter sauce and sage. And I am roasting radishes.
    http://leitesculinaria.com/38742/recipes-roasted-radishes.html

    • Dan Kraan, LC Community Moderator says:

      I’ve never had a penchant for radishes before. but I’ve tried that recipe and must say that I am now a convert, Brenda!

      • Brenda Carleton says:

        It is wonderful that you decided to give the recipe a try. Would they be something you would make again? I’ve always enjoyed radishes but roasting is my favourite way to do so, hands down. Sometimes radishes can be flavourless and insipid (other than the very first fresh spring ones) but this is a delightful way to use them.

        • Dan Kraan, LC Community Moderator says:

          To tell the absolute truth Brenda, it’s pretty much the only way I’ll eat them. Although the French radishes, those mini slender things, are okay in a salad.

  191. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Mar 8, 2012

    National Peanut Cluster Day – We have peanuts, just not clusters of them. With both peanuts and peanut butter, this recipe for Peanut Butter Pretzel Bonbons does come close, though. Add in chocolate and toffee and I wonder if you could get any better than that!

    Another busy night = another fast food fix. I’ve got some leftover beef and ham stew that will have to do. I’m leaving a couple of frozen rolls out to thaw all day. They should be fine, warmed up and buttered to enjoy with the stew.

  192. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Mar 9, 2012

    National Crabmeat Day – These Chesapeake Crab Cake Burgers look to good to pass up!

    Friday night – steak night. My butcher cuts some great steaks and I have two dry-aged striploins waiting to be grilled! It’s been a while since I made a risotto and the Wild Mushroom Risotto with Peas is one of my faves. Another favourite is an Australian Shiraz to round out the evening meal.

  193. Sofia says:

    Lately we have been so busy, that even though I am still preparing daily meals I keep on forgetting to come here for inspiration and share what’s happening in my kitchen. Well today has been a busy day in the kitchen. Made for the very first time fondant using a marshmallow recipe and am very proud of myself right now as it came out pretty well. Then I made buttercream frosting and soon I will be making the Red Velvet Cake which I will sculpt into Eeyore!! All of this requested by my daughter who will be turning 14 on Sunday but her her b’day party tomorrow. Meanwhile I still had time to make a simple dinner consisting in wild rice, grilled chicken thighs and Brussels sprouts!

    • Dan Kraan, LC Community Moderator says:

      Wild rice has got to be one of the greatest grains. I love the texture and nutty/earthy flavour. It goes so well with so many things.
      It sounds like you have your work cut out for you, Sofia. I’ve never made fondant and it’s been years since I’ve made a cake. The recipe and design should look great. Best wishes to your daughter on her birthday!

      • Sofia says:

        I also do love wild rice. In terms of the cake, indeed, indeed. Cannot wait to see how the end result comes out. The red velvet cake came out beautifully. I will be shaping it up this morning. Tonight’s dinner will be at a Mongolian Grill then we will come come to eat the cake. Her dinner request for tomorrow night (her actual birthday) is a simple recipe my sister and I came up while we were still kids. We marinate chicken pieces 2/3 soy sauce with 1/3 lemon juice for about 3 hours. Then we wrap each chicken with some of its marinate in papillon and bake it in the oven at 400 for about 30 minutes. We serve with rice. The end result is a very juicy and tender chicken and the sauce is amazing over the rice.

  194. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Mar 10, 2012

    National Blueberry Popover Day – While we don’t have a Blueberry Popover recipe, we do have one for Blueberry Clafoutis which is kind-of in the same ballpark.

    It’s pasta tonight, tri-colour bowties to be exact. The recipe is a little different, and I’m looking forward to preparing it. That, some toasted garlic bread and a bottle of white sauvignon/bordeaux.

  195. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Mar 11, 2012

    Oatmeal-Nut Waffles Day – Okay! Here’s your Oat Waffles, with a little maple for good measure. All you need to do is add some nuts to the batter, or strew them over top, once they’re done. Or maybe just munch on them while you’re waiting for the waffles to cook. Go ahead, we won’t tell!

    Sunday is going to be an odd day, meal-wise. I haven’t had a good Chinese food buffet in quite some time. There’s one nearby that I haven’t tried it yet, so I hope it’s good. After a meal like that, dinner will probably be Monday evening.

  196. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Mar 12, 2012

    National Baked Scallops Day – If you have the time, this recipe for Baked Scallops is superb! It is a little fidgety, but well worth the effort.

    With the weather feeling so much like Spring, I’m going exotic tonight with grilled kangaroo rump. I’ll add a pan-full of seasoned, roasted potatoes, carrots and onions – and whatever other vegetables my fridge has to offer.

  197. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Mar 13, 2012

    Coconut Torte Day – We can supply you with a gorgeous Coconut Cake recipe that’s so easy to make, it’s bound to make you forget about tortes.

    Dinner tonight is ground pork and beef, simmered in a thick savoury sauce, then combined with grated cheeses and wrapped – think kind-of like an alternative to Sloppy Joe’s. I’ve got fresh, spiced fruit salsa and a small salad on the side.

  198. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Mar 14, 2012

    National Pi Day in Math Circles (Pi is (3.14). Let’s bake a pie to show our support, and because pies are just such wonderful things! It won’t be easy to choose; we’ve got plenty of sweet and savoury offerings. All you have to do is search on the word “pie”.

    I’m going to make a couple of sautéed duck breasts, a magret and poitrine. They’re done simply, using salt and pepper with a hot sauté pan. It’s about time to have a pasta dish again, perhaps the Pasta Putanesca, to keep the preparations easy for a mid-week meal.

  199. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Mar 15, 2012

    National Pears Helene Day – Basically, this is pears with a chocolate sauce, ice cream and crystallized violets. Although perfect the way it is, you could make these magnificent Poached Pears with Coffee Sauce, using your favourite chocolate sauce instead of the coffee caramel sauce.

    There’s all kinds of chickens out there, some cheap, some not so (even on sale). I got one from the latter category. It’s “certified organic”, although I’d have to say that most living things (and quite probably some dead ones) are organic. Regardless, I’ve had “free range” and other iterations of a better bird, so I’ m looking forward to trying something different! I guess Garlic Mashed Potatoes are prerequisite, considering I’ll have some gravy available. I’m also going to try Portuguese Peas with Eggs as a side. My dilemma will be which to try first; the chicken or the eggs (& peas)?

  200. Missy says:

    We have usually warm weather in Wisconsin, so we are pulling out the grill tonight for Chicken BLT Pizza. I make my pizza crust from scratch, my husband brushes them with olive oil and grills them for me while he takes care of grilling the chicken breasts. I make a salad using whatever greens I pick up from the grocery/farmer’s market, diced tomatoes, green onions and crumbled bacon. I dress everything in ranch dressing and once the crusts have cooled the salad goes on top. The chicken gets diced (easier to eat that way) and goes on top along with your favorite shredded cheese. Delicious! We like the leftovers the next day for lunches. Also, the grilled crusts are easy to convert into traditional pizzas!

    • Dan Kraan, LC Community Moderator says:

      I really like your recipe, Missy! The warm temps are breaking records here too, not that the cold weather has ever stoppped me from grilling… I love it.

      • Missy says:

        My son is the picky ‘no salad’ guy in the house, so we always end up grilling a pepperoni pizza for him. These are super fun and fast for parties where everyone builds their own pizza. Homemade pizza crusts are easier than people think…they really need to give them a try.
        I also will bake them in the oven ahead of time. If you make them just smaller than the lid of a gallon size ice cream container you can bake a bunch and then just stack them inside the empty ice cream bucket and store it in the freezer. Keep sauce and shredded cheese in the refrigerator and you can have homemade pizzas quicker, cheaper and healthier than anything you get in the store.
        I have a nice crust recipe that goes together quickly and rolls easily. They bake fast on a pizza stone in the oven…then you’re done!

        • Dan Kraan, LC Community Moderator says:

          Great ideas, Missy! I’ve got to get into my “pizza barbecue” groove now! Care to share your crust recipe?

  201. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Mar 16, 2012

    National Artichoke Hearts Day – As everything seems to be turning green rather early this year, here’s a recipe for Artichoke Heart and Spinach Gratin that can help celebrate that event.

    I try to ensure that Friday night is steak night. Yup, it’s still a go. For some reason, I really like the flavour of a good sirloin over most cuts. So grilled sirloin it is, along with a wild rice pilaf and some grilled vegetables.

  202. Brenda Carleton says:

    Grilled Marinated Spicy Moroccan Lamb Chops with Pomegranate Yogurt Sauce
    Roasted Butternut Squash Risotto with Mint
    Roasted Asparagus Puree
    Cinnamon, Cumin and Brown Sugar Roasted Chickpeas
    Vanilla Bean Panna Cotta with Raspberry Gelee

    It’s my birthday and I feel like celebrating a little! Having been away from home for two weeks I have missed cooking like you would not believe.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Happy, happy, happy day, dear Brenda!

