dinner this week

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Chris

Chris Neidecker said:

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Eggplant would be a natural addition. -aem

X-No-archive: yes

aem said:

Chris Neidecker said:

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Eggplant would be a natural addition. -aem

Eggplant is one the very few veggies I don't do but mushrooms - well you
can never have too many. I'd add the mushrooms & the rec does look nice
Kate 🙂 A question on the jasmine rice - I got some but don't really
notice a difference like as in arborio, wild, or even plain long grain -
is there a reason for using the jasmine as opposed to wild or long grain?

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

Quoted message said:

X-No-archive: yes

aem said:

Chris Neidecker said:

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

>I made my vegetable stew this past weekend and have been
>eating it all week....<recipe snipped>
>Boy is this stuff good. Sometimes I add some meat, maybe
>Italian sweet sausage or chicken or something and other times
>I leave it vegetarian.
>
>Kate

Sounds really good! Do you ever add other veggies? I wonder if
mushrooms
would be good?

Eggplant would be a natural addition. -aem

Eggplant is one the very few veggies I don't do but mushrooms - well you
can never have too many. I'd add the mushrooms & the rec does look nice
Kate 🙂 A question on the jasmine rice - I got some but don't really
notice a difference like as in arborio, wild, or even plain long grain -
is there a reason for using the jasmine as opposed to wild or long grain?

I'm making jasmine rice right now. My veggies are being prepped by DH. We
will panfry/braise the new vegetable "Indian Bitter Melon" also called
"hairy melon" I think -- tee hee -- along with some Indian eggplant, a
yellow bell pepper, 1/2 yellow onion, clove or two of garlic, and maybe add
some garam masala instead of curry powder.

I have on hand plain wild grain which basically I use for Mexican food; but
for my taste buds, there is something subtly fragrant about Jasmine that
goes with Indian food. The grain is similar to long grain, but to me, it is
a more refined grain. I use jasmine in this type of cooking, as I would use
a Japanese rice in cooking a Japanese meal. (By the way, I would use the
long grain for Korean food.) Tomorrow I am going to make a Thai dish
(probably from a fresh coconut - probably a soup), but I will have some
rice, but I will use Jasmine.
Dee Dee

In article <[email hidden]>,

Kate Connally said:

I made my vegetable stew this past weekend and have been
eating it all week. There were lots of different peppers
on the reduced price rack at out local gourmet grocery.
I got some cubanelles and some poblanos. I used the
cubanelles in the stew.

Here's what I do. I got some zucchini and yellow squash.
I cut them up and fried them in olive oil with finely minced
onion and garlic. I let them brown somewhat and then I added
several cans of diced tomatoes with basil and oregano and the
cut up peppers. I added a little salt, lots of freshly ground
black pepper, and some crushed red pepper flakes. I added some
water to make it a little more liquid. Then I let it simmer
for about an hour. I serve it over rice. (I always use Thai
jasmine rice.)

Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Brascatina! Augie Mezzenga lives! in Pittsburgh. I add mushrooms and
eggplant, and potatoes, too, Kate, and skip the rice.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

In article <MEQ5f.9222$nk2.7002@trnddc07>,

Chris Neidecker said:

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Chris

They soitanly will be!
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

Chris Neidecker said:

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Chris

Well, I would say no to mushrooms, but then I hate them. :-)
I sometimes put in green beans. Of course, you could put
in anything you like. The stuff I use just happens to be
stuff I like. I usually use red and/or green bell peppers
instead of the cubanelles. I used them this time as an
experiment. But basically I like to keep it pretty simple
as I really like the taste of the squashes to be one of the
main flavors.

Kate

aem said:

Chris Neidecker said:

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

Quoted message said:

I made my vegetable stew this past weekend and have been
eating it all week....<recipe snipped>
Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Eggplant would be a natural addition. -aem

Yeah, I sort of based my "recipe" on ratatouille - very
loosely. I eat eggplant but don't cook with it generally,
so I decided to make a ratatouille-like dish without
eggplant. I would be good with eggplant. Someday I
may put some in it.

Kate

~patches~ said:

X-No-archive: yes

aem said:

Chris Neidecker said:

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

>I made my vegetable stew this past weekend and have been
>eating it all week....<recipe snipped>
>Boy is this stuff good. Sometimes I add some meat, maybe
>Italian sweet sausage or chicken or something and other times
>I leave it vegetarian.
>
>Kate

Sounds really good! Do you ever add other veggies? I wonder if mushrooms
would be good?

Eggplant would be a natural addition. -aem

Eggplant is one the very few veggies I don't do but mushrooms - well you
can never have too many. I'd add the mushrooms & the rec does look nice
Kate 🙂 A question on the jasmine rice - I got some but don't really
notice a difference like as in arborio, wild, or even plain long grain -
is there a reason for using the jasmine as opposed to wild or long grain?

I love the scent of jasmine rice and it also has a very
good texture. I like it better than plain "generic"
long grain rices that you can buy in the supermarket.
I know some people who swear by basmati, which is a
very nice rice, but I prefer the jasmine rice. After
vanilla and bacon it has the best smell in the world! :-)
I go to the Asian market and get a 10-lb. bag for about
6 bucks. It's been my default rice for about the
last 10 years. I only buy other rices for special
dishes like risotto or sushi or things that specifically
call for wild rice.

Melba's Jammin said:

In article <[email hidden]>,

Kate Connally said:

I made my vegetable stew this past weekend and have been
eating it all week. There were lots of different peppers
on the reduced price rack at out local gourmet grocery.
I got some cubanelles and some poblanos. I used the
cubanelles in the stew.

Here's what I do. I got some zucchini and yellow squash.
I cut them up and fried them in olive oil with finely minced
onion and garlic. I let them brown somewhat and then I added
several cans of diced tomatoes with basil and oregano and the
cut up peppers. I added a little salt, lots of freshly ground
black pepper, and some crushed red pepper flakes. I added some
water to make it a little more liquid. Then I let it simmer
for about an hour. I serve it over rice. (I always use Thai
jasmine rice.)

Boy is this stuff good. Sometimes I add some meat, maybe
Italian sweet sausage or chicken or something and other times
I leave it vegetarian.

Kate

Brascatina! Augie Mezzenga lives! in Pittsburgh. I add mushrooms and
eggplant, and potatoes, too, Kate, and skip the rice.

Who's Augie Mezzenga? If he's a Pittsburgher he must be
a great guy. ;-)

I've thought of doing potatoes but I'm too lazy to peel them.
Rice is a lot easier. I guess I could leave them unpeeled.
I actually almost did make it with potatoes this time because
I had just bought a bag of them. But I really love it with
rice so I stayed with my usual.

Kate