It's Time Again.......

16 years ago

Time to dredge up the old "What's for Supper" threads we used to post in the olden days of this forum. With the gardens, and markets coming on, it always gets interesting.

I've already made most of tonight's supper, and it's built around my garden produce, finally coming on after a cold, wet spring.

I've got a kettle of tender young string beans, my second mess from our garden, ready to start simmering with bacon and onion.

In the fridge is a huge pan of stuffed peppers. I suspect this is going to be a once-a-week meal until frost. The green peppers are outdoing themselves this year. I love them stuffed with a Spanish style rice, and that is how our family has always done it. But..........I found a nice alternative and now stuff them occasionally with Cajun style black beans and rice. Very spicy, and topped with shredded cheese to melt down into it.

There is half a loaf of French bread I baked yesterday as a go-with. A big platter of scrambled eggs, fresh from my gals in the hen house will finish it off.

Since they're egging nicely now, I need to be creative in ways to use them up. I have the ingredients handy for a pecan pie, and that'll take care of half a dozen right now. It could happen.

So, what's on your menu?

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Comments (11)

jazmynsmom
16 years ago
Yesterday we had pasta with homemade mint pesto, feta, and smoked trout from the farmer's market, a salad from my garden (I planted it in mostly shade and it has resisted bolting in spite of the heat), and fruit.

Tonight we'll have ribs, grilled peaches, and baked potatoes.

A friend is dropping off a mess of perch later this afternoon, and Steve has agreed to take care of dinner tomorrow night...

The bulk of my garden produce is still a ways off. I have blossoms on everything, but haven't found any fruits or veggies yet. It seems slower than usual this year... our hot spring interfered with my habit of mulching my veggies with clean grass clippings. The lawn was in seed in May (unusual) and has been so ever since and I dared not put it in my garden... even on top of newspaper...
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endorphinjunkie
16 years ago
It looks like shrimp grilled with a lemon, butter, and garlic sauce served over a bed of spagetti will be the main course. I try to eat lightly in the summer so I will have only a simple salad to go with it. Water and white wine (in different glasses) with be the liguid refreshment.

I think we are getting Andie's rain. It may well only be a local thundershower, but it's already dropped more than an inch on us in the last hour or so. There ain't much to do now but either cook or read, or play on the computer.
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I think I have decided on the vegetarian entree. I love the sound of Linda's butternut squash lasagna but I have all of this pumpkin puree so I went looking for a pumpkin lasagna. This one also includes Swiss chard. I'm thinking I might skip the green beans every pushes around on their plate because stuffing and mashed potatoes are more appealing. I'll add more chard to the dish as one review mentions it could use more. I will also add some rosemary as that sounds like a tasty addition. Pumpkin Lasagna with Ricotta and Swiss Chard 1 pound lasagna noodles 2 tablespoons extra virgin olive oil, plus more for tossing 1 onion, finely chopped 2 pounds Swiss chard, stems discarded and leaves chopped 2 garlic cloves, minced Kosher salt and freshly ground pepper 3 15-ounce cans pumpkin puree 1/4 cup heavy cream Pinch of freshly grated nutmeg Pinch of cayenne pepper 4 cups fresh ricotta (32ounces) 2 large eggs, beaten 2 cups freshly grated Parmigiano Reggiano cheese (about 6 ounces) 2 cups shredded imported Fontina cheese (about 8 ounces) 1. Preheat the oven to 400 degrees. In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes. Drain well and transfer the noodles to a baking sheet. Toss the noodles with olive oil to prevent them from sticking together. 2. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Add the Swiss chard and cook over moderate heat, stirring frequently, until wilted and no more liquid remains, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a plate and let cool slightly. 3. In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne. Season with salt and pepper. In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt. 4. In a well-buttered, 9x13 inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly. Spread half of the remaining pumpkin mixture over the noodles in an even layer. Top with half of the Swiss chard and another layer of noodles. Cover with half of the ricotta mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture. 5. Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm. Remove from the oven and uncover. Preheat the broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut into squares and serve. MAKE AHEAD The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking. Here is a link that might be useful: www.foodandwine.com
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Not much time in the garden this year, so it was a good thing that at least the front garden was made ready last fall for this year's growing season. Right now, I've let some weeds go to seed in my main bed, which I never do, but, oh well. At least the bed managed without any attention to look pretty good all season long. Spent some time in early spring, getting some mulch down and trimming and that was it. The back garden...ugh....I don't even want to walk out there and I can't wait for snow. [g] That Willie Nelson song - nope - never have been able to listen to that song. It's just way too sad and depressing. But I really love the seasons and the change from summer to fall and even winter. I still look forward to winter, I just really find it is too long for me now. Even as a kid, I think I loved Fall the most. And spring was a close second. And as someone said - I used to have no problem working outside in all kinds of weather, but now the cold and damp goes right thru me. Takes me hours to warm up when I come in. But that works out too - I just get more done indoors. I just cut the last 3 roses in the garden and brought them in today. Pope John Paul is new to me this year and the blooms are SO fragrant and the blooms last in the vase and as they open they get prettier and prettier. That might be the last of them, unless a hard frost is delayed again. I still see a number of buds out there.
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Pidge
16 years ago
Well, I don't really know yet, besides the Caesar salad and the leftover mashed potatoes made into patties. Maybe a couple of pork chops--if I can find them in that messy freezer, that is. I had a cookout a few weeks ago and there are too many leftover rolls and burgers and dogs crowding up the space. Time for a clean out.
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shadowgarden
16 years ago
Well, I don't know but we finished off the black raspberry pie for lunch. Tomorrow I think raspberry shortcake. I still have 2 quarts left. Most of them froze around here and they are expensive!! But I love them so I bought them anyway.
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maryanne_nc
16 years ago
I didn't get home from work until almost 6 pm tonight, and a friend has an icky summer cold coming on so I promised to make him some homemade chicken noodle soup. I keep telling him it will cure what ails him, but he doesn't believe me, so the proof will be in the pudding, so to speak. I don't know why, but I bought 4 split chicken breasts, way too much for soup, so 2 went in the pot and 2 went in the oven smothered with lemons and garlic.

