colleenmomof2
Well-known member
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What did you have for dinner tonight?
- Thread starter colleenmomof2
- Start date
We are having leftover orrechiette with pork sugo. It was also posted here by Traca @ link.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=153791
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=153791
colleenmomof2
Well-known member
REC: Vegetarian Thai Peanut Zucchini Noodles - YUM!
Newly tried recipe turned out so very tasty! Excellent instructions smileys/wink.gif I did increase the ingredients for the sauce, using heaping tablespoons. I also messed up and stirred in the peanuts instead of using them as garnish. The dish could use some heat - Sriracha, cayenne, red pepper flakes, sambel oelek or other chili paste. That said, we thought it was perfect smileys/wink.gif Colleen
Vegetarian Thai Peanut Zucchini Noodles
An easy low carb meal packed with zoodles and veggies in a delicious Thai peanut sauce!
5 tablespoons reduced sodium soy sauce (used heaping Tbs)
2 tablespoons creamy peanut butter (used heaping Tbs)
2 tablespoons rice wine vinegar (used white wine vinegar, heaping Tbs)
(Colleen's note: add chili paste/Sriracha, taste)
2 tablespoons olive oil (used much less)
1/2 red onion, sliced thickly along the lines (used green onion)
1 medium carrot, julienned (used 2 smaller)
5 oz shitake mushrooms, stemmed and sliced thin (used buttons, quartered)
1 clove garlic (used 2)
1 tablespoon freshly grated ginger
1 red bell pepper (used 2 minis sliced in thin strips)
1 yellow bell pepper (used 2 minis sliced in thin strips)
3 zucchini (about 1 1/2 lbs.) spiralized (used 2, would again)
Juice of 1 lime, plus lime wedges for serving (used 1/2, will try whole next time)
1 tablespoon freshly chopped cilantro, plus more for serving
1/3 cup chopped roasted salted peanuts (for garnish, 1/4 cup next time)
DIRECTIONS:
Place the soy sauce, peanut butter and rice wine vinegar in a small bowl and whisk until combined. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, mushroom and carrot and cook 5 minutes or until softened.
Add the garlic and ginger cook for 30 seconds.
Add the bell pepper and zucchini and cook 2 minutes.
Add the sauce and stir till combined. Cover and cook 2 minutes or until zucchini is softened to your desired consistency. Remove from heat and stir in the lime juice and cilantro.
Serve warm topped with chopped peanuts and additional cilantro and lime wedges. Enjoy!
RECIPE NOTES:
The zucchini noodles may be prepped in advance, as well as the other veggies, to make meal prep go even faster.
For more protein, add tofu or your favorite animal protein.
If you’re not worried about carbs, serve with rice or quinoa!
https://flavorthemoments.com/vegetarian-thai-peanut-zucchini-noodles/
Newly tried recipe turned out so very tasty! Excellent instructions smileys/wink.gif I did increase the ingredients for the sauce, using heaping tablespoons. I also messed up and stirred in the peanuts instead of using them as garnish. The dish could use some heat - Sriracha, cayenne, red pepper flakes, sambel oelek or other chili paste. That said, we thought it was perfect smileys/wink.gif Colleen
Vegetarian Thai Peanut Zucchini Noodles
An easy low carb meal packed with zoodles and veggies in a delicious Thai peanut sauce!
5 tablespoons reduced sodium soy sauce (used heaping Tbs)
2 tablespoons creamy peanut butter (used heaping Tbs)
2 tablespoons rice wine vinegar (used white wine vinegar, heaping Tbs)
(Colleen's note: add chili paste/Sriracha, taste)
2 tablespoons olive oil (used much less)
1/2 red onion, sliced thickly along the lines (used green onion)
1 medium carrot, julienned (used 2 smaller)
5 oz shitake mushrooms, stemmed and sliced thin (used buttons, quartered)
1 clove garlic (used 2)
1 tablespoon freshly grated ginger
1 red bell pepper (used 2 minis sliced in thin strips)
1 yellow bell pepper (used 2 minis sliced in thin strips)
3 zucchini (about 1 1/2 lbs.) spiralized (used 2, would again)
Juice of 1 lime, plus lime wedges for serving (used 1/2, will try whole next time)
1 tablespoon freshly chopped cilantro, plus more for serving
1/3 cup chopped roasted salted peanuts (for garnish, 1/4 cup next time)
DIRECTIONS:
Place the soy sauce, peanut butter and rice wine vinegar in a small bowl and whisk until combined. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, mushroom and carrot and cook 5 minutes or until softened.
Add the garlic and ginger cook for 30 seconds.
Add the bell pepper and zucchini and cook 2 minutes.
Add the sauce and stir till combined. Cover and cook 2 minutes or until zucchini is softened to your desired consistency. Remove from heat and stir in the lime juice and cilantro.
Serve warm topped with chopped peanuts and additional cilantro and lime wedges. Enjoy!
RECIPE NOTES:
The zucchini noodles may be prepped in advance, as well as the other veggies, to make meal prep go even faster.
For more protein, add tofu or your favorite animal protein.
If you’re not worried about carbs, serve with rice or quinoa!
https://flavorthemoments.com/vegetarian-thai-peanut-zucchini-noodles/
lana-in-fl
Well-known member
DD's birthday, and she requested beef tongue.
Her husband is at work, and he doesn't like it, so it's a good opportunity. smileys/smile.gif
Her husband is at work, and he doesn't like it, so it's a good opportunity. smileys/smile.gif
We had round 2 of this pasta dish- One-Pan Orecchiette with Chickpeas and Olives
I made it with campanelle and gemelli as this was what I had in the house.
