Thread: Dinner tonight - 1/10/2011

On 10-Jan-2011, "jmcquown" <[email protected]> wrote:

> What's on your menu?
>
> Jill

Oddly enough, I'm having Piccata too; however, mine will be pork, not veal.
Mine will be served on a bed of fettucine; the piccata sauce (about twice
the quantity of yours, it appears) will "dress" the pasta. Steamed broccoli
will be the vegetable; though I may make a last minute change to California
Blend or similar. Counting carbs here, so no bread.
--
Change Cujo to Juno in email address.

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> What's on your menu?

I'm taking a gander at the lamb risotto that Guisi mentioned. We
have some vanilla pears that I canned last fall, so we'll have those for
dessert.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

"l, not -l" <[email protected]> wrote in message
news:4d2b6384$0$9572$c3e8da3$[email protected] b.com...
>
> On 10-Jan-2011, "jmcquown" <[email protected]> wrote:
>
>> What's on your menu?
>>
>> Jill
>
> Oddly enough, I'm having Piccata too; however, mine will be pork, not
> veal.
> Mine will be served on a bed of fettucine; the piccata sauce (about twice
> the quantity of yours, it appears) will "dress" the pasta. Steamed
> broccoli
> will be the vegetable; though I may make a last minute change to
> California
> Blend or similar. Counting carbs here, so no bread.
> --
> Change Cujo to Juno in email address.

I forgot to mention garlic in the recipe. Must have garlic! Three cloves
or so, minced and sauteed in the butter/oil.

I've made piccata with pork cutlets, chicken cutlets and sole. They're all
good Enjoy your dinner!

Jill

On Mon, 10 Jan 2011 15:26:16 -0500, "jmcquown" <[email protected]>
wrote:

>
>"l, not -l" <[email protected]> wrote in message
>news:4d2b6384$0$9572$c3e8da3$[email protected] eb.com...
>>
>> On 10-Jan-2011, "jmcquown" <[email protected]> wrote:
>>
>>> What's on your menu?
>>>
>>> Jill
>>
>> Oddly enough, I'm having Piccata too; however, mine will be pork, not
>> veal.
>> Mine will be served on a bed of fettucine; the piccata sauce (about twice
>> the quantity of yours, it appears) will "dress" the pasta. Steamed
>> broccoli
>> will be the vegetable; though I may make a last minute change to
>> California
>> Blend or similar. Counting carbs here, so no bread.
>> --
>> Change Cujo to Juno in email address.
>
>I forgot to mention garlic in the recipe. Must have garlic! Three cloves
>or so, minced and sauteed in the butter/oil.
>
>I've made piccata with pork cutlets, chicken cutlets and sole. They're all
>good Enjoy your dinner!
>
>Jill

For dinner tonight I'm having pizza; Freshetta fire baked artisan
crust w/5 Italian cheese.
http://freschetta.com/thick-crust-pi...a/default.aspx

last night -- waiting on the snow -- crockpot white chicken chili
(shredded chicken, turkey broth, drained white beans, canned chili
seasoned tomatoes, garlic powder, onion powder, chili powder), corn
bread, cheese quesadillas

tonight -- snowed in and feelling lazy -- mac and cheese, hot dogs,
sliced fruit

Tara

On 01/10/2011 12:02 PM, Ranée at Arabian Knits wrote:

> I'm taking a gander at the lamb risotto that Guisi mentioned. We
> have some vanilla pears that I canned last fall, so we'll have those for
> dessert.
>

That sounds really good!

I'm probably just making spaghetti, and then the kid and I are going to
try our hands (finally) at making some bread-and-butter pickles.

Serene

--
http://www.momfoodproject.com

Serene Vannoy <[email protected]> wrote in news:8p1l4dF8u8U1
@mid.individual.net:

> On 01/10/2011 12:02 PM, Ranée at Arabian Knits wrote:
>
>> I'm taking a gander at the lamb risotto that Guisi mentioned. We
>> have some vanilla pears that I canned last fall, so we'll have those for
>> dessert.
>>
>
> That sounds really good!
>
> I'm probably just making spaghetti, and then the kid and I are going to
> try our hands (finally) at making some bread-and-butter pickles.
>
> Serene
>



I made the SO a 'New York' pepper steak with grilled veges, and 'chat'
potatoes in a hot sour cream sauce.

