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What are you having for dinner? (wanna share your recipe?)
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nursenurse
Diamond Member
Just a run of the mill white sauce - butter, flour, cook it for a few minutes to ditch the raw flavour of the flour, milk, Much better with whole milk though, and the idea of cream cheese in it is fabulous as well. Made it for the grand kids a few years ago, decided to add a can of corn to it because it was on the shelf, and what kid doesnt like corn? It’s a veg....so the little one keeps eating, says she loves it, but is making a little pile of corn at the side of her plate. Mental note made, but at least she is eating and not complainiong. The grand son? Drama king. Takes each niblet to the garbage individually while loudly proclaiming his distaste of corn. You all know how many niblets are in a can of corn....? I said nothing and watched him get up and down a gazillion times during that meal. He did eat the mac and cheese though...eventually.
Friday
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:hilarious: Ahhhhh... kids!
VioletButterfly
Diamond Member
Thinking about hauling out the crock pot tomorrow to make some soup. I don't generally measure, but...
Summer Italian Soup
1 lg can fire-roasted tomatoes, diced (with the liquid)
3 boxes of low fat/low salt chicken stock
2 med-large zucchini squash, cut into half circles
2 med - large summer squash, cut into half circles
2 med-large carrots, diced
1 tsp - 1 tablespoon of dried Oregano, Basil or mixed Italian herbs (your choice)
salt and pepper to taste or add a diced hot pepper(?!)
1 can of cannelloni beans (drain off the liquid and rinse with water)
1 medium - large onion, finely diced
2 -3 cloves garlic, finely diced
2 T olive oil
&&&&&&&&&&&
Saute the onion and garlic in the olive oil. Add all other ingredients except the beans, into a large oval crock pot and add the cooked onion and garlic. (If you want this to cook more quickly, you can precook the veges in the skillet as well or give them a quick steam in the m-wave.) If the soup needs more liquid, add more stock or a bit of water to cover. Cook until the flavors have balanced and blended, and vegetables are cooked to your liking. Correct seasoning and add the beans. Leave to cook another 30 minutes. You can also add a bit of cooked pasta with the beans, just make sure it's super al dente so that it doesn't overcook to mush in the soup. Serve with a bit of chopped, fresh parsley for color and maybe a bit of freshly grated Parmesan or Romano cheese to finish. Also, maybe a swirl of olive oil if you like and some warm, crusty bread.
I usually cook this on low for about 6 hours if the vegetables aren't precooked. You can correct the seasonings to suit your palate, change up the veges, add protein, etc.., so jazz it up or down. I've added cooked, shredded chicken in with the beans and it was really good. :) Hope you like it.
Summer Italian Soup
1 lg can fire-roasted tomatoes, diced (with the liquid)
3 boxes of low fat/low salt chicken stock
2 med-large zucchini squash, cut into half circles
2 med - large summer squash, cut into half circles
2 med-large carrots, diced
1 tsp - 1 tablespoon of dried Oregano, Basil or mixed Italian herbs (your choice)
salt and pepper to taste or add a diced hot pepper(?!)
1 can of cannelloni beans (drain off the liquid and rinse with water)
1 medium - large onion, finely diced
2 -3 cloves garlic, finely diced
2 T olive oil
&&&&&&&&&&&
Saute the onion and garlic in the olive oil. Add all other ingredients except the beans, into a large oval crock pot and add the cooked onion and garlic. (If you want this to cook more quickly, you can precook the veges in the skillet as well or give them a quick steam in the m-wave.) If the soup needs more liquid, add more stock or a bit of water to cover. Cook until the flavors have balanced and blended, and vegetables are cooked to your liking. Correct seasoning and add the beans. Leave to cook another 30 minutes. You can also add a bit of cooked pasta with the beans, just make sure it's super al dente so that it doesn't overcook to mush in the soup. Serve with a bit of chopped, fresh parsley for color and maybe a bit of freshly grated Parmesan or Romano cheese to finish. Also, maybe a swirl of olive oil if you like and some warm, crusty bread.
I usually cook this on low for about 6 hours if the vegetables aren't precooked. You can correct the seasonings to suit your palate, change up the veges, add protein, etc.., so jazz it up or down. I've added cooked, shredded chicken in with the beans and it was really good. :) Hope you like it.
VioletButterfly
Diamond Member
It's still 200F (;0) where I live, so I'm still on the hunt for soup of course! I ran across a wonderful website while looking for a hot and sour soup recipe. What's really cool is that the blogger offers alternative cooking methods, i.e. crockpot, stovetop, or instapot. She also offers links to recipes for foods that would pair well with what you're fixing and their recipes, and also offers suggestions for other recipes you might like. FYI - There are recipes for many other types of food, but I only looked at the soup and maybe a few roll recipes (my weakness).
