Dinner tonight - or last night.

cool Tai Chi

Tonight for me - more pineapple, some carrots
not very hungry - but have some veggie soup put by

Though it's rather early in the day to make the big decision (!), tonight's dinner will be something from my freezer - a soup (one of about 3 varieties to choose from) ?... some rissoles? .... some dal? Etc, etc, etc ....
My freezer is getting very clogged up & I'm determined to get some of those darned leftovers out of there! So I'm telling myself that once or twice a week I must have a freezer-based meal (along with some fresh stuff, too, of course) . Otherwise why keep leftovers in the first place?

I started with a handful of diced pancetta in a saute pan, added 3 finely sliced yellow onions and one finely sliced red onion, then along wandered a pound of sliced white and cremini mushrooms and a handful of very very finely sliced brussels sprouts. Cooked it all low and slow until it sort of melted together.

Set mixed ground beef and ground turkey with mustard, salsa, breadcrumbs and eggs. Enough to make 8 LARGE burgers on the grill.

I had a burger patty with a heaping serving of the melted veg. Yum.

Heating up some chicken soup - remember that stock from the lemon garlic chicken? To that went a whole carrot that I eventually took out (I vascillate on carrots, like them mostly as part of a battuto/mirepoix, or in an out and out carrot soup, or pre roasted), a bunch of roasted garlic cloves, when there were already plenty of cloves though not so roasted, even more basil pesto than was in the stock, three porcini mushrooms soaked and slivered, some pasilla chile pepper, a handful of chopped scallion greens, a bunch of broken spaghettini pieces, some ground black pepper, at the end, some red cabbage slivers. Tonight added some dried tomatoes in olive oil, chopped. Zuppa.

Sounds really good. (Enjoy that you added the thin sliced B. Sprouts). Burgers sounded good too.

I often use bok choy in that 'veggie melt'. Tonight I realized that I had some gorgeous little b sprouts that should work and they sure did. I sweated some nice balsamic vinegar in there - a bit of the olive salt as a topper.

As you probably know, I use them slivered a lot. Something about that, I think they are so cute..

I'm pretty sure you were the inspiration for their inclusion tonight.

I think I might throw them in later next time - so they've got a bit of crunch sticking out through the melt.

Just stirred the soup and remember I'd also added some frozen previously sauteed smoked bacon, chopped... and frozen green peas.

On b. sprouts, I know people parboil and so on, to get rid of the sulfur-y smell, but I usually don't cook them all thaaaaat long. My nose is not such a functional wonder either - but I also tend to like many more 'bitter' veggies than most of my friends.

supposed to be warmer but very damp tomorrow, so i'm going to start a crock pot of turkey soup in the morning, nice way to take the chill off the day

Mmmm, tell us more...

pretty basic soup, start off with some turkey pieces (the upper part of the wing), some carrot, parsnip and turnip, stock, basil and bay leaf and one small can of V8, start the crock pot about 9:00 am, around 2:00 pm debone the turkey, about 4:00 pm add some rice (or noodles or barley), ready to eat by 5:00

ahh the crock pot

when I was at Canajun Tire today, picking Algernon up from his winter tire installation, I saw that they had a couple of good deals on crock pots ... including a 7 quart one with a baby one in a combo - $30 - sold. I'll be off to pick up some extra veggies tomorrow to start a massive stoup.

German chocolate cake.

pork chops and potato soup

This is dinner?

I am going to California Pizza Kitchen with my girls. Mom's night out! WOOHOO!

Set finely sliced some red and yukon fingerling potatoes and sweet potato and some onions. I sauteed them low and slow in a big pan with some diced pancetta and Paul Prudhomme seasonings. After the taters were soft and caramelly, I covered them with thin slices of black forest ham - a couple of handfuls of shredded cheese on top - then I broke eggs into 'dips' in the taters/ham/cheese - put a dab of butter on top of each egg - put foil on top of the pan

the eggs are sorta softly basted in their ham and cheese nests on top of the taters and onions

pretty easy stuff and dang tasty

(crispy toasted english muffins on the side)

Set made some great home-made tater soup last night - we added a can of clam chowder and a can of baby clams. Awesome meal.

grilled salmon, basmati rice and brussel sprouts

This sounds great...

dinner is whatever the Prof cooks...cause I am not going to.