Lacking patience, DS and I ate Boca burgers and chips for dinner. LOL!
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oakleif
16 years ago
Homemade ground venison soup with potatoes carrots,onions,green peas,green beans,corn and a touch of garlic. Southern yellow cornbread and a jello, fruit,coolwhip salad.
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tibs
16 years ago
We are to leave at end of week for vacation and I think I will have to stay home. My Lazy houseweife beans look like they will be just about ready. I am hoping I can get the cat sitter to freeze some for me. I was so looking forward to fresh green beans.
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maryb_sw_mi
16 years ago
I splurged a little bit & bought some thick rib eye steaks & some sweet corn. Wrapped the corn in damp paper towels & tinfoil & added a bit of this & that seasoning to the steaks & put it all on the grill. Then we had some vanilla bean ice cream with fresh cut up strawberries for dessert.
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Josh
16 years ago
To use up those tasteless 'maters I had, I can't spell it but I made that cold soup concoction of tomatoes, celery, cucumber, radish and shredded lettuce, added a small can of v-8 juice and a dash of vinegar/oil...ratatouille? And homemade pimiento cheese (using extra-sharp aged cheddar) on toasted wholegrain tortillas. And a boiled egg if wanted.

Suzy, boiled eggs are good...just sliced into salads or atop braised spinach. I rarely "pre-devil" the eggs ...they keep better unshelled then I chop the whole egg quickly at last minute with a little bit of mayo and sweet relish. Doesn't look as pretty tho.

I've got leeks in freezer...already diced small and and just have to add diced potatoes and let simmer awhile for another unspellable concoction...lol Canadian bacon on wholewheat with hot mustard as go-with... josh
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andie_rathbone
16 years ago
No cooking last night as the A/C decided to die on us. So it was c chef's salad so we wouldn't add any extra heat to teh house by turning on the stove.
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rob333 (zone 7b)
16 years ago
Crab stuffed mushrooms and a glass of wine. Just nibbling. I'm still not really hungry in this heat.

How about the 4th meal? Bar-be-qued chicken, homemade ice cream, cake, a watermelon and whatever sis makes. I'm looking forward to that!
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It's Time Again.......

Comments (11)

jazmynsmom

endorphinjunkie

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