What's for Dinner, Thurs., Sept. 25, 2014

[NJCher]

Cher

[cbayer]

1. I have made sausage stuffed eggplant and braised carrots.

Both just need to be reheated and topped with some parm.

We are going to have a caprese to start.

I just can't let go of Italy.

[Erich Bloodaxe BSN]

2. Casserole.

Ham and chicken in a cream of chicken soup concentrate drizzled with honey mustard, covered with swiss cheese, and then coated with a layer of stuffing before baking.

[livetohike]

3. Leftover Lentil Soup, a Waldorf Salad and some hard rolls

[Galileo126]

4. Tri-tip roast was on sale today

So I cut it 3rds, and kept one out of the freezer for tonight. Not sure how I'm going to prepare it, maybe seasoned and grilled, or sliced thin for a French dip sandwich. Decisions... I really did want liver and onions tonight, but the "sell by" date at the grocery store was waaay to close to today. I'll try again next week when they get a new shipment.

I have noticed that I am buying much less beef than I used to, mainly due to the ridiculous prices. Just my small part to save a planet, I guess.

[greatauntoftriplets]

5. Another hamburger, another salad.

[pinto]

6. Farmers Market downtown, if my brother's up for it.

He made great time around the LA basin, it's a straight shot from there. The market is close and he might want to stretch his legs. Anyway...

The market runs through downtown on the main street. Half of it is produce, fruit, nuts, honey, etc. The other half is food - BBQ, Asian, Thai, Mexican, Vegan, and what ever else someone comes up with for a booth or food truck.

Street food, sit on the curb and eat.

[pinto]

9. Change of plans. Going down the street to a local diner. Nice night to sit on the patio.

[SheilaT]

7. Potluck.

I'm doing some phone banking for the local Democratic party, and tonight is going to be a potluck meal. I'm bringing my fabulous pasta salad.

[pinto]

8. Kudos! What's your take on the salad? Always looking for ideas.

[SheilaT]

10. I'm back home now, and my pasta salad was a hit.

I boiled up a box of tri-colored rotini, and cook it a little beyond al dente.

While it's cooking I chop up:
1 red or yellow pepper. Tonight it was red
1 green pepper
1 green zucchini
1 cucumber, which I peel and remove the seeds from before cutting up
a couple of stalks of celery
optional - some chopped red onion. You don't need much of this, and I didn't include it tonight.

The pile of veggies should be at least equal in volume to the cooked pasta.

When the pasta is done, rinse it very well in cool water, and pat dry. Four or five good twists of the pepper grinder and stir. Then dump all the veggies into the pasta, mix, and add one bottle of Marzetti Sweet Italian dressing. Alas, it is not available everywhere. I can't get it here in New Mexico, and so I stock up every time I visit Kansas. It's a refrigerated dressing -- you'll find it where they keep such refrigerated dressings in the produce department of your super market. And it's the ONLY sweet Italian dressing I know of.

People LOVE it.

[NJCher]

11. they have another one

It's called "sweet onion." Is it ever good! I just knocked off a jar and will soon buy another.

Tonight I fixed the last of a pork roast--sliced it and served it with hoisin sauce. Made breaded zucchini spears using Judie's bread, thyme, and parmesan cheese for the breading. Fresh corn.

Dessert was Lindor's hazelnut truffles.



Cher

[SheilaT]

12. You are very lucky to live where you can get

the Marzetti products.

Because the salad dressing is refrigerated, they don't ship it. Sigh.

Is Judie's bread bread made by your friend Judie? Or a brand I simply don't know.