So...whats for dinner?
Comments
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Ducky... Love that Italian Wedding Soup but it is a true labor of love!! Definitely hitting 'soup weather' here in the NE (as though I need an excuse...)
Hauntie... I do enjoy the flavor of escarole... I make a pretty mean Greens and Beans recipe for someone who is only an honorary Italian as declared by my best friend who taught me everything I know about Italian cuisine... lol0 -
Laurie.. as to the stew
i buy a couple soup bones and slow cook them with a chuck roast.
all day
about 90 minutes before dinner, take the meat and bones out of the pot, skim the fat. Add potatoes, onions, celery, carrots, mushrooms, maybe some tomatoes if you like them.. trim the meat of fat and the bones of meat. chop it a bit.. it should fall apart. . thicken it up a bit with flour and water, beef gravy mix, beef base is great for flavor instead of salt.. add some pepper and thyme if you have it.. it's hard to mess up. cook it slow and long basically.
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LOL on the honorary Italian Seaside. My family is Irish, but I have one aunt who married an Italian. Her son (my cousin) said I make Irish spaghetti. But then when he actually tasted my meatballs and hot sausage, he took it back. I felt like an honorary Italian.
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Seaside - greens and beans - known in my family as minestra (big soup) - another favorite. I've never made it, but my irish sister-in-law makes it just like my mama - and she doesn't even like it.
Michelle - so glad you're in the home stretch. Let the end of rads countdown begin - 5,4,3...
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Kay,
My friend is from a huge, close-knit, Italian family who went by the slogan, "When you're here, you're family" long before The Olive Garden made it popular...
I will say, they were a tough bunch to please... always with a hmmmm, good but not quite right... let me fix it..... When you finally make something that meets approval, you know you have hit it out of the park!! High praise indeed from your cousin on your meatballs and sausage....
Interesting aside... My friend's Mom was Irish and married into the family but, she could make all of the dishes like no other!!0 -
Thanks Seaside for the recipe!
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Seaside................I made greens and beans the other day.............oh my God I could eat that till the cows come home............actually I am not italian.......my husband was, and all the italian things I know how to cook I learned from his mother...........she was a fantastic cook......................I have only 1 daughter who likes the greens and beans..............the others stick their noses up................that's ok, more for me...............hahhaha.................love to cook................
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Debbie,
You're welcome.... Enjoy your trip to Hawaii!! Wish I was going, too! Hope to hear all about it when you return!0 -
Seaside, Ducky, Hauntie - Sorry to be ignorant but what's greens & beans? I like both so will someone send a recipe? Thanks
Debbie - have a WONDERFUL trip to Hawaii.
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Ducky (and others) how do you make greens and beans?
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I had never heard of greens and beans so I looked it up and here is a recipe I found:
http://www.thekitchn.com/thekitchn/italian/recipe-italian-greens-and-beans-105173
My DH will eat anything that involves hot Italian sausage, so I might just have to make this. It will be interesting to see the variations from all of you. Like marinara, I'm guessing there are family recipes that will be slightly different. I could see making it with canned cannelini beans for something quick. I hope I didn't offend any of my "Italian family"!!!
Aloha, Debbie!!!
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Thanks Luv. I hadn't thought of adding sausage, must be good. Inspired by the idea, I made some curried chickpeas with spinach for my lunch. My health food store started carrying canned beans and chickpeas recently, which is very nifty. It makes these kind of dishes quick and easy.
Greeks make a similar dish from blackeyed peas and bitter, wild greens, but without meat. In Greek-Orthodoxy there are many fasting days, and our fasting excludes meat, eggs and dairy. As a result the Greek kitchen has a lot of veggie food.
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We also had pork chops and brown rice last night. Put the chops in the slow cooker with onion soup mix and when done added a can of mushroom soup to make it a gravy. I will eat anything with gravy....my mom used to say "dont give Carrie any mashed potatos, just a bowl of gravy" I love beef stew but my Dh does not...so I dont make it.
Debbie have a blast on your Hawaii trip!
Tonight we are having a girls night out...seeing friends from my old job. We will snack at the bar.
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The recipe Michelle posted is almost identical to how I make the beans and greens except I don't add tomato but, I may next time because it sounds good! I use 3 cans cannelini beans, drained and I par-boil the sausage links (I use sweet italian but, I bet it would be good with hot for those that like it spicy) for 20 minutes or so and then slice them and add them to the pot when I add the beans and the broth. I don't use any set amount of broth... Just enough to get a good soupiness to it. Aside from those differences, the recipe is pretty much the same...
It is a very versatile dish... My kids will generally eat it over pasta with a sprinkle of parmesan or romano... I like without the pasta and a little more broth added so it is a soup... That and a nice hunk of crusty bread.... mmmmm!
Well, since I am now drooling, I guess I know what we're having one night this weekend....0 -
Now mine is different..............no meat at all................italians would use this as a "no meat Friday Dish"..........remember those day.
