What's on your plate, Wednesday, May 17, 2023?
- Thread starter medtran49
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
hmmmm, love caponata - so I suppose caponatina is a close relative?
Oven baked/fried chicken legs, some coleslaw. Nothing exciting but filling and good.
Oven baked/fried chicken legs, some coleslaw. Nothing exciting but filling and good.
It's the same thing, just different names in different regions apparently. It's basically the same thing as ratatouille also.
For caponatina or caponata which ingredient(s) would you say are essential? I looked up some recipes and if I were to eat eggplant, tomato, and bell pepper in one dish, it would be a nightshade bomb and I would probably be walking with a cane the next day. It sounds more interesting than ratatouille, which I don't eat anymore.
DH isn't feeling well, so I made some chicken soup and served it with store bought samosas. The store bought chicken stock was lacking in flavour, so I added some vegan "chicken broth" powder. That was a big improvement. I added frozen carrots and green beans, and fresh celery, as well as some leftover rice from yesterday. I served that with samosas, because it was easy. I poached a frozen chicken breast in the stock and used about half of it in the soup. The rest will go in a chicken salad. DH is feeling a bit better after the "magic of chicken soup".
I used half a zucchini and yellow squash, 1/2 of a large onion, 2 very young/small eggplants and a red bell pepper. Maybe sub mushrooms for the eggplant, or are you the one whose husband doesn't like them? Then use the squash and onions, and either red bells or tomatoes.
I saw it being made by an Italian American a few weeks ago. She cooked each vegetable separately with EVOO and S&P, then mixed them together and added a dressing of 1 anchovy, smashed and cooked lightly in 1/4 cup EVOO, with about 1/2 Tbsp chopped capers and 1 Tbsp chiffonade of basil. It can be served warm or room temp. I made it early afternoon and let it sit until dinner.
I saw it being made by an Italian American a few weeks ago. She cooked each vegetable separately with EVOO and S&P, then mixed them together and added a dressing of 1 anchovy, smashed and cooked lightly in 1/4 cup EVOO, with about 1/2 Tbsp chopped capers and 1 Tbsp chiffonade of basil. It can be served warm or room temp. I made it early afternoon and let it sit until dinner.
Yep, it's my DH who doesn't like mushrooms. Instead of clogging the supper thread, I think I'll start a thread about this.
Aunt Bea
Master Chef
A casserole of fresh baby spinach, mushrooms, minced onion, Swanson’s chicken ala king, cheddar cheese shreds and cracker crumbs.
Eggplant
