What's for dinner?

Thai chicken with basil from an America's Test Kitchen recipe. We were both really happy with it.

[DCJenn]

I made pumpkin soup from a Cooking Light recipe. It was missing something and I can't quite put my finger on it- I added salt, ginger and more curry to the original recipe. The original recipe called for curry powder, nutmeg, and cumin. I also substituted lite coconut milk for the 1% called for in the recipe because I needed to move that can of coconut milk out of the cabinet. I froze the rest of it and we'll have it when my parents are in town. I did make parmesan 'crackers'- i.e. spread parmesan on a baking sheet in little circles and pop under the broiler for a minute until they're crisp and YUM. It was pronounced "almost yucky and not good" by the six year old who ate most of it.

Jenn

[corn poffi]

I had a bowl of cereal. Haha yeah, rough night last night. Didn't feel like making an effort.

[Tenacious_D]

Jenn, can you share that Thai chicken recipe? Would love to try it.

I'll scan it and email it to you, D. It's America's Test Kitchen/Cook's Illustrated, and they're always very wordy!!

[alison]

"almost yucky?"

[Auspicious]

Fish nuggets (homemade) & broccoli. Yum!

Ides, do you have a recipe for the nuggets?

[Michele]

I make fish sticks out of tilapia filets. I just cut them into strips, grouped them by thickness so I wouldn't have to think too hard when cooking them. Coated them in seasoned flour, dunked in egg, coated in bread crumbs, dunked in egg again and coated in bread crumbs again. Then I fried them in a shallow pan of oil. I serve them with a dill tarter type sauce (basically dill, mayo, sour cream and lemon juice).

[Auspicious]

Thanks, Michele!

[Michele]

No problem. I think the key is the double breading. So crispy! And the breading doesn't flake off as easily.

[ides]

For the fish nuggets I make I follow the same method as Michele but don't double bread. I cut up cod into bite size chunks. For the breadcrumb coating I use a mix of 30%Parm cheese & 70% Panko bread crumbs. Then I drizzle olive oil over the nuggets & bake at 350 for about 20min - 25min. Sometimes we serve it with tartar sauce but often don't.

[Auspicious]

Thanks! I was wondering about baking, too.

[ides]

No problem. I can't believe I missed the thread for so many days. I do spray the pan w/cooking spray before placing nuggets. We LOVE these and almost never have left overs even though I make a lb of fish at a time

[Thirteen]

Last night I made Chicken Tortilla Soup (Food Network, one of Ina's recipes) - it was on par with some of the restaurant quality CTS I've had. Very tasty!
DH loved it ("What's in this? MSG??")
http://www.foodnetwork.com/recipes/i...ipe/index.html

Tomorrow night I am trying Heidi's slow cooker ribs! Can't wait