      • Brenda Carleton says:

        Renee, thank you so much for your good wishes. I like celebrating birthdays – not over the top celebrations but it is nice to feel extra spoiled and special. :-)

        • Dan Kraan, LC Community Moderator says:

          I hope your birthday is everything you hope for, Brenda! Celebrating with a winner menu is always a great “present”, even if you make it yourself. I’d do the same thing. Best wishes… and save a lamb chop for me!

          • Brenda Carleton says:

            Thanks, Dan! It certainly is a great present, isn’t it? Not only do I love cooking on my birthday but there are no restaurants in our town that I can go to that accommodate those with celiac. So, my husband is taking me to the city next weekend to enjoy pure unadulerated food at a couple of spanky restaurants.

            What really made my day is seeing the first robin of Spring. It is unusually early – we usually do not see robins until the middle of April. I stood and stared in wonderment.

    • David Leite says:

      Woot, woot! Happy b-day, Brenda!

      • Brenda Carleton says:

        Many thanks, David. It has been a very nice (and uncharacteristically warm) day.

    • Sofia says:

      Happy belated Brenda. What a feast you made.

  203. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Mar 17, 2012

    Corned Beef and Cabbage Day – This Homemade Corned Beef recipe is tssst…a hot topic here on LC! It includes a way to prepare cabbage and potatoes as a special bonus. The only catch is that you needed to start it last week. So you may want to visit your favourite market to get corned beef for tonight’s dinner. There’s always next Saturday, though!

    Being St. Patrick’s Day, and feeling a little lazy, I decided to go the slow cooked lamb shank route. There’s a recipe for Lamb Shanks in Pinot Noir, but instead of the Pinot, I’ll use Guinness for an Irish accent, and keep the optional carrots in. The Pan Boxty potato cake looks good as a side.

  204. Brenda Carleton says:

    Unfortunately St. Patrick’s Day involves a lot of cooking with Guiness which is not gluten free. Plus I did not really plan ahead well. So, tonight we are simply having poblanos stuffed with a creamy chorizo mixture, Monterey Jack, Manchego and tomatoes. Not sure of the sides yet…

    • Dan Kraan, LC Community Moderator says:

      That’s still a nice dinner, Brenda. There are recipes that don’t call for the beer, such as Irish Stew. Of course you could just have a tot of Irish Whiskey and call it dessert!

  205. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Mar 18, 2012

    National Lacy Oatmeal Cookie Day – Lacy oatmeal cookies aren’t on our list yet, but if you’re after cookies, we have plenty! (click here)

    It’ll be a busy day today; preparing a dinner for twenty people tonight. I’ve got recipes for Tuscan Chicken, Ghivetch (braised mixed vegetables) and a Confetti Pasta Salad.

  206. Brenda Carleton says:

    With 30 cm of snow in the forecast tomorrow I am making winter fare. We are having roast shoulder of lamb, rubbed with olive oil, rosemary and thyme and tons of garlic. Threw it into a 550F oven (ok, placed into the oven) then cranked it down to 325 to roast slowly for several hours. We will be having mashed celeriac and potatoes with roasted garlic and mustard seeds. Then orange spiced peas with mint and quick cucumber, daikon and jicama pickles. If we have room, birthday cake.

    • Dan Kraan, LC Community Moderator says:

      Wow! That’s quite the forecast, Brenda. There’s something about lamb and rosemary that I feel surpasses using mint, and garlic is a given. I’ve had jicama salads before, but never pickles. Do you make your own?

  207. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Mar 19, 2012

    National Poultry Day – This Grilled-Roasted Chicken recipe is one of my absolute favourites. It’s makes a regular appearance at my table, and is great anytime throughout the year. Best yet, it only uses five ingredients, all of which you probably have handy in your kitchen!

    No leftovers from last night’s chicken dinner. I’ve got a mix of ground beef and pork, garlic whipped potatoes, carrots and a good seasoned gravy. So dinner is shepherd’s pie instead.

  208. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Mar 20, 2012

    National Ravioli Day – Looking for a change-up from your regular ravioli? Step right this way, as we have a suggestion for your dining pleasure; Ravioloni Valle Scannese or Giant Ravioli. It’s the first ravioli I’ve seen where the serving size is one per person!

    Dinner tonight has to be something a little different. So I’m going to prepare Cider-Basted Venison, but grill the venison while the cider reduces. Then some grilled potatoes and grilled broccolini will finish the plate.

  209. Brenda Carleton says:

    We’re taking a break from our fatty-food binge so I am making April Bloomfield’s Smoky Pork and Apple Soup with Mustard. I am adding split peas as well.

    • Dan Kraan, LC Community Moderator says:

      Mmm… smoked pork and peas. Sounds like a nice soup!

      • Brenda Carleton says:

        The weather forecast for yesterday was not wrong. We did get a lot of heavy snow so it is fitting that we have this soup this evening. I have not made this particular recipe before. It also has roasted apples in it as well as apple cider in the stock. It should be very nice. I am not putting much meat in it as we need to cut back. Both of us are such carnivores! I will also make gluten free buttermilk biscuits.

        Your venison sounds spectacular! How do you get it? Do any of your stores carry it or do you get it from a hunter? I adore venison and other wild game. I’m sure you will enjoy it.

        • Dan Kraan, LC Community Moderator says:

          There is a butcher near us that sells everything from “Bison to Wild Boar”. The venison striploins were great! It’s farm raised, so not quite as “game-y” as wild. Therefore, I have to do things in moderation to preserve the unique flavour of the meat. There is so much variety out there, it’s difficult to “stay local”, but there are local farmers that can provide a lot of those various meats.

          • Brenda Carleton says:

            How excellent is that? We get our game from Edmonton and local hunters.

  210. Dagmar Finch says:

    I am originally from Germany and my mother was born in a part of Germany that is now Polish. One of my best memories of easter involve green sauce.
    You use up all those hardboiled eggs that everybody is tired of.
    You need sour cream, diced hadboiled eggs, a lot of finely cut parsley and chives, a little salt. Mix it all together and serve over boiled new potatoes – mmm good stuff!

    • Dan Kraan, LC Community Moderator says:

      Sounds tasty, Dagmar. I’ll have to try that soon!

  211. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Mar 21, 2012

    National French Bread Day – Although French bread is just a part of it, and we’re just into spring, even the colours of this Panzanella are enough to evoke anticipation of summer.

    With the warm weather here, at least for the time being, I’m getting back to my grill. It’s been a while since I’ve grilled some nice Five-Spice Pork Chops, and I’ve got some pasta to go with it – veggies included.

  212. Sofia says:

    Tonight’s dinner will be a broiled chicken, with the sweet potato wedges and some rice. This week has been a tough one to cook better meals as I am a “single” Mom with hubby at a trade show in NYC. Last night we had simple ground beef sauce over pasta and used the leftover of the ground beef for morning frittatas for the girls in the morning along with home made smoothies.

    • Dan Kraan, LC Community Moderator says:

      I haven’t tried the wedges yet, but they look great, Sofia. Tomorrow, I’ll be trying to do something with leftovers, too.

  213. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Mar 22, 2012

    Coq Au Vin Day – What a wonderful way to prepare chicken. There have to be as many ways as there are kitchens to prepare this recipe. You may want to wait until the weekend, though, to try Coq Au Vin ala Julia Child. It’s definitely a recipe that begs the extra time.

    Busy day, Thursday, so it’s a good thing I’ve got leftovers. Cut up steak and chicken into cubes, and sauté with some fried potatoes and then add a combo of Guinness gravy and some mushroom stock. Add a few onions that’ve been fried in some bacon fat and it’s kind-of like an impromptu beef carbonnade!

  214. Dan Kraan, LC Community Moderator says:
    Dinners for Fri, Mar 23, 2012

    National Chip and Dip Day – We got quick, easy, tasty Sea Salt and Rosemary Sweet Potato Chips. Done in 25 minutes, it doesn’t get much simpler!

    Steak night! Another Friday, another steak. In keeping with the “chip and dip” idea, I have kettle cooked, sea salt and black pepper chips to go with the steak. I prefer dips to be rather plain, and considering that there’s a tub of 30% sour cream in the fridge, that’s perfect – think totally crisp, baked potatoes with salt, pepper and really thick, luxurious sour cream… Oh, and then there’s also a Warm Arugula Salad on the side.

  215. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Mar 24, 2012

    National Chocolate Covered Raisins Day – Not only is this Chocolate Bark studded with raisins, but check out all those bonus ingredients!

