WRAL SmartShopper

WRAL SmartShopper

What's for dinner this weekend?

Posted October 8, 2016

Veggie Soup

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.

What's on your menu tonight?


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  • Faye Prosser -WRAL Smart Shopper Oct 9, 2016

    So dinner tonight was sushi and hibachi shrimp in Cary thanks to my dad. Thanks Dad! I may not have power but I have a very full belly! Have a good night everyone!

  • Faye Prosser -WRAL Smart Shopper Oct 9, 2016

    No power since Saturday afternoon but we have a gas stove so I made veggie and cheese quesadillas for dinner last night and veggie omelets for breakfast. Yum not sure yet about tonight. Depends on whether we get electricity back. How's everyone else?

  • coupon4me Oct 8, 2016

    After the lazy week we had (only cooked 1 night!!! Akkkkk) we are going to have white bean, turkey kielbasa and kale soup. Seems like the perfect day for it. Dump in crockpot and done!

  • Faye Prosser -WRAL Smart Shopper Oct 8, 2016

    I am supposed to go out for sushi tonight but not sure that it is going to happen if it gets bad out there. Be safe my friends!!

    newhouseapex - I love your menu and especially love your "fake it til you make it comment!"

    Gator Girll - such a good weekend for soup! I'm having more veggie soup as soon as I get home from work.

    RaleighFoodBlogger - I have never grilled lettuce but it actually sounds tasty. I am definitely going to try it. And good luck this week getting everything ready for the quick move!

  • maalp Oct 8, 2016

    Thank you for the chutney recipe JDOUGLAS13!!

    Hope no one has any problems from the storm and stay safe.

  • RaleighFoodBlogger Oct 8, 2016

    JDouglas- awesome! Thanks for the recipe. Can't wait to make it for Thanksgiving!

    NewHouseApex- I have a pork loin from FL in the freezer, too! Think I'll roast it next week, and lol on the "fake it" :)

    And tonight we're having Chicken Salads with Grilled Romaine lettuce. It really does make a difference when grilled- even on my basic Giada Grill Pan from Target.

  • jdouglas13 Oct 8, 2016

    Since we are getting the rain and wind from Hurricane Mattew, I wanted to ask -- what does everyone like to make for dinner when your power is out? I'm guessing sandwiches, but would like some other ideas too.

  • jdouglas13 Oct 8, 2016

    RFB, thanks for the birthday wishes for my DW yesterday! :) Here's how I make the creamed onions. We usually have it at Thanksgiving.

    1 bag Birds Eye frozen pearl onions, boiled and drained. Make about 1.5 cups of a very thick white sauce (butter, flour, milk) very generously seasoned with sea salt, some black pepper, and grated nutmeg (optional). You probably want a ratio of 3 or 4 T each butter and flour to 1.5 cups milk. Stir the cooked onions into the white sauce and let them simmer together on very low heat for 5 or 10 minutes to meld the flavors.


  • jdouglas13 Oct 8, 2016

    Tomato-Raisin Chutney: 2.25 pounds grape tomatoes halved, 1 cup dark raisins, 3/4 cup cider vinegar, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 small yellow onion diced, 1 teaspoon (t.) grainy Dijon, 1 t. Kosher or sea salt, 1 t. or more ground ginger (or minced fresh if you prefer), 1/2 t. cinnamon, a dash or 2 of Tabasco.

    Combine all ingredients in a big pot. Bring to boil, then reduce to simmer. Cook uncovered until liquid has mostly cooked off and tomatoes have collapsed, about 45 minutes, stirring occasionally. Cook longer as desired to achieve a chutney consistency. After it has been cooking for a while, taste to adjust flavor - you may need more sweetness, vinegar, spices, etc. Keep in mind the flavors will blend more after 24 hours. Cool and store in fridge. I have also successfully frozen the chutney.


  • jdouglas13 Oct 8, 2016

    Hi Maalp, I'd be glad to post the recipe (separately). Hopefully it will fit into 1,000 characters! :) Please note that my recipes are very approximate as far as measuring because I don't really measure unless I'm baking. I tend to go by taste, adding a bit here and there as needed.