Thread: What's for dinner tonight?

If they didn't live in NYC they would probably have the life skills to hunt and eat the squirrels in central park or maybe even cannibalize each other. Too many hipsters wanting special coffee and artisan pickles, they have grown too soft.

I bet the immigrant communities in New York rise to the top of the heap in this situation.

Tonight, my 15 yr old son is going to french omelets. He learned how to make them last week, and that sounds great for dinner!

I dont have a son or daughter, but if I did, they would be making beef stew.

I made chili.
recipe:

meat
beans
spices
tomato sauce

instructions:

combine
heat
eat.

I made chicken and white bean chili last night. It came out just ok.


The recipe calls for a pound of boneless skinless chicken legs and a pound of ground chicken, but I used chicken breast and ground turkey instead.

1 lb boneless, skinless chicken breast
1 lb ground turkey
2 cans great northern beans
2 cans chopped green chilies
2 yellow onions diced
4 garlic cloves minced
1 tsp cumin
1 tsp oregano
1 tsp cayenne pepper powder
4 cups low sodium chicken stock

Pour a tbsp of olive oil in a pot. Cook onions and garlic in it while you're chopping the chicken breasts up. Dump the meat, seasonings, chili peppers, beans, etc in to the pot. Bring to a boil then let simmer for 20 minutes min. I was in a time crunch so I only let it go for a half hour. Making it this way isn't very spicy and it was kind of boring plain but some shredded cheese helped. Next time I will probably make it with just chicken breast, add a jalapeño, and maybe use some regular stock and some low sodium stock.

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Originally Posted by SeeingRed

I made chicken and white bean chili last night. It came out just ok.


The recipe calls for a pound of boneless skinless chicken legs and a pound of ground chicken, but I used chicken breast and ground turkey instead.

1 lb boneless, skinless chicken breast
1 lb ground turkey
2 cans great northern beans
2 cans chopped green chilies
2 yellow onions diced
4 garlic cloves minced
1 tsp cumin
1 tsp oregano
1 tsp cayenne pepper powder
4 cups low sodium chicken stock

Pour a tbsp of olive oil in a pot. Cook onions and garlic in it while you're chopping the chicken breasts up. Dump the meat, seasonings, chili peppers, beans, etc in to the pot. Bring to a boil then let simmer for 20 minutes min. I was in a time crunch so I only let it go for a half hour. Making it this way isn't very spicy and it was kind of boring plain but some shredded cheese helped. Next time I will probably make it with just chicken breast, add a jalapeño, and maybe use some regular stock and some low sodium stock.

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recipe, i would substitute 1 cup of tomato product for 1 cup of the stock
( my guess is this is a low sodium recipe because of the absence of ANY tomato product, tomato is very high in sodium)
I would also change thosse teaspoons of chili powder to TABLESPOONS !

second, the method or procedure stinks !
brown the ground turkey first,
use the natural fats from the turkey to then sautee the garlic and onions.
add just a cup of the stock at this point and once it comes to a boil, add the cubed chicken and brown quickly on high heat.
once the chicken cubes are browned, turn down the heat to a medium setting.
then add tomato product and HALF the stock to the meat and stir in the spices.
finish with chopped chilis and
ADD THE REST OF THE STOCK AND STIR ALL INGREDIENTS.
set all in the oven at a low temp 275-300 for at least a half hour.

two yellow onions?
way too much, a cup of diced onion at the very most !
and try a sweet onion, likie a vadalia or walla.

Originally Posted by Chef Zambini

recipe, i would substitute 1 cup of tomato product for 1 cup of the stock
( my guess is this is a low sodium recipe because of the absence of ANY tomato product, tomato is very high in sodium)
I would also change thosse teaspoons of chili powder to TABLESPOONS !

second, the method or procedure stinks !
brown the ground turkey first,
use the natural fats from the turkey to then sautee the garlic and onions.
add just a cup of the stock at this point and once it comes to a boil, add the cubed chicken and brown quickly on high heat.
once the chicken cubes are browned, turn down the heat to a medium setting.
then add tomato product and HALF the stock to the meat and stir in the spices.
finish with chopped chilis and
ADD THE REST OF THE STOCK AND STIR ALL INGREDIENTS.
set all in the oven at a low temp 275-300 for at least a half hour.

I didn't really ask for your input.

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I'm about to eat an enchilada I made last night.

Boiled a couple of chicken breasts, cut them up in bite size pieces, added in melted cream cheese, shredded cheese and green enchilada sauce, with a little garlic and cumin powder, and pepper. Rolled it into tortillas, added green sauce and cheese on top.

you might want to consider thigh meat for better flavor as well ! it has a higher fat content but if you drain the thighs after cooking FIRST, the fat content compared to breast is margiunal, but the thigh meat will be more tender and flavorfull in the final production.

Originally Posted by MOtorboat

I'm about to eat an enchilada I made last night.

Boiled a couple of chicken breasts, cut them up in bite size pieces, added in melted cream cheese, shredded cheese and green enchilada sauce, with a little garlic and cumin powder, and pepper. Rolled it into tortillas, added green sauce and cheese on top.

Sounds good. You did it wrong though. You should've used all different ingredients, more of them, and prepared it way differently.

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I'm making my fabulous crock pot french onion soup.

Here's how I make it.

Mix flour, sugar and olive oil with 4 sliced sweet onions and place in crock pot on high for 1 hr.

Add white wine and cooking sherry and cook on high for another 15 min.

Add a little bit of soy sauce and Worcestershire. Add beef stock to fill crock and turn to low and cook for about 10 hrs.

Place soup in terra cotta pot. Place toasted french bread on top of soup and add Gruyere cheese and broil till cheese is golden brown.

Originally Posted by WTE

I'm making my fabulous crock pot french onion soup.

Here's how I make it.

Mix flour, sugar and olive oil with 4 sliced sweet onions and place in crock pot on high for 1 hr.

Add white wine and cooking sherry and cook on high for another 15 min.

Add a little bit of soy sauce and Worcestershire. Add beef stock to fill crock and turn to low and cook for about 10 hrs.

Place soup in terra cotta pot. Place toasted french bread on top of soup and add Gruyere cheese and broil till cheese is golden brown.

Horrible idea. Sounds like you should never step in the kitchen again.

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Originally Posted by SeeingRed

Horrible idea. Sounds like you should never step in the kitchen again.

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SR I see that you're trolling the What's For Dinner thread.

That sounds like fun.

Originally Posted by WTE

SR I see that you're trolling the What's For Dinner thread.

That sounds like fun.

I'm done. Sorry WTE. seriously, your soup sounds really good.

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