    My dinner tonight will consist of veal chops with a special rub, grilled asparagus and grilled portobello mushrooms. I’ll use the Garlicky Lemon-Marinated Portobello Burgers recipe for the mushrooms, but leave out the pita.

  216. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Mar 25, 2012

    National Lobster Newburg Day – Lobster Newburg is basically made from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. Lobster Thermidor is basically béchamel, lobster meat, egg yolks, and cognac or brandy, strong mustard, and usually an oven-browned cheese crust. Now, you could just keep things simple by preparing Steamed Lobster with Drawn Butter and having a shot of sherry with your meal!

    Dinner tonight will be fairly light, after visiting with friends for lunch. I’ve got some Port Salut, Monterey Jack and Mozzarella cheese, some prosciutto and hot calabrese, along with a bit of duck liver paté. With a small baguette and a bottle of white, a simply prepared dinner is ready “tout de suite”!

  217. Karen says:

    Tonight for dinner we had Pasta Shells with white beans, red pepper, purple onion, green pepper and garlic in a Red Pepper Sauce. Along with Moroccan Lamb Sausage and a salad of romaine lettuce and tomatoes with Italian Dressing. No dessert as we are trying extra hard to stay away from them for awhile.

    • Dan Kraan, LC Community Moderator says:

      A very colourful plate, Karen! I like the sounds of the lamb, too.

  218. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Mar 26, 2012

    National Spinach Day – Nothing says spring like a salad of baby greens! Check out this recipe for Spinach and Bacon Salad with Caesar Dressing. It’s a big salad that doesn’t hold back on texture or flavour.

    Being caught a bit short of supplies over the weekend, I’ve got to hit the market on the way home. I’m going to make the salad above, along with some well seasoned and roasted chicken. Something flavourful and quick.

  219. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Mar 27, 2012

    National Spanish Paella Day – Seasoned rice with sausage, chicken and seafood, this Paella recipe has a lot to offer!

    For tonight, I believe it’s seafood… yes, it is! I have some marlin steaks in the fridge. They grill up real nice, with only salt, pepper and a bit of oil to keep them from sticking to the grates. I’ve got some leftover green salad and some pasta as sides.

  220. Brenda Carleton says:

    As it is still wintry outside with several inches of snow on the ground (good for the much-needed moisture!) I am making Chicken and Dumplings. I managed to finally find a gluten-free recipe for dumplings that is light and fluffy as opposed to hockey puck or brick like. We will be having Scrummy Warm Arugula Salad. Anything with bacon and caramelized onions wins at our house!

    • Dan Kraan, LC Community Moderator says:

      It’s been too long since I’ve had Chicken & Dumplings, Brenda. That salad though, I had just a few nights back. It is quite the creation.

      • Brenda Carleton says:

        The chicken and Dumplings was probably the best I recall having. Amazing for gluten-free dumplings! They were so light and flavourful. Man, that is some good salad.

        • Dan Kraan, LC Community Moderator says:

          Don’t tell anyone, Brenda, but I halved that salad and doubled the bacon. Well… it was supposed to be double, but frying to draining to crumbling to the salad, it’s easy to see how a “little” gets lost in each transfer.

          • Brenda Carleton says:

            Dan, you think like me. I did not double the bacon THIS time but have been known to double it in many other recipes. :-P

  221. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Mar 28, 2012

    Something on a Stick Day – This Beef Teriyaki is easy to make and packs an irresistible flavour.

    My dinner is going to be duck sausage – fine grind, almost the consistency of weisswurst. I’m also thinking of steamed broccoli and something “rice-y”. Maybe the Rice Pilaf with Dried Cherries and Toasted Pistachios.

    • Brenda Carleton says:

      Duck sausage? Oh, I can just taste it. I am smitten with the stuff. The pilaf looks like such a great accompaniment, too.

  222. nik says:

    In honor of “Something on a Stick Day”, I may try Waffles on a Stick just for the screaming fun of it. ;)
    Cheers!

    • Brenda Carleton says:

      Does asparagus with prosciutto count as “Something on a Stick Day”?

      • Renee Schettler Rossi, LC Editor-in-Chief says:

        LOL yes!

        • Brenda Carleton says:

          That’s what I thought. I am going with it. It is surprisingly tender, thankfully. If only there was some wild asparagus in the fridge. We do not have it here, of course, but there are wild asparagus festivals all over Croatia right now. It’s good stuff.

      • Dan Kraan, LC Community Moderator says:

        Interesting question, Brenda. That may depend on how tough your asparagus happens to be.

    • Dan Kraan, LC Community Moderator says:

      Sounds like a cool idea, nik. You might have an issue with the syrup, though!

  223. Sofia says:

    Last night we had the brined pork chops which are indeed my absolute favorite way to make them. Along with it some plain white rice and stir fry veggies. Tonight’s the crazy full-of-activities night so as e have a few spare chops, I will cut thin slices and serve it over the Arugula, Fennel, and Orange Salad. Something tells me the vinaigrette and oranges along with the pork will be a very nice combo.

    • Dan Kraan, LC Community Moderator says:

      I’ll have to try the pork chops soon, Sofia. I’m in a bit of a “maple syrup mode” right now. I’m sure the citrus dressing will be a good foil for the chops.

  224. Brenda Carleton says:

    We have scrumptious chicken and dumplings left over for dinner but I have sunchokes in the fridge I need to use. So, for lunch I am making a roasted mushroom and sunchoke soup with parsley oil. Our veg is asparagus and prosciutto with lemon vinaigrette. I am also frying up some capers to add – I just love crispy capers with asparagus.

    • Sofia says:

      love, love crispy capers too. Am interested in your dumplings as I love them but also now dealing with some GF diet!

  225. Mo Hoyal says:

    question instead of what I’m cooking for dinner tonight…..went through the Easter Passover recipes and none for latkes. I would love to make them from an authentic recipe. Can anyone help? Greatly appreciated.

    Mo Hoyal

  226. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Mar 29, 2012

    National Lemon Chiffon Cake Day – Okay, so without the Lemon Icing, this is basically a Chiffon Cake with some lemon zest. But even a weak excuse is a good one, if all we really to do is eat cake, right?

    It’s time for leftovers. A short time between work and a meeting later, means I’ll have to “struggle” through a sandwich made with leftover steak, some grainy mustard, cheddar and a lettuce leaf, just for colour. I’ve got some leftover dipper chips and mango salsa to go with it.

  227. Dan Kraan, LC Community Moderator says:
    Dinners for Fri, Mar 30, 2012

    National Turkey Neck Soup Day – Ahhh… my favourite National Day. They really should have it after Easter, or Christmas, or Thanksgiving, etc., so they are easier to find. We don’t have a recipe specifically for turkey necks, but we do have one for Duck Stock, which uses duck necks. I’m sure you could substitute…

    No turkey necks today! This is steak night, and not leftover steak either. I’m actually planning on lamb instead of beef, so I guess it’s really “chop” night. There’ll be some whipped potatoes and grilled carrots, too.

  228. Brenda Carleton says:

    Tonight I am making cod fish cakes, the classic deviled eggs (including the optional brandy!) http://leitesculinaria.com/73632/recipes-trio-of-deviled-eggs.html and http://leitesculinaria.com/58927/recipes-shaved-brussels-sprouts-salad.html. No exaggeration – I have made the deviled eggs at least 20 times. They are my favourite ever.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Since when is brandy ever, truly optional…?! Brava, Brenda.

      • Brenda Carleton says:

        Renee, recipes that state “Brandy optional” really mean “Brandy crucial”. Just reading between the lines. :-P

  229. Sofia says:

    Tonight’s dinner is the Peruvian Roasted Chicken along with the Candied Carrots Recipe and simple white rice.

    • Dan Kraan, LC Community Moderator says:

      Both are excellent recipes, Sofia! That’s a great pairing.

    • Chula says:

      I have made the Peruvian Roasted Chicken several times. It’s wonderful. If you feel like having potatoes with it, stuff the chicken with partially cooked, small red ones cut into chunks mixed with a little sauteed onion.

      • Jenna Rose Levy says:

        That sounds delicious, Chula – thanks for the tip!

      • Dan Kraan, LC Community Moderator says:

        Stuffing the chicken with cooked potatoes is an idea I’ve yet to try, Chula. Sounds like an interesting way to enhance their flavour.

  230. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Mar 31, 2012

    National Tater Day – I don’t think this has anything to do with baseball, although opening season is just around the corner! Besides, they’re too hard to prepare properly. This recipe for Twice Baked Potatoes with Irish Cheddar, however is a snap to make and a great accompaniment for almost anything.

    I picked up a fresh, whole duck and have been itching to try this recipe for Tea-Brined Mahogany Duck. I’ll serve it with the baked potato from above and some grilled asparagus spears.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Looking forward to hearing how you like that duck, Dan.

