Tuesday, 2023 May 9, What's for supper

[taxlady]

I served some store bought ravioli with a meat filling. I made a sauce of EVOO, anchovy, garlic, red wine, cream, and pesto. I served that with a large salad of curly lettuce, Boston lettuce, red onion, carrot, peas, and corn kernels. We enjoyed that. I think I'll use white wine next time, even if it's going with red meat. The colour of that sauce was sub-optimal.

 

[Andy M.]

Pasta with meat sauce made with pork butt.

 

[pepperhead212]

I made some mushroom barley soup today, with some old creminis I had to use, plus .80 oz of dried boletus. I used a whole cup of barley, which I cooked in the IP for 25 minutes, using 3 c of the soaking and washing water from the boletus (what made this soup so dark). In the wok, I cooked a large chopped up onion in some olive oil, and while that was cooking, I minced together 3 cloves garlic, maybe a tb each of fresh sage, rosemary, and marjoram, then added that to the lightly browned onions, with a tb of tomato paste, and cooked about 2 minutes, then added the finely chopped boletus, cooked another minute, then added the thickly sliced creminis, and a half cup of water. I covered it, and let the creminis steam 5 minutes. Then I uncovered, raised heat, and boiled the water off, then browned the mushrooms about 5 minutes more. Then I opened the IP, and put the cooked barley in the wok, along with about 3 more cups of water, then salted with some soy sauce (undersalted here some, since later batches I will put some grated cheese on), and put in 1/3 c red lentils, to thicken. After simmering 20 minutes, I stirred in about 1/4 c chopped parsley, before serving.
Cremini/boletus barley soup, ready to simmer the last 20 minutes. by pepperhead212, on Flickr

Mushroom barley soup, with 4 herbs. by pepperhead212, on Flickr

 

[Aunt Bea]

Last week I bought a little too much fresh produce.

I filled a sheet pan with approx. six cups of zucchini, mushrooms, grape tomatoes, peppers, onions, and garlic. The mixture reduced by about half.

I used a cup of the roasted vegetable mixture and a cup of rice to make a very American version of vegetable fried rice.

 

[blissful]

We had our first asparagus from the garden with tomato slices. Another plate with ww spaghetti w/tomato mushroom sauce and pepper olive relish, a diced sweet potato with strawberry puree, and black eyed peas with yellow salsa.

 

[CharlieD]

It was taco Tuesday.

 

[Sally Forth]

Tonight it was homemade minestrone sans pasta, thawed from the freezer and a piece of salmon marinated in a hot chili sauce.

 

[dragnlaw]

Last of the Asparagus wrapped in Crepes with a Chicken Breast done up in the T, oven. Chicken before paprika decoration was more in focus. I can see my photographer brother is rolling over in his grave with frustration.

Chicken got a little dried as I was trying to brown it under the broiler - toaster ovens are not great at broiling! But luckily I still had some hot Alfredo sauce from the crepes - handy for dipping the chicken. All in all, was a very delicious (ha! got the spelling right the first time!)

 

[Sally Forth]

View attachment 64536
Last of the Asparagus wrapped in Crepes with a Chicken Breast done up in the T, oven. Chicken before paprika decoration was more in focus. I can see my photographer brother is rolling over in his grave with frustration.
View attachment 64537
Chicken got a little dried as I was trying to brown it under the broiler - toaster ovens are not great at broiling! But luckily I still had some hot Alfredo sauce from the crepes - handy for dipping the chicken. All in all, was a very delicious (ha! got the spelling right the first time!)

The crepe-wrapped asparagus stalks made a nice presentation!

 

[dragnlaw]

And tasty to boot! thanks Sally.