What's for Dinner?

[blessedw2]

your dinner sounds great d twins - your dd missed a hot dinner lol that happens here all the time

[Harriet]

Asparagus and sweet potato would be appetizing together on a plate, Twins'.

Usually veggie burgers are at least made out of mashed, or well-cut-up ingredients like a meatloaf, so that no matter what's in there, large bits aren't falling out of the burger, lol. Of course, this from someone who hasn't learned how to make a good one for herself, so.. .. not an expert!

Yesterday evening we had a new-to-me food, Jackfruit. I didn't know this is the largest fruit in the world. When picked young and cooked (then maybe canned or frozen, assuming you can't find it in a produce section, which I sure can't), it shreds easily, and you can reheat and eat it as a bbq sandwich or bbq plate would be eaten. Delish. We had bbq sandwiches with cabbage slaw. HRH took a while to get used to the idea of eating a fruit sandwich. I enjoyed his surprise.

blessed, I almost don't want to do this to you and your dd.. .... what an online site I stumbled onto! I was looking at online courses, since Twins' and blessed keep inspiring me to learn stuff that interests me, so it's all their fault.

Mayim Bialik the tv star has a couple recipes at the top that caught my eye. As you scroll down, more and more variety of recipes show up! Be aware that this can get you "hooked" and take a lot of your time, but here it is, vegetarian dishes from Cornell Univ's professor Campbell.

[blessedw2]

Lol we can blame each other - I'm learning so much from u as well I joined the email list (from your link)

I've never had jackfruit- sounds interesting!!!!

Hi!!!!
D Harriet and d twins

[blessedw2]

Dd is making matzah ball soup w homemade chicken broth for this weekend

dd older and I - portabella mushroom burger really good
lol dd younger just had left over terrine and summer veggies

(made sautéed onions this am, cleaned mushrooms this morning, lettuce cleaned, left over pesto for those that want it, and left over roasted red peppers. lettuce cleaned/need a tomato - small buns or on lettuce wraps

Left over terrine and arugula (was very good) I used my grandmothers vinaigrette - olive oil, apple cider vinegar, shallots, garlic, parsley, dijon on top of that.
Left over summer veggies-the recipe makes too much and we will be having this for days. from americas test kitchen. very good

[blessedw2]

our house smells wonderful with dd youngers chicken stock for her matzo ball soup

I have been going through my uncles cookbook The Gourmet cookbook volume II originally printing 1957 (this is a second printing from 1969) ... It is an interesting read. I am glad I am cooking with recipes from today more than from years ago...I love the history of cooking anyway...

What's interesting ... the cookbook put hors d'oeuvres as vegetable dishes/salads
it cooks every "every" part of an animal - even in aspic (unsweetened gelatine)
it also has woodchuck, squirrel, opossum, muskrat, racoon (interesting ... nothing went to waste)
aspics
some recipes made back then don't even represent what we know of now
the neatest for me was that culturally we have become so diverse and this book is limited to what they could find in stores regularly ... some veggies and fruit that we know appreciate because of easy shipping and advanced farming methods were not available in stores or in the country.

only problem with the book is that he and his d wife were heavy heavy smokers and every time you open the book it reeks of cigarettes. really gross.
but it is still interesting.

[blessedw2]

March 25 we did eat out... I had halibut which was very good but the put crayfish sauce on top... not a fave ... I would rather have had the pure fish

I have been trying to get d mom to eat here but she doesn't want to but loves to eat out.

probably Sunday March 26 NOPE NOPE NOPE... DD YOUNGER MADE THE MATZO BALL SOUP AND IT WAS FANTASTIC. (we still had left over salad so we finished that off

So March 27

Martha's corn/basil/zucchini dish - I have corn on the cob left that I was going to make black bean and corn salad but I will use it up today, baked beans, bbq tofu and bbq chicken

[blessedw2]

I found a lentil sloppy joes I might try this week - need to continue working through america's test kitchen vegetarian cookbook .. at least one new recipe a week.

for easter I think I will bring a poblano egg dish that pioneer woman posted

[blessedw2]

plan tuesday:

stuffed poblanos (vegetarian)
black bean enchiladas with fajita vegetables (easy cherry tomato salsa and tomatillo salsa) - on corn tortillas

[Harriet]

Baked butternut squash tonight. (trying to keep up with blessed )
Sprinkled the cubes with garlic and a little salt before baking. Paired that with the larger pearl type couscous that is tricolor (Bob's Red Mill brand) which already looked like a "recipe" before I did anything, lol. Folded together, sprinkled with a little parmesan. Very simple. I believe my favorite with the squash would still be rice. It's a visual novelty to have the perfectly round couscous balls with squares of orange squash, though, even if couscous, no matter how many colors , is still going to taste like pasta.

I also bought the super short-cut frozen "Ancient Grains Blend" from Engine 2 brand when I was at WF recently. I bet that would be good with cubes of winter squash and/or other cubed veggies.

[blessedw2]

sounds delicious! I will look for that at WF. I love cooking with acorn/butternut squash. MMM mmm good!

- I have a recipe from donal skehan that my family loves. I will print it later.
I used to make brown rice but I have been taking the short cut of buying frozen brown rice already cooked.