      • Dan Kraan, LC Community Moderator says:

        The duck was quite nice. It had a beautiful mahogany finish and the seasoning was right on. I think next time, I would reduce the glaze. It was more like a “mop” as when you do barbecue, not a bad thing but not what I would want here. Reducing the glaze would heighten the flavour, add a more lacquered finish and a bit more sweetness to the finished duck.

  231. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Apr 1, 2012

    National Sourdough Bread Day – Although it’s not a recipe for sourdough bread, there’s a whole lot of flavours and textures packed into this Warm Sourdough Bread Salad!

    Tonight is pizza night. I expect to be rather busy and somewhat tired/lazy after helping serve over 50 people for breakfast this morning. Relaxing afterwards and then ordering in just seems the appropriate thing to do.

  232. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Apr 2, 2012

    National Peanut Butter and Jelly Day – You’ll have to make or find your own peanut butter, but as the comments indicate, it doesn’t get much better reason than pairing it with Concord Grape Jam.

    We’re back to normal spring weather, hi-temps around 10C/50F, and I’ve got a breast of guinea hen and a small lamb chops to prepare. Perhaps grilled and paired with Pasta Putanesca will make a nice, comforting dinner on a cold night.

  233. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Apr 3, 2012

    National Chocolate Mousse Day – Chocolate, one of the most comforting of foods one can get. This recipe for Chocolate Mousse is so easy to whip together, you’ll probably “need” a regular fix!

    More duck tonight. This time it’s simple, duck eggs, duck sausage, venison sausage and fried potatoes with onions. You may as well say that it’s breakfast for dinner. Especially easy with leftover potatoes.

  234. Brenda Carleton says:

    British tonight. We are having bangers (local plump Cumberland sausages braised in apple cider), mash (potato puree), caramelized onion and red wine pan sauce and finally, minted mushy peas.

    • Dan Kraan, LC Community Moderator says:

      Bangers & Mash with Mushy Peas. Great dish, Brenda! Our local supermarket sells British cheddar with caramelized onions in it. I bet that might go well with the potatoes.

  235. Sofia says:

    Tonight’s dinner is a chicken curry with sweet potatoes and white rice and served with sliced bananas and all types of chutneys and Naan. To start we will be having samosas (I did not make them though as we have a FANTASTIC Indian store next door to my daughter’s dance studio).

    • Dan Kraan, LC Community Moderator says:

      Love Indian-style food, Sofia. I work in an area where that type of food, and (East) Indian population is abundant. Almost everybody has “a store” for samosas, those small packages of goodness are so cheap!

  236. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Apr 4, 2012

    National Cordon Bleu Day – Under the cover of “not-your-average-cordon-bleu”, how about trying these Mediterranean-Style Stuffed Chicken Breasts. Amongst other things, they’re stuffed with cream cheese, but any firm, creamy cheese would work, and bacon instead of ham. How can that be anything but good?

    I wanted steak for tonight, but have to settle for a grilled rack of local lamb. Nice, sweeter meat than the imports. It will go well with a few Burnt Carrots and some Lemon Israeli Couscous.

  237. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Apr 5, 2012

    National Raisin and Spice Bar Day – Not a “Raisin and Spice Bar” per se, but it does have spice in it, and you could substitute raisins for the chopped figs. Go ahead, give Chocolate-Fig Oatmeal Bars a chance. Since today is also National “Go for Broke Day”, that’s what I feel like I’m doing right now!

    It’s off to visit the family Friday, so tonight is steak night. I picked up a nice prime rib “steak” for a test and we’ll see how well it works out. For a side, I’m going to make some stir-fried vegetables, adding some black garlic at the end to enhance the richness.

  238. Sofia says:

    Tonight will be our usual grilled brats parboiled in beer, fried eggs, fried mustard greens in bacon fat, sweet potatoes wedges and adding something new a quick beet salad. Love a plate full of color!

    • Dan Kraan, LC Community Moderator says:

      Brats & beer is good, Sofia. Adding eggs and greens is great. Doing it all with bacon fat? That’s a superlative I’ve yet to invent!

  239. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Apr 6, 2012

    National Caramel Popcorn Day – Yup… we got some of that! This recipe for Caramel Popcorn can be perfected with the addition of honey glazed peanuts, beer nuts, you get the idea… candied nuts. Whatever your preference.

    Tonight is my dad’s night out, Chinese food, buffet style. After travelling for the visit, taking everything easy is the best recipe.

  240. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Apr 7, 2012

    National Coffee Cake Day – What better than a coffee cake you don’t have to slice? Try our Lemon-Scented Pull-Apart Coffee Cake and enjoy the difference!

    This is the day of our Easter Dinner, folks. Our regular fare is an 18-20 pound, stuffed, roasted turkey with giblet gravy. Sides are whipped potatoes, mashed rutabaga and steamed corn. Don’t forget the pickles! We get baby dills, gherkins and bread and butter pickles. Can’t start without the cranberry sauce/jelly/berries in sauce… you decide, and a bottle of red (yes… try a nice pinot noir with your bird one of these times) and a white (usually a pinot grigio, reisling or sauvignon blanc). Dessert is probably a choice of lemon meringue pie or apple crisp with vanilla ice cream.

  241. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Apr 8, 2012

    National Empañada Day – We have a Portuguese Pastry with the Devil Inside, which is somewhat similar to the Empañada. Why not give it a whirl and let us know what you think?

    Just getting back from a long weekend with the family. I’m going to want something fairly quick tonight. That’s why I got some Mimolette, Monteray Jack, Bella Lodi, medium Gouda, Spanish chorizo, elk summer sausage, local Lardo and two chunks of hard salami (rustico and piccanti) waiting for me. Some whole grain bread and crackers with a bottle of white. Just a little charcuterie to ease through the end of a long day.

  242. JoDee Adney says:

    One of our favorite meals is Indian Tacos. I make the fry bread, chili, and all the fixin’s. It is always the kids’ first choice. Dessert is fry bread with honey. Yum!!

    • Dan Kraan, LC Community Moderator says:

      It not only sounds like fun, but also a great take on tacos, JoDee! I don’t think I’ve tried fry bread.

      • JoDee Adney says:

        My husband is Cherokee and Choctaw. His sister taught me how to make fry bread. It is so easy and really good. I have always lived in rural Oklahoma, so the Native American Influence is here.

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          JoDee, if you’d be willing to share, I know I’m not the only one who would love to know your recipe for fry bread…

        • Mo Hoyal says:

          Hi JoDee,
          I would love the recipe for Indian Fry Bread. How do we get it please? I include my e-mail. I am still having trouble navigating this site and thought the recipe would be on here somewhere but no link goes to it. Thank you!

          Mo Hoyal
          mohoyal@gmail.com

          • Renee Schettler Rossi, LC Editor-in-Chief says:

            We would all love that recipe for Indian Fry Bread! JoDee, if you don’t mind posting it here, we’d be grateful. Mo, the recipes submitted from What’s for Dinner Tonight are searchable only in this forum, not on the site at large.

  243. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Apr 9, 2012

    National Chinese Almond Cookie Day – Almond Butter Cookies with Anise are somewhat close to the Chinese almond cookie. Leave out the anise seed and press an almond into the centre of each cookie to get even closer!

    Tonight’s dinner is just a little on the gamey side; venison strips cooked with pork sausage rounds, duck fat cooked fries and some Carrots with Garlic and Yogurt.

  244. Eleni says:

    I’m a cooking architect from Greece & new to your wonderful site. Sunday April 15 is Orthodox Easter, so this week is the Megali Evthomada (Great Week). Everyone fasts this week–the fast is simple: no animal products–and from Thursday onward even olive oil is forbidden…so our lentils are eaten plain! But as you know, this leads to the Easter Sunday feast, which I’ll post about. The fast does not apply to children under 12, or to travellers or the ill, so today I’m cooking Youvarlakia for the children and my mother.

    Youvarlakia is a light, delicious, and fragrant dish–describing it as meatballs in avgo lemono sauce doesn’t really do it justice. Mix 800g of minced pork with rice, dill, salt, pepper, and a little finely chopped onion and form into small balls. Drop the balls into simmering water or stock to cook, 30 to 40 mins. When they’re ready remove the pot from the heat and whisk together the juice of a lemon with an egg in a bowl. Some people add a pinch of corn flour to thicken it–optional. Now is the tricky bit because the egg whites must not cook! Add a soupspoon of hot stock to the lemon-egg mix, whisk quickly. Keep adding spoonfuls of stock until the sauce is stabilized enough to add back to the pot. Stir well until the liquid is mixd and serve. Youvarlakia can be served hot, lukewarm, or cold. Bread and salad completes the meal.

