What’s for Dinner Tonight?

[dizneegirl]

Chicken nuggets and jalapeno poppers

 

[tinkerbellandpeterpan]

Do you want say a 30 minute soup with pretty decent taste or fresh made from start to finish? I do both versions depending on how I feel and what’s in the freezer.

So sorry I didn't see this right away, but can I be greedy and ask for both? I feel like depending on the day I would choose one or the other. I've always wanted to be invited for dinner at your house LOL!

 

[AustinTink]

Not feeling well. Cheerios for dinner.

 

[NYCgrrl]

@tinkerbellandpeterpan I‘ll write em for you a little later as I’m getting close to that big nighty night time.

Be sure to use a wide pot so the dumplings have space to simmer properly. These are “fluffy” Southern style dumplings not the Northern European version. Adding frozen peas at the last cooking moments gives a really fresh taste, I think:

https://www.food.com/recipe/fluffy-dumpling-chicken-soup-282598

Annoying. Wrote both recipes up and system ate it. Trying again.

 

[mumto3girls]

We had salmon, broccoli and noodles.

 

[DVCjj]

Yay! My meal subscription box for the week was delivered yesterday! Last night we had honey garlic turkey noodle bowls and tonight it was seared pork cutlets with mashed potatoes, shallot gravy and an apple salad. I just freakin' love this service. I order the pre-prepped ones and don't even have to deal with the vegetables - everything including the little measures of spices and condiments are ready to roll.

What company do you use? Very curious though never used.

 

[ronandannette]

What company do you use? Very curious though never used.

We're in Canada, so not all the ones here are also available in the US but the one I'm currently using is. It's called Hello Fresh.

 

[DVCjj]

We're in Canada, so not all the ones here are also available in the US but the one I'm currently using is. It's called Hello Fresh.

Thank you so much for answering. We have that here in the States. Good to know you like. I’ll look into it. Thanks again.

 

[ronandannette]

Thank you so much for answering. We have that here in the States. Good to know you like. I’ll look into it. Thanks again.

I just quickly googled it - here’s the US website. And while the deals sound a little “too good to be true”, they are perfect legit, when you read all the details.
https://www.hellofresh.com/

 

[mjkacmom]

I just quickly googled it - here’s the US website. And while the deals sound a little “too good to be true”, they are perfect legit, when you read all the details.
https://www.hellofresh.com/

I used to sign up my oldest for hello fresh subscriptions when she was in college, then I’d cancel and subscribe again to get the deals.

 

[DVCjj]

I just quickly googled it - here’s the US website. And while the deals sound a little “too good to be true”, they are perfect legit, when you read all the details.
https://www.hellofresh.com/

So nice of you. Thank you.

 

[JBRB828]

Making Split Pea soup with han cubes

 

[barkley]

I just quickly googled it - here’s the US website. And while the deals sound a little “too good to be true”, they are perfect legit, when you read all the details.
https://www.hellofresh.com/

another way to save is if you have a target red card and get that 5% savings cuz they sell hello fresh gift cards.

 

[NYCgrrl]

@tinkerbellandpeterpan
Okay here is the fresh made soup. I often cook w/o written recipes but this is quite similar to what I normally do.

Serves 4 to 6

Chicken and Dumplings
By Alison Roman
Total Time 2 hours Rating
(4,514)
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
INGREDIENTS
Yield: 6 servings
FOR THE CHICKEN
2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 11⁄2 pounds), peeled and
PREPARATION
Step 1
Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
Step 2
https://cooking.nytimes.com/recipes...b&variant=0_relevance_reranking#notes_section 2/22/24, 1:20 PM Page 1 of 3

sliced 1⁄4-inch thick 4 sprigs thyme
1 tablespoon unsalted butter, plus more as needed
1⁄4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced
FOR THE DUMPLINGS AND ASSEMBLY
11⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
3⁄4 cup buttermilk 1 large egg
2 tablespoons unsalted butter, melted
1⁄2 cup parsley, tender leaves and stems, finely chopped (optional)
1⁄4 cup chives, finely chopped (optional)
Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1⁄4, about 30 to 40 minutes.
Step 3
Transfer chicken to a plate or cutting board to
cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
Step 4
Heat remaining 3 tablespoons chicken fat along
with 1 tablespoon butter (if you don’t have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it’s all a pale golden brown, about 2 to 3 minutes.
Step 5
Slowly whisk in reserved chicken stock until no
lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
Step 6
Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely
https://cooking.nytimes.com/recipes...b&variant=0_relevance_reranking#notes_section 2/22/24, 1:20 PM Page 2 of 3

stirring occasionally, until liquid is nicely
thickened and carrots and leeks are tender, 10 to 12 minutes.
Step 7
Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
Step 8
Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it’s O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
Step 9
Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Private Notes
Leave a Private Note on this recipe and see it here.
https://cooking.nytimes.com/recipes...b&variant=0_relevance_reranking#notes_section 2/22/24, 1:20 PM Page 3 of 3

 

[CdnCarrie]

Tonight is breakfast for supper - omelettes, bacon and hashbrowns.

 

[NYCgrrl]

Tonight it’s chicken broth with ricotta dumplings and spinach.

Just going to put a handful or two of frozen spinach into the soup once the also frozen dumplings are defrosted.
Maybe I’ll add a little bit of lemon juice at the end; I’ll see how I feel.

Got one slice of dark rye left in the fridge so I’ll use it to make open faced cheese toast with apple slices.

 

[NannyBeBe]

My daughter is making chicken fried rice and her husband is making egg rolls. Yummy.

 

[Neapolitan Ice Cream]

Spicy chicken with diced peppers, baked potatoes and sour cream and chives

 

[NYCgrrl]

My daughter is making chicken fried rice and her husband is making egg rolls. Yummy.

Sounds like the Lunar New Year will end well

 

[barkley]

thanks everyone for contributing to this thread! such delicious ideas that have inspired many meals planned for next month/my monthly grocery shopping trip tomorrow

finishing off the odds and ends of leftovers in the fridge for dinner tonight so we have room for ds's annual 'birthday feast' tomorrow and through the weekend. like many an asd kiddo he's got a fairly restrictive palate but he LOVES mexican food so since his pandemic spurred agorophobia keeps us from a restaurant meal thank goodness for our local mexican restaurant's great party platters and to-go menu