Dinner tonight - or last night.

The corned beef on St. Paddy's Day was amazingly delicious, bright pink and tender. Next day we had one of those Reuben sandwiches. We never thought to make our own instead of going to a Texas Deli. No such thing.

I'm very interested in marsala recipes after a few meals at a then famous restaurant in San Diego - with shrimp marsala in clay pot.

I take the ingredients as easy enough, but the cooking directions important.


Signed,
marsala fan

I will get mine for you...
It was delish. Simple enough.

We had Pizza and a nice Pinot Noir. You know, I love my pizza.

I LOVE home made Reubens. It is one of my "soup and sandwich" (fall and winter) or "salad and sandwich" (Spring and Summer) meals. So yummy.

I also have cereal night. and of course my Friday Pizza nights. Cooking big meals every night would never do. Not during baseball season anyway.

Can someone explain corned beef to ,e? I mean the process - is it dried or smoked or something? Why so salty?

I had steamed pot-stickers, which I ate with Ponzu sauce. Meanwhile, I baked a fillet of haddock marinated in ginger, scallions, ponzu and oil. Yum!

Chicken Marsala

Ingredients:
4 boneless chicken breast halves without skin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil, dried
3 tablespoons butter or margarine
3 tablespoons olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 cup Marsala wine

Note - I just buy the chicken cutlets. I don't want to pound meat.

Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice

We are having Taco Salad tonight made with ground deer meat - I know - So bizarre - but a friend brought me a freezer full - I can't taste the difference really - lower fat content so not as tasty as beef - but with the seasoning it doesn't really matter.

Mmmmmmm!

http://well.blogs.nytimes.com/2010/03/19/a-more-healthful-dinner-for-one/?src=me&ref=health

some good looking recommendations for those who dine alone



links at the link

Thank you ehBeth.

Great minds.. I already saved the asian coleslaw and the provencal tuna/sweet red pepper recipe. (I tend to like Martha Shulman's recipes).
Ordinarily, I don't do much cooking for one - I don't mind leftovers, they can be tasty, and cooking with leftovers in mind is usually efficient.

hamburger's had some difficulty finding recipes for one that have a good result, so I've been grabbing links when I see thm

I like Martha Shulman as well - if not always the precise recipe (I'm the queen of I'll trade this for that), at least the concept.

As an example, I tried out Bittman's recent pork rib recipe - Spare ribs with olives, lemon, and rosemary - and wrapped and froze those I didn't eat right away. For me, that makes something like ten dinners (with other stuff) as is, with possibilities for other recipes involving bits of already cooked pork. It's just a saute. Only hard thing about it was scissoring the ribs apart. And.. the flavors could be altered for a change of taste.

But I like ribs; I suppose a regular roast is just as easy.

I am lucky I like soup. It's a way to get my veggies and the soups keep for at
least a few days.

Oops, I lied. I used two pans and 4 lbs of ribs, as that was what was in the package.

made myself some panfried salmon tonight - fried a little onion , some mushroom and potato on the side - quite satisfactory .

( last night a friendly neighbourhood couple asked me to join them for dinner at the RED LOBSTER - not wanting to blow my own horn , but my panfried salmon was better . the RL uses too much salt and spices , and it's hard to tell/taste what's on the plate . )

picked up a 6 ounce piece of veal scallopini at the same time .
receipes suggest frying only about 1 - 2 minutes per side .
take out of pan and make a mushroom/wine gravy - put veal back into pan and let simmer with lid on for a few minutes .

want to avoid overcooking - don't need shoeleather .

ANY SPECIAL WAY TO AVOID OVERCOOKING ?
( don't want it raw either ) .

They had an incredible deal on bags of mixed garden salad so I made one with sliced sopressata and mozzarella, Greek olives and Feta...a Guiness stout to go along.
Sometimes I just don't feel like starting up the stove

hamburger,
you did well, 2 min on each side is enough for the thin veal scallopini - you
could top them with fine chopped tomatoes and basil, some baguette on the side.

Of course I always like Wiener Schnitzel, bread the veal and fry it 5 min on
each side. Then there is the Munich Schnitzel where you spread horseradish
on each side of the veal and then bread it and fry it as usual in the pan.

What else do you like, hamburger?

I am going to try that...it sounds great. I love horseradish.

Tonight: half baked potato topped with salsa, grilled chicken, salad - pretty basic, tomatoes, avacado, balsalmic vinegrette something else too...but I can't remember. huh.

Gads I love salmon. My favorite way to cook it is to cook a filet of a size for two meals for me by sauteing some chopped spanish onion (brown) in olive oil until it gets translucent, add a lot of pepper - since I like it, and sometimes a half or quarter of a small lemon to the sauteed onions (That could be some wine vinegar). Can't remember if I've added stone ground mustard instead of the lemon.. I think I have and that I liked it.

Anyway, I put the onions in a baking dish, put the salmon on top of it, and bake at 350 or so until the salmon is done.

Sometimes I make more onions than I need just because I like them for themselves as a side dish.

Besides, salad's good for ya..

Me too! I also put a teaspoon full of horseradish in vegetable soups - horseradish and a dash of dill.

Hey Hamburger - I think they over do the salt as well. I generally prefer cooking at home for the simple reason that I control the flavor.

I like salmon too. My boys will even eat it when I make this blueberry vinigrette to go over it.

That sounds good too Osso. I am more of a salty person rather than sweet...but I will do anything to get the boys to eat fish.