    This recipe can also be made with beef, but it is less delicate.

    • Dan Kraan, LC Community Moderator says:

      Youvarlakia does sound rather delicate, but also fairly easy to make, Eleni. Thank you for sharing your recipe. I’m sure there are those who can’t wait to try it. We’re glad you enjoy the site and hope you can visit often!

  245. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Apr 10, 2012

    National Cinnamon Crescent Day – First of all, mix 2 tablespoons of light brown sugar with 3/4 teaspoon of cinnamon. Then, If you’ve got the time, try this recipe for Flaky Croissants (you could buy some ready-to-bake if necessary and unroll them somewhat, but you didn’t hear that from me). Then add a light sprinkle of the sugar/cinnamon mixture over each triangle, just before rolling them up.

    Waaay too busy today to think about dinner. Got my pizza guy on speed dial for this very occasion!

  246. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Apr 11, 2012

    National Cheese Fondue Day – For something a little different, how about the extra oomph this Southwest Chile Cheese Fondue can add to your enjoyment!

    I’ve got marlin steaks again for tonight’s dinner and I’m going to try something a little different. This Portuguese Swordfish Kabob recipe looks easy enough to put together with a nice combination of readily available ingredients. I’ve decided to accompany it with Grilled Broccolini and some simple Spaghetti with Raw Tomatoes.

  247. Brenda Carleton says:

    Finger foods tonight. Honey garlic chicken wings, oven fries, all manner of dip-able vegetables and dill dip. Bleu cheese dip is out because my husband isn’t the greatest fan.

    • Beth Price, LC Director of Recipe Testing says:

      Yum, Brenda..do you have space for one more?

      Beth

      • Brenda Carleton says:

        You’re welcome to our leftovers! My chin and fingers are still sticky – I used a lot of sauce on the wings – they are ooey gooey.

    • Dan Kraan, LC Community Moderator says:

      I’m going to have to get back to some “good-ole-wings” soon, Brenda. And I get the fries extra-well done so they’re crispy almost all the way through. As far as bleu cheese is concerned, is it the dip or bleu cheese in general? There are a lot of varieties, some wild, some mild.

  248. Sofia says:

    Easy dinner tonight. Girls had leftover pasta with beef and veggies and I made myself a salad with leftover grilled chicken, avocado and oranges, a little olive oil and voilá!

    • Dan Kraan, LC Community Moderator says:

      It’s amazing what we can do with leftovers, Sofia. Sometimes, it’s difficult to remember what we had as the original meal!

  249. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Apr 12, 2012

    National Licorice Day – Sure, you can go out and get your traditional black or red, but we have another way to celebrate the flavour of licorice. Try this creative version of Oysters Rockefeller before heading to the candy shop!

    Eventually, we have to use up leftovers. I have some leftover beef, lamb, chicken, tomatoes, onions and mushrooms. So I sautéed up some salt pork lardons and added everything into the pot with a can of “white wine sauce”. Not sure what to call it, but I know that bourguignon does not include a rosé sauce!

  250. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Apr 13, 2012

    National Peach Cobbler Day – Okay, so your average peach cobbler may not include biscuits, but this Drop Biscuit Peach Cobbler may alter your future preparations.

    Yep, it’s definitely steak night! No sense in spoiling a tradition. I’ve got a dry aged top sirloin waiting to hit the grill. A couple of baked potatoes with heavy duty sour cream and some grated cheddar is in order. I really do like grilled radicchio, stuffed with blue cheese and a balsamic dressing to go with this.

  251. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Apr 14, 2012

    National Pecan Day – How about a bowl of Pecan Praline Bites? A sweet way to celebrate Saturday!

    The best meal of the day today will be lunch. Have to work late, so “dinner” will be whatever I can scrounge out of the cafeteria vending machines. That will probably be a Jamaican patty, a granola bar and a bottle of fruit juice.

  252. Brenda Carleton says:

    It is snowing but our farmers are desperate for the moisture so I do not mind. So, we had these Finnish Meatballs and instead of linganberries we had partridgeberry preserves from the Maritimes. Just plain old bay-leaf-infused Jasmine rice and sauteed Swiss Chard. Strawberries with aceto Balsamico tradizionale de Modena. Not exactly a Finnish finish, but we didn’t care!

    • Dan Kraan, LC Community Moderator says:

      I haven’t made meatballs in… well it’s been a while. I’ve never tried partridge berries, but I have had saskatoon berries. I’m sure balsamic makes the strawberries better, but I think I’ve only roasted them with it, so far.

      • Brenda Carleton says:

        Dan, lately I’ve been on sort of a retro kick with meatballs, chicken wings, onion rings and so on. We’ve really been enjoying this almost pub food. I had never tried partridge berries before, either. I’ve had Saskatoons hundreds of times as I used to pick them on the farm as a kid. You’ve reminded me of the roasted strawberry recipe! Thanks – I think you have just figured out what we are having for dessert tonight with our lamb chops. (Will post more detail on that later. Still need to come up with the side.)

  253. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Apr 15, 2012

    National Glazed-Spiral Ham Day – Sunday is a great day to have roast ham with all the fixings. We have a Dr Pepper Glazed Ham recipe for your pleasure.

    We’re planning on trying a very nice Portuguese restaurant for brunch. More on that, later…

    … Okay! So we ordered way too much, Prato Misto (chorizo, calamari, fresh cheese, grilled red peppers) for an “appetizer”, and we should have stopped there. However, we then foolishly ordered Codornizes (quails) and Espetada de Carne (kebabs) for mains. Great food, but no way we could even think about dinner. We do have very fond memories of lunch!

  254. Sofia says:

    Last night we made a rice noodle seafood feast, with mussels, monkfish, tomatoes, cilantro with a creamy white wine sauce. This morning with a house full of teen girls I made a breakfast pizza and now getting ready to marinate beef cubes to make meat and veggies kebabs to be grilled tonight.

    • Beth Price, LC Director of Recipe Testing says:

      Sofia, why do I always feel like I need to jump in the car and drive right over?

      • Sofia says:

        There is still time to book your flight to come over for the Day of Portugal party, even though, of course it will be ALL Portuguese foods. We will have a few people from IA and IL coming!

  255. Dan Kraan, LC Community Moderator says:
    Dinners for Mon., Apr 16, 2012

    National Eggs Benedict Day – Somewhat fancy, but it really is all about the results. This recipe for Eggs Benedict is a must-try. Julia Child & Jacques have it right. Eggs and truffles definitely have a chemistry together.

    What would we do without leftovers? I’ve got a short break for dinner, so some stew in the fridge beckons for a quick dinner.

  256. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Apr 17, 2012

    National Cheeseball Day – Okay, they’re probably not the first thing you think of when someone says “cheeseball”. In fact, these Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper are quite different, and definitely worth checking out.

    Looks like pheasant is the menu item of choice tonight. I make a wild & brown rice pilaf with mushrooms and pine nuts to go along side. My vegetables of choice are green and yellow beans with carrots in an herbed garlic butter… one of my favourite meal combinations. I’ve picked out a nice Pinot Noir to enjoy with dinner.

  257. Sofia says:

    Tonight’s dinner is yet again the Peruvian chicken, Minnesota wild rice and some steamed broccoli then sauté in olive oil and lots of garlic.

    • Dan Kraan, LC Community Moderator says:

      That is a good chicken recipe, Sofia. I’m curious as to your wild rice preparation.

  258. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Apr 18, 2012

    National Animal Crackers Day – How about making these Glazed Orange-Spice Cookies, omitting the orange zest and the glaze? Then cut the cookie dough into your favourite animal shapes.

    Tonight’s dinner is pork rib chops grilled with Quito’s Barbecue Butt Rub, grilled asparagus and grilled corn. Easy, simple and colourful.

  259. Mo Hoyal says:

    Good morning all you wonderful folks on Leite’s Culinaria website! I am really enjoying reading your writings, and seeing what you fix for dinner! It also gives me new ideas to get me out of a cooking rut which seems to come around too often these days!

    Last night I made a chicken-sausage gumbo with a dark thick roux, okra, onions, tomatoes and just about everything but the kitchen sink. Here in Louisisna we save bits of ham, pork, and other odd bits and they all can go into the gumbo-the reason gumbo came to be. But, Tarragon, although used very sparingly, was not a “comfortable” tasting herb to use in this for some reason, and I love this herb.

    For those of you who pray, my dear mother who we call VoVo because of the grandchildren, is now suffering with terminal cancer and I will be going to Tennessee to see her next week. I ask for prayers for her from those of you who pray. I also want to make her some papash meal and I do hope David will be kind enough to help me spell this dish correctly. It is made with white cornmeal, I use finely chopped collard greens here, baconj and green onion. It is especially delicious fried the next morning to serve with breakfast.

