Whats cooking Wednesday November 11, 2009?
- Thread starter lilbopeep
- Start date
I'm going to put some deli seafood salad in a pita pocket, and take along some left over soup, for work din dins.
High Cheese
Saucier
Flounder with a white wine and caper sauce, roasted cauliflower and a salad.
brussels sprouts!
chowhound
New member
I never ate a brussels sprout. What are they like? I seem to remember them stinking like cabbage, which I only eat in slaw or golumpkis.
I've seen them on plates here and they look good, but so did the braised radishes RR made one time. That was a mistake, as I don't eat them either (lol).
I've seen them on plates here and they look good, but so did the braised radishes RR made one time. That was a mistake, as I don't eat them either (lol).
homecook
New member
Fried eggs?
Man that sounds delicious right now. Don't forget the ketchup!
With some asparagus, parsley, bacon and hashbrowns.
When well seasoned and with a lot of butter, they are the bomb.
Sort of cabbagey tasting AND smelling.
Grilled sprouts might be more up your alley if you ever choose to try them.
I'll be over this evening.With some asparagus, parsley, bacon and hashbrowns.
What time??
How's about some peas with pearl onions instead??Say about 6:30pm...... oh maybe I'll make some brussel sprouts too and Fred can join us.
I'll be there in spirit, as I am eating my stuffed pita and soup at work lol
High Cheese
Saucier
Fish and asparagus go great together.
try experimenting with some greens too: spinach, collards. How about bok choy?
I may have missed it but are you sick, girlfriend? That's terrible! Maybe hubby will heat up a can of chicken soup for you tonight. Get better soon.dunno, I feel like crap. Last night DH "made" dinner (lol) it was corn dogs and tater tots.... courtesy of my trip to Sam's club in the morning.
Today maybe he'll make fish sticks. I really don't care..... with any luck I'll be dead
I have no idea what we'll eat for dinner tonight.
High Cheese
Saucier
dunno, I feel like crap. Last night DH "made" dinner (lol) it was corn dogs and tater tots.... courtesy of my trip to Sam's club in the morning.
Today maybe he'll make fish sticks. I really don't care..... with any luck I'll be dead
Sheesh...it's harder to go to Sams Club than it is to turn on the oven. lol
High Cheese
Saucier
I make spinach very similar to my sauteed asparagus.
Use rough cut frozen spinach, thawed and squeeze out as much water as possible. About 2-3 cloves of garlic sliced Mafia Style, pinch of red pepper flakes, salt, pepper and evoo.
Put a tablespoon or so of evoo in a skillet and lightly cook the garlic just to take the edge off. Turn the heat up to med-high and add the spinach and the red pepper flakes then cook about 1 minute. Add more evoo to loosen the spinach. You don't want it swimming in oil nor do you want it too dry. The oil is actually a big component so use a good one. You'll really need to season with s & p to counter act the oil and spinach. Keep tasting as it's cooking. If you have a bit of white wine open you can deglaze with 1/4 cup just before you add the spinach. The result should be garlicy spinach with a smooth consistancy and a small bite from the red pepper flake.
how about some:
grilled romaine lettuce
creamed spinach
creamed baby peas and pearl onions
Someone needs to read previous posts.......
WELCOME TO NCT, KIMSTER!!!!
Lee
homecook
New member
High Cheese
Saucier
OMG...you're worse than my Aunt Eleanor.
Add fresh spinach and about 1/4 cup of water (or wine) instead of the frozen spinach. Cover a bit so wilt, then remove the cover to remove any moisture left in the pan before you add the remaining ingredients.
BTW - Frozen spinach is just as good or better then the fresh spinach at the market. Unless they're growing it out back.
Same goes with frozen peas, etc. They are frozen pretty much immediately after they are harvested. Canned veg is nasty, except corn.