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Old 06-24-2010, 12:15 PM   #41
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Here it is:

http: //www.discusscooking.com/forums/f21/charlie-ds-ukrainian-recipes-13160.html#post145079
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Old 06-24-2010, 03:10 PM   #42
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Here it is:

http: //www.discusscooking.com/forums/f21/charlie-ds-ukrainian-recipes-13160.html#post145079
Thanks Charlie that was nice of you.
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Old 06-24-2010, 09:53 PM   #43
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Tried to check all posts to this, don't want to repeat. Near east makes taboule and couscous that can be prepared by boiling hot water, adding the seasoning mix (or not), then cover and refrigerate. Do this in the morning, then season, add veggies or meat, and you have a nice cool dinner, either a full dish or a cool side.

There are the two of us, so when we cook out, I make it count and add extra meat or veggies that can be eaten cold later in the week.

I tend to be up early in the morning, and often cook dishes that would (to me, my kitchen has no a/c and I am the sweat queen) be miserable to make in the evening, in the early hours of the morning. Then I just nuke what I made in the morning when it is supper time.
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Old 06-24-2010, 10:13 PM   #44
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Tried to check all posts to this, don't want to repeat. Near east makes taboule and couscous that can be prepared by boiling hot water, adding the seasoning mix (or not), then cover and refrigerate. Do this in the morning, then season, add veggies or meat, and you have a nice cool dinner, either a full dish or a cool side.

There are the two of us, so when we cook out, I make it count and add extra meat or veggies that can be eaten cold later in the week.

I tend to be up early in the morning, and often cook dishes that would (to me, my kitchen has no a/c and I am the sweat queen) be miserable to make in the evening, in the early hours of the morning. Then I just nuke what I made in the morning when it is supper time.
Thanks Claire, but for me morning from 5 to 10;30 Are talen up with dialysis, then I'm free til 8 at night so I try to get as much done as I can . I do grill more than one thing at a timeso every day isn't taken up with it. Salads, crok pot are used often, soups and I love grilled veggies, paninis, pasta salad are some of the things I try to keep up with. This thread has been wonderful for me.
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Old 06-24-2010, 11:02 PM   #45
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Baby farfalle (or whatever baby pasta you like) tuna, diced tomatoes, diced celery, diced red onion, diced peppers, sliced kalmata olives, capers, chopped fresh parsley, mayo............... YUMMY................
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Old 06-25-2010, 02:19 AM   #46
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Baby farfalle (or whatever baby pasta you like) tuna, diced tomatoes, diced celery, diced red onion, diced peppers, sliced kalmata olives, capers, chopped fresh parsley, mayo............... YUMMY................
Perfect...Thank you it's, on the menu
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Old 06-25-2010, 06:55 AM   #47
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Claire and CJ. I enjoyed reading your posts. One thing I enjoy about doing much of the grub work of making dinner so early in the day is that it frees me up to do more interesting things and I still have dinner wrapped up. We do have a/c, but cooking a big meal in the heat of the day can still warm up the kitchen quickly. Wednesday dh wanted fried chicken so I cooked more than we needed, so yesterday I recrisped (probably not a word) the chicken in the little convection oven and sliced it into little slices and topped our green salad with it. It was delicious. We had fresh peaches for dessert. The entire meal was almost no trouble. I don't think I mentioned this before, but I make 3bean salad a lot in the summer since it is such a cooling dish and can be used so many ways - with a sandwich, with a larger meal, or even alone if I'm in a rush.
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Old 06-25-2010, 09:20 AM   #48
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Claire and CJ. I enjoyed reading your posts. One thing I enjoy about doing much of the grub work of making dinner so early in the day is that it frees me up to do more interesting things and I still have dinner wrapped up. We do have a/c, but cooking a big meal in the heat of the day can still warm up the kitchen quickly. Wednesday dh wanted fried chicken so I cooked more than we needed, so yesterday I recrisped (probably not a word) the chicken in the little convection oven and sliced it into little slices and topped our green salad with it. It was delicious. We had fresh peaches for dessert. The entire meal was almost no trouble. I don't think I mentioned this before, but I make 3bean salad a lot in the summer since it is such a cooling dish and can be used so many ways - with a sandwich, with a larger meal, or even alone if I'm in a rush.
licia,My dh loves fried chicken I'm planning to make so between my dialysis exchanges.He has gotten good about watch different things for me. Ao i hoping to get much done before it gets miserable with heat.Want to share that 3bean salad?
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Old 06-27-2010, 02:05 PM   #49
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cold buckwheat noodles
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Old 06-27-2010, 05:18 PM   #50
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the rest of my pasta salad, lol. gonna add a bit of shrimp.
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