posted
I think I'm going to be very local and make a (lite) Spam and pineapple stir fry with rice... maybe with zucchini, bean sprouts, mushrooms and water chestnuts. Onolicious.
Posts: 2069 | Registered: May 2001
| IP: Logged |
posted
I might actually make the rice tonight, last night I ended up with french fries and a ceasar salad.
Posts: 5362 | Registered: Apr 2004
| IP: Logged |
Naan for the crust. Tomato pasta sauce for the tomato sauce, with chunks of tomato and onion in it. Sauteed mushrooms and onions. Red and green peppers. Thai chicken. And romano cheese. Oh, and red chilli flakes on Fahim's (I'm cut off of spicy due to heat problems. )
posted
Yesterday the 99-cent store had great big flats full of mushrooms. I got one, and gave my mom a bit more than half of 'em. And I saved a bunch for Shabbos night soup.
The rest cooked all afternoon on a very low flame with barley and some wheat kernels, lots of spices, and a mixture of milk, water and soymilk (I ran out of real milk).
And wow quid, that pizza sounds amazing My bf won't go with me for Indian food, even the mention of naan makes my mouth water...
Posts: 484 | Registered: Feb 2006
| IP: Logged |
posted
I'm celebrating the fact that I actually have it together enough to cook tonight, for the first time since Bridget was born. I'm going to make chicken in a paper bag (literally-- you rub a little oil and seasonings of choice on the outside, stick a lemon, cut in half-- or in this case, lime, because I don't have lemons today-- in the inside, put it in a brown paper bag, fold over the end, staple it shut, set it on a baking sheet with sides to catch any drips, and bake 1 1/2 hours in a 425 degree oven.) I'm trying to decide between my signature rosemary-onion rice and boiled potatoes to go with it. We still have green salad that someone brought us last week, so we'll finish that up for a green veggie, and we've got apples from the farmers' market my dad brought us. We have artichokes, too, but I'm not up to cleaning them tonight. Maybe I'll make them tomorrow to go with the leftovers.
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
Salmon, some with teriaki on it, miso soup, some rice pilaf... If my stupid put hadn't broke I could have healthy spinach.
Posts: 9942 | Registered: Mar 2003
| IP: Logged |
Why not just wilt it with a little garlic and tiny bit of oil in a frying pan? Yummier that way, anyway. And healthier!
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
You can cook frozen in a frying pan with oil and garlic, too. Just defrost it first (running water works), cook the garlic, then add the spinach until heated through. Maybe add a splash of lemon juice to cut the bitterness frozen spinach can sometimes get.
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
quote:Rosarita's black refried beans are turning into a staple around here.
Have you tried their Green Chili and Lime? Yummy!
Sounds good. Is that a pinto bean variation? Part of the reason I like the black bean variety is it's quite low fat.
Posts: 3826 | Registered: May 2005
| IP: Logged |
posted
Fajitas. I let the chicken marinate overnight, so it should be good. I'll also smash up an avacado have have guacamole, and chop up a tomato and onion and cilantro for pico de gallo.
Last time I had this I almost died from joy. It's very good, cheap, and quick.
Posts: 1069 | Registered: Feb 2005
| IP: Logged |
posted
So*. I'm having some girlfriends over tomorrow, sisters whom I've known since Brownies. I'm serving them a make-ahead salad supper since it's hot, less so at night so that's when I'm doing the only actual cooking that is going into this. I'm aiming for cool salads and spicy flavors to keep us from overheating.
We're having curried chicken salad (shredded poached chicken, toasted walnuts, halved grapes, minced celery, diced green apple, mayo, fresh-ground pepper, curry powder, turmeric), fresh fruit salad (just what it says, fresh fruit in season, sliced and mixed; the only thing I'm actually making tomorrow), and three-bean salad (recipe available in the Jatraquero cookbook.) On the side will be french bread, since I got too tired and lazy and hot to make potato salad and there was a loaf in the freezer; dessert will be a nice spicy gingerbread (almost done now) with vanilla ice cream.
posted
I just had Butternut Garbanzo Curry (just added to Dag's recipe site). I'd forgotten how YUMMY that dish is. Really, really good. The only part that's a little bit of a pain is cutting and peeling the butternut squash, but it's so worth it. Mmmmmm. It just tastes happy to me!!
posted
Grilled BBQ shrimp, with grilled onions, in a wrap with garlic risotto and corn on the cob done the right way.