I had a wild mushroom rissotto.



--
Peter Lucas
Hobart
Tasmania

"The joys of the table belong equally to all ages, conditions, countries and
times; they mix with all other pleasures, and remain the last to console us
for their loss."
Jean Antheleme Brillet-Savarin,

jmcquown wrote:
> Veal piccata
> Angel hair pasta in alfredo (oh, pardon me! cream sauce with freshly
> grated Parmesan cheese)
> Steamed flat leaf spinach
> Garlic breadsticks
>
> Veal Piccata:
>
> 4 very thin veal scallops
> 1/4 c. flour
> salt & pepper
> 2 Tbs. butter + 2 Tbs. olive oil
> 2 Tbs. dry white wine
> 1 lemon
> 2 Tbs. capers
>
> Season the flour with salt & pepper. Dredge the veal in flour and
> place on waxed paper to set. Heat the butter and oil in a large
> skillet. Quickly brown the veal on both sides over high heat. Remove
> to a warm platter and set aside. Deglaze the pan with wine
> and the juice of 1/2 a lemon. Cook the sauce, stirring constantly,
> for a couple of minutes. Add capers and heat through. Spoon the
> sauce over the veal. Slice the remaining lemon and use as garnish
> with fresh sprigs of parsley.
> What's on your menu?
>
> Jill

A stir-fry:

left-over hamburger

left-over breaded chicken piece

left-over bacon

left-over carmelized onions (I love these so I made 4 onions a couple of
days ago and saved it).

rice (see my thread about rice cooking questions)

steamed asparagus

red and yellow peppers

Peppers in frying pan with olive oil and garlic, add steamed asparagus,
add rice and all the left-overs and some soy-like substance for
salt/flavor (we use Dr. Bronner's, I think). Was most yummilicious.

Also bought some cheese and basil crepes at the local Fairway's - our
14-year-old liked them with tomatoe sauce on them, and he had some
stir-fry as well.

-S-

In article <[email protected]>,
Serene Vannoy <[email protected]> wrote:

> On 01/10/2011 12:02 PM, Ranée at Arabian Knits wrote:
>
> > I'm taking a gander at the lamb risotto that Guisi mentioned. We
> > have some vanilla pears that I canned last fall, so we'll have those for
> > dessert.
> >
>
> That sounds really good!

It was delicious! I left out the raisins, as DH isn't a fan of them
in meat. I quadrupled the recipe to feed us, though I only needed about
two quarts of the stock. It was so good! We served buttered green
beans and the vanilla pears for dessert.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Mon 10 Jan 2011 12:18:06p, jmcquown told us...

> Veal piccata
> Angel hair pasta in alfredo (oh, pardon me! cream sauce with
> freshly grated Parmesan cheese)
> Steamed flat leaf spinach
> Garlic breadsticks
>
> Veal Piccata:
>
> 4 very thin veal scallops
> 1/4 c. flour
> salt & pepper
> 2 Tbs. butter + 2 Tbs. olive oil
> 2 Tbs. dry white wine
> 1 lemon
> 2 Tbs. capers
>
> Season the flour with salt & pepper. Dredge the veal in flour and
> place on waxed paper to set. Heat the butter and oil in a large
> skillet. Quickly brown the veal on both sides over high heat.
> Remove to a warm platter and set aside. Deglaze the pan with wine
> and the juice of 1/2 a lemon. Cook the sauce, stirring
> constantly, for a couple of minutes. Add capers and heat through.
> Spoon the sauce over the veal. Slice the remaining lemon and use
> as garnish with fresh sprigs of parsley.
>
> What's on your menu?
>
> Jill
>

Love veal picatta, but haven't made it for a while. Your dinner
sounds delicious.

I was too tired to make much tonight. Made shrimp and vegetable
fried rice, as I had a good amount of leftover rice from yesterday.
Didn't make anything else to go with it, but it was very tasty.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Ranée at Arabian Knits" <[email protected]> ha scritto nel messaggio
> It was delicious! I left out the raisins, as DH isn't a fan of them >
> in meat. I quadrupled the recipe to feed us, though I only needed about
> two quarts of the stock. It was so good! We served buttered green >
> beans and the vanilla pears for dessert.

Thanks for saying, Ranee. I'm glad you liked it.