Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What are you making/having for dinner tonight?

My mom used to parboil brussel sprouts, quarter them and cook them in a saute pan with chopped bacon...yummy!

"Weird"? Around here, that would be something pretty close to normal.

Our current favorite way of having brussel sprouts is baked with apples, onions, and cranberries: a pound of sprouts (cut up as needed), 2 cut-up medium apples, 1/2 cup fresh (or frozen) cranberries, a medium onion (in strips), a little black pepper and a splash of olive oil. Bake at 375° for 25-30 minutes and enjoy!

Two great-sounding ways to make sprouts!! Thanks!!

I generally don't eat onions but I'm totally intrigued by that sprout/apple/cranberry/onion combo. Maybe I'll get mild onions and sliver them up real thin.

Wait a minute. I have home-grown leeks in the freezer. Their taste is not as in-your-face as onions. That should work for the same general effect.

Beef stew with Brussels sprouts on the side. Before Christmas I picked up a 2 qt. Crock-Pot on sale at a hardware store. I was prejudiced against stockpots from a bad dinner experience many years earlier. An extremely attractive and intelligent lady invited me to dinner following work. As a modern-day woman she was employing all the time saving technology available. In this case it was a slow cooker. She prepared the ingredients and put it in the slow cooker before leaving for work and assured me that dinner would be ready when we arrived. However, dinner wasn't ready, unless you like your potatoes crunchy. The meal was a disaster. She was intelligent, so I figured that it was just some inherent design problem with slow cookers. That experienced prejudiced me for many years. So, it was with some trepidation that I finally picked up one myself, but I figured at $10 it won't be too costly a mistake.

I was pleasantly shocked. The beef stew was delicious, and most of all easy to make with simple ingredients. The only change from the recipe in the manual was that I added a pound of baby carrots and more onions. The chicken cacciatore recipe was also simple, elegant, and delicious, although I would add a little tomato sauce or paste to the canned plum tomatoes and white wine. When I saw a 4 qt. Crock-Pot on sale, I grabbed it. I'm now on the look out for a 6 qt. one on sale.

yes yes, with garlic and a little red onion.

Had that this Christmas... never ate sprouts before.

I had some slices of smoked rump roast leftover in the fridge. (Barbequed it last weekend.) My wife has been requesting curry lately. So I chopped up some veggies and beef, sauted them in a little olive oil, and gave it all a heavy dusting of curry powder. Added a little beef base in water and corn starch to hold it all together, and served it over leftover white rice.

There was enough curry powder in there that I still have a buzz off it! I think curry powder may increase blood flow to your brain. It certainly feels that way to me.

I enjoy curry. My dad used to make a chicken curry over white rice that I just loved!

Joe~I'm making beef stew in the crockpot for Superbowl Sunday dinner. It's one of my family's favorite meals. Mr. Scoutgal had to got to San Francisco for the day on Frisay, and brought me back some sourdough french brad from the wharf up there. I'll serve that with the stew.

I add at least a cup of red wine and sliced mushrooms to the stew.

Oooh, the garlic and red onin with it sounds delish!

Excellent selection, unless you have a bunch of vegetarians as guest. But, in that case, tell 'em it's beef flavored tofu. Be surprised what will sell on Super Bowl Sunday.

Sourdough is perfect accompaniment for beef stew. I made a point to try sourdough bread- and Dungeness crab and visit Ghiradelli Square - at Fisherman's Wharf when I first visited San Francisco many moons ago. I've been an ardent fan ever since. Red wine and sliced mushrooms are an excellent addition. I usually add the mushrooms (which I'm very found of) in the last 15 minutes or so. Also, any Ranters know the name of that bar that serves Irish coffees (same recipe as Shannon airport)located at the bottom of hill where the trolleys begin their run? I picked up a set of the glasses to serve the Irish coffee in, but unfortunately they went bye-bye over the years. I'd like to order another set. Is that place still open? If so, what's the name and do they have a website?

Tonight's delight is roast loin of pork.... mmmm love the crispy salty crackling, (or cracknel as is was called in myu house for some reason)
roast taters,

steamed mange tout and green beans dressed in butter and white pepper,

Homemade Apple sauce

Gwavy

sleep on couch