Wot's For Dinner????

[Guest guest]

Wot's for dinner at your house today? Or are you eating out (restaurant or

someone's

home)? Or doing Take-Out? Or what? Tell us what's on the menu!

 

I'm going to be making (or trying to make) a tofu bourguignon - if it works out

I'll post the

recipe (although OT), okay? I've been intending to try this for ages but . . .

Of course, if we

don't get back in time <sigh> it'll be a quick stir-fry of bell peppers in

chinese fermented

black bean and garlic and the tofu dish will have to wait for tomorrow. Shucks,

that nice

bottle of red wine awaiting!

 

OK, let's hear it!

 

Best love, Pat

[Guest guest]

I made a fairly typical " Gee, isn't it time to go to the grocery store? "

sort of dinner yesterday. When low on food I make a " quick fix. "

I have at the moment a surfeit of legumes. I put one and a half

cups of lentils in a pan on top of two whole cut up onions, three

cut up garlic cloves, two inches of finely chopped ginger root,

water to cover and beyond, and to that I added

one and a half generous tablespoons of curry powder, two teaspoons

cumin, two teaspoons coriander, one and a half teaspoons cayenne

pepper and set it to boil for about forty-five minutes. I check occasionally

to see if I need to add more water. When it was about done I added

one yellow pepper and one red pepper. I happened to have them on hand

and they needed to be used. When I added the peppers I also put in about

a half cup of organic chunky peanut butter. When the peppers were crisp

tender I tasted the mixture and adjusted seasoning. What I add depends

on what I have left over from the latest shopping expedition. I could easily,

if I'd had it on hand, added cabbage or thinly sliced carrots, or tomatoes.

I also, on occasion, add a plain yogurt like substance to the mix if I have

any left over and wish to be rid of it. I serve it over a bed of rice.

 

I find it rather difficult to get lentils to accept flavors so I add a larger

quantity to them than I would to most other beans. I found, with what

I made yesterday, that I had to add more cayenne pepper than I had

initially put in the mix. Had I had habanero or jalapeno on hand I

would have added one or the other or both to it and I might not have

needed as much cayenne but then I like cayenne also and it seems

suited to marriage with lentils. Not exactly a recipe, eh?

 

Laurel

 

 

At 10:07 AM 4/29/2006, Pat wrote:

 

>Wot's for dinner at your house today? Or are you eating out

>(restaurant or someone's

>home)? Or doing Take-Out? Or what? Tell us what's on the menu!

[Guest guest]

A day late,

Sunday dinner will be pasta with shitake mushroom and wine sauce:

Your favorite type of pasta cooked as usual.

Sauce~ (vegan)

melt margarine in a sauce pan. Add chopped onion and cook for 3

minutes. Add a pile of shitake mushrooms, and/or other wild

mushrooms, cook and stir until onion is tender. Stir in some dry

white wine, soy cream (I get the plain coffee creamer from Silk), 1/4

tsp dried crushed tarragon, cayenne, salt and pepper to taste. Bring

to a boil and continue to boil, stirring, until sauce is thick about

4-5 minutes.

This sauce is also good over vegetables or baked potatoes.

 

We're also having baby mixed greens salad. Yum.

 

~Faith

 

 

> At 10:07 AM 4/29/2006, Pat wrote:

>

> >Wot's for dinner at your house today? Or are you eating out

> >(restaurant or someone's

> >home)? Or doing Take-Out? Or what? Tell us what's on the menu!

>

[Guest guest]

I am thinking I will grill a few veggie burgers to go with my macaroni salad and

beer. I have to mow the lawn this afternoon so cooking is not the top priority,

but a guy has to eat.

 

Warmly,

Lawrence

 

 

, " veggiehound " <veggiehound

wrote:

>

>

> Wot's for dinner at your house today? Or are you eating out (restaurant or

someone's

> home)? Or doing Take-Out? Or what? Tell us what's on the menu!