    Thanks to all of you who give out such wonderful recipes, and it is great to finally be in touch with people who know and love Portuguese cooking. My family coming from Madeira, brought many customs and great food with them when they settled in the Hawaiian Islands all those years ago.

    God bless you all,

    Mo Hoyal

    • Dan Kraan, LC Community Moderator says:

      We’re so glad that you enjoy the site, Mo, and thank you for your words of kindness. I feel there are few things better than a good gumbo to take the edge off of a trying day. Our best wishes for comfort go out to you and your family at this difficult time with your mother.

    • Brenda Carleton says:

      Hi, Mo. This site IS great, isn’t it? It’s full of superb recipes and ideas. It is fun to see what others are making in different regions or countries that particular night. We learn a lot from each other here. :-)

      How thoughtful of you to take something so comforting to your Mom. Speaking from experience that will really make a difference to her day. Food is so important in so many ways. It not only sustains us but draws us together. Plus it is pretty darned good! Just know that I will be praying for you and your family as you go through this.

      It is interesting that your family comes from Madeira. My family hails from Germany (grandparents) and actually I have more relatives who live there than here in Canada. Only a few speak English so our infrequent visits are more like just looking at each other, grinning and gesturing than conversing.

      Take care!

  260. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Apr 19, 2012

    National Amaretto Day – We have a lovely recipe for Amaretto-Poached Pear Gelato that uses a generous amount of the licorice liqueur.

    It’s gonna be a quickie tonight! I’ve got some pizza in the freezer (not freezer pizza, leftover from pizza night a while back). A few minutes on a pizza stone in a good, hot oven should fix ‘em up right.

  261. Amy says:

    Last night we made a couple of our favorite evaluation recipes for a casual dinner with friends. We polished off the carnitas with tomatillo guacamole in no time along with some strawberry ice cream. Needless to say, there was no room for breakfast this morning!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Damn, I keep expecting there to be a “Like” button! Swell to hear, Amy.

  262. Sofia says:

    Dinner tonight:baby octopus and small baked potatoes with Momofuku’s Vinaigrette recipe. Never tried it with this vinaigrette so we will see how it will come but, but then again it is from Momofuku right?

    • Dan Kraan, LC Community Moderator says:

      It’s been a while since I had octopus. I got some calamari the other day that was pretty good; standard fare, but with a piri-piri pepper sauce instead of that usual tomato horseradish stuff.

    • Brenda Carleton says:

      Sofia, I adore baby octopus. We have it whenever we can in Croatia which is only two itty bitty weeks away! It is so amazing especially when pulled from the sea a couple of hours before. I’ve made Momofuku’s vinaigrette a few times and really like it a lot. So far all of Chang’s recipes I’ve tried I’ve been very happy with. His book is an interesting one and he seems like an intriguing character himself!

      • Sofia says:

        Brenda, I too LOVE octopus. And love your story about Croatia and can totally relate from when living and/or visiting Portugal. I will never forget the first time I took my husband back home and we were in a tiny restaurant on the beach and waiting for their boat to arrive with the fish caught so to decide what we were going to have for dinner. He was totally in shock about that and the quality of the fish of course. I too have been loving every recipe I have tried from Chang. Oh and the octopus with the vinaigrette came out outstanding.

        • Brenda Carleton says:

          That is what memories are made of, Sofia! Just waiting for what is fresh that day determines what you will eat. Most refrigerators I find are far smaller than here and people seem to buy only enough for the next few days. Our favourite things to grill thus far are plump sweet scampi, scallops and roe still in their shells, squid tentacles and octopus. Oh, and fresh fish such as bream, sea bass or turbot (rarely as turbot is so expensive). Though we have not yet made it ourselves at our house in Croatia, we have had fish peka which is fish and vegetables (potatoes, leeks, carrots) and fresh herbs in a heavy pot under a domed lid. Then hot coals are heaped over all and the food is cooked very slowly. There is also octopus, chicken, beef and pork knuckle peka. Absolutely amazing. It has been fum learning about seafood “butchery”, dismantling squid and such.

          Glad your recipe turned out so well last night. It’s a keeper, isn’t it?

          • Sofia says:

            Brenda, I am totally with you and indeed your experiences with fresh seafood are amazing too. The vinaigrette was amazing indeed and next time I will make it will be to pour over traditional Portuguese grilled sardines. Something tells me it will be an amazing combo.

  263. Brenda Carleton says:

    I’ve been breaking down chicken this afternoon for the next few days. Stock, of course, with the roasted bones. Tonight I am making Parmesan Chicken which I have not made for ages. Roasted Butternut Squash Risotto will go well with it. Am making Nigel Slater’s braised minted peas. Not exactly all following the Italian theme but hey! It’s what I want to make.

    • Dan Kraan, LC Community Moderator says:

      Nice menu plan, Brenda. I’ve never made butternut squash risotto but it sounds delightful.

      • Brenda Carleton says:

        Dan, it is delightful, especially with a touch of sage or fried sage leaves.

  264. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Apr 20, 2012

    National Pineapple Upside Down Cake Day – You could satisfy your penchant for cake by trying this Plum-Blueberry Upside-Down Cake. Just substitute pineapple for the plums and blueberries.

    No steak night; we’re off to see a concert. Due to time constraints, I’ll have to try to find a good lunch somewhere.

    • Dan Kraan, LC Community Moderator says:

      Bummer… concert was cancelled. I got home and the only thing ready-to-go was a pickled egg and a beer. Oh well… a pint at home is cheaper anyway, and I have the group’s music in my library.

      • Brenda Carleton says:

        Oh, shoot! A double whammy – cancelled concert and not prepared for eats. I’ll bet you have some wonderful cooking plans for the weekend, though. Any grilling going on?

        • Dan Kraan, LC Community Moderator says:

          I will get my steak! It’s been thawing in the fridge, so tomorrow (Saturday) will be grill night. Not sure about Sunday, yet.

  265. Sofia says:

    Tonight’s dinner will be grilled steaks, winter veggies marinated the broiled along with some batata de murro (punched potatoes) and to end dinner some of David’s chocolate chip cookies.

  266. Brenda Carleton says:

    Tonight is Korean chicken tacos (the chicken marinade was so delicious I should have doubled it just so I could drink half of it), salt and sugar daikon and cucumber “pickles” and Korean scallion pancakes with homemade nuoc cham I keep in the fridge at all times.

    • Sofia says:

      Wow… simply wow Brenda!

      • Brenda Carleton says:

        Yes – it was not the worst meal I’ve had! :-P I really, really enjoy ethnic cooking and getting into Persian, Lebanese, Syrian, etc. especially. But then I love Korean and Thai a lot – often easy to make gluten free.

  267. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Apr 21, 2012

    Chocolate-Covered Cashew Truffle Day – How about taking this day to a new level? Try these Caribbean Rum Truffles, but carefully roll a cashew into the centre of each one before dusting with cocoa.

    One day late for a steak, but I have a nice, thick, bone-in prime rib, rubbed and ready to go. I love my recipe for grilled radicchio; it’s such a perfect side for the beef. Too many baked potatoes lately, though, so I’m thinking an Old Fashioned Potato Gratin.

  268. Sofia says:

    Tonight I am in a mood to broil something so am thinking in trying one of the two rubs: Quito’s Barbecue Butt Rub or Barbecue Spice Rub. I may even do both so to compare them. Hopefully i will find some nice ribs this AM to get them started.

    • Dan Kraan, LC Community Moderator says:

      Both rubs are quite nice, Sofia. I would suggest lower-and-slower, rather than broiling, though. You might want to try the method in Fall-Off-the-Bone Baby Back Ribs, using your prepared and rubbed ribs. Instead of taking them to the grill, transfer them to your broiler pan (or clean off your original pan – the onions and juices make a great soup base) and then crank the oven to broil to finish them. Sauce would be optional.

  269. Brenda Carleton says:

    I am making a gluten-free bread for dipping. We are having creamy burrata and prosciutto to go with it. I am making rosemary-scented oil and we will have acacia honey with some toasted walnuts. Wish we could have more of a charcuterie board but I am limited to what I can have.

    Strawberry Fool for dessert. http://leitesculinaria.com/4197/recipes-raspberry-fool.html (only with strawberries, of course).

    • Dan Kraan, LC Community Moderator says:

      Burrata cheese is so soft and… different. I try to pick some up as often as I can. We had your idea for lunch today; Iberico Salami and Chorizo, Bresaola, Marcona Almonds, Monteray Jack, Prima Donna Cheese and one of our favourite dark rye breads. No fruits or sweets though, but we had just picked up a bottle of Vinho Verde on sale and it complimented meats so well. The problem with things on sale is they aren’t around long, so I don’t know if I can recreate the experience.

