Delicious Dinner Recipes Go Here

[diablita]

This is my current fave:
https://cafedelites.com/honey-garlic-butter-salmon-foil/

I think I may have posted it here before.  By now I just wing the sauce: a lot less butter than called for, healthy squirt of honey, tons of garlic, lime or lemon juice (I keep a bottle in the fridge), parsley if I have it.  And my oven needs repair so I cook it in tinfoil on the grill. 

Super delicious.  I've discovered that salmon on really high heat (like 450 or sometimes the grill creeps up to 500) for short duration is my favorite way to cook it.

[radial]

I had a slab of bone in King salmon cooked this way (high heat, brief duration) on Wednesday.  Man, was that good! 

[harmony]

This was delicious.  I've been on an Instant Pot kick and DH loves Indian food....he found this recipe.

http://www.carveyourcraving.com/instant-pot-spinach-chana-masala-vegan-gluten-free/ 

I only had canned chickpeas, and couldn't find Chana masala anywhere.  Google told me gharam masala plus a little lemon juice is a good substitute....I forgot the lemon juice, but the gharam masala worked.

I doubled it, other than that the pot settings were the same despite the canned beans.  Served over brown basmati rice, it was really good.

[merigayle]

This was delicious.  I've been on an Instant Pot kick and DH loves Indian food....he found this recipe.

http://www.carveyourcraving.com/instant-pot-spinach-chana-masala-vegan-gluten-free/ 

I only had canned chickpeas, and couldn't find Chana masala anywhere.  Google told me gharam masala plus a little lemon juice is a good substitute....I forgot the lemon juice, but the gharam masala worked.

I doubled it, other than that the pot settings were the same despite the canned beans.  Served over brown basmati rice, it was really good.

pinning for later!

[Run Amok]

We've been eating this a lot lately: https://www.google.com/amp/www.epicurious.com/recipes/food/views/ranchero-sauce-2671/amp#ampshare=http://www.epicurious.com/recipes/food/views/ranchero-sauce-2671

I serve it with refried beans thinned with a little enchilada sauce and two fried eggs. We'll eat it with a handful of baby spinach of we're feeling healthy or avocado & cheese, if not.

[Ice Cream]

We've been eating this a lot lately: https://www.google.com/amp/www.epicurious.com/recipes/food/views/ranchero-sauce-2671/amp#ampshare=http://www.epicurious.com/recipes/food/views/ranchero-sauce-2671

I serve it with refried beans thinned with a little enchilada sauce and two fried eggs. We'll eat it with a handful of baby spinach of we're feeling healthy or avocado & cheese, if not.

Thanks!  (Are you posting from germany?)

[Run Amok]

Yep! Our last night.

[diablita]

looks good (w/ veg broth)

[Cool Foot Luke]

I made a ridiculous marinara sauce today. There was absolutely nothing unusual about the recipe, just top-notch tomatoes and a long simmer time.

While I probably would have been happy to just eat that sauce with a spoon, I served it over battered and fried eggplant. Which also turned out well. This time I added a teaspoon of salt to the flour, which is much more effective and efficient than trying to salt them anywhere else in the process.

[BonitaApplebum]

Luke, you mean you never salted the eggplant? And the flour alone prevents bitterness? Interesting.

OH. I just reread. Salt is IN the flour. Got it.

I usually salt and drain. Your eggplant weren't too watery?

[Cool Foot Luke]

I've actually never had any trouble with eggplant being too watery. Do you use the globe eggplants? Also I let them sit for a while after battering but before frying.

[BonitaApplebum]

I've actually never had any trouble with eggplant being too watery. Do you use the globe eggplants? Also I let them sit for a while after battering but before frying.

I haven't made eggplant parm in ages and ages. I usually try to talk my mom into making it for me when I'm at her house, because I think it's a total pain in the rear.

I have a ton of veggies I need to pick today, no eggplant but some zukes that I was thinking of breading and frying. I have a feeling that's what I have in my head, zucchini and not eggplant... eggplant is much more solid.

[witchypoo]

this is one of my fave recipes to serve to company. it goes together pretty quickly if you get everything ready ahead of time. 

http://www.foodandwine.com/recipes/chicken-goulash-biscuit-dumplings

[diablita]

that does look good witchy

I made the recipe on the bag of shaved brussels sprouts from TJ's tonight.  It's basically a sautee of the sprouts with balsamic vinegar and bacon (I used salmon bacon) and I threw in shrimp and some pistachio nuts.  It was fabulous and couldn't have been easier.

[witchypoo]

we have been roasting fresh brussels until they are just this side of tender, and then tossing with a dressing of neutral oil, a bit of honey, salt, chopped hazelnuts, and chile flakes.  really good.

[diablita]

yum

[BonitaApplebum]

I am roasting peppers and onions and grilling sausages. I also made a mustardy green bean salad and corn on the cob. That's not really a recipe, but it's a delicious dinner that's pretty easy.

[witchypoo]

oh, and i make chicken paillard with some regularity.  use the easiest recipe you can find (there are many online), and be sure to dredge the cutlets in dijon mustard before breading.

[caribougrrl]

I don't really find eggplant to be bitter.  I wonder if that's because I eat a lot of bitter things, or if both a and b are a sign of some sort of genetic tolerance for bitterness (it's not cultural, I grew up on bland tasteless food).


anyway, I only ever salt eggplant if the one I'm using is old... I find the very fresh (local farm purchase) stays firm when cooked, but the sad supermarket ones are really watery unless salted and drained


speaking of eggplant, some good recipes:

Grilled aubergines with spicy chickpeas & walnut sauce
Ottelenghi's eggplant with buttermilk sauce
Moosewood's eggplant and almond enchiladas

[diablita]

yum!  that Moosewood recipe needs to happen soon in my house...as soon as I get a new freaking oven