Posts: 5362 | Registered: Apr 2004
| IP: Logged |
posted
Hamburgers ( thick patties of all natural beef, on the grill with fresh rosemary) and oven fries.
Posts: 2711 | Registered: Mar 2004
| IP: Logged |
posted
The right way is cut the ends off, remove the outer most brown nasty husk, peel back a little and pull out the silks, put husks back on, soak in water about 20 minutes, then place on grill. Cook a while, pull off husks, put on grill for another minute or so, then slather with butter, kosher salt, and fresh ground pepper.
Posts: 5362 | Registered: Apr 2004
| IP: Logged |
posted
I should probably go to the "ask the (what was that word--rebbitzen?)" thread for this, but anyway, what's the difference between regular Kosher and Kosher for Passover? I know there is massive cleaning of food prep areas involved in Passover prep, but I obviously don't know much because garbanzo beans are really not on the radar!
Posts: 3149 | Registered: Jul 2005
| IP: Logged |
posted
Thanks for the link. I must be really tired because honestly, I do know that leavening is what needs to be avoided on Passover, really I do. So I'm kinda embarrassed that I asked that! But anyway, the bit about all the other grains was news to me, so that was interesting.
quote: And let's not even get started on pet food.
Pet food needs to be kosher too? Now that I never thought about.
Posts: 3149 | Registered: Jul 2005
| IP: Logged |
posted
Yes and no. There are various types of non-kosher; some a Jew may get benefit from (and could therefore feed a pet) and some he may not (and therefore cannot feed a pet). The most significant one in the second category is mixed dairy-and-meat.
Posts: 32919 | Registered: Mar 2003
| IP: Logged |
This is lasagna that makes the lactose intollerant weep and hardened carnivores say, "Hey, maybe the lacto-ovo vegetarian thing could work."
Tomato sauce with red wine. Two layers of ricotta mixed with sundried tomato pesto; two layers of ricotta mixed with artichoke hearts and spinach. Mozzerella-provolone-asiago over the top.
Homemade pasta; parsley, basil, and oregano straight from the garden.
I'm feeling very, very good about myself right now.
EDIT (add): Oh, and Walla Walla sweet onions and elephant garlic in the tomato sauce.
Posts: 3826 | Registered: May 2005
| IP: Logged |
posted
My Dad makes 'veggielasagna' and even though I eat meat, I actually like it better than the 'regular' stuff...
Posts: 1355 | Registered: Jul 2006
| IP: Logged |
quote:Originally posted by TomDavidson: But wouldn't it be better with a little meat?
Y'know, I thought about it. I'm actually an omnivore, though I probably eat less meat than many. But I may end up bringing some of it to an ill vegetarian friend, so I decided at the last moment not to add beef to the tomato sauce.
With nearly three pounds of cheese in it, I don't thick it lacks for richness. Posts: 3826 | Registered: May 2005
| IP: Logged |
I'm going to eat the sandwich in my backpack as soon as one of the "study rooms" here at the library opens up, so that I don't get caught eating. Posts: 3932 | Registered: Sep 1999
| IP: Logged |
posted
I made a crockpot chicken fricassee with vegetables. It was really tasty. I served it with white rice.
Here's a nearly identical recipe. Except the one I made called for a cut-up chicken, not breasts (I used some leg & thigh pieces), and to brown the chicken in oil before putting in crock pot. It also said to salt and pepper the chicken before browning, which I did. I also added some Mrs. Dash. (I'm not a big salt eater, but even at that I added salt at the table, so will probably add more to the recipe next time I make it.)
This recipe's definitely a keeper. The thyme and tarragon give the gravy/broth a really pleasant flavor. And the house smelled yummy all day!
Posts: 3149 | Registered: Jul 2005
| IP: Logged |
posted
Tonight may be the night I try Primal Curve's chili recipe. The tab has been sitting open in Firefox for over a week now, and I've been getting hungrier and hungrier.
Posts: 4313 | Registered: Sep 2004
| IP: Logged |
Printer-friendly view of this topic
![[Blushing]](graemlins/blushing.gif)
![[Hat]](graemlins/hat.gif)
![[Frown]](frown.gif)
. I'm in the mood for something BIG and SALTY. Not puny and ... chickeny.
![[Big Grin]](biggrin.gif)
It was good. ![[Confused]](confused.gif)
![[Smile]](smile.gif)
![[Wink]](wink.gif)
)
