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Thread: What's on the menu this evening?
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09-16-11 07:30 PM #24201
Re: What's on the menu this evening?
ooh I'm not sure I'd like those but I'm intrigued!
I never heard of them but I do like cocoa crispies so I may need to check those out so i can branch out...I had them 4 days this week but tonight I had leftovers from lunch.
I'm not a wine person but I do usually have cheese and crackers in the house - it's a good thing to have a quick dinner at times and I don't need much to fill up.
For cheese, I keep the cracker barrel in there because it has a long shelf life.
I love love love regular Triscuits - can eat them just plain. Not the low salt ones though - blech.
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09-16-11 08:55 PM #24202
Re: What's on the menu this evening?
Tonight was stuffed cabbage with spaetzle and tomato sauce. Wine: Bull's Blood.
i-Nsc79FX-M.jpgMarc
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09-17-11 06:39 PM #24203
- Join Date
- May 2008
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09-17-11 06:41 PM #24204
- Join Date
- May 2008
Re: What's on the menu this evening?
Right on. Freakin' love regular Triscuits. I do enjoy the reduced fat ones - if only for the crunch, but the regular ones are just so much more satisfying, I'll skimp on fat elsewhere rather than buy the reduced unless they are the only kind left on the shelf in the store when I go to restock.
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09-18-11 05:42 PM #24205
Re: What's on the menu this evening?
Pumpkin Soup w/ Italian Sausage....simmering on the stove now.
My entire life can be described in one sentence: It didn't go as planned and that's okay.
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09-18-11 07:46 PM #24206
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09-18-11 08:07 PM #24207
Re: What's on the menu this evening?
This was the first time I made this...will definitely be making it again.
Pumpkin Soup with Italian Sausage
Ingredients
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
2 teaspoons sage
2 tablespoons of flour
1tablespoon of honey
1/4tsp nutmeg
3 cups chicken stock
1 cup cream – (I used half and half)
1cup of cooked sausage
1 cup of shredded cheddar cheese
Salt and freshly ground pepper
Directions
1. In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
2. Puree the mixture in blender or food processor.
3. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
4. Then add the cream and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.My entire life can be described in one sentence: It didn't go as planned and that's okay.
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09-19-11 09:39 AM #24208
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09-20-11 01:48 AM #24209
Re: What's on the menu this evening?
Yesterday my BF and I went to the Grand Opening of the beauty salon of a friend of his. The food was so good that we were stuffed, no room for dinner. We had some coconut milk ice cream later on instead.
28 in '12
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09-20-11 07:37 AM #24210
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09-20-11 08:11 AM #24211
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09-20-11 08:50 AM #24212
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09-20-11 08:57 AM #24213
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09-20-11 09:13 AM #24214
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09-20-11 09:16 AM #24215
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09-20-11 09:17 AM #24216
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09-20-11 09:18 AM #24217
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09-20-11 02:14 PM #24218
Re: What's on the menu this evening?
Dr King (1929-68): Make the Dream a Reality.
RIP, Nelson Mandela, Jackie #42 & Rosa Parks; Ali: Get up…get up; Isaac Hayes; Stevie Wonder: Isn't She Lovely?; Dr J: Fear the 'Fro; Smokin' Joe
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09-20-11 03:53 PM #24219
Re: What's on the menu this evening?
Sounds good.
http://www.jamaican-recipes.com/currygoat.html"Deep to left! Yastrzemski will not get it! It's a home run! A three-run homer by Bucky Dent! And the Yankees now lead by a score of 3-2!" - New York Yankees announcer Bill White (October 2, 1978)
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09-20-11 04:10 PM #24220
Re: What's on the menu this evening?
Looks like Brad may've written the copy on that website.
Speaking of Jamaican food--my Scotch bonnet plants have suddenly decided to produce peppers...
I'll likely be randomly foraging tonight, as I did last night, since the bf is on the road. But tomorrow I'll be making a chuck roast in the crock since he'll be back...not sure what I'll try with the roast this time.
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09-20-11 04:54 PM #24221
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09-20-11 05:22 PM #24222
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09-20-11 05:25 PM #24223
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09-20-11 05:27 PM #24224
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09-20-11 05:29 PM #24225
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