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NJCher

(43,007 posts)
Tue Nov 18, 2025, 05:18 PM Nov 2025

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

elleng

(141,926 posts)
3. Too many choices!
Tue Nov 18, 2025, 05:43 PM
Nov 2025

Last edited Tue Nov 18, 2025, 09:52 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

(23,042 posts)
6. Buttermilk chicken
Tue Nov 18, 2025, 06:19 PM
Nov 2025

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

(41,961 posts)
7. Taco Tuesday 🌮
Tue Nov 18, 2025, 06:26 PM
Nov 2025

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

Good Evening

yellowdogintexas

(23,671 posts)
8. BBQ at Angelo's in Ft Worth with the Cowtown Democrats.
Tue Nov 18, 2025, 06:27 PM
Nov 2025

It will be a fun and rowdy meeting!!!

surrealAmerican

(11,852 posts)
9. a wildly random assortment of leftovers
Tue Nov 18, 2025, 07:23 PM
Nov 2025

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

Somehow, I think this might work?

Bayard

(29,417 posts)
10. I made a vat of chili for the end-of-year Democratic meeting last night
Tue Nov 18, 2025, 07:27 PM
Nov 2025

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

(1,893 posts)
11. Asparagus with Penne and Tofu
Tue Nov 18, 2025, 07:58 PM
Nov 2025

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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