What are you eating Sunday, March 12, 2023?

[msmofet]

Pan-fried thin chicken breast, mashed potatoes, steamed broccoli, and lemon pan gravy.

 

[medtran49]

Bibimbap with seasoned ground beef, rice, shiitakis, carrots, spinach, home sprouted bean sprouts, Bibimbap sauce and an egg.

 

[Andy M.]

I had some pot roast meat in the freezer I wanted to do something with so I defrosted some, stripped off the gravy and seared it in a skillet. I added some taco seasoning I mixed up and, viola! taco meat for tonight.

 

[taxlady]

We ordered out. Pizza for me and a hot submarine sandwich for DH.

 

[dragnlaw]

Had some snow peas to clean and have with the rest of the bean sprouts. Was cleaning them and munching on some cheese curds, eating the peas - ate so many didn't feel like cooking.
so that was my supper
Snow Peas and cheese curds. Worked for me.

 

[blissful]

Small diced broccoli trees and stems with veggie rice (brown rice, peas, onions, red and orange peppers, garlic) seasoned with nectarine vinegar, soy sauce, and black pepper. Chocolate w/hazelnuts.

 

[GinnyPNW]

Burgers...not too hungry. We had huge "Chef's" salads for lunch. I had a lot of stuff in the salad makings drawer. I think the time change has us a tad mixed up? At least, that's my story, etc., etc. Burger meat is thawing...

 

[pepperhead212]

I made a Mexican dish today, started in the Instant Pot with a chopped onion in some oil, followed by some minced garlic and some Mexican oregano, followed by some guajillo and some morita flakes, cooked for about a minute. Then the liquid was added - I had about 3/4 oz of dried tomatoes, soaked in 2 c hot water, then blended smooth, with 3 canned chipotles. The blender was rinsed out with 3 more cups water, and added to the IP, along with 1 c channa dal, and 1/2 c kamut (just to use up the end of the jar). I seasoned it with some salt, that cumin/coriander powder I use for Indian dishes, and set to pressure cook 15 minutes, then let the pressure release naturally.

While cooking, I cut up a lot of those greens - all of the arugula and kale, cutting off the tough stems, and most of the mizuna, that doesn't have tough stems. I just cut them into about 1/2" pieces. I got about 3 qts of pieces I added to the lentils, and cooked it down about 15 minutes. Then I made some tacos, on some corn tortillas, toasted on an open flame, along with some queso fresco, and some leaf lettuce.
About 3 quarts chopped up greens, added to a batch of channa dal, cooked with chipotle and guajillo flavored sauce. by pepperhead212, on Flickr

A taco made with some lentils and chipotle sauce, with greens added, and cooked down, topped with some queso fresco and lettuce. by pepperhead212, on Flickr

 

[Aunt Bea]

Leftover haddock and spinach from Friday.

Sugar free vanilla ice cream for afters.

 

[Cooking Goddess]

I made a pot of Southern Living's "Quick Chicken and Barley Stew" for tonight and another round later this week. There's a short quart in the fridge, the rest in our tummies.


Each time I make it, I add a little more spinach. So far Himself hasn't noticed - or at least hasn't complained.

 

[emilymh2018]

For supper, I made a mung bean currry recipe with tomatoes. The curry seasonings were pretty typical, but it was good. Had it with cooked bulgur.

 

[dragnlaw]

Thanks CG - that stew looks like a keeper - marked it!

 

[GinnyPNW]

Burgers...not too hungry. We had huge "Chef's" salads for lunch. I had a lot of stuff in the salad makings drawer. I think the time change has us a tad mixed up? At least, that's my story, etc., etc. Burger meat is thawing...

Yum!! The cheese did melt, shortly after picture...