Dinner Monday, November 4, 2024

[msmofet]

Meatloaf, seasoned and roasted tiny red and yellow potatoes, Green Giant green bean casserole, and gravy.

 

[cjmmytunes]

A fried bologna and egg sandwich, some nabs, chocolate chip cookie for dessert.

 

[blissful]

@msmofet, mmm mmm those green beans look good.
I have a meal's worth of frozen blanched green beans from the garden I'll have to make. Thanks for the inspiration.

Good morning, last night for dinner it was steamed kale and veggie brown basmati rice (peas, onion, peppers), a little ac vinegar and salt (substitute).

 

[medtran49]

Tasso pasta, tasso ham, onion, carrot, green and yellow squash, some chicken broth, heavy cream, and ParmR, rotini pasta.

 

[taxlady]

I finished off some leftovers. I cut up the second of two sausages that I roasted on Sunday for supper. I fried that up with the already cooked fusilli. I also heated some previously pan roasted asparagus. The asparagus got squirted with some lemon juice and sprinkled with a bunch of Parm. And that was my supper. It was pretty darned good.

 

[caseydog]

I just grazed on Monday. For some reason, I'm "undecided" on what to eat today.

CD

 

[larry_stewart]

Stuffing stuffed artichokes and mushrooms, along with hasselback potato and maple / balsamic brussel sprouts and carrots.

 

[msmofet]

Stuffing stuffed artichokes and mushrooms, along with hasselback potato and maple / balsamic brussel sprouts and carrots.

The artichoke and mushrooms look good. Please post the recipes.

 

[larry_stewart]

The artichoke and mushrooms look good. Please post the recipes.

I've made stuffed artichokes in the past, but usually an Italian stuffing ( seasoned bread crumbs, tomatoes, basil, mushrooms, parm cheese...)

I figured since it's Thanksgiving time, I'd stuff it with a Thanksgiving stuffing. I'll post the link to the one I made, but you can use any one you like. The only changes I made to the recipe was :

1) I like carrots and mushrooms ( in addition to the celery and onions) in my stuffing, so I added them in.
2) I cut everything pretty small ( veggies and bread cubes) , cause I wanted to make sure I was able to stuff them between the leaves
3) From the recipe I used , it included chestnuts and walnuts chopped up. I omitted them from the stuffing, but finely chopped them, added some panko bread crumbs and olive oil, and used them as a topping at the end after steaming.

So this is what I did, sorry if it gets wordy and complicated . Im kinda going by memory here.
- Chopped the stem off the artichoke and also about 1 inch of the top end.
- Clipped all the Sharp points on the leaves
- Used a spoon to scoop out the tender, pointy leaves down to the heart of the artichoke, leaving a central cavity. Make sure to get out all the purple pointy leaves and the fuzzy looking stuff.
- The cut ends and exposed parts of artichokes discolor so either work quickly, or soak them ( after cutting and scooping) in lemon water.
- Stuff the artichoke leaves as best you can with the stuffing. The stuffing shouldn't be dry, but also shouldn't we too wet. I had to add some bread crumbs to get to the consistency that I liked . Stuff them n pretty good.
- Once done stuffing the leaves, then stuffing the center cavity.
- Placed stuffed artichokes on a steamer rack, Put a lemon slice on each one, and steam for about 45 minutes . After steaming, try pulling out one of the lower leaves. Should pull of easily, and the " meat' of the leaf should scrape ooff easily too, If not, steam another 10 minutes + / -, depends on size & shape of artichoke .
***KEEP AN EYE ON THE WATER UNDER THE STEAMER. IF IT RUNS DRY BEFORE THE DISH IS COMPLETE, THE DISH WILL HAVE A BURNT TASTE TO IT***
- One done steaming, remove and let cool a bit.
- Take lemon slice off
- Prepare the walnut, chestnut, panko topping. I dont have measurements , but maybe a 1:1:1 ratio,equal amounts of each. You can toast them in a pan ( which I did ) then I put them on top of the artichokes, placed them in the broiler for a few minutes. Watch carefully, or the top will burn.
- Take out of oven, and let cool. I personally like them room temperature or a little warm. If too hot, the stuffing inside could be mushy.
- Put fresh lemon slice on for display.
* I actually like how the lemon tastes when it infuses its flavor into the stuffing.

Its a tedious , pain in the butt recipe that I only make once or twice a year just for the fact that its a pain in the butt.

The mushrooms are much easier.
- Ideally get those huge mushrooms they sell this time of year, but can do it with any sized mushroom.
- Pluck out the stem of each of them. ( some times I pluck out the stems in advance, and just chop them up and put them in the stuffing along with the carrots, celery , onions ...
- Load mushrooms with stuffing ( same as with the artichokes, leave nuts and chestnuts out, and cut everything small when making stuffing)
- I use a spoon to load the shrooms, and load them so the mushroom is kinda over stuffed
- I placed them in an oven at about 350º F for about 15 minutes or so.
- I done remember if I put the nut/chestnut /panko/ olive oil on the mushrooms before I baked them, or if I baked them , out the topping on and broiled for a few minutes. Either way, keep an eye on them so they dont burn.
- Like the artichokes, I like them warm, not hot.
- After viewing my pics looks like I added the topping after the initial bake, and broiled to crisp it up.
- Could also probably save with a lemon wedge to squeeze onto mushrooms before eating. I didnt.

I put a little mushroom gravy on the plate, more for presentation than anything else.

**Again, I cut things small to allow for easy stuffing. I added carrots and mushrooms to the stuffing cause I like them in my stuffing. Left he nuts and chestnuts out, but at the end, toasted the nuts , chestnuts, panko and olive oil to use as a crunchy topping . Any stuffing recipe will work, this is just a link to the one I used ***

Easy Vegan Stuffing Recipe for Thanksgiving

Hearty country-style vegan stuffing recipe with slowly sautéed leeks and tons of fresh herbs. Optionally add in roasted chestnuts or walnuts.

cinnamonsnail.com

 

[dragnlaw]

I can certainly see why you only do them once a year!
They look positively scrumpdillyitious!