Recent content by Saphellae

Orzo is a terrific idea, Merstar. thank you!!! Easily made ahead for a cool refreshing salad. I think I will make that the side with the chicken.

Those look terrific, Kayelle! And thank you!! I should add that I am trying to stay away from cooking too much in the kitchen as I will not be in my own kitchen (and without my SS pans, sigh). I am even roasting the chicken in my portable electric roasting pan. lol. I think fried would be too...

Hey guys, I am making a special dinner for four and was looking for some opinions on my dinner lineup. It has a greek theme. Any input or help is appreciated, especially in the app area with the tomatoes/cucumbers, and the sides for dinner. Thanks so much! BTW, have missed you guys :) I...

I absolutely love poutine, as a once in a while treat. I have had really amazing poutine in Quebec and Ontario. There are a couple of shops that just opened up, one called "How Do You Like Your Poutine" and while some of their selections are too salty, they do have MANY MANY selections for...

GLC, I was wondering if perhaps I was using the wrong tamarind concentrate. Some brands tend to be watery. I am going to check an Asian grocery store and try to find the actual pulp today. Great idea on the fish sauce - that won't make it too fishy? I have thought about adding half oyster...

I have been following this recipe with my own very slight modifications - doubling the sauce, and adding a spoonful of peanut butter to the sauce. My question is.. it still doesn't turn out as the dark, thick, rich brown coloured sauce I am aiming for. Does anyone have any suggestions? I am...

I agree, it is hard to stay motivated when the scale is not moving. I prefer to think of it this way.. I lost 50 lbs, and want to lose the last 10, but have been stuck at the same number for 6 months! I prefer to think of this positively, and that I have learned to maintain my smaller self. Now...

Andy, would I be able to substitute Greek yogurt for the sour cream? It's what I have in the fridge! Steve, I meant to prepare the dish - and hopefully drink the rest of the bottle while cooking :) Teehee!

Whew, has been a while since I've been 'round! :wink: Do you prefer to prepare your beef stroganoff with red or white wine? I have seen recipes call for both, and have never made it before. Personally I am leaning more towards white... as I do not drink red, and hey, I can't see a bottle of...

I cook my ground beef with guiness BBQ sauce Then I grab a cookie sheet, throw the chips on, top with the beef, green olives, orange pepper, and cheese - and repeat once or twice depending on how many people are eating it. I serve with con queso (the cheese sauce stuff), salsa, and sour cream.

Having Thanksgiving dinner with my Mom and her husband, and his family tonight. Happy thanksgiving weekend to all my fellow Canadians !!!

I love dolmadakia - you CAN freeze them - I tend to make over 100 of them at a time. They just need to be separated by wax paper or cling wrap.

Tonight it's seared scallops, parm and spinach souffle, greek meatball soup / avgolemono, brie with olive rosemary sourdough, evoo and herbs for dipping... we're having a nice dinner, in, with a nice bottle of wine. Tomorrow is turkey day for us at Mom's.

Any TNT recipes to share? :)

I soaked some dried ponderosa mushrooms and I have a beautiful dark broth just waiting to be made into something.. I'm thinking a risotto, or a nice mushroom soup (no cream please). Any ideas?? :) Super excited to have this... because it smells soo yum. I heart mushrooms.