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What's For Dinner?


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#2341 JohnnyBlaze

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Posted 09 November 2020 - 03:26 AM

View PostLorraine, on 08 November 2020 - 11:19 PM, said:

We had t-bones and mashed red pots and fried up brussel sprouts.

That’s the best way to have brussel sprouts imho

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#2342 goose

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Posted 09 November 2020 - 05:54 PM

It finally snowed, so we made a shepherd's pie.  A great comfort food.

#2343 Lorraine

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Posted 09 November 2020 - 05:58 PM

View PostJohnnyBlaze, on 09 November 2020 - 03:26 AM, said:

View PostLorraine, on 08 November 2020 - 11:19 PM, said:

We had t-bones and mashed red pots and fried up brussel sprouts.

That’s the best way to have brussel sprouts imho

I love 'em either boiled or fried, but they are better fried.  Next time, I'm going to cut up some onion and fry them with it.

#2344 Lorraine

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Posted 11 November 2020 - 02:14 PM

Making stew.  I'll let you know how it turns out.  :)

#2345 goose

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Posted 11 November 2020 - 09:38 PM

View PostLorraine, on 09 November 2020 - 05:58 PM, said:

View PostJohnnyBlaze, on 09 November 2020 - 03:26 AM, said:

View PostLorraine, on 08 November 2020 - 11:19 PM, said:

We had t-bones and mashed red pots and fried up brussel sprouts.

That’s the best way to have brussel sprouts imho

I love 'em either boiled or fried, but they are better fried.  Next time, I'm going to cut up some onion and fry them with it.
I like them fried with sundried tomatoes

#2346 Lorraine

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Posted 11 November 2020 - 11:24 PM

View Postgoose, on 11 November 2020 - 09:38 PM, said:

View PostLorraine, on 09 November 2020 - 05:58 PM, said:

View PostJohnnyBlaze, on 09 November 2020 - 03:26 AM, said:

View PostLorraine, on 08 November 2020 - 11:19 PM, said:

We had t-bones and mashed red pots and fried up brussel sprouts.

That’s the best way to have brussel sprouts imho

I love 'em either boiled or fried, but they are better fried.  Next time, I'm going to cut up some onion and fry them with it.
I like them fried with sundried tomatoes
I threw a handful of them in the stew I made today, along with cauliflower and broccoli.  It was delicious!!!

#2347 Daylin

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Posted 13 November 2020 - 01:43 PM

I know, long time no see, but I wanted to share a healthy low fat recipe with you that is so delicious....trust me.  Plus, don't let the list of ingredients seem like a lot.  It's simple and you'll have leftovers for a few days.

Lentil soup

2 tbls olive oil or your choice of oil
2 cups dry lentils rinsed
8 cups of water
medium onion diced
2 stalks celery diced
2 good size carrots diced
1 can of diced tomatoes (i use no salt)
frozen corn...optional
1 tspn oregano
1 tspn basil
2 tspn minced garlic
2 to 3 tbls white vinegar
sea salt or your choice to your taste and black pepper...to your tast

saute in olive oil onion, celery and carrots for 5 mins....
add in garlic, oregano and basil...
saute for another few minutes....
add water, tomatoes and lentils
bring to boil then cover and simmer for about an hour until lentils are soft
add s and p to your taste
if using corn put that in ....cook till soft....add vinegar and enjoy

#2348 Bahamas

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Posted 13 November 2020 - 07:44 PM

Yum! We do a very similar soup.

And brussel sprouts are actually the best cut in half and tossed in a little duck fat/spray with salt and pepper and roasted on parchment paper. About twenty minutes around 400 F.
The gamey flavour of the oil matches the bitterness of the sprouts and equals caramelized sweetness.

Edited by Bahamas, 13 November 2020 - 07:44 PM.


#2349 goose

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Posted 13 November 2020 - 08:11 PM

Beef bourguignon.  Labor intensive, but fun to make on a cold, rainy day.

#2350 Bahamas

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Posted 13 November 2020 - 10:47 PM

You probably just like saying "bourguignon"?

..."So yesterday, I threw together a bit of bourguignon...was but just a bit of thyme..." :)

Ha ha, yes, it is a great dish. Not often, but have made it a few times. Pre-flouring the meat in hot oil, then letting it simmer with the rest.

And left-overs never smelled or tasted so good! It's the bit of red wine, probably? Or the rich cognac.

The whole house smells it!

#2351 Lorraine

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Posted 13 November 2020 - 11:24 PM

View PostBahamas, on 13 November 2020 - 07:44 PM, said:

Yum! We do a very similar soup.

And brussel sprouts are actually the best cut in half and tossed in a little duck fat/spray with salt and pepper and roasted on parchment paper. About twenty minutes around 400 F.
The gamey flavour of the oil matches the bitterness of the sprouts and equals caramelized sweetness.
I will try that the next time.  Sounds good to me.  I love brussel sprouts.

#2352 zepphead

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Posted 14 November 2020 - 03:46 AM

Lazy dinner later - Lamb Madras, Chicken Jalfrezi, Pilau Rice & Nan bread takeaway from our local Indian restaurant

#2353 goose

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Posted 15 November 2020 - 10:50 AM

View PostBahamas, on 13 November 2020 - 10:47 PM, said:

You probably just like saying "bourguignon"?

..."So yesterday, I threw together a bit of bourguignon...was but just a bit of thyme..." :)

Yes, and always with a Julia Child voice.

#2354 blackhawkrush

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Posted 15 November 2020 - 01:56 PM

Chicken soup, mandarin orange chicken with potatoes and pickles.

#2355 zepphead

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Posted 16 November 2020 - 11:28 AM

Dinner tonight is fried chicken, roast potatoes and cauliflower cheese.

#2356 goose

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Posted 23 November 2020 - 09:32 AM

Beef Stroganoff on egg noodles.  A bit less work than bourgignon.

#2357 blackhawkrush

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Posted 23 November 2020 - 11:38 AM

Mushroom soup and golabki.

#2358 blackhawkrush

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Posted 27 November 2020 - 04:30 PM

Chicken tortilla soup and a turkey leg with potatoes.

#2359 Lorraine

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Posted 27 November 2020 - 11:36 PM

View Postgoose, on 23 November 2020 - 09:32 AM, said:

Beef Stroganoff on egg noodles.  A bit less work than bourgignon.
Which recipe and what cut of beef do you use?

#2360 goose

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Posted 28 November 2020 - 01:33 PM

View PostLorraine, on 27 November 2020 - 11:36 PM, said:

View Postgoose, on 23 November 2020 - 09:32 AM, said:

Beef Stroganoff on egg noodles.  A bit less work than bourgignon.
Which recipe and what cut of beef do you use?
I used a London broil, and the recipe was off the Net.




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