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Discussion Starter · #1 ·
Spaghetti Carbonara and probably a salad..........um one of my favorite Friday night dinners (Friday is usually pasta or pizza night)........yum yum can't wait!<br><br>
Below is the recipe I use, it is sooo good and no cream in it, it is actually nutritionally sound as long as you keep the portions under control! <img alt="banana.gif" src="http://files.kickrunners.com/smilies/banana.gif"><br><br><a href="http://www.epicurious.com/recipes/food/views/107810" target="_blank">http://www.epicurious.com/recipes/food/views/107810</a><br><br>
The key is to make sure the eggs are room temp so they don't get "curdly"
 

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Julie - That sounds so satisfying. We're going out tonight, probably pizza and big salads.<br><br>
Claudia, and anyone else who's interested in the mushroom soup recipe, here it is. I photocopied it from a book - I've forgotten the title, and it's not on the page anywhere. But, I can acknowledge Denise Barker, whose name is under the recipe. It was really tasty, and I'm looking foward to leftovers at lunch today. I forgot to buy thyme, so I used fresh parsley - would have been better with thyme, the parsley flavor stuck out a little like a sore thumb. But, otherwise very savory and yummy.<br><br><span style="text-decoration:underline;">Wild Mushroom Soup</span><br>
1/2 t sea salt<br>
1/3 cup uncooked wild rice<br>
2 T olive oil<br>
3 med. cloves garlic, minced<br>
1 med. onion, chopping<br>
2 T chopped fresh thyme (or 4 t dried)<br>
1 lb mixed mushrooms (such as shiitake, oyster, and cremini) chopped<br>
6 cups vegetable broth<br>
1/4 t white pepper<br><br>
In medium saucepan, bring 1 c water and salt to boil. Stir in wild rice and return to boil. Reduce heat to low, cover, and simmer until tender, about 30 to 50 min. Drain and set aside.<br><br>
In large saucepan heat oil over med-high heat. Add garlic, onion and thyme and cook, stirring often for 2 min.<br><br>
Add mushrooms, reduce heat to med. and cook, stirring occasionally until onion is tender, about 7 min.<br><br>
Add broth and bring to boil. Reduce heat to low, cover and simmer 20 min.<br><br>
Transfer half of soup to blender and blend until almost pureed (I used a hand blender in the saucepan).<br><br>
Return to saucepan and stir in wild rice and pepper.<br><br>
Return to simmer over med high heat. Cover, reduce heat to low and simmer 10 min.
 

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Heading up to my old stomping grounds tonight. Mom is making spaghetti<img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Despite it being Burns night I am not having Haggis Neeps & Tatties<br><br>
But rather Pasta with home made Ragu --Probably with a side salad _ although if my boys are hungry they may have finished all the sauce off before I get home andI will end up with a salad<br><br>
N
 

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I have a number of steaks in various stages of marinading that need some attention. I was thinking of slicing them up thin and combining with some X and Y to make a dinner.<br><br>
If you have any solutions for X and Y {where grocery shopping in the Roden house happened last week saturday} please share. I'm leaning toward homemade pasta or flatbread and some dried up vegtables from the bottom of the fridge, with I'd saved that freaking basil when it was cheap in august....
 

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Discussion Starter · #6 ·
JR: I vote for the flatbread........you could top it with carmelized onions and some cheese? (Gorgonzola would be perfect!)<br><br>
We are having steak Sunday night......I could eat steak every night, def one of my fave foods!
 

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OK, I'll try it Julie. I have a computer right next to the kitchen so I can look up how to carmalize an onion and maybe also how to get the crud off my favorite 12 inch allclad when I'm done...
 

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Discussion Starter · #8 ·
JR: Carmelizing onions is easy, just takes patience.....slice onions and saute in olive oil on low.....once they have been cooking for about 20 minutes add a sprinkle (tsp or so) of sugar/brown sugar....keep cooking......takes about 30-40 minutes depending on how many you do.<br><br>
Also, they freeze really well. So when I make a batch I make a big one and freeze the extra in a zip lock back for another time.........let me know how you like it!
 

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JR:<br><br>
We often will cook extra flank steak (DH makes the best!!) and use if for steak tacos with fresh avacado, lots of tomatoes, and anything else yummy you want to put in them.<br><br>
Leftover steak is also yummy in scrambled eggs!
 

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Reading my mind again, I see. This is our dinner for Sunday though with homemade crust and baked on the grill.<br><br>
Tonight we're trying Neil's version of amatriciana, bacon pasta yum. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
These threads are awesoome.
 

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This reminds me I need to go defrost those steak tips. I usually spray them with a little olive oil and then throw together a rub which is usually a combination of 2-3 rubs and or spices we happen to have. A little of this ... a little of that. Not sure what we'll have with it though.<br><br>
Leftover steak makes the best steak & cheese omelets the next day. Sauteed onions, peppers, put 'em inside the omelet with cheddar/mozzerella and serve with ketchup. Yum.
 

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Huh. I had leftover steak and spicy potatoes for breakfast this morning. Pretty beefy day for our little group.<br><br>
Dinner tonight? Not sure, but it better be light. Every couple days that I don't workout, the scale goes up a notch. Grrr.
 

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I always read this thread in hopes of inspiration, but today I can actually add to it! DH is making some kind of pineapple marinaded chicken and "aloha" rice and black beans, it's a Sandra Lee recipe. We're not huge Sandra Lee fans but the in-laws got us her book for Christmas, I assume because she makes quick stuff and they know we are generally really busy.<br><br>
Hobey and Julie-- you guys always have yummy sounding dinners, we're grocery shopping this weekend and I think I'll try a few of your dinners next week- thanks <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Mmm...you guys make me want steak....instead, we're having chicken enchiladas with some "hidden" veggies (squash) thrown into the mix.<br><br>
jen
 

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Hobey- do you have a recipe for the lime slaw for your fish tacos? We LOVE fish tacos and new variations are always good!
 

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I always read these threads and get really inspired! Then I remember I leave the house at 530 am and come back at 10 pm. Not a great way to get any cooking in.
 

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It's super easy.<br><br>
Lime Slaw:<br>
Toss all this together before doing anything else and give it a toss every so often while making the rest of the dinner.<br>
1/2 cabbage cut into angel hair, 3 T lime juice, 1-2 t sugar, 1-2 t salt<br><br>
Sauce for the tacos: 1/4 c mayo, 1 T lime juice, Zest of 1 lime, 2 T chopped cilantro, Salt to taste<br><br>
As I mentioned, my fish is the panko tilapia from Trader Joe's. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"> Corn tortillas, shredded cheese, salsa, sliced avocadoes or guacamole round out the meal.
 

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Thanks Hobey! you're making me REALLY hungry. we do the cilantro lime sauce too, yummy! and I think I'll try to find the panko tilapia, we usually just grill tilapia, but the panko tilapia sounds good.<br><br>
Man I'm hungry, is it lunch time yet??
 
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