What's for Dinner ~ Monday Nov 18th

[Lucinda]

♥

[bif]

1. Moussaka. Never made it before.

Hope it turns out well.

[cbayer]

3. I love moussaka.

Are you using ground lamb?

It's the béchamel that makes it super special.

Hope it comes out well, blf.

[bif]

27. I did use ground lamb

And it turned out great. Next time I'll use more eggplant. And I'll rinse the lamb after frying it. It's so greasy!

[livetohike]

2. Taco Pizza and a salad

[cbayer]

4. Still on strike.

Have some leftover grilled steak that I will probably have with a salad.

Oh, and there's one baking potato. I'm probably going to eat that, too.

[pinto]

7. ...

[NJCher]

20. you are crackin' me up, cbayer

Cher

[cbayer]

24. I did as you suggested last night - even the swaying of the hips.

I don't think the swaying was noticed but I did it anyway.

We move into a hotel for a few nights tomorrow while the boat undergoes some repairs and maintenance, so the whole issue will be a non-issue. We will be eating out!!

[NJCher]

26. yeah, well

He still needs to know how lucky he is!


Cher

[fizzgig]

5. back to the work week for me, so no real cooking

it's likely be something like cereal or boxed mac and cheese.

[pinto]

6. Beef ravioli w/ garlic and mushroom red sauce, grated parmesan / romano. Breaded, sauteed asparagus.

[pinto]

21. Supermarket find! Alessi Rosemary Breadsticks.

Tired of the usual garlic toast along side a pasta dish? Check these out if your market has them. Italy import. A little thinner than a pencil but cracker light.

Ingredients - wheat flour, extra virgin olive oil, rosemary, yeast, malt, salt. That's it. The olive oil / rosemary taste really comes through. And they come packed in 5 separate envelopes of 5 sticks each. No waste.

LOL, I can't believe I'm going on about breadsticks. Yet these are just right.

[eissa]

8. I had some leftover kale, so I

sauteed it with garlic and peppers, added some cooked chicken and sun-dried tomatoes and tossed them with some rigatoni.

I used some yesterday to make a kale and white bean soup.

[greatauntoftriplets]

9. Leftover sirloin tip roast.

[locks]

10. Soup

Potato, broccoli, ham creamed soup with some good crusted wheat bread

[Galileo126]

11. meatball sub

with sharp provolone cheeze.

(This has to be my favorite leftover. The red sauce only gets better while sitting in the fridge.)

[FarPoint]

12. Roast beef sub sandwich....

Leftover Sunday's roast sirloin....(very little left by the way)....served on a crusty roll with provolone cheese, lettuce, tomato and/or condiment of choice if desired.

[maddezmom]

14. Got all my fixings to make the roast tomorrow

Can't wait!

[FarPoint]

16. You got your top sirloin?

Yes...you will love it! Did you find the video clip?

[maddezmom]

17. Not yet but I have been checking a lot of others out

. Actually had to go the butcher because my local grocery didn't have it.

[FarPoint]

18. The top sirloin taste like beef tenderloin...filet of beef

but this cut is cheaper in price. I got mine at Kroger's and had to get the faux butcher go look in the back look for the sirloin. We have gourmet groceries but they are 25 miles away. I work right near one and usually get my meats there during the first of the week. Oh, we have a local farmers meat market but it is closed Sunday, Monday and Tuesday....


If you need any support with the recipe...let me know since I couldn't find a printed copy.

[maddezmom]

22. Just joined up and found it :-)

INGREDIENTS

1/3 cup finely chopped fresh parsley
2 tablespoons minced fresh thyme
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
1 tablespoon salt
1 tablespoon pepper
INSTRUCTIONS

1. PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.

2. PREP BEEF Following illustrations 1 and 2 at left, butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours.

3. BROWN AND ROAST Adjust oven rack to middle position and heat oven to 275 degrees. Pat roast dry with paper towels. Heat remaining oil in large skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes, then arrange on V-rack set inside roasting pan. Transfer to oven and roast until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.

4. BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain into 1/4-inch-thick slices. Serve.

[FarPoint]

23. Yes!

[maddezmom]

13. Shrimp Paesano

A friend hooked me up with the recipe
http://www.food.com/recipe/my-copycat-shrimp-paesano-64300

[IMG][/IMG]

[Callalily]

15. Leftover navy bean soup,

but I'm baking a fresh loaf of bread as I type! YUM!

[NJCher]

19. everybody's meals sound so good!

Mmmm, meatloaf sub. That's gonna' be on my agenda this week.

Tonight we're having bacon-wrapped filet mignon. Sauteed mushrooms/garlic. Potatoes with garlic and rosemary. Arugula salad with parmesan and toasted pignolis.

For dessert, I got these amazing chocolates from Trader Joes. They're in a long box and have all kinds of different caramelized chocolates: maple, double espresso, strawberry black pepper, hot chili, toffee apple. Coconut. Himalayan salted. Fig & honey. Blood orange balsamic, butterscotch. Yum, hmm?!

The package is really different: it's about two inches wide, an inch deep, and 24" long. It's called "Taste Test of Caramels."


Cher

[cbayer]

25. OMG, the caramels sound so perfect!

No trader joe's for me, but I would love that.