Here is what I would do...........This depends on how much your making .....'you can adjust it..
2/3 head of escarole (depending on how large they are( wash really well.
2/3 cans of Cannellini beans (Progresso is good, cause their thick)
6 cloves garlic
1 small onion or shallot
Olive Oil....about 1/4 cup
Put oil in pot, sautee garlic/onion till translucent
Add cleaned and washed escarole (cut to size)
let cook, stir, be careful not to burn.
Add water to just cover the escarole
Add beans including liquid.
Salt, Pepper (pepper flakes if you like spice)....I don't
Simmer, simmer, simmer, the longer it cooks the better it is........even better the next day
Serve with crusty italian bread.................
Not putting in meat or sausage, makes it a very low calorie meal........and honestly it really doesn't need it................Hope you like it..............................
you can also adjust the garlic................you like garlic load it up.....you don't cut back
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Thanks Ducky, that is much like the Greek version.
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It is so good........and so good for you.........the dark greens, and the beans.............nutritional overkill.........haha.............I love it........could eat it everyday, but I'm a "soup type" person anyway.............
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Michelle- Yay!!!! Only the boosts left, so happy for you! I will be counting down with you:)
Carol- I hope your mouth is feeling better today and you get some relief.
Debbie- Have fun in Hawaii! Wish I could fit in your suitcase!
Carrie- I hope your mom is doing well.
I am going to try to make the homemade pizza tonight. Let's hope it is more like cooking then baking so it turns out ok, lol. My morning didn't go as planned so the beef stew and the bat leaves will have to wait till tomorrow. (Great picture Deb!)
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ok- dumb question, is parchmanet paper and wax paper the same thing? Recipe says to use parchment paper if using a metal sheet pan? Hmmmmm....
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no it is not the same.. do not use waxed paper.. spray on some Pam stuff maybe
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For pizza just sprinkle the pan well with cornmeal.
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so tonite I am sauteeing boneless chicken thighs with lots of garlic, a bit of soy sauce, miso and hoisin sauce.. some chilis.. serving with noodles tossed with oriental spices (sesame oil) and oriental veggies. mr. apple's request.
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Thanks, Laurie, I am healing. Let us know how the pizza turns out. It is more cooking than baking. Tonight I'm cooking meatloaf and baked potato. I put lots of wet bread in the ground meat to make it soft. Also ketchup and raw egg along with s&p, garlic and onion powder.
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WHAT NO BAT LEAF????0
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This is delish.Broccoli slaw salad
This is a broccoli salad with Ramen noodles and a seasoned sweet sour dressing.
Ingredients:
• 1 pound broccoli slaw (sold in a bag in the produce department)
• 1 cup sunflower seeds
• 1 cup chopped green onions tops included
• 2 packages beef or chicken Ramen noodles
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup vegetable oil
• cayenne pepper (a few shakes)
• 1 cup raisins
• 1 cup pumpkin seeds
• 1 cup chopped sweet red bell pepper
Preparation:
In a large bowl, combine broccoli slaw, sunflower seeds, pumpkin seeds, raisins and chopped onions. Make dressing by whisking the liquid ingredients with the seasoning packets from the 2 packages beef or chicken Ramen noodles and pour dressing over salad; crumble the Ramen noodles and serve on top of each serving0 -
Deb- LOL!!!! Thanks for the smile! The broccoli slaw salad sounds good, I do one too but it's a bit different, love the idea of sunflower seeds and raisins.
Apparantly I need to buy a pizza stone- the pizza was ok but I was disappointed
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I would probably use Splenda instead of sugar and only 1/4 cup.
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Laurie,
What didn't turn out with the pizza? We don't have a stone but make pizza every so often both on the grill and in the oven and I think it comes out good! Maybe a slightly different method will help?!0 -
In the winter time i grill my pizza on the stove in a cast iron with the ridges. flip it over and put my grilled veggies on and then some cheese. I think the dough comes out so much more tender than baking it, at least that is how i found for me anyway.
Cleaned out the fridge, had all kinds of weird stuff for dinner so i didnt have to throw anything away, a litle of what was left of my chx salsa, split a hamburger patty with DH, green beans, russell sprouts, cottage cheese, olives and feta cheese.
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Laurie - I made pizza today, too. I have a pizza stone - works really well and they are not very expensive if you don't buy it from Pampered Chef like I did many years ago. They are good for baking cookies, too.
I use cast iron often, but I don't have anything big enough for a pizza. I do like the idea, though! After my DH's grilling adventures this summer, I definitely prefer pizza on the grill. But the stone works well.
I had #26 tonight, my first boost. Then we were going to go to a Chinese restaurant in Boston for dinner, but neither of us was hungry. So we headed towards home and stopped at the movie theater to see The Adventures of TinTin. My DH says he watched it as a kid, but I have absolutely no recollection of it. We shared a bag of popcorn - that was my dinner!
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