Last night was home made pad thai wit hfried tofu and baby corn inside and lots of peanuts on top!
Tonight will be mushroom/rice burgers topped with spicy sweet potatoe hummus on a gluten free bun and sweet potatoe fries and cabbage salad
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Last night was home made pad thai wit hfried tofu and baby corn inside and lots of peanuts on top!
Tonight will be mushroom/rice burgers topped with spicy sweet potatoe hummus on a gluten free bun and sweet potatoe fries and cabbage salad
http://forum.smartcanucks.ca/images/misc/quote_icon.png Originally Posted by attitashhttp://forum.smartcanucks.ca/images/...post-right.pngNational Fettuccine Alfredo Day
Cook your fettuccine in boiling water with a little bit of salt until al dente. Drain. Add melted butter, grated parmesan cheese, heavy cream and toss it all with a bit of seasoning. Sprinkle with a bit more parm and serve. Add broccoli or chicken for a contemporary twist!
Hey, thank you for the idea of what to make for dinner for that splendid family of mine,
I was thinking of chicken cacciatore, but I don't have any oregano or red wine,
Kashmiri Chicken was also on my list, but we it seems that we couldn't agree,
When it is my turn to prepare dinner, I'm prone to go with something potpourri,
Alfredo Chicken it is & I will probably toss in some mushrooms & green beans,
I'm not very fond of broccoli & I never cook with those heavy creams,
Nutmeg, fresh garlic & chives will round this dish out nicely,
Half & half cream, butter & parmesan cheese, I don't always measure precisely,
I'll saute the chicken first & then throw it all together,
I think this will be a nice meal, especially given the weather,
A spinach salad on the side & with this dish who needs dessert?
This is catch-as-catch-can cuisine, so perhaps I should send an alert!
Has anyone used the house and home slow cookers recipe book?
Quote:
Originally Posted by SillyLoocie
Dang nab it!! I gave out too much rep, could not rep that beauty of a poem Loocie!!
I do use my slow cooker a lot but haven't tried any recipes form that book. My go to book is Americas Test Kitchen's "Slow Cooker Revolution". Their methods are great and really great instructions. Slow Cookers are a great time saver but the biggest problem with them is that sometimes the flavor of food is washed out because they build up so much liquid in the cooking process.This book offers lots of methods to overcome that and I haven't made anything in it I didn't like!!! I think the best tip for slow cooking is to bloom your spices before putting them in the slow cooker and you get a much better flavor. Good Luck PammieD!!!!
Quote:
Originally Posted by PammieD
Few days ago I bought a donair kit from walmart. I bought it twice before and liked it. It has the meat, sauce and pita bread. Just need to add tomatoes and lettuce to round it out.
Attachment 161973
Pic borrowed..
Quote:
Originally Posted by cabmonk
I bought this kit at Giant Tiger before and well worth the money spent! Yum!
Tonight I am making sausage and spaghetti. I am really not a fan of pasta two nights in a row but DH insists it's not the same cause we ate bowties last night! Hell it's the same to me on the calorie watcher--ha ha!
Yeah I love donairs and around here there are no donair places so this is it lol.
Tonight we're having a preseasoned PC brand pork tenderloin. I stopped in to loblaws to get our prescriptions and sone not frozen meat and ended up getting more meat to freeze! Lol. The tenderloin was 50% off so I bought a few to freeze. Figure $4-4.50 is good for meat for the 2 of us plus leftovers for lunch the next day!
Having the same thing for supper tonight since I have class...This may finish off the crockpot soup so I can make chili this weekend!
did chinese take-out of curry chicken with fried rice.
Tonight is the homemade Chinese we dd not have last night chicken fried rice and beef with mixed veggies.
Leftovers, fridge is busting at the seams!
Hungarian goulash on buns, with baked fries and veggies and dip.
I love my slow cooker...I don't know what blooming spices is, but I am sure TG will enlighten me...I usually stick to large cuts of meat that are cooked in spices for a long time...I made polenta once, it is not an adventure I am ready for again yet. It tasted fine, but we needed more toppings
(I love my slow cooker...I don't know what blooming spices is, but I am sure TG will enlighten me.)
Blooming spices is simply precooking them before adding them to the slow cooker.For example I made Indian palak dal yesterday so i took my spices and cooked them with the onion before adding them, this brings out the flavor of the spices so they can withstand being a little watered down. There its a lesson on blooming spices!!!
