What are you eating today, Wednesday April 25, 2018?

[Cooking Goddess]

Interesting. I've always heard pastichio referred to as Greek lasagna.

That's how they list it at the Greek restaurant we've gone to out here. "Moussaka" was billed as "eggplant casserole".


I made his-and-her pizzas on Naan bread. Himself had pepperoni, ham, mushrooms, and a bit of bacon. I made a Hawaiian pizza Donato's style for me: ham, pineapple, sliced almonds, and cinnamon. Tasted like living back home...

 

[Kayelle]

Kayelle, I'll have to dust off the picadillo recipe. Now that GD has moved out, I can make it again (she's not a fan of raisins or olives).

I still have to try it as a filling for empanadas.

It sure hit the spot tonight Andy. I love that it makes enough to bag up for another tasty freezer dinner. You could always make your empanadas with the leftovers.

 

[PrincessFiona60]

I stopped at Arby's and got the "New" Bourbon St BBQ Steak sandwich...they must be running out of BBQ sauce there was only about a teaspoonful for the whole sandwich. Maybe I should offer to go to the store for them...

 

[Cooking Goddess]

Cuban Picadillo at our house tonight...

I've been going through old clippings of recipes from magazines past. I had saved a page of Mexican recipes from a Family Circle or Women's Day from the early 1970's that had a picadillo recipe! I thought the last ingredient was odd, though: 1/2 cup frozen peas.

I've been using a recipe from Allrecipes - it might be one you had shared the lin to. Needless to say, I've tweaked it to suit our preferences...and I don't include peas.

 

[Kayelle]

CG, I think there are probably as many Cuban recipes for it as there are for our meatloaf. Peas might be good actually. I ran across a recipe without stuffed olives and raisins...now that I can't imagine being called Picadillo. I use golden raisins however, and double the amount.

 

[roadfix]

So, yesterday when I told my mother we were having fried rice for dinner she replied "flied lice?"