Whiskadoodle
Executive Chef
I made hamburger-onion gravy served on mashed potatoes. Finally found something that broccoli goes good with, I think. Been about ready to give up on those little trees.
Monday's dinner Nov 16 2015
- Thread starter Whiskadoodle
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cinisajoy
Senior Cook
Small shell pasta with a ground beef pasta sauce, green beans and garlic bread.
Andy M.
Certified Pretend Chef
I made a long cooked tomato sauce with pork neck bones for flavor. We served that over chicken and prosciutto ravioli. Steamed string beans were the dark green veggie of the day.
GotGarlic
Chef Extraordinaire
We had leftovers and I made salads to go with them.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Leftovers. It seems like we have a neverending supply!
Kayelle
Chef Extraordinaire
I baked some really nice MahiMahi fish (Trader Joe's) topped with herb butter fresh from the garden..chives/ parsley/thyme/lemon zest. SC had his served over tri colored rice, and mine was on a bed of wilted fresh spinach. Glorified salads for both of us.
GotGarlic
Chef Extraordinaire
Tri-colored rice? Is that white, brown and wild, or something else?
And I'm sure you've described your glorified salad before, but can you remind me what that means?
They both sound interesting
And I'm sure you've described your glorified salad before, but can you remind me what that means?
They both sound interesting
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Cooking Goddess
Chef Extraordinaire
+1 for the salad here too, please!
I slow-cookered a chunk of pork loin with sauerkraut, onions, and a bit of beer. Served that over mashed potatoes. We also had pickled beets and homemade apple sauce. I made the sauce from the apples in the crisper that were NOT living up to that fridge drawer's name.
I slow-cookered a chunk of pork loin with sauerkraut, onions, and a bit of beer. Served that over mashed potatoes. We also had pickled beets and homemade apple sauce. I made the sauce from the apples in the crisper that were NOT living up to that fridge drawer's name.
Cheryl J
Chef Extraordinaire
I have an idea that Kayelle's 'glorified' salad means about the same as what I call a 'loaded up' salad. Lots of goodies other than just lettuce and tomato.
This evening's dinner here was a veggie omelet. Chopped and sautéed asparagus, ham, red and green bells, onion, and the last of the parsley. Topped with a bit of cheddar, and a slice of toasted rye on the side.
This evening's dinner here was a veggie omelet. Chopped and sautéed asparagus, ham, red and green bells, onion, and the last of the parsley. Topped with a bit of cheddar, and a slice of toasted rye on the side.
Cooking Goddess
Chef Extraordinaire
In our house we call that...a salad.I have an idea that Kayelle's 'glorified' salad means about the same as what I call a 'loaded up' salad. Lots of goodies other than just lettuce and tomato.
We've always had an assortment of things in our salads. Our former neighbor, however, liked what his wife referred to as a "Honeymoon" salad - lettuce alone. 
Kayelle
Chef Extraordinaire
Thanks for asking ladies..
When I say "glorified salads" they are made by SousChef. For some reason I hate to make dinner salads. You guys guessed right, they have all the usual suspects and odds and ends of various combo's but the one constant is they all must have pickled beets..always.
When I refer to tri colored rice, it's this remarkable yummy stuff that's a pantry staple here. I usually add some dried mushrooms to the mix.
When I say "glorified salads" they are made by SousChef. For some reason I hate to make dinner salads. You guys guessed right, they have all the usual suspects and odds and ends of various combo's but the one constant is they all must have pickled beets..always.
When I refer to tri colored rice, it's this remarkable yummy stuff that's a pantry staple here. I usually add some dried mushrooms to the mix.
Cooking Goddess
Chef Extraordinaire
"Glorified" salad sounds so much better than what we call ours sometimes: garbage salads. However, NO garbage was used in the making of those salads.
I see a trip to TJ's in my future.
I see a trip to TJ's in my future.
GotGarlic
Chef Extraordinaire
I wish TJ's wasn't so far away. They have such interesting stuff.
GA Home Cook
Sous Chef
Did the Hellman's mayo Parmesan Chicken - one of my wife's favs. Caprese salad and steam cauliflower.
Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
- Messages
- 25,033
cinisajoy
Senior Cook
Our nearest T J is 300 miles away.
Kayelle
Chef Extraordinaire
It seems so unfair! I have two Trader Joe's within 15 miles.
I did see some gourmet rice blends in the supermarket, you might take a look.
I haven't a clue where one would find black barley and Daikon radish seeds to make your own blend but it's a wonderful combo with the brown rice. The texture is what makes it remarkable. There are no flavorings in the bag.
I did see some gourmet rice blends in the supermarket, you might take a look.
I haven't a clue where one would find black barley and Daikon radish seeds to make your own blend but it's a wonderful combo with the brown rice. The texture is what makes it remarkable. There are no flavorings in the bag.
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GotGarlic
Chef Extraordinaire
The ones in our area are 17.4 and 21.5 miles away, but traffic is horrendous and the "closer" one requires a toll of $3+, so I don't get out there much. Maybe I could consider it a day trip and have lunch out there, too
Kaneohegirlinaz
Wannabe TV Chef
KL, I tried that rice blend which was recommended by a DF, but not a fan.
I do buy many products from TJ's and we too are fortunate to have FOUR stores in our area!
I was sad to find out that one of my go-to items has been discontinued *sniff*
I do buy many products from TJ's and we too are fortunate to have FOUR stores in our area!
I was sad to find out that one of my go-to items has been discontinued *sniff*