Here are links to a few soup recipes that look really good:
The BEST Butternut Squash Soup Recipe! | Gimme Some Oven
Cozy Autumn Wild Rice Soup | Gimme Some Oven
Thai Chicken Wild Rice Soup | Gimme Some Oven
Hot and Sour Soup | Gimme Some Oven
If you try any of these, let us know what you think. :)
Here are links to a few soup recipes that look really good:
The BEST Butternut Squash Soup Recipe! | Gimme Some Oven
Cozy Autumn Wild Rice Soup | Gimme Some Oven
Thai Chicken Wild Rice Soup | Gimme Some Oven
Hot and Sour Soup | Gimme Some Oven
If you try any of these, let us know what you think. :)
blackemerald1
VIP Member
Chicken Curry Fast
500 grams (16 oz) approximately chopped, skinned chicken meat
1 small onion - quartered
2 cloves of Garlic - chopped roughly
4 medium sized potatoes - skinned and quartered
1 can coconut milk or cream
1/4 jar of your fav curry paste or whatever curry paste you like (to taste)
1 pkt frozen veggies
1 tablespoon butter
1 tablespoon veg oil
Method:
In a pan throw in butter, onion and garlic. Saute gently.
Add oil and curry paste, cook till paste is aromatic.
Add potatoes and coconut milk/cream and bring gently to boil - cook for around 10 mins.
Add chicken & frozen veggies. Cook thoroughly and reduce to simmer.
Serve with flat bread or rice?
500 grams (16 oz) approximately chopped, skinned chicken meat
1 small onion - quartered
2 cloves of Garlic - chopped roughly
4 medium sized potatoes - skinned and quartered
1 can coconut milk or cream
1/4 jar of your fav curry paste or whatever curry paste you like (to taste)
1 pkt frozen veggies
1 tablespoon butter
1 tablespoon veg oil
Method:
In a pan throw in butter, onion and garlic. Saute gently.
Add oil and curry paste, cook till paste is aromatic.
Add potatoes and coconut milk/cream and bring gently to boil - cook for around 10 mins.
Add chicken & frozen veggies. Cook thoroughly and reduce to simmer.
Serve with flat bread or rice?
Mee
Diamond Member
Adding to mac cheese variations, I have made it with a lighter cheese sauce, and a lobster. It’s a good way to make the tiny and expensive lobsters over here go a long way ( one small lobster does lobster mac and cheese for a table full of people) and I like the juxtaposition of comfort and luxury. :).
Tonight just rice and steamed vegetables.
Tonight just rice and steamed vegetables.
Mee
Diamond Member
An adaptation of this
Cauliflower and Halloumi Salad - Souvlaki For The Soul
Instead of pomegranate molasses and dried cranberries ( too sweet) I am dressing with fresh pomegranate seeds and the juice that comes out with them.
Also, today I learned that sumac turns halloumi pink!
Cauliflower and Halloumi Salad - Souvlaki For The Soul
Instead of pomegranate molasses and dried cranberries ( too sweet) I am dressing with fresh pomegranate seeds and the juice that comes out with them.
Also, today I learned that sumac turns halloumi pink!
Friday
Sponsor
Basically this >>> https://www.foodnetwork.com/recipes/rachael-ray/mexican-chorizo-strata-recipe-2201089
Except there’s a big fat layer of hashbrowns under the chorizo, and some bacon mixed in with the cheese/bread/peppers.... and it’s made at dinner time FOR breakfast. ;) IE lives in the fridge overnight to get baked first thing.
The kids are in town (18&20) and as broke as they should be at that age, so I’m making up a big tinfoil tray of it to drop off (and pretend I don’t notice how hungover they are, or that this is stellar “the cure” food,) when I pick up my kiddo (who shalt also NOT be hungover :shifty: Or he’ll come to regret exactly how LOUD I intend on being). The fact that he’s texting I’m Alive updates instead of calling tells me he’s either dead in a ditch & his cousins are delaying the inevitable, or doesn’t want me to hear his voice. So whilst I am bringing badass hangover food? I also can’t carry a tune in a bucket with a radio in it, and. plan. on. singing. A lot. And setting things down / opening closing doors... with gusto. :coffee:
Except there’s a big fat layer of hashbrowns under the chorizo, and some bacon mixed in with the cheese/bread/peppers.... and it’s made at dinner time FOR breakfast. ;) IE lives in the fridge overnight to get baked first thing.
The kids are in town (18&20) and as broke as they should be at that age, so I’m making up a big tinfoil tray of it to drop off (and pretend I don’t notice how hungover they are, or that this is stellar “the cure” food,) when I pick up my kiddo (who shalt also NOT be hungover :shifty: Or he’ll come to regret exactly how LOUD I intend on being). The fact that he’s texting I’m Alive updates instead of calling tells me he’s either dead in a ditch & his cousins are delaying the inevitable, or doesn’t want me to hear his voice. So whilst I am bringing badass hangover food? I also can’t carry a tune in a bucket with a radio in it, and. plan. on. singing. A lot. And setting things down / opening closing doors... with gusto. :coffee:
Last edited:
blackemerald1
VIP Member
Oh boy...wish I was a fly on that wall.. :hilarious: :) :roflmao:
Ooh, so he's learning important life skills like how to drink responsibly, has a lot of decency to not engage Mom when not super sober, and has even trustworthy pack of buddies that take care of each other when unwell... as worrying Fridays as he is, still doing some things right, there. ;)
And if I had more tomatos and beef it would be goulash, still need to learn how to make smaller amount on that one. :shifty:
And if I had more tomatos and beef it would be goulash, still need to learn how to make smaller amount on that one. :shifty:
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