luckytrim
Chef Extraordinaire
Pasta Night !
Spaghetti with Meat Sauce, Garlic Bread, Salad .........
Spaghetti with Meat Sauce, Garlic Bread, Salad .........
Dinner is Served 4-6-22
- Thread starter luckytrim
- Start date
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If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Leftovers tonight.
Whiskadoodle
Executive Chef
SO simmered a pot of chicken veggie noodle soup today, Home-made chicken stock from the freezer.
Cooking Goddess
Chef Extraordinaire
Cleaning house sure puts a crimp on dinner prep and cook time. However, ANY meal that includes bacon is gourmet, right? 
We split a can of Progresso soup in the spirit of cleaning up food inventory, then we had BLT sandwiches - Himself's on Vienna white bread, mine on LaBrea whole wheat.
We split a can of Progresso soup in the spirit of cleaning up food inventory, then we had BLT sandwiches - Himself's on Vienna white bread, mine on LaBrea whole wheat.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,957
Beef, bean, and cheese enchiladas and Mexican rice.
pepperhead212
Executive Chef
I was hungry for some Indian food, and I baked those breadsticks to have with it, what ever I decided. I got some vegetables out of the freezer, plus that frozen dhansak masala, that I froze back in September (something I don't use as much as others). I cooked the curry in the Instant Pot, with 1/2c each of chana dal, masoor dal, and whole oats, and while that cooked I made a quick and easy coconut chutney, with some rehydrated unsweetened coconut, 3 green chilis, 1/2 tb grated ginger, and a little salt, ground up together. Then a tarka is made, and poured on the top.
The coconut, green chilis, ginger, and salt, ground up for the chutney. by pepperhead212, on Flickr
The chutney, topped with the tarka. by pepperhead212, on Flickr
When the dal was finished, I added the drained beans, and bottle gourd, about 12 oz each, and cooked a few minutes. Amazing how crunchy those vegetables were after freezing since the summer.
Dhansak curry, with a coconut chutney, and breadstick. by pepperhead212, on Flickr
The coconut, green chilis, ginger, and salt, ground up for the chutney. by pepperhead212, on FlickrThe chutney, topped with the tarka. by pepperhead212, on FlickrWhen the dal was finished, I added the drained beans, and bottle gourd, about 12 oz each, and cooked a few minutes. Amazing how crunchy those vegetables were after freezing since the summer.
Dhansak curry, with a coconut chutney, and breadstick. by pepperhead212, on Flickr
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I followed a recipe for a Cuban pork roast the other night. I was too tired to make sides, so I didn't serve it for supper. But, the main point of making it was to make some cubano sandwiches. We had those tonight. They were good. I will try a different kind of bread another time. This one didn't squish very well. If I have pix on the camera (didn't use the phone camera today), I will post them later. I also found a recipe for some "Cuban cole slaw", which I made and served with the sandwiches. We are both stuffed.