      • Brenda Carleton says:

        Oh, marcona almonds! Sounds like you had a delicious lunch. The olive oil we are having is from Croatia. It was pressed in November while we were there and is still grassy and green. Slightly peppery, too.

  270. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Apr 22, 2012

    National Jelly Bean Day – Hmmm… there are recipes for jelly beans, but why bother? Go to your local candy store, get as many flavours as you dare, and seize the day!

    Grilled veal chops today, along with a Wild Mushroom Risotto and grilled asparagus.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Thanks for this, Dan. Brings back memories of my grandpa, who kept a chalice-like chest of mixed jelly beans at the ready at all times. Whenever we’d visit, grandma would greet us at the door in her apron with an enveloping hug and her jiggling upper arms, and grandpa would be right behind her, grinning ear to ear and his eyes sparkling as he held out his chalice, leaned in close, and whispered, “Would you like some?” I didn’t care for jelly beans, especially not the black ones, but I would always take some, just because it made him so happy to share.

      • Dan Kraan, LC Community Moderator says:

        I can still remember sneaking into the kitchen to see if my mother, who occasionally left a bag of jelly beans on top of the fridge, had replenished the supply. She knew that me and my brothers were always foraging for candy or sweets of some sort. It also always seemed to end up with me finding them too late, and having a choice of green, black or yellow jelly beans. To this day, I still prefer the greens to almost any other flavour. Something I grew into, I guess, and now it fits too well to alter.

  271. Brenda Carleton says:

    Today I am making gigante lima bean and chorizo cassoulet with smoked paprika and anchovies. It will go well with broccoli rabe and gluten-free cornbread. Man, I love braising!

    • Dan Kraan, LC Community Moderator says:

      That’s a lot of protein in one pot, Brenda! I love a good cassoulet and have to make one again, soon.

  272. chris juricich says:

    I recently made Crunchy Kim Chee Pork Burgers which are dusted in flour, egg, and panko, fried, laid on a bed of spinach, and then drizzled with a blend of mayo, soy sauce, and sesame oil. Delicious.

    • Dan Kraan, LC Community Moderator says:

      I really like your burger idea, Chris. Kim chee is on my list of things that I really do have to try. This might well be the method!

  273. Dan Kraan, LC Community Moderator says:
    Dinners for Mon, Apr 23, 2012

    National Cherry Cheesecake Day – This is actually two recipes. First, make the ever popular New York-Style Cheesecake. Then make the Cherries Jubilee Sauce from this recipe for Vanilla-Mocha Café Cake with Cherries Jubilee Sauce. Then invite me over to try it!

    I have a marlin steak and a package of quail legs. Not as large or satisfying as chicken wings, but something different, at least. I’m making Sweet Corn Fregula from this Guinea Hen with Sweet Corn Fregularecipe to accompany the combo.

  274. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., Apr 24, 2012

    National Pigs-in-a-Blanket Day – This recipe for Sausage and Chutney Picnic Puffs takes pigs-in-a-blanket uptown!

    Keeping it simple; Roast Chicken tonight, along with a Lyonnaise Salad.

  275. Rita Connelly says:

    Now that I’m retired I’m back in the kitchen and loving it. Yesterday I made my Italian potato salad with green beans and tomatoes and a healthy dose of oregano.
    Earlier this week, it was my zucchini fritters.
    And one night it was baked chicken with roasted beets, sweet potatoes, onions and fennel.
    I still don’t cook every night, but it’s been great fun to have the time and energy to get creative in the kitchen.
    Sometimes I post photos on my Face Book page, The Well-Fed Foodie.
    I’ll post more as time goes by.

    • Dan Kraan, LC Community Moderator says:

      Good eats, all of them, Rita! You’ve also gotten me jealous for retirement. I get my chicken fix tonight (see above). Looking forward to hearing more from you!

  276. Sofia says:

    Finally am done with all weekend leftovers yet not in a mood to cook tonight, so I think we will get Chinese take-out or go to a pretty authentic Chinese restaurant near my daughter’s dance school and celebrate Beth’s birthday. Ohhh and I believe we should have cake too?

    • Dan Kraan, LC Community Moderator says:

      I wish the one near us would open again, Sofia. We have a take-out across the street, but I really like variety. That’s where the buffet domes in handy. You know, there’s always room for cake…

  277. karyn h says:

    We had thin crust veggie pizza.. started with some left over roasted garlic alfredo sauce and then cleaned out the fridge …mushrooms, baby spinach, tomatoes, some small cubes of roasted butternut squash and some grated odds & ends of cheese…LOL it was sooo good!!

    • Dan Kraan, LC Community Moderator says:

      Alfredo sauce sounds like a good base for a pizza, karyn. It’s amazing what we can accomplish with leftovers. I have to createw something tomorrow with what’s left in my fridge.

      • karyn h says:

        Sometimes the best dinners are the ones made with odds & ends. I volunteer at a domestic violence center and some of the women in the shelter want to learn to cook. We have a great time pooling things from several of their apartments to see what we can make for dinner.

        Its always fun, and we have had some amazingly imaginative meals…some delicious and some not so much….but it helps get everyone involved in the kitchen and it replaces fast food.

        So, did you figure out something yummy from your fridge findings?

        • Dan Kraan, LC Community Moderator says:

          Actually, I had a change of plan for Wednesday, karyn. However, Thursday’s dinner is some chicken, rice & salad… leftovers from my fridge.

  278. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., Apr 25, 2012

    National Zucchini Bread Day – Get some extra oomph from the contribution vegetables make to this recipe for Carrot Zucchini Bread with Candied Ginger.

    After so many days of cold, dampness and wind, today is supposed to half-decent, weather-wise. I figure this grilled monster Michael Schlow Burger and some fries, along with some Creamy Coleslaw will make a nice dinner. It will also serve to reinforce the fact that summer grilling is approaching and cannot be denied!

  279. Anna Scott says:

    Karyn H and I must be on the same page today! Our local grocery store has started carrying freshly made pizza dough which is very tasty and convenient. Tonight we are going to make a spring vegetable pizza with gruyere and prosciutto. The vegetables of the season include artichoke hearts, asparagus, and cherry tomatoes. Looking forward to dinner already!

    • Sofia says:

      I love love making homemade pizza and a great way to get rid of leftovers. Also fun to see kids helping out and making them try things they otherwise would not, just because it is a pizza. Not sure what tonight’s dinner is, even though a friend just gave me some venison steaks, so thinking of doing something with them.

  280. Brenda Carleton says:

    This is funny but we also had pizza last night! I made it gluten free, of course. We topped it with burrata cheese, prosciutto, arugula and some leftover pistachio pesto in the fridge. Oh, and mushrooms (just regular cremini). It was a clean-out-the-fridge-day here as well! We are getting ready to go on vacation so I am trying to plan meals accordingly.

  281. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., Apr 26, 2012

    National Pretzel Day – The aroma of Fresh Baked Pretzels can be almost irresistible. Why not break down and have one? Or two. Maybe more. Okay… just one more, and I have to go…

    Has to be a quick dinner again. Leftover chicken, mushroom risotto and what’s left of the salad from Tuesday. I really do have to poach another couple of eggs. The Lyonnaise Salad is a great side dish for roast chicken, or full course meal, depending on how it’s served.

  282. Anna Scott says:

    Since we did a mainly vegetable-oriented meal last night I think tonight we will do the complete opposite of that! I found a couple of nice sirloin filets to cook with a red wine and thyme sauce. The recipe I am using includes a side dish of parmesan and cornmeal encrusted potatoes and baby carrots…should be a nice combo! I might do a simple side salad with oranges and olives to accompany the steak dish.

    • Dan Kraan, LC Community Moderator says:

      Seems you had quite a nice dinner, Anna. Thyme goes so well with so many foods. I’ll be using some sweet carrots with my sterak tomorrow (Friday) night. The cornmeal encrusted potatoes sound interesting. Care to elaborate on them?

      • Anna Scott says:

        Dan- the cornmeal encrusted potatoes and baby carrots turned out very well last night. It was a Cooking Light recipe that I can send on if you like. You cut potato wedges and place those and baby carrots (multi-colored if you can find them) in a bowl and toss with olive oil and salt and pepper. Then you toss those with a mixture of cornmeal and grated parmesan cheese. Bake at 450 degrees for about 25 minutes until lightly browned and crispy. They had a nice flavor and crunch to them!

        I love that today is National Prime Rib day. I don’t have a problem eating steak two nights in a row…may have to look into that!

  283. karyn h says:

    I had a pinto bean, rice, cheese , green chile & avocado burrito. Hubby is having chicken tacos, rice, pinto beans and for some reason, french fries.

