Tonight's dinner selection:

[Laetitia]

Ginger Sesame Baked Tofu and Edamae Succotash, with a side of Fried Rice.
I can smell the shallots around the tofu in the ginger marinade beginning to carmelize.
It's almost time to pour some wine and eat!

I have to say...tofu does not sound appetizing at all.   

Will your kids eat this? 

Yep. I leave the onions in big pieces though, because they won't eat those. They like the flavor the onion adds, but find the texture creepy.

It's only been recently I've been able to handle the smooth uniform texture of as-is tofu. My oldest son likes it, but the younger two find it creepy, which I completely understand.
The trick to the tofu is getting as much water out as possible. I leave a couple heavy plates on top of it until it's about 1/2 height, then slice/chop it.
It can be fried for a crispy outside, or baked slow in a marinade, which lets the flavors cook in while more of the water bakes out.

[Lindsey]

Ginger Sesame Baked Tofu and Edamae Succotash, with a side of Fried Rice.
I can smell the shallots around the tofu in the ginger marinade beginning to carmelize.
It's almost time to pour some wine and eat!

I have to say...tofu does not sound appetizing at all.   

Will your kids eat this? 

Yep. I leave the onions in big pieces though, because they won't eat those. They like the flavor the onion adds, but find the texture creepy.

It's only been recently I've been able to handle the smooth uniform texture of as-is tofu. My oldest son likes it, but the younger two find it creepy, which I completely understand.
The trick to the tofu is getting as much water out as possible. I leave a couple heavy plates on top of it until it's about 1/2 height, then slice/chop it.
It can be fried for a crispy outside, or baked slow in a marinade, which lets the flavors cook in while more of the water bakes out.

Hmmm.  Interesting.  I'd try it, if nothing else.   

[Laetitia]

Ginger Sesame Baked Tofu and Edamae Succotash, with a side of Fried Rice.
I can smell the shallots around the tofu in the ginger marinade beginning to carmelize.
It's almost time to pour some wine and eat!

This sounds lovely to me.  Wish I could hire you to cook for me for a week; you come up with such good stuff!   

The edamame succotash was modified from a recipe from Splendid Table. http://splendidtable.publicradio.org/recipes/main_succotash.shtml
I wake up to the show on NPR every Saturday morning. Have tried several recipes from there. (The roasted brussels sprouts with autumn fruits was amazing!)
It's great just as it is in the recipe, but I tailored it a bit, to get it past the smallish people in the house.
I cooked the tofu the way I knew everyone liked, and cut up a slice of bacon while I was cooking the onions and garlic, to add the smoky taste.

[freeAgent]

Leftovers: some chicken dish, mashed potatoes, peas, and apple pie.  It was good

[Riddler]

a nigger-lovin' rib-eye roast, brought to us by our house guests....................
last nite, a coupla pork roasts....
MEAT-FEST '09, is upon us!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[mikehz]

Tamales and rice.

[BonerJoe]

Brined turkey roasted on the grill.

[Riddler]

Brined turkey roasted on the grill.

pics, or it didn't happen

[Rillion]

Sea kittens. 

I want sushi now.  Dammit. 

[Riddler]

BEEF
it's what's for dinner

[Rillion]

Sea kittens. 

I want sushi now.  Dammit. 

Not a big fan, but I don't bag on peoples food prefs.  I have my own weirds.

Theres a place about 500 yards down the road that does habachi table grilling, all Jap owned, so they're probably open.  Their food is fan-fuckin-tastic.  I could live in there.  They gots the sushis in every variation imaginable.  Probly except for the death-fish, but it wouldn't surprise me if they had that, too.  This little corner of the world has some very upscale developments hidden in the woods, McMansions the size of cruise ships.  So its not unusual to see some really pricey, exotic shit featured in the menus. 

Sushi is really, really variable.  The best is heaven, and two steps below heaven is trash.  The only kind I've found that I'll never eat again is sea urchin, which has the texture (and possibly the taste) of wet sock.  And I won't eat octopus because they're smart, but everything else is fair game.  There's a place near me that does two-for-one orders on weekdays for lunch, so Boyfriend and I can go there and stuff ourselves for less than $40 (one draft Kirin Ichiban included), and it's about the best sushi I've ever had. 

http://www.thebluefishsushi.com/

[Laetitia]

Was going to make shakshuka, but am cutting up leftover adobo chicken with roasted garlic and onions for pizza instead.

[Lindsey]

Was going to make shakshuka, but am cutting up leftover adobo chicken with roasted garlic and onions for pizza instead.

Whatzawhoza? 

[freeAgent]

I had fondue yesterday...white cheddar and Corona.  It was pretty good.

[Lindsey]

I had fondue yesterday...white cheddar and Corona.  It was pretty good.

I've always been curious about fondue, but never had the opportunity to try it.