What's everyone having for dinner?

[Guest guest]

Happy Wednesday to all.

Just wondering what everyone is fixing

for dinner [or fixed for dinner already,

depending upon your time zone] ?

 

~ PT ~

[Guest guest]

Chinese stir-fry with brown rice

Katie

--- On Wed, 8/6/08, ~ PT ~ <patchouli_troll wrote:

 

~ PT ~ <patchouli_troll

What's everyone having for dinner?

 

Wednesday, August 6, 2008, 4:45 PM

 

 

 

 

 

 

Happy Wednesday to all.

Just wondering what everyone is fixing

for dinner [or fixed for dinner already,

depending upon your time zone] ?

 

~ PT ~

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

We just had a big ole salad, made from veggies from our garden:

lettuce, spinach, zucchini, tomatoes, carrots, onion, broccoli,

cauliflower, with some white beans, cheese, croutons, and Quorn added.

 

¸.·´ .·´¨¨))

((¸¸.·´ .·´ -:¦:- Terri

-:¦:- ((¸¸.·´

 

Genesis 2:15 The Lord God then took the man and settled him in the

garden of Eden, to cultivate and care for it.

 

On Aug 6, 2008, at 8:45 PM, ~ PT ~ wrote:

 

> Happy Wednesday to all.

> Just wondering what everyone is fixing

> for dinner [or fixed for dinner already,

> depending upon your time zone] ?

>

> ~ PT ~

>

>

>

 

 

 

 

[Guest guest]

I grated up a large carrot and a not so large zucchini. Added to a pan with two

cans black beans and a little water. Boiled them and mashed them up a bit.

 

Filled some warm tortillas up with the beans, cheese and some salsa.

 

I was wondering though, do the carrots and zucchini still keep their nutrients

or do they end up being just filler this way? Does anyone have any ideas on

this?

 

Jenn

 

>>Happy Wednesday to all.

Just wondering what everyone is fixing

for dinner [or fixed for dinner already,

depending upon your time zone] ?

 

~ PT ~<<

 

 

 

 

 

[Guest guest]

anything you cook lose some of its nutrition. How much depends on how long. If

it like canned veggies it still has a little nutrition but it is mosty filler.

 

Betty

 

 

 

--- On Wed, 8/6/08, Jenn <jpsunshinedaiseys5 wrote:

 

Jenn <jpsunshinedaiseys5

Re: What's everyone having for dinner?

 

Wednesday, August 6, 2008, 7:38 PM

 

I grated up a large carrot and a not so large zucchini. Added to a pan with two

cans black beans and a little water. Boiled them and mashed them up a bit.

 

Filled some warm tortillas up with the beans, cheese and some salsa.

 

I was wondering though, do the carrots and zucchini still keep their nutrients

or do they end up being just filler this way? Does anyone have any ideas on

this?

 

Jenn

 

>>Happy Wednesday to all.

Just wondering what everyone is fixing

for dinner [or fixed for dinner already,

depending upon your time zone] ?

 

~ PT ~<<

 

 

 

 

 

[Guest guest]

The Edinburgh Festical is in full swing here and I was going out to

see a dance performance yesterday evening so I made a variation of

Isis' Moroccan Split Pea Soup in my slow cooker and had dinner ready

and waiting for me when I got home.

Christie

 

Moroccan Yellow Split Pea Soup

 

3 tablespoons olive oil

1 large onion, diced

3 small cloves of garlic, crushed

2 ribs celery, diced

1 large carrot, diced

1 large potato, peeled and diced

1-inch slice of ginger, chopped

500g (about 17 oz or 3 1/2 cups) yellow split peas, rinsed and picked

over

1/4 tsp hot red pepper flakes

small pinch of ground cinnamon

1/2 tsp turmeric

1 Tbsp curry powder

2 litres (2 quarts or 2 1/4 pints) vegetable stock, heated

Salt

Pepper

 

Place the oil and finely chopped onion in the slow cooker and heat

whilst preparing the other vegetables. Add the garlic, celery,

carrot, potatoes and ginger. Add spices. Add the yellow split peas

and stir well. Cook 1-2 minutes. Add the hot vegetable stock and cook

for 6-8 hours. Puree the soup with a hand blender, or puree in small

batches in a food processor.

 

I have to halve this recipe to fit into my 1.5 litre (1.5 quart) slow

cooker.