Kathleen
Cupcake
We had Costco Ramen in the refrigeration section. It was decent enough for dinner from a kit. I added eggs, snow peas, and mushroom to it. Honestly, I would have been disappointed without my add-ins.
Didn't anyone else have dinner on Wednesday, February 5, 2025
- Thread starter Kathleen
- Start date
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I had one of the leftover chicken thighs. I pulled off the skin and fried that as a chef's treat while I made supper. I shredded the meat and heated it with the last of the mushroom sauce, which I thinned with a bit of milk. I had that served over brown basmati rice and corn kernels. I had a salad of cucumber, scallion, garlic, Laoganma chili crisp, an yogourt. I should have stired that together in a different bowl than the one I ate out of, just for aesthetics. It was messy.
cjmmytunes
Head Chef
We had meat loaf & gravy with mashed potatoes and green beans. Then we watched the special on CBS about the Super Bowl commercials.
Do like Chef John does (and other chefs). Just wipe around the top edges,
... and pretend it was your highly paid chef in the kitchen trying to save on the dishes for the also highly paid resident dishwasher.
Thanksgiving in a crock pot and Caesar salad. Cranberry sauce on the side. Fresh loaf of sourdough bread.
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Marlingardener
Sous Chef
We had herb crusted pork tenderloin medallions and roasted sweet potato slices and apple slices. No bread, no dessert since we had a pretty filling meal.
Reverse sandwich. 2 slices of ham with bread in the middle.
caseydog
Master Chef
It's Wednesday? What happened to Monday, Tuesday... and January? Wait, it is now Thursday, I think. 
I'm reasonably sure I ate something today, or actually yesterday, and today, although I am not sure what it was. Between my mom and her dog, I am losing my mind.
CD
I'm reasonably sure I ate something today, or actually yesterday, and today, although I am not sure what it was. Between my mom and her dog, I am losing my mind.
CD
Andy M.
Certified Pretend Chef
Lasagna was on the menu again last night.
HeyItsSara
Head Chef
Yesterday was a crazy day and I thought I had a package of Trader Joe's Heart of Palm pasta in the pantry. It's fully cooked and vacuumed sealed. However I did not so after a long day, I boiled Barilla chickpea pasta and threw some grated cheese in a bowl. I topped it with spinach, Thousand Island dressing, and some bacos.
DH made himself spaghetti and I think his vegetable was craft beer.
DH made himself spaghetti and I think his vegetable was craft beer.
pepperhead212
Master Chef
I made another dish, similar to that last rice dish I made, but I used some barley for about half the rice, and pre-cooked it first, rinsed most of the starch off of it, and set it aside. And instead of Za'atar for the herb, I put a large amount of basil in it. And no meat in the sauce, but I added 2 diced bell peppers, 7 or 8 anchovies, diced with 6 cloves of garlic, and I added about 2 tb of that black olive paste, and a generous tb of gochujang paste. And a little more dried tomatoes this time, blended with a bunch of basil, with most of the basil added at the end, after cooking.
I started by cooking 3/4 c rinsed pearl barley in 2¼ c water in the Instant Pot, with a tsp of salt added. I put this on Manual, for 20 min, and let the pressure release naturally. Then I drained the small amount of water from the barley, and rinsed it, and set aside. Then washed out the IP, and added 4 tb olive oil, and one large onion, diced, and cooked on Sauté medium, about 5 min, before adding the cup of minced garlic/anchovies, and olive paste and gochujang, and cooked another minute. Then I added 1/3 c white vermouth, and cooked about 2 minutes, then added the tomatoes, and rinsed the Vitamix container out with 3½ c water, and mixed well with the tomatoes. Then I added the cooked barley (about 3 c), 1 c parboiled basmati rice, the soaked eggplant, 2 tb soy sauce, a generous tb balsamic vinegar, and about 1/2 tb crushed red peppers, mixed well, then brought to a boil. Then I hit OFF, Slowcook, and adjusted it to high, and simmered it for 35 min. At the end, I stirred in the rest of the basil, chopped up to a little less than a cup, and topped serving with some grated Asiago cheese.
