WRAL SmartShopper

WRAL SmartShopper

What's for dinner Tuesday?

Posted August 5, 2014

Strawberries

 

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?

 

 

14 Comments

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  • teecee Aug 5, 2014

    Nakabi
    Please let us know how the canned salmon does for salmon burgers !
    My Mama use to make salmon cakes /patties using canned salmon- the whole family loved them even leftover on a biscuit .
    GREAT price on the salmon btw - it is $1.65 or more here.

  • twoboysandadog Aug 5, 2014

    thank you UNCW-ash :) I love new recipes!

  • UNCW_Ash Aug 5, 2014

    Tonight is the shrimp scampi b/c last night needed to be leftovers (grilled pork chops and sides).

    TWOBOYSANDADOG...in case you missed my post from the thread yesterday...my chicken and dumplings recipe was tagged on FB and it looked easy so I gave it a try-yummy!

    4 boneless skinless chicken breasts (approx 1 lb). I used HT from the meat counter, cut 2 large ones in half length ways and then into slices (about 3-4 "tender size") .
    2 cans cream of chicken soup (I used the healthy choice option)
    1 small onion sliced (leave as large or slice as small as you like)
    Add all of the above to the slow cooker, add enough water to cover. I also added salt and pepper. Cook on high 5-6 hours.

    Then add 10 canned biscuits (Jr Grands were recommended but I used HT brand), torn and rolled in flour. Add to the slow cooker and continue to cook on high 30 min. The biscuits will get to about a dumpling consistency and doneness.

  • RaleighFoodBlogger Aug 5, 2014

    Tarheelswin- I am not able to share his recipes (all students sign a waiver- which makes sense :-) but I was asked the same question by a friend today and found this link for her. These are cashew cheeses, and it looks as though they are also his (Matthew Kenney) recipes as he is highlighted at the end of the article.

    I also know you can do searches for macadamia nut and cashew nut cheese recipes, and there are a ton out there! Let me know if you try them... I was shocked how delicious they are. http://thriveforward.com/wp-content/uploads/2013/09/TK_Cashew-Creams_Lesson5_V2_Final-PDF.pdf

  • RaleighFoodBlogger Aug 5, 2014

    Thanks Faye! And yes, I saw Chef Kenney's lasagna video before I signed up- I think that did sealed the deal :-) Here's the video, in case anyone is wondering about raw food... and why in the world I'd want to be trained in it (and go back to school at 44! :-) https://www.youtube.com/watch?v=FgKgI0CAkUI

  • tarheelswin Aug 5, 2014

    RFB - do you have a recipe for the nut cheeses?

  • Faye Prosser -WRAL Smart Shopper Aug 5, 2014

    RFB - the ravioli sounds awesome and so does the rest of the class! How fun to be able to cook with other chef's from around the world. The herbed zucchini lasagna sounds fantastic as well.

  • RaleighFoodBlogger Aug 5, 2014

    Faye- thanks for the recipe, that sounds great!

    And tonight I've got some pork chops for my DH (and some rice and salad) that were on sale at HT. And for me? Well... let me tell you... I'm about to make some beet ravioli, AND lasagna made from herbed zucchini! Yesterday we made 2 types of nut cheeses (macadamia and cashew... which luckily I'm not allergic to!) and I can't wait to see it all come together (the cheeses were amazing, btw, and a great option for people who can't eat dairy).

    So far it's been so fun... my main instructor is in Vienna, and 2 fellow students are from the US, but also from Hong Kong, Brussels, 2 in different towns in Australia, and Mexico. And the best part? Previously, I was always hesitant to try all the food I was making (fatty, salty, well... you know!) But cooking raw, I can taste everything, no guilt lol! :-)

  • tarheelswin Aug 5, 2014

    Thanks, Faye!! :)

  • Faye Prosser -WRAL Smart Shopper Aug 5, 2014

    tarheelswin - it is very easy! I just press the tofu in paper towels to get rid of the water and then cube the block of firm tofu. Then put in skillet with teriyaki marinade (today I am using Lawry's Teriyaki Marinade). Cook on medium until tofu starts to get a crispy edge. Pour in some McCormick's Toasted Sesame and some garlic powder to taste. Serve over rice with sauteed veggies. I really love tofu prepared this way. I had it for lunch one day last week and wondered why I don't make it every day, I love it so much! lol

    If you have never pressed tofu before, there's a good tutorial at the link below. I do the same thing she does in the photos with wrapping it in paper towels and then a dishtowel but I only let it sit for about 10 minutes (not 1 to 4 hours). Sometimes I cut it into slices and then press so it gets out the liquid faster. I prefer the texture of my tofu with more moisture so I do not press it as long.

    http://www.veggiebelly.com/2011/04/how-to-press-tofu.h

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