what did you have for dinner

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puhleeze
@puhleeze
12 Years500+ Posts

Comments: 445 · Posts: 897 · Topics: 38
Posted by Dreamy88

I made chicken noodle soup last night and I’m finally scraping the bottoms of it now.

Recipe. Note, this is a large yield

First I set a stock pot with 15 C of water and boiled it with six chicken thighs for what seemed about 25 minutes. My pot is 6 qts, but 5 qts should do. The liquid evaporated down to 12 C

Then I took 3T of butter and melted it in a large sauté pan, I used my 4 qt pan because I needed room. Once melted I put in a cup each of chopped celery, onions, and carrots. After it softened, moved everything a bit to the side and added diced garlic and diced ginger and cooked out the aromas.

I removed the chicken, took out the bones, and cubed the meat. I like to save my bones by putting them into a ziplock and smash them for future stocks/broths. Add all the veggies to the stock pot and add freshly chopped oregano and thyme. I used two small stalks each. I added a bit of bay leaves. I think 3-4 leaves. It’s optional, you don’t need it. If you don’t have fresh oregano and thyme, you can use Italian seasoning shaker. I think 1.5 T would be enough.Add in 2T of chicken bouillon. Bring everything to a boil and then reduce for a simmer. Now add the chicken and add 8 ounces of whatever noodles you like. I used those wide squiggly ones that looks like a screw. 10 minutes should be good. Salt and pepper to taste.

During this ten minutes, I like to add a thickening agent. So in a sauté pan on medium, put in 2 T of butter. Melt it. Then add 2 T of flour. Combine it and until it looks like a golden paste. Then add 1.25 C of milk and let it simmer slightly for a few minutes and don’t stop stirring it. During this simmer, I like to add a strand of rosemary. It might be better to add the rosemary in earlier instead before the flour. At the end, you’ll have a nice cream, mix that into the broth and continue waiting for it to be al dente.

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LadyNeptune
@LadyNeptune
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Posted by Black-Mamba
Posted by LadyNeptune

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Late lunch early dinner. There’s some cilantro lime rice at the bottom. Sauces are a sriracha mayo and a ponzo garlic sriracha and green 🌶 heated with a little sugar for that syrup consistency.

looks amazing, whats on top tho? recipe?
click to expand



Base is jasmine rice seasoned with lime zest, garlic salt and pepper and cilantro added after cooking.

Persian cucumber, shredded carrots, lime zest and juice, and cilantro next.

Chicken I pan fried in a little oil with salt and pepper and then cut.

Drizzled the sauces on top and added more cilantro and thinly sliced chili pepper.
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Soul
@Soul
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I was lucky enough to find some fresh salmon at the store today. Never thought I'd be saying I feel lucky to find fresh salmon. Normally I cook this with shrimp and fresh spinach on the side, but given the circumstances I was honestly lucky enough to find fresh salmon. Sea food and salmon is my favorite food. I was lucky to find some white and green onions, and lemon too. I always put 1 serving of butter under each lemon slice. As the lemon gets hot it melts the butter, and seems to tenderize the fish in an amazing way. It always taste very creamy, tender, and moist, and almost makes one forget its even fish. The fresh onion and garlic on top makes it even better!

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CuddleBug1288
@CuddleBug1288
13 Years1,000+ PostsSagittarius

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Working with what I have at the moment, I'm waiting on my Chicken Asparagus Pasta Salad to cool off in the fridge for a bit before I dig in. My aunt made this a year or so ago and I loved it!

I'm out of chicken breasts, but I have canned chicken so I drained the liquid outta the can, threw it in a pan n added some chipotle garlic seasoning n let it go for a few minutes.

I cooked up about a cup of elbow macaroni noodles and some asparagus I chopped into about 1 inch pieces.

Made a lemon vinaigrette - lemon juice, olive oil, pepper, garlic powder, pinch of sugar.

Mixed it all together and once it's cooled I'm gonna add in some cheese. I'm so excited, it tasted pretty good for using what I have on hand.