    French fries are his very favorite vegetable. Onion rings are a close second.

    • Dan Kraan, LC Community Moderator says:

      Fries and onion rings… two of the major food groups ;) BTW – those burritos sound good, too, karyn.

  284. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., Apr 27, 2012

    National Prime Rib Day – Now you all have a way to prepare a prime rib roast, I’m sure. However, this Delmonico Prime-Rib(eye) steak recipe will be a sure-fire winner at the table. Although the recipe calls for six, you only need one per person. Perhaps even one per two folks; 20-ounces is a lot of beef! And if you’re wondering how to cook it, just go to Steak Grilling 101 for tips from an expert.

    Hah! Well imagine that. A bona fide excuse to have a steak night. I just happen to have a 2-inch thick prime rib “steak” ready to grill. I have a simple S&P rub for grilling steaks and other things. A plain baked (or grilled) potato and some green beans will finish the plate.

  285. Brenda Carleton says:

    The light snowflakes outside are making me hanker after homey comfort food again. Tonight I am making James Beard’s meatloaf, Velvet Mashed Potatoes and steamed peas. Perhaps a pear crisp or crumble to complete it. Still cleaning out the fridge and need to use up our pears!

    • Dan Kraan, LC Community Moderator says:

      That’s definitely comfort food, Brenda! Almost makes me wish it would snow… well, not really. It is one of my favourite meals, though.

      • Brenda Carletom says:

        Snowing heavily. Change of plans. Sliced right thumb rather badly on mandoline. No longer cooking today. :-(

        • Dan Kraan, LC Community Moderator says:

          Ouch!! I get the odd appendage assaulted, too. Hopefully it heals quick. Maybe an impromptu dinner out is in order?

  286. karyn h says:

    Tonight’s dinner will be something with sweet potatoes…I have a couple sitting here and they will probably be the last ones I can get til their next season.

    I will most likely make some kind of enchilada casserole, using up my sweet potatoes, my kale, black beans, chiles, peppers and whatever else is lurking in the vegetable bin. clean out the fridge & get ready for house guests

    • Dan Kraan, LC Community Moderator says:

      Refrigerator Enchilada Casserole has a nice ring to it, karyn. Every now and then we have to purge. With all that variety, it should turn out great for you!

  287. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., Apr 28, 2012

    National Blueberry Pie Day – I love blueberries. They’re my absolute favourite-est fruit. This Blueberry Crumble Pie is another sweet reminder of the warmer days ahead!

    Jerk pork and beans tonight. Something easy and yet a little different. I’ve still got some bammys in the freezer from our “vacation”, earlier this year.

  288. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., Apr 29, 2012

    National Shrimp Scampi Day – Yes, the title does say Trenette with Langoustines, but the Italian title is Trenette agli Scampi, so scampi would definitely be perfect in this pasta dish!

    I think I’ll try the Port and Paprika Chicken Bites for dinner tonight, along with a large, stuffed artichoke. I have a rather filling lunch, so dinner will on the light side. Perhaps some pita bread and hummus will round things out without being too filling.

    • Anna Scott says:

      That sounds delicious Dan! Very Mediterranean indeed. I think tonight I am going to make a soy and ginger marinated pork chop with some sautéed bok choy. We have some jalapeno hummus in the fridge so I might copy you on that for an appetizer.

  289. Dan Kraan, LC Community Moderator says:
    Dinners for Mon, Apr 30, 2012

    National Raisin Day – There are so many ways to incorporate this little fruit into our regular meals and menus. This recipe for Cranberry Rum-Raisin Sauce keeps well, and being a sauce, can be used with a great variety of preparations.

    Dinner tonight is a variety pack of leftovers from the fridge. I’ve got a little grilled prime rib steak and pork roast, some mushroom rice, one baked potato, a few roasted carrots and a bit of steamed broccoli, all leftover from the past few days of cooking. Tomorrow starts a whole new cycle – with more room in the fridge.

  290. Dan Kraan, LC Community Moderator says:
    Dinners for Tues., May 1, 2012

    Chocolate Parfait Day – Here’s one most of us can get into! Ice cream, sauce and whipped cream. Serve this Coffee Ice Cream with Warm Chocolate Sauce in a parfait glass to celebrate the day. (For extra chocolate-y goodness you could use Chocolate Brownie Ice Cream instead of coffee ice cream.)

    Lamb Chops with Cilantro Mint Sauce looks good, since I have pretty much everything already. I think a loaded purple frizee lettuce salad will fill the bill for the rest of tonight’s dinner.

  291. Sofia says:

    Tonight I am debating between carbonara – yet I like adding heavy cream, or the roasted branzino with lemon. ohhh decisions, decisions.

    • Dan Kraan, LC Community Moderator says:

      Both are fairly easy and quick, Sofia. Depending on how many eaters there are, you could have the branzino with the spaghetti as a side dish. Maybe add a bit of steamed broccoli or the like for veggie & colour.

  292. Dan Kraan, LC Community Moderator says:
    Dinners for Wed., May 2, 2012

    National Truffles Day – There seems to be a lot of sweets featured for May. Chocolate truffles abound, but this recipe for Spice Crusted Cheese Truffles can also prove to be quite the sensation. Take some your next picnic!

    It’s been a while since I visited my local fishmonger. I hope they remember me! I’m planning on having a nice Cedar Planked Grilled Salmon fillet with fresh steamed broccoli and penne pasta, tossed with pesto and aioli for a side.

  293. Chris J says:

    As I was making an involved dessert today (mini raspberry ganache tartlets) I kept dinner simple; miso soup with tofu and wakame seaweed, a prepared seaweed salad from our Japanese fish and grocery deli, some of the froze rice I keep in the freezer, and a half pound of good quality tuna cut into cubes and marinated for most of the afternoon in sunflower oil and soy sauce, and when served drizzled with toasted sesame oil, sesame seeds, and fresh grated ginger. Simple, delicious.

    • Dan Kraan, LC Community Moderator says:

      It does sound like a simple delicious dinner, Chris J. I’m looking forward to fresh fish tonight myself.

  294. Dan Kraan, LC Community Moderator says:
    Dinners for Thurs., May 3, 2012

    National Raspberry Tart Day – This Raspberry Honey-Cream Tartlet is more than your everyday tart. Definitely worth a look-see!

    Well surprise, surprise! My fishmonger had fresh pickerel in his showcase. So it’s a back-to-back fish nights. I made a dry rub that goes very well with pickerel. It’s got sumac, dehydrated ramp leaves and other goodies in it. Great for any fish, actually. I’ll serve it alongside home fries with onions, all sautéed in bacon fat, and a simple green salad.

  295. Sofia says:

    Dan… I am going to have a seafood night too. I will finally prepare the roasted branzino with lemon. Also as a starter we are having the rissóis de camarão that I started preparing for the Day of Portugal.

    • Dan Kraan, LC Community Moderator says:

      I love those things, Sofia! I also found out that our fishmonger almost always has whole Branzino, but under the title Mediterranean Sea Bass. Is it a strong or mild flavoured fish? Is it bony? Similar to regular bass?

      • Sofia says:

        In my mind it is a pretty mild fish and is quite bony. That said it still is a very nice fish to have. By regular bass do you mean sea bass? If so yes, very similar.

  296. Dan Kraan, LC Community Moderator says:
    Dinners for Fri., May 4, 2012

    National Candied Orange Peel Day – The title says “citrus”, but the recipe uses oranges, and these little pieces of Chocolate-Dipped Candied Citrus Peel look so good, that they’re bound to liven up the day. Perhaps try them alongside a liqueur glass of Grand Marnier for an extra boost of orange.

    I had to stop by my butcher today to get some lamb and some steaks. Although I prepared it a couple of nights back, I think lamb – a different cut, of course – would be nice again, along with grilled carrots and a Rice Pilaf with Dried Cherries and Pistachios.

  297. Dan Kraan, LC Community Moderator says:
    Dinners for Sat., May 5, 2012

    National Chocolate Custard Day – Score a double-up on the chocolate with Duo-Tone Pots de Creme, a great treat for chocolate lovers!

    Spending the day digging wild leeks (ramps), and foraging for whatever other goodies might be out there. Dinner will be ordered – our favourite pizza place will get a call once we get back and cleaned up.

  298. Dan Kraan, LC Community Moderator says:
    Dinners for Sun., May 6, 2012

    National Crepes Suzette Day – These Crepes Suzette are a wonderful way to celebrate a Sunday breakfast. It’s also No Diet Day, so have as many as you please!

    Lunch in the park; it’s a gorgeous day! Probably no dinner, so lunch will suffice… cold meats and cheeses with a couple of bagels and some white wine. I got some cereal squares, drizzled with chocolate for a sweet touch to the end of the meal.

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