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02-13-2014, 10:45 PM
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#11
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,469
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Leftover sliced roast pork in gravy over egg noodles.
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02-13-2014, 11:11 PM
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#12
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,240
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I didn't cook today, unless you count reheating leftovers.
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02-14-2014, 04:46 AM
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#13
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Looks tasty, CG.
I nuked some black bean chili from the freezer and served over a grilled/baked potato and also had a piece of grilled kielbasa and two pieces of cheesey garlic bread.
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Give us this day our daily bacon.
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02-14-2014, 04:50 AM
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#14
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,263
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Oven fried chicken and cabbage salad.
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02-14-2014, 08:40 AM
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#15
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
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We went out for dinner. Here is the menu. There were some things on the menu there that aren't on the online version. We shared spring rolls stuffed with pork and green onion - wow! I had the spinach salad (best EVER!) and the schnitzel. Ken had some of the salad and "pork and beans" which was actually some of the most beautiful tenderloin with a saskatoon berry glaze and the beans were baked with bacon and totally delish. Bugs had a chicken dish. Chicken stuffed with spinach and goat cheese with veggies on the side, and something with a touch of curry in it. Maddie had penne with spinach, goat cheese, some other nummies and a tomato/cream sauce. Dessert was tiramisu, caramel brulee and cheesecake balls.
I'm still full. That elliptical is going to be going full tilt for a LOOOONG time today.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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02-14-2014, 09:20 AM
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#16
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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No cooking, just grazing...
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-14-2014, 10:19 AM
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#17
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Chef Extraordinaire
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,810
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I made tuna casserole, something I haven't made in years because I don't buy canned tuna and I don't use canned "cream of" soups, however, a friend dropped a bunch of her stuff at my place over Christmas, including some groceries. There were two cans of tuna, so...
CWS' Take on Tuna Casserole
1 T butter, melted
8 oz. chopped shitake mushrooms (rehydrated overnight, reserved the 1.5 c of liquid)
1 c diced celery
1/2 c diced onion
3 cloves garlic
a dash of cayenne pepper
2 tsp ground celery seed
1 c milk
1-14 oz. can evaporated milk
1/2 c Miracle Whip (another grocery item left behind)
3/4 c grated cheese (I used moz)
~3 T flour
1/4 tsp fish sauce
1/2 tsp dry mustard
2 tsp mushroom soy sauce
2 cans tuna (water packed)
1 c frozen peas
1/2 c edamame
1 package "bow tie" pasta
1. In a dutch oven, melt butter over medium heat, saute mushrooms, onions, celery until softened (about 5 minutes).
2. Add soy sauce and celery "powder."
3. Strain reserved mushroom "broth" and add to the veggies.
4. Add milk and salad dressing. Whisk together and reduce heat.
5. Pour the evaporated milk into a bowl, whisk in flour and dry mustard.
6. Blend the flour-milk mixture with the other ingredients in the pan. Bring to a boil, stirring constantly until slightly thickened.
7. Add cheese by the handful and whisk in until melted. Remove from heat.
8. Cook the noodles in a large pot of water to which the "water" from the cans of tuna are added. Cook the noodles until al dente.
9. Drain the noodles and cool in a pot of cold water (do not let the noodles cool for more than 4 hours or they will soak up all the sauce). Drain the noodles again and assemble the casserole, adding the tuna, peas and edamame to the sauce. Taste, if not "fishy" enough, add a splash of fish sauce.
10. Lightly grease a casserole dish. Preheat oven to 350. Mix the noodles in with the sauce, dump into the casserole dish. Dot with butter, sprinkle with dry bread crumbs, and top with additional cheese. Cover and bake about 35-40 minutes, removing the cover the last 5 minutes or so if you want it to brown more.
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02-14-2014, 11:40 AM
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#18
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by Alix
We went out for dinner. Here is the menu. There were some things on the menu there that aren't on the online version. We shared spring rolls stuffed with pork and green onion - wow! I had the spinach salad (best EVER!) and the schnitzel. Ken had some of the salad and "pork and beans" which was actually some of the most beautiful tenderloin with a saskatoon berry glaze and the beans were baked with bacon and totally delish. Bugs had a chicken dish. Chicken stuffed with spinach and goat cheese with veggies on the side, and something with a touch of curry in it. Maddie had penne with spinach, goat cheese, some other nummies and a tomato/cream sauce. Dessert was tiramisu, caramel brulee and cheesecake balls.
I'm still full. That elliptical is going to be going full tilt for a LOOOONG time today.
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Sounds wonderful. That menu is sooooo tempting.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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