What should I cook for dinner tomorrow?

Question

The fridge/pantry is well stocked, but the things that need used the quickest are red sweet peppers (1 and 1/2), mushrooms (portabello and button), bean sprouts, tofu, and wonton wrappers. Not on the urgent list, but I have some soba noodles I wouldn't mind using up.

Any ideas?

Answer 1

Portobello Mushrooms with Mozzarella

Prep Time:  

Cook Time: 1 hour  

Ingredients

4 large, firm portobello mushroom caps, stems & gills removed

3/4 cup olive oil

1/4 cup balsamic vinegar

12-16 small, fresh mozzarella balls

(if you can’t find fresh mozzarella, use a block and cut into ½” cubes)

1/4 cup pimento strips or sundried tomatoes in oil

1/4 cup sliced black olives

4 Tbsp pesto sauce

Salt and freshly ground pepper to taste

Fresh basil leaves

Procedures

Preheat oven to 375ºF.

REMOVE any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.

POUR oil and balsamic vinegar over caps and allow to marinate for 1 hour.

BAKE caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).

CUT mozzarella balls in half and place in a bowl. Add pimento or sundried tomato, olives, pesto, salt and pepper and stir.

HINT: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.

FILL each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.

GARNISH with fresh basil leaves and serve.

Answer 2

Nope. We eat MEAT at my house sorry. Have you tried google?

Answer 3

Fix some chittlin'g corn bread, turnips with salt meat in them, and butter milk side.  It'll make yo tongue beat the roof of yo mouth to death trying to eat fast enough

Answer 4

This is a simple recipe for an easy Chinese-style vegetable stir-fry. Feel free to add in whatever vegetables you happen to have on hand.  You can replace the rice with your soba noodles.

Simple Tofu and Vegetable Stir-Fry with Ginger

Ingredients:

3/4 cup soy sauce

1/2 cup lemon juice

1 tbsp fresh ginger, grated or minced

1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes

2 tbsp vegetable or olive oil

1/2 cauliflower, chopped

1 bunch broccoli, chopped

2 carrots, sliced

1 onion, chopped

1 bell pepper, any color, sliced

1 cup snow peas

1 cup mushrooms, sliced (any kind)

3 green onions (scallions), sliced

rice, pre-cooked

Preparation:

In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu in the oil over high heat, stirring frequently.  

Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.

Add the rice and cook just until heated through and well mixed.

Sweet Wonton Crisps

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients:

Wonton wrappers

Vegetable oil

Powdered sugar

Preparation:

Cut the won ton wrappers on the diagonal and curl them around your finger. Heat 3" of oil in heavy and deep saucepan to 375 degrees F, or until a wrapper turns golden brown in 1-2 minutes. Fry a few of the wrappers at a time until golden and crisp, then drain on paper towels. Sprinkle with powdered sugar or cinnamon sugar and store in an air tight tin.

Answer 5

Well, I would make some swiss steak with the peppers and mushrooms (you'd need to pick up some cube steak or flank steak or whatever beef you choose to use) and use the noodles instead of potatoes or rice.  Maybe make some spring rolls or "egg" rolls with the bean sprouts, tofu and wonton wrappers.  You could either make fresh spring rolls, of a fashion, or fry 'em.