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Dinner tonight

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01 / Original postDinner tonightmodom · 2 Oct 2005 02 / This pagePosts 1–10Page 1 of 1 · chronological order 03 / Latest replyPost #10Jude · 2 Oct 2005

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General fitness, health and nutrition
Published
2 October 2005
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2 October 2005
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modom
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  1. Original post
    modom
    Archived post
    #1

    It's time to celebrate. It's really good just walking on the surface
    of this planet. We're having beef tenderloin. D found some
    tenderloin pieces in the used meat bin and froze them till today. Oh
    yes.

    I'm making a sauce from roasted, cored, and peeled poblano chile,
    olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro,
    and black pepper. I rubbed the meat with lemon juice and Bufalo
    chipotle sauce, figuring it will mostly burn off on the grill. Black
    pepper too. Don't worry, y'all, I won't over sauce the meat. Just a
    little to spur the flavor along.

    A few dabs o' sauce went into a bowl with shredded cabbage. Then I
    added some more mayo and olive oil and mixed it up. Slaw, my friends,
    slaw.

    I've begun baking some Brussels sprouts with olive oil and salt and
    pepper. They're done now and I've mixed in some lemon juice and Dijon
    mustard. I'll set them back in to oven to get some color 10 minutes
    or so before the rest is finished.

    Meanwhile I've got a sweet potato in the oven, and it's just about
    done. I split it in half and dosed it with olive oil, salt and pepper
    and then wrapped it in foil for baking. I figure the poblano sauce
    will do nicely on it, too.

    Time to light the grill. It's good here on top of the food chain.

    modom

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  2. Puester
    Archived post
    #2
    modom said:

    It's time to celebrate. It's really good just walking on the surface
    of this planet. We're having beef tenderloin. D found some
    tenderloin pieces in the used meat bin and froze them till today. Oh
    yes.

    I'm making a sauce from roasted, cored, and peeled poblano chile,
    olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro,
    and black pepper.

    Ours was very bland by comparison.
    Pork chops braised slowly in onion-and-rosemary gravy,
    white rice, julienned green beans, salad, homnemade applesauce.
    It's my husband's grandmother's recipe and his verdict was
    "Yummy".

    I made a big pot of spaghetti sauce with meatballs and Italian sausage
    this afternoon. We have a business consultant/old friend coming to stay
    with us for a few days next week to give us some technical support and I
    thought spaghetti would make a good meal one night, with maybe lasagna
    later with leftover sauce.

    Little did I know the forecast is for high 80's most days next week.
    This is Denver, folks. Most years we've had at least one snowfall by
    October 1, even if Indian summer follows, sometimes till Christmas.

    Maybe the spag sauce will go in the freezer and we'll grill outdoors.
    Gotta be flexible....

    gloria p
    "Adapt, migrate, or become extinct."

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  3. Ophelia
    Archived post
    #3

    "modom" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    It's time to celebrate. It's really good just walking on the surface
    of this planet.

    I just love to read this kind of thing🙂)

    O

    Report
  4. Wayne Boatwright
    Archived post
    #4

    On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:

    Quoted message said:


    "modom" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    It's time to celebrate. It's really good just walking on the surface
    of this planet.

    I just love to read this kind of thing🙂)

    O

    Me, too, unless you're walking in muck! :-)

    --
    Wayne Boatwright *¿*
    _____________________________

    http://tinypic.com/dzijap.jpg

    Popie-In-The-Bowl

    Report
  5. Ophelia
    Archived post
    #5

    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:

    Quoted message said:


    "modom" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    It's time to celebrate. It's really good just walking on the surface
    of this planet.

    I just love to read this kind of thing🙂)

    O

    Me, too, unless you're walking in muck! :-)

    ee our Wayne.. you are bad🙂))))))))))))

    Report
  6. Wayne Boatwright
    Archived post
    #6

    On Sun 02 Oct 2005 02:43:00a, Ophelia wrote in rec.food.cooking:

    Quoted message said:


    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:

    Quoted message said:


    "modom" <[email hidden]> wrote in message
    news:[email hidden]...
    > It's time to celebrate. It's really good just walking on the surface
    > of this planet.

    I just love to read this kind of thing🙂)

    O

    Me, too, unless you're walking in muck! :-)

    ee our Wayne.. you are bad🙂))))))))))))

    Yes, I am bad. I never claimed to be good. :-)

    --
    Wayne Boatwright *¿*
    _____________________________

    http://tinypic.com/dzijap.jpg

    Popie-In-The-Bowl

    Report
  7. Ophelia
    Archived post
    #7

    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Sun 02 Oct 2005 02:43:00a, Ophelia wrote in rec.food.cooking:

    Quoted message said:


    "Wayne Boatwright" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    On Sun 02 Oct 2005 01:33:36a, Ophelia wrote in rec.food.cooking:

    >
    > "modom" <[email hidden]> wrote in message
    > news:[email hidden]...
    >> It's time to celebrate. It's really good just walking on the surface
    >> of this planet.
    >
    > I just love to read this kind of thing🙂)
    >
    > O

    Me, too, unless you're walking in muck! :-)

    ee our Wayne.. you are bad🙂))))))))))))

    Yes, I am bad. I never claimed to be good. :-)

    Dat's my bruvver innit🙂

    Report
  8. Tara
    Archived post
    #8

    I cooked down some onion, garlic, and carrots in olive oil. Then I
    put it all in my crockpot, added about a cup of lentils, and covered
    the lot with chicken broth. I stirred in some curry powder. It's
    cooking on low and it smells wonderful. We'll have it with rice and
    yogurt. I'll see if my boys like lentils.

    Tara

    Report
  9. Debbie
    Archived post
    #9
    Tara said:
    Quoted message said:

    I cooked down some onion, garlic, and carrots in olive oil. Then I
    put it all in my crockpot, added about a cup of lentils, and covered
    the lot with chicken broth. I stirred in some curry powder. It's
    cooking on low and it smells wonderful. We'll have it with rice and
    yogurt. I'll see if my boys like lentils.

    I am making a dish inspired by Pandora's Butterfly Zucchini Pasta. I will
    be making a few changes. I will be adding a few more diced veggies..
    peppers, celery etc. Thinking I will reduce the oil a bit and I am
    considering tossing in some white wine and finishing with a cream reduction.
    Will know when I finally start it. I will be serving fresh steamed veggies
    (broccoli, cauliflower, carrots) with it.

    Debbie

    Report
  10. Jude
    Archived post
    #10

    I'm marinating some asparagus, snow peas, and blanced broccoli in an
    asian soy-honey-rice wine vinegar marinade. This will top a salad with
    greens, waterchestnuts, red peppers, toasted almonds, cilantro, and
    scallions. Then it will be topped with slices of marinated baked tofu
    and some grilled shrimp.

    I think I'm going to serve fried rice alongside it, inspired by the
    thread on here. A simple fried rice, with leftover rice, egg, soy and
    not much else in it.

    I was making rice pudding with the rest of the leftover rice, also
    inspired by a thread from earlier in the week (all this leftover rice
    comes from my carryout Indian food last Friday night). BUt I don't want
    to serve it with fried rice, so I'll save it for tomorrow and serve
    these lovely chocolate-almond-cherry cookies for dessert instead.

    Report

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