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Post by Colleen-NC on Mar 13, 2012 6:41:41 GMT -5
Last night I made Chicken breasts in a light sauce with roasted asparagus & rice. I needed chicken stock for the sauce and used the rest to make the rice, it was soo good. Not sure what I am doing tonight but bought a bunch of fresh veggies and will be having cauliflower with whatever I make tonight!
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Post by Cherylmcc on Mar 13, 2012 8:45:44 GMT -5
I think we'll have bbq'd pork chops with fries. I'll make corn for hubby and I'll have fresh asparagus. (He hates asparagus). I could do without the fries, but Dave loves them and I haven't made them in quite awhile.
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Post by blondie on Mar 13, 2012 10:54:07 GMT -5
Hmmm, all your dinners sound wonderful. Wish I could come to your house for dinner:) All I can fix for dinner right now is TV dinners:(
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Post by sue on Mar 13, 2012 11:05:20 GMT -5
Hi Pat!! Last night we grilled country style ribs with potatoes and salad. Tonight is grilled chicken. Colleen and Cheryl, your meals sounded really good too! Sunday at Jiana's they grilled, shrimp, burgers, steaks with tortillas, pico de gaio (sp), guacamole, salad, it was all good too.
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Post by merryfl on Mar 13, 2012 15:52:10 GMT -5
Cheryl - I've been buying fingerling potatoes. They are about the size of your fingers, thus the name. I cut them in half lengthwise, spray with oil (Pam, etc.) and back them at 450* for 15-20 minutes. They're like fries, but baked. Much better for you.
I picked up some fried chicken this morning to heat up for supper. Will have baked beans and a salad with it. Maybe some rolls if I'm extra hungry.
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Post by Colleen-NC on Mar 14, 2012 15:38:35 GMT -5
Tonight I made shrimp in a citrus sauce with Quinoa (whole grain type pasta dish)with yellow & green squash.... it is delish and I hope Dan gets home soon!!
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Post by sue on Mar 14, 2012 16:52:12 GMT -5
Gee Colleen, and all I made was mac salad with ham, eggs, etc cut up in it......lazy meal tonight, lol.
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Post by merryfl on Mar 14, 2012 18:03:40 GMT -5
I keep hearing about Quinoa, but haven't tried it yet. Is it good? How do you cook it?
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Post by debbieky on Mar 14, 2012 20:19:33 GMT -5
My good friend gave me bar B Q and crab salad for my supper tonight, I loved it!!
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Post by Cherylmcc on Mar 14, 2012 20:22:33 GMT -5
We just had burgers tonight.
Merry - I've never heard or seen fingerlings. I'll have to keep my eyes peeled
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Post by Colleen-NC on Mar 14, 2012 20:44:23 GMT -5
Debbie, that sounds so good!!
Merry, there are usually recipes on the bag but here's what I did. I sauteed a shallot in butter for about 5 min then threw in a clove of garlic, minced for a minute, I cut up the green & yellow (can add carrots & scallions or whatever you want) squash and threw that in and let it cook for a minute then you add 2 c. of chicken stock and 1 cup of quinoa and bring to a boil, cover & reduce to a simmer for about 15 mins. Then I put in about a half cup of chopped walnuts. All in one pot and could almost have this as a meal with a salad~
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Post by elizabethfl on Mar 15, 2012 10:19:56 GMT -5
here is a recipe I copied from a blog called "ALL that Splatters" I have not tried it yet, but I plan to. From this point on everyting has been cut and pasted from that blog:
"In my efforts to eat healthier and explore healthier food options, I came across this recipe. I had heard of quinoa (say keen-wa) before, I'd even bought some that had been sitting in my pantry for quite a while, but I had never cooked it or eaten it anywhere. A little research revealed that this grain contains more protein than any other grain. One website indicates that there are varieties of quinoa that are more than 20 percent protein, making this grain a boon for vegetarians.
And kale. Touted as one of the world's "super foods", kale has risk-lowering benefits for at least five different types of cancers, including cancer of the bladder, breast, colon, ovary, and prostate(1). It comprehensively supports the body's detoxification system. Kale's extremely high vitamin-K content ("one cup of kale provides far more micrograms of vitamin K than any of our 135 World's Healthiest foods"(1)) makes it a champion in anti-inflammatory properties.
Whoa.
But does this all taste good??
In a word, Yes.
I love this dish so much, I've made it at least once a week for the last several weeks. In addition to my dinner, the leftovers heat up beautifully, becoming my lunch for the next couple of days. The toasted pine nuts add a bit of crunch, the dried cranberries give it a touch of sweetness, the sauteed shallots give it a tiny bit of caramelization that I just adore. Don't forget the salt... it definitely needs it. And definitely don't forget to thoroughly rinse the quinoa or your dish will have an awfully bitter aftertaste. You can smell the saponins on the quinoa. You'll know you've rinsed the grain enough - you won't smell the bitter coating at all any longer.
Thanks to Beyond the Plate for this wonderful recipe. I am deeply grateful!