3/4 c pearl barley, pre-cooked in the Instant Pot, getting about 3 cups. by pepperhead212, on Flickr
One of those basil leaves from the hydroponics, showing the huge size some get! by pepperhead212, on Flickr
Equivalent of 2 lbs tomatoes, soaked, and blended with water, making 2 c, plus a bunch of basil. by pepperhead212, on Flickr
Everything ready to start cooking, the onion in about 4 tb olive oil, in the IP, plus the drained barley and soaked eggplant. by pepperhead212, on Flickr
The basil I will chop at the end, and stir into the finished dish. by pepperhead212, on Flickr
2 oz dried eggplant, about 1 1/2 lb equivalent, added last, before simmering. by pepperhead212, on Flickr
Finished dish, before topping with the cheese. by pepperhead212, on Flickr
Finished rice/barley/eggplant dish, topped with Asiago cheese. by pepperhead212, on Flickr
I had more of it, heated up this morning for breakfast! Basil is definitely my favorite herb.
I started by cooking 3/4 c rinsed pearl barley in 2¼ c water in the Instant Pot, with a tsp of salt added. I put this on Manual, for 20 min, and let the pressure release naturally. Then I drained the small amount of water from the barley, and rinsed it, and set aside. Then washed out the IP, and added 4 tb olive oil, and one large onion, diced, and cooked on Sauté medium, about 5 min, before adding the cup of minced garlic/anchovies, and olive paste and gochujang, and cooked another minute. Then I added 1/3 c white vermouth, and cooked about 2 minutes, then added the tomatoes, and rinsed the Vitamix container out with 3½ c water, and mixed well with the tomatoes. Then I added the cooked barley (about 3 c), 1 c parboiled basmati rice, the soaked eggplant, 2 tb soy sauce, a generous tb balsamic vinegar, and about 1/2 tb crushed red peppers, mixed well, then brought to a boil. Then I hit OFF, Slowcook, and adjusted it to high, and simmered it for 35 min. At the end, I stirred in the rest of the basil, chopped up to a little less than a cup, and topped serving with some grated Asiago cheese.
3/4 c pearl barley, pre-cooked in the Instant Pot, getting about 3 cups. by pepperhead212, on FlickrOne of those basil leaves from the hydroponics, showing the huge size some get! by pepperhead212, on FlickrEquivalent of 2 lbs tomatoes, soaked, and blended with water, making 2 c, plus a bunch of basil. by pepperhead212, on FlickrEverything ready to start cooking, the onion in about 4 tb olive oil, in the IP, plus the drained barley and soaked eggplant. by pepperhead212, on FlickrThe basil I will chop at the end, and stir into the finished dish. by pepperhead212, on Flickr2 oz dried eggplant, about 1 1/2 lb equivalent, added last, before simmering. by pepperhead212, on FlickrFinished dish, before topping with the cheese. by pepperhead212, on FlickrFinished rice/barley/eggplant dish, topped with Asiago cheese. by pepperhead212, on FlickrI had more of it, heated up this morning for breakfast! Basil is definitely my favorite herb.
GinnyPNW
Master Chef
Do you have a recipe you will share for the CP dish? Sounds like about my speed right now. Let the CP work, while I sleep! Pretty-please?
I asked Mrs. Boss for the recipe. Will post when available.
@GinnyPNW
Crock Pot Chicken and Stuffing
Ingredients:
4 thawed boneless chicken breasts
1 box Stuffing Cornbread Mix (6oz)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup water
Thyme to taste
Sage to taste
Salt to taste
Black pepper to taste
Directions
Place seasoned chicken breasts in bottom of crock-pot. Pour stuffing mix over chicken.
In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
Pour on top of stuffing mix and spread to cover.
Place lid on crock-pot and cook on low for 4 hours (check it at 3 hours).
Fluff and serve.
Crock Pot Chicken and Stuffing
Ingredients:
4 thawed boneless chicken breasts
1 box Stuffing Cornbread Mix (6oz)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup water
Thyme to taste
Sage to taste
Salt to taste
Black pepper to taste
Directions
Place seasoned chicken breasts in bottom of crock-pot. Pour stuffing mix over chicken.
In a medium size bowl combine cream of chicken soup, sour cream and water; mix well.
Pour on top of stuffing mix and spread to cover.
Place lid on crock-pot and cook on low for 4 hours (check it at 3 hours).
Fluff and serve.
Last edited:
GinnyPNW
Master Chef
Thanks! Will check freezer for chicken, certainly have everything else!
Steve Kroll
Wine Guy
I had dinner, but it was just a mish-mash of leftovers I've been trying to finish up before going on vacation. A little of this, a little of that.
