What are you eating Sunday January 17, 2010?
- Thread starter lilbopeep
- Start date
T-bone steak, wild rice and a veg
(sorry Keltin-I'll do the spatch chickie tomorrow) lol
(sorry Keltin-I'll do the spatch chickie tomorrow) lol
K
Kimchee
Guest
Red beans and rice, with kielbasa and pork!
And a salad.
And a salad.
GotGarlic
New member
I was intending to make pork chile verde today, but it's 67 degrees outside, so I don't think I need a stew 
I also bought some nice petite sirloin steaks on sale for $1.98/lb. so I think I'll switch the weekly menu around a bit and have grilled steak with twice-baked potatoes and salad tonight. The chile verde can wait till tomorrow.
I also bought some nice petite sirloin steaks on sale for $1.98/lb. so I think I'll switch the weekly menu around a bit and have grilled steak with twice-baked potatoes and salad tonight. The chile verde can wait till tomorrow.
You know Sass when you fall of a wagon you sure don't catch up do you.
Some how I remember you was a vegetarian or vegan when I first came here. Well I'm glad to see you on the dark side again at any rate, we need protien in our diets. The chops look good as does the rest also.
Uh huh, see what a bad influence this place has been on me..You know Sass when you fall of a wagon you sure don't catch up do you.
Some how I remember you was a vegetarian or vegan when I first came here. Well I'm glad to see you on the dark side again at any rate, we need protien in our diets. The chops look good as does the rest also.
Glad you like it!
Again.. I couldn't finish the steak.
Her Highness is enjoying the remains cut on a plate, and she'll get the bone to gnaw later, when I can keep a good eye on her lol
Weather is really crappy here today, 37 and raining, so I made some chicken, wild rice and leek chowder that's finishing on the stove now, and I have some olive and rosemary bread rising.
vyapti
New member
I'm making sushi; some rolls with roasted red pepper, basil and zucchini and some rolls with shiitake mushrooms, honey fried tofu and cucumber. . . and some avocado/cucumber rolls if I have enough rice. They'll probably be lunch tomorrow too.
I guess I'm the token vegan now
Protein isn't a problem at all. I do fine without the saturated fat and cholesterol, though.You know Sass when you fall of a wagon you sure don't catch up do you.
Some how I remember you was a vegetarian or vegan when I first came here. Well I'm glad to see you on the dark side again at any rate, we need protien in our diets. The chops look good as does the rest also.
I guess I'm the token vegan now
Deelady
New member
I'm making sushi; some rolls with roasted red pepper, basil and zucchini and some rolls with shiitake mushrooms, honey fried tofu and cucumber. . . and some avocado/cucumber rolls if I have enough rice. They'll probably be lunch tomorrow too.
Protein isn't a problem at all. I do fine without the saturated fat and cholesterol, though.
I guess I'm the token vegan now
Nothing at all wrong with that Vyapti, we do after all still love veggie dishes!!
Protein isn't a problem at all. I do fine without the saturated fat and cholesterol, though.
I guess I'm the token vegan now
I just found vegetable protein some what lacking in other things beside the unwanted side effect.
if it could only be used as fuel the world would be vegan!! LOLI just found vegetable protein some what lacking in other things beside the unwanted side effect.
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Football Playoffs-
Tortilla Chips Salsa- Potato Chips Shrimp Dip &
A POT OF CHILI.
Tortilla Chips Salsa- Potato Chips Shrimp Dip &
A POT OF CHILI.
I'm making sushi; some rolls with roasted red pepper, basil and zucchini and some rolls with shiitake mushrooms, honey fried tofu and cucumber. . . and some avocado/cucumber rolls if I have enough rice. They'll probably be lunch tomorrow too.
Protein isn't a problem at all. I do fine without the saturated fat and cholesterol, though.
I guess I'm the token vegan now
Isn't Larry Stewart a vegetarin as well (and a Dentist to boot)?
if it could only be used as fuel the world would be vegan!! LOL
It can be, they use it in Japan from pigs, it is called Methane but I could be mistaken about the gas name. Chemistry is not one of the sciences I strongest in. I am actually better with Math.
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I'm making sushi; some rolls with roasted red pepper, basil and zucchini and some rolls with shiitake mushrooms, honey fried tofu and cucumber. . . and some avocado/cucumber rolls if I have enough rice. They'll probably be lunch tomorrow too.
Protein isn't a problem at all. I do fine without the saturated fat and cholesterol, though.
I guess I'm the token vegan now
That sounds good Vy.
Sufficient protein was never a problem for me either when I was adhering to a strict vegetarian diet (vegan sometimes, but I always felt a little washed out).
There are so many meat substitutes out there now that taste darn close if not almost exactly like the real thing.
Even if there weren't.. nuts, nut butters, beans, legumes, soy products, cereals, eggs---etc... ensure a good supply of protein.
It can be, they use it in Japan from pigs, it is called Methane but I could be mistaken about the gas name. Chemistry is not one of the sciences I strongest in. I am actually better with Math.
BreezyCooking
Banned
Last night we enjoyed French Onion Soup a la Julia Child - complete with toasted croutons topped with grated Gruyere & Jarlsberg cheeses. Perfect for a cold, rainy Sunday evening.
High Cheese
Saucier
Well, I took out what I Thought was a pork shoulder Friday night to defrost and smoke for Sunday, but it wound up being a rib roast. :doh: Not really feeling like roasting anything, I got inspired by that TV show Everyday Food. I cut the roast into chops, seared them then sauteed some onion and chopped bacon. Put down a bed of cabbage wedges and placed the seared chops on top to finish in a 375 oven. Came out great...Lucky Trim would be proud. lol I thing the cabbage got a little "muddy" so next time I'll cook that seperately to keep brighter flavors. The chops were nice. The cut must have been toward the end because there was quite a bit of connective tissue and dark meat on a couple of them. The cooking method was great for it and they came out very tender.