what should i cook today ?

Question

the full answer plz

Answer 1

Roast Chicken with Root Vegetables

The Problem: When it comes to roasting chicken with vegetables, killing two birds with one stone usually means victimizing the veggies. They may be chock-full of chicken flavor, but they're also usually awash in grease and overcooked to mush.

The Goal: a recipe that gave each component the attention it deserved--not just the chicken. We felt the dish should comprise juicy chicken meat, crispy-thin skin, and vegetables infused with chicken flavor, not just chicken to feed a hungry family, which required chickens that weighed in at 6 to 8 pounds.

The Solution: First, neede to adapt both our classic brining and roasting methods to accommodate a big bird. Upping the concentration of the brine to 1 1/2 cups of both salt and sugar per gallon of water produced a fully seasoned chicken in just two hours. Adding garlic (two full heads) and six bay leaves to the brine produced a huge improvement in chicken flavor (interestingly, the enzyme responsible for garlic's characteristic bite is deactivated in the presence of very high concentration of salt, so there was no "garlicky" flavor, just a more intensive chicken flavor). The best and easiest way to roast the bird was to maintain a steady temperature of 400 degrees, rotating the chicken to allow for the white meat to cook at the same time as the dark meat. But what about the vegetables? The answer was a divorce. After removing the chicken to rest, we preserved the fond (browned bits) that was encrusted on the bottom of the roasting pan, and held it aside while initially roasting the veggies in plain vegetable oil (roasting in chicken fat made them sodden and greasy tasting). We restored the chicken flavor by adding the fond back for the last 10 minutes of cooking time.

Answer 2

Spinach and rice
Cooking time: 35 Minutes

Ingredients :
675 gr. fresh spinach
7 Tbs extra virgin olive oil
1 large onion, finely sliced
juice of ½ lemon
2/3 cup hot water
115 gr long-grain rice
3 Tbs fresh dill finely cut and some sprigs for decoration
salt & pepper

Method :

1-Wash the spinach well, changing the water until it remains absolutely clear and place the spinach in a colander to strain. Shake the colander well to remove most of the water and cut the almost dry spinach in large pieces. Heat some oil in a stewpot and sauté the onion in it and after that the spinach for just a few minutes.
As soon as the spinach leaves become tender, pour in the lemon juice and water and allow it to boil. Add the rice and half the dill, cover and boil the food on low heat for about 10 minutes or until the rice softens up. If it seems dry, add some more hot water. Serve hot, sprinkled with the rest of the dill.

Answer 3

I think a tabuli salad would be nice for today.

Tomato,
Fresh organic parsley
An onion
Lemon juice
Salt
Pepper
Fresh mint leave

Stay away from lettuce. There's another e-coli scare happening right now.

Have some hummus and falafals with that delicious salad.

Answer 4

Almond Tofu Stir Fry
[Reset]
Keys : Nuts Asian Oriental
Ingredients :

MARINADE
1/2cupsoy sauce
2tblpeanut butter
1/4tspgarlic powder
1tsponion powder
1lbWhite Wave tofu, cut in 1/2" cubes,
2tbloil
1xbell pepper
1/2tspginger powder
6xscallions
3stalkcelery
8ozwater chestnuts
2cupcold water
1/3cupsoy sauce
2 1/4tblcorn starch
1/2cuproasted almond slivers

Method :

* Add tofu, cut in 1/2" cubes to marinade, and marinate for 30 minutes.
* Chop and saute in oil until tender, bell pepper through water chestnuts.
* Blend together the cold water, soy sauce and corn starch for sauce.
* Add sauce to sauted veggies and simmer. Add tofu and marinade. Simmer Until thick. Stir in roasted almonds and serve immediately over noodles or rice.

Answer 5

Brocolli and cheese, with some basmatic rice and a nice fried chicken fillet on top. Some red wine afterwards would round the meal off.

Answer 6

Three Bean Salad, served in Pita Bread pockets.
Eggplant Parmasan with slightly steamed broccoli on angel hair pasta.

And if you've got time, peach cobbler for desert.

Answer 7

Try vegtable quesadillas. With Corn succotash on the side and salsa! In the quesadillas sautee' green peppers, onions, mushrooms, red and orange peppers, and cheddar jack cheese and tomatoes. Grill to a crisp with olive oil on both sides of the tortilla.

Answer 8

u can cook some nice hot pasta!!! or umm...chinese noodles ...or rice with curry or pizza or ....chicken like every1 says..or if u wana try new cookin then i guess u cna try for some indian food..or if u wana have something light and healty u can have some stomach filling salad with all kinds of veggies and a lot of different oils( like mustard or sunflower or olive) n caeser salad dressing...or u can cook some Frankies ( ie. roll with filling inside..cottage cheese or cheese or chicken or pickled vegetables or anthing that u like).

Answer 9

Something easy like a chicken and rice casserole or tacos or a pasta dish.

Answer 10

Taco's sound good to me. Maybe serve them with mexi-corn or spanish rice. Yummy, tacos, yea I think that's what I'm cooking tonight. :)