WRAL SmartShopper

WRAL SmartShopper

What's for dinner Friday?

Posted July 25, 2014



Here's the place to share your meal ideas for the evening, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas.




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  • jdouglas13 Jul 25, 2014

    Thanks Faye. :) The marinade is really simple for the London broil. Soy sauce or low sodium tamari (cheapest at WF - go figure), veg or EVOO, and garlic - powder, fresh, dried, whatever. Marinate overnight, then grill it no more than medium rare.

    I usually have the butcher at HT cut it for me extra thick, at least 3", so I can get a nice char on the outside without getting overdone. I cut it in half before I grill it. We have some hot the first night, then have at least a couple of nights of leftovers. I slice it very thin and add it to salad with raw snow or snap peas, shredded carrots, sliced mushrooms, green onions, and sliced water chestnuts. Add a cup of cooked rice if you have it. I make an Asian dressing - soy sauce, sesame oil, garlic, ginger. Also good added to a regular green salad with tomatoes, peppers, etc., gorgonzola, and a balsamic dressing.

  • Faye Prosser -WRAL Smart Shopper Jul 25, 2014

    jdouglas13 - I hope life is back to normal now and every thing is ok. :-) What do you marinate your London broil in?

    Nakabi - it's not my dad's birthday, but thanks anyway! :-)

  • jdouglas13 Jul 25, 2014

    Yes Nakabi -- the polish has a higher water content making for a wetter dough. I haven't combined them, only because I've never had both at the same time. I don't see why you couldn't, though, if you only have a bit of each?? You just need to adjust the amount of water in your final dough so it's the consistency you're looking for. Remember too that whole wheat flour absorbs liquid much slower than white flour does, so don't overdo it because it seems too dry at first.

    There is this whole bakers' percentage thing that helps you calculate percentage of water to flour, but I am hopeless at that kind of math, so I have never been able to calculate it myself. If you can do math, google it and it might help.

  • nakabi Jul 25, 2014

    jdouglas-I'll have to check it out. I would assume the piga would make a more firmer dough as opposed to the poolish? Have you ever tried to combine the two?

  • jdouglas13 Jul 25, 2014

    Y'all know how wordy I am -- I ran out of space.

    Have fun with your Dad & girls, Faye! Nakabi, your dinner sounds yummy as always. I'm assuming you have sourdough starter? I think you could just add some to your usual whole wheat bread recipe as you would a poolish or biga. If you need one, take a look over at

  • jdouglas13 Jul 25, 2014

    I've been terrible about posting this week. Life got in the way! ;)

    We've had mac & cheese with steamed broccoli (DW gave hers to the naughty twins), grilled hot dogs, and a roasted chicken with potatoes and string beans all in the same pan (thanks RFB for the idea!). Not sure yet about tonight. I have a London broil I got at HT yesterday, but it needs marinating, and 5 pkgs of boneless chicken breasts that need to get freezer wrapped.

    The roasted chicken was from Lowes. The same brand EF had last week on sale! They are 25% off, and there's a $1.50 coupon in the Lowes flyer for a whole chicken or boneless breasts. The whole 3.5 lb chicken was $4.50 or $1.28/lb net. For a difference of $0.29/lb, you know I would have spent WAY more than that in gas to go all the way over to Brier Creek, so it worked out great.

    I stuffed the chicken with lemon wedges, garlic, and rosemary and lemon thyme from the garden. We enjoyed it and I'll be getting a few more for the freezer.

  • nakabi Jul 25, 2014

    Happy birthday to your dad Faye! and not having to cook OR clean? LOVE IT!

  • Faye Prosser -WRAL Smart Shopper Jul 25, 2014

    The girls and I are going out to dinner with my dad tonight. I have no idea where we are going, though. I just know that I won't be cooking and I am good with that. :-)

    TJ84 - beef stew does sound good!

    Nakabi - your quiche sounds delicious!

  • nakabi Jul 25, 2014

    TJ84-sounds good! What time should I be over? :)
    Spinach, kale, mushroom, leek, tomato, and artichoke quiche. Caesar salad, wholewheat sourdough rolls. If anyone has a good recipe for wholewheat sourdough bread, email me at TIA

  • TJ84 Jul 25, 2014

    Beef Stew made with the stew meat purchased yesterday at Harris Teeter!