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NJCher

(42,017 posts)
Tue Nov 18, 2025, 04:18 PM Yesterday

What's for Dinner, Tues., Nov. 18, 2025

Right now I'm having an appetizer: Rainforest crisps, pumpkin spice flavor, with cream cheese.

Tossed green salad with fennel slices, apple, and toasted walnuts. Baby romaine and red leaf. Also pea shoots that I grew in the garden.

Chicken over pignoli nut couscous. Creamy garlic sauce over sliced chicken breast. Chopped herbs over the top: sage, thyme.

Kombucha: cherry-ginger.

Dessert will be carrot cake, which I still have to bake Cream cheese frosting.

11 replies = new reply since forum marked as read
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What's for Dinner, Tues., Nov. 18, 2025 (Original Post) NJCher Yesterday OP
Pork Chops and Rice BOSSHOG Yesterday #1
Blackened Chicken & Potato Soup UT_democrat Yesterday #2
Too many choices! elleng Yesterday #3
Sounds delic, Ellen! SheltieLover Yesterday #5
Pork chop, sweet potatoes, & corn SheltieLover Yesterday #4
Buttermilk chicken Marthe48 Yesterday #6
Taco Tuesday 🌮 Emile Yesterday #7
BBQ at Angelo's in Ft Worth with the Cowtown Democrats. yellowdogintexas Yesterday #8
a wildly random assortment of leftovers surrealAmerican Yesterday #9
I made a vat of chili for the end-of-year Democratic meeting last night Bayard Yesterday #10
Asparagus with Penne and Tofu La Coliniere Yesterday #11

elleng

(141,601 posts)
3. Too many choices!
Tue Nov 18, 2025, 04:43 PM
Yesterday

Last edited Tue Nov 18, 2025, 08:52 PM - Edit history (1)

Will try Pepper-Rubbed Chicken Thighs with Roasted Veggies & Lemon-Garlic Vinaigrette, and may add more pots, roasted discs.

Chicken thighs are brined, rubbed with a fragrant blend of black pepper, fennel, coriander, and rosemary, then slow-roasted until tender and juicy. They’re served next to roasted potatoes and sweet yellow onions—sliced, seasoned, and caramelized. Blanched broccoli florets bring a clean, green crunch to the plate, while a preserved lemon and garlic vinaigrette ties everything together with a sharp, sunny finish.

Awaiting end of Revolution, Almond Croissant Bread Pudding with Berry Coulis, dessert!

Flaky butter croissants are layered with house-made almond paste, then cut into cubes to soak up a creamy vanilla custard. The mixture is topped with sliced almonds, then baked until golden and set. It’s served with a side of berry coulis, made from simmered mixed berries, lemon juice, and vanilla, blended smooth and strained. The result is a rich, custardy dessert with a tart-sweet finish.

Marthe48

(22,377 posts)
6. Buttermilk chicken
Tue Nov 18, 2025, 05:19 PM
Yesterday

I got bone-in chicken breasts and soaked one overnight in the last of the buttermilk, coated in flour, fried and finished in the oven. I had some fresh pineapple with it. I'll have an avocado later.

Enjoy your evening!



Emile

(39,247 posts)
7. Taco Tuesday 🌮
Tue Nov 18, 2025, 05:26 PM
Yesterday

Going to our local Mexican Restaurant with our neighbors for tacos.

Good Evening

yellowdogintexas

(23,527 posts)
8. BBQ at Angelo's in Ft Worth with the Cowtown Democrats.
Tue Nov 18, 2025, 05:27 PM
Yesterday

It will be a fun and rowdy meeting!!!

surrealAmerican

(11,707 posts)
9. a wildly random assortment of leftovers
Tue Nov 18, 2025, 06:23 PM
Yesterday

I have plain penne, some squash/faux chorizo taco filler, and a hot dog.

Somehow, I think this might work?

Bayard

(27,838 posts)
10. I made a vat of chili for the end-of-year Democratic meeting last night
Tue Nov 18, 2025, 06:27 PM
Yesterday

Not as many as they were hoping for showed up, so a lot of it came back home. I might have to freeze some.

I make it with turkey burger and ground sausage, canned salsa, tomatoes, and peppers from summer's garden. Lots of onions, black beans, red beans, and a pinch of brown sugar and regular chili seasoning. It was a hit!

La Coliniere

(1,668 posts)
11. Asparagus with Penne and Tofu
Tue Nov 18, 2025, 06:58 PM
Yesterday

Steam-fried in evoo and veggie broth: chopped onion, orange bell pepper, cut asparagus, sliced mushrooms and minced garlic. When done I added air-fried tofu cubes and a dollop of Miyoko’s butter and tossed everything with cooked whole wheat penne. Topped with fresh chopped parsley and vegan parm after plating. Cheers!🥂

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