Kale, Cranberry and Quinoa Salad 2 cups water 1 cup quinoa, rinsed and drained 2 ounces/ 56 grams pine nuts 1/2 pound/ 260 grams kale 2 tablespoons olive oil 1 medium shallot (about 2 ounces/50 grams) peeled and thinly sliced 3 ounces/ 85 grams dried cranberries 1 teaspoon chili flakes (optional) 1 teaspoon salt
Combine quinoa and water in a medium saucepan and cook over medium heat until all the water is absorbed, about 15 minutes. Stir the mixture about 10 minutes into cooking to prevent the quinoa from sticking to the bottom of the pot. Set aside.
Toast the pine nuts in a small, dry saute pan over low heat. Watch them carefully so they don't burn. Remove from the heat and reserve.
Remove the stems of the kale, then stack the leaves and thinly slice. Finely chop the stems as well.
Heat the olive oil in a large skillet over moderate heat. Add the shallots and cook until translucent, about 2 minutes. Add the kale and the cranberries, stir, then leave to cook, covered, for about 5 minutes.
Add the pine nuts, chili flakes (if using) and salt, stir and leave to cook again, covered, for another 5 minutes. If the kale starts to stick to the pan, add some water, a tablespoon at a time. (I use a non-stick skillet which eliminates any concern of, um, stickage...)You want just enough moisture to create steam in the skillet, but not too much to give you a sauce.
Toss the kale mixture and quinoa in a medium bowl and serve immediately, or at room temperature. (My personal preference is to serve this warm!)
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Post by merryfl on Mar 15, 2012 12:50:59 GMT -5
This sounds excellent, Elizabeth! Your's too, Coll
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Post by Cherylmcc on Mar 15, 2012 14:24:28 GMT -5
It's just chicken and rice for dinner tonight. I love one dish meals.
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Post by Colleen-NC on Mar 15, 2012 14:35:48 GMT -5
I find using chicken or vegetable stock give quinoa much more flavor. Used it in rice the other night and boy what a difference, it was so good but I also use basmati rice, another trendy thing to do right now.
Not sure what I'm doing for dinner tonight, maybe just leftovers. Been a long day...lol and the migraine meds kinda make me tired & not able to focus well.
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Post by merryfl on Mar 15, 2012 17:48:40 GMT -5
Tonight was spinach and cheese tortellini. Love it 'cause it's so easy to fix. I like it with just garlic oil on it, but hubby prefers spaghetti sauce. Also fixed some garlic bread.
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Post by merryfl on Mar 15, 2012 17:49:07 GMT -5
Tonight was spinach and cheese tortellini. Love it 'cause it's so easy to fix. I like it with just garlic oil on it, but hubby prefers spaghetti sauce. Also fixed some garlic bread.
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Post by elizabethfl on Mar 15, 2012 19:20:22 GMT -5
Merry do you buy the
Colleen, I am confused, you posted, "Quinoa (whole grain type pasta dish", do they have pasta made from quinoa now?
Merry do you make your own tortellini or buy it? If you buy it what brand do you like, I bought some frozen ravioli, and they were really not very good,
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Post by merryfl on Mar 16, 2012 12:41:38 GMT -5
Elizabeth - I buy Barilla. It comes in a bag and is on the shelf with the other pastas. Just throw it in boiling water for 10 minutes and it's ready.
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Post by Colleen-NC on Mar 16, 2012 13:07:46 GMT -5
Elizabeth, just used pasta to describe it (pasta type).....it is not pasta but is a small & round grain reminds me of pasta in a way. Sorry for the confusion.
Making a pot of black bean soup...smells so good!
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Post by elizabethfl on Mar 16, 2012 13:58:29 GMT -5
Colleen, I was going to describe it as being like rice. It is hard to describe, really does not have much flavor, but it is supposed to be good for you.
Merry, I was thinking you were talking about a stuffed tortellini when you said spinach and cheese. I bought the stuffed ravioli and they were not good...I can't remember the brand...bought them at Aldi. I like most things Aldi, but not these.
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Post by elizabethfl on Mar 16, 2012 14:01:54 GMT -5
Tonight I am making a quick mess. Cabbage, smoked sausage, pasta, onions, garlic all cooked in one pot! I am baking a loaf of pumpernickel bread....well, my bread machine is making the bread, I just filled it up and pushed the start button
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Post by sue on Mar 16, 2012 16:37:06 GMT -5
I've done the cabbage, smoked sausage, potatoes and onion all in a pot, hadnt thought of tossing in pasta too, sounds good tho.
Tonight is tater salad and pork steaks on the grill.
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Post by Cherylmcc on Mar 16, 2012 18:06:07 GMT -5
lol "quick mess" - I like that.
We had bbq'd steak. Everyone's dinners sound really good.
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Post by merryfl on Mar 16, 2012 18:11:25 GMT -5
Elizabeth - the tortellini is stuffed with cheese and spinach. Not sure how they do that in a dried pasta, but there you have it.
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