Supper Time on Monday!
8 years ago
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What's for supper.....Monday?
Comments (14)I haven't been grocery shopping for a few weeks so I had to dig deep into my fridge, found a few wrinkly sweet peppers, a big sweet onion, fresh garlic, a zucchini that had some mould on the skin that I cut off and half a bag of wilted spinach that I revived in water. I only had a drop of olive oil left so used butter to saute the vegetables then I found some lemon vinaigrette I had made last week with olive oil so used that as well. I had a box of Kraft dinner, discarded the cheese and used the noodles. Tossed them with a pat of butter and then topped the noodles with the sauteed vegetables. Good enough for my sister and I. I have one chicken breast left in the freezer and some boxes of kippers and lots of cabbage, beets and carrots, some potatoes and onions My sister won't eat the kippers but I will and I might make a pot of soup tomorrow so we are good until I go shopping hopefully by the end of the week. Might make some orange sweet rolls tomorrow for breakfast. Gee I am even out of bread but at least I can make that....See MoreSupper Time on Monday!
Comments (12)We were asked to babysit for the girls next door from the time they jumped off their school bus until just a few minutes ago. Whew! They are 6 and 8. We had BBQ chicken drumsticks, sauteed zucchini 'noodles', and roasted sweet potatoes. They love helping in the kitchen and know that when they eat with us, there will be colors on the plate. ;-) They were showered, shampooed, braided, dressed in PJs, and storied before G'pa came to collect them. A good time was had by all....See MoreSupper Time on Monday!
Comments (15)CindyMac Mimi, that looks scrumptious! I've never had rapini. Would you mind sharing the recipe? **** The dish is made in separate components, then brought together at the very end. Regarding the rapini, I like to blanch it in salted, simmering water for about 3-4 minutes and then strain in a colandar, before I chop up into more manageable pieces. To serve, or add to a dish like this, I like to heat up some olive oil and add minced garlic (and maybe a pinch of pepper flakes) to flavor the oil. Then, add the pre-blanched rapini and sautee for about 2 minutes. The lamb is lamb shank cooked in my electric pressure cooker. That can also be braised slowly in a heavy pot. Let me know if you'd like to know how I made the lamb so it was ready for this dish. The gnocchi is store bought from Wegmans. It's fresh and so easy!...See MoreSupper Time on Monday!
Comments (21)My favorite salad Lisa ;0) Dawn, your shrimp look great. Everything sounds so good, I'd love to be at any of the above tables. We had a big breakfast today, restaurant, family, combination celebrating our young (17) guest here from overseas and a SILs birthday. We normally don't eat breakfast, it happened to be the time of day everyone was free not busy. I have oysters here a friend dropped off last night. Not yearlings like we like best but they'll be good. Haven't cooked them yet, I'm still working outside and just came in the check emails....See More- 8 years ago
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