I weighed out 12 ounces of uncooked pasta. It cooked using the same amount of water and for the same time as specified in the recipe.
Yum!
https://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
I made it with campanelle and gemelli as this was what I had in the house.
I weighed out 12 ounces of uncooked pasta. It cooked using the same amount of water and for the same time as specified in the recipe.
Yum!
https://www.marthastewart.com/1062404/one-pan-orecchiette-chickpeas-and-olives
colleenmomof2
Well-known member
Finally have space in freezer to add Ultimate Fish Sticks
next time I'm at Costco. I added them to my list. Thanks for the reminder smileys/wink.gif We love fish tacos!
I'll try adding garbanzos to cauliflower. We're trying to mix beans with our fresh veggies to super-ize them, using animal protein as a condiment instead of the main course. Colleen
next time I'm at Costco. I added them to my list. Thanks for the reminder smileys/wink.gif We love fish tacos!
I'll try adding garbanzos to cauliflower. We're trying to mix beans with our fresh veggies to super-ize them, using animal protein as a condiment instead of the main course. Colleen
colleenmomof2
Well-known member
I printed this recipe when Traca shared it
but haven't made it, yet. Next time I score a pork shoulder! Thanks for the reminder! Colleen
but haven't made it, yet. Next time I score a pork shoulder! Thanks for the reminder! Colleen
colleenmomof2
Well-known member
So how do you prepare beef tongue?
I've never cooked one and would love to know how. Colleen
I've never cooked one and would love to know how. Colleen
colleenmomof2
Well-known member
Printed! This sounds yummy!
I love it when the recipe instructions work, especially when I follow them smileys/wink.gif I'm adding arugula to my shopping list. Thank-you. Colleen
I love it when the recipe instructions work, especially when I follow them smileys/wink.gif I'm adding arugula to my shopping list. Thank-you. Colleen
the garbanzo/cauliflower thing...
my daughter came home yesterday with her multitude of food allergies so getting creative. I used the multi-color cauliflower from Costco too. those are awesome but I usually roast them. She can't eat the ultimate fish sticks but the rest of us enjoy them. Made a special trip to Trader Joe's for their jalepeno tartar sauce to go with.
my daughter came home yesterday with her multitude of food allergies so getting creative. I used the multi-color cauliflower from Costco too. those are awesome but I usually roast them. She can't eat the ultimate fish sticks but the rest of us enjoy them. Made a special trip to Trader Joe's for their jalepeno tartar sauce to go with.
Mexican friends of ours go crazy for Tacos de Lengua
Some Mexican friends of ours took us out to dinner to their favorite/authentic Mexican restaurant. This was the whole family with kids and every one of them were practically giddy about the Tongue Tacos.
Here is a recipe:
https://www.seriouseats.com/recipes/2012/04/tacos-de-lengua-recipe.html
https://www.seriouseats.com/recipes/images/2012/04/20120409-tacos-tongue-nasty-bits.jpg
Some Mexican friends of ours took us out to dinner to their favorite/authentic Mexican restaurant. This was the whole family with kids and every one of them were practically giddy about the Tongue Tacos.
Here is a recipe:
https://www.seriouseats.com/recipes/2012/04/tacos-de-lengua-recipe.html
https://www.seriouseats.com/recipes/images/2012/04/20120409-tacos-tongue-nasty-bits.jpg
Had orecchiette here as well, with Ina Garten's Weeknight Bolognese
Per some reviews I dialed back the salt a little.
A quick and tasty dish perfect for a rainy winter night.
Served with a little less than 1/2 pound of pasta then saved a generous 2 cups of the remaining pasta sauce to freeze for another night when I want a quick and easy-on-the-cook dinner.
Weeknight Bolognese
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided (P's note: Ina used Chianti in her video, I used a light Zinfandel)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Source: https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746
https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746
Per some reviews I dialed back the salt a little.
A quick and tasty dish perfect for a rainy winter night.
Served with a little less than 1/2 pound of pasta then saved a generous 2 cups of the remaining pasta sauce to freeze for another night when I want a quick and easy-on-the-cook dinner.
Weeknight Bolognese
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided (P's note: Ina used Chianti in her video, I used a light Zinfandel)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
Source: https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746
https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746
richard-in-cincy
Well-known member
Chicken Parmigiana w Whole Wheat Penne, Garlic Broccoli, Boston Lettuce Salad
richard-in-cincy
Well-known member
Yum is right. I will be making this this week!
lana-in-fl
Well-known member
I do it very simply...
Just simmer it with salt, an onion, bay leaves and allspice berries for three hours. Then peel the skin off and slice.
I grew up eating pickled tongue, and the first time I bought a tongue from the butcher (you can see how long ago it was) and cooked it for my husband, I thought there was something wrong with it, because it was gray, not pink. I have grown to like the plain tongue, but do prefer it with a bit of mustard. We always eat it with mashed potatoes. So good!
Just simmer it with salt, an onion, bay leaves and allspice berries for three hours. Then peel the skin off and slice.
I grew up eating pickled tongue, and the first time I bought a tongue from the butcher (you can see how long ago it was) and cooked it for my husband, I thought there was something wrong with it, because it was gray, not pink. I have grown to like the plain tongue, but do prefer it with a bit of mustard. We always eat it with mashed potatoes. So good!
lana-in-fl
Well-known member
These sound delicious!