T.G.I.F. Dinner - 12/4???
#11
  Re: (...)
I have a piece of corned beef to use up so I'm on a mission to find something interesting - other than sandwiches or the Reuben casserole....

What are you all up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: T.G.I.F. Dinner - 12/4??? by cjs (I have a piece of co...)
Sorry I can't help you with the corned beef, I always like hash.

I am making chicken cacciatore tonight. And am real excited to finally try that green bean soup for lunch tomorrow.
Theresa

Everything tastes better Alfresco!
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#13
  Re: T.G.I.F. Dinner - 12/4??? by cjs (I have a piece of co...)
We are trying some tofu soup with soba noodles, bok choy, shitake mushrooms, vegetable broth and some other things that I can't remember. Mister has developed some health issues and needs tons of proteins but no sugar, and all the other bad stuff. So this is going to be a new experience. I have only had tofu in scrambled eggs. Mister had it many times when he was on the other side of the world while in the Army - so we will see - corned beef sounds a lot better to me!!
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#14
  Re: Re: T.G.I.F. Dinner - 12/4??? by (We are trying some t...)
Sonja, are you doing the silken tofu and kind of blending it into the soup? Or will it be more like chunks? I love it when it is fried crisp!
Theresa

Everything tastes better Alfresco!
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#15
  Re: Re: T.G.I.F. Dinner - 12/4??? by (We are trying some t...)
Having left over honey baked ham and attempting to make Boston baked beans from scratch. We shall see how that comes out
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#16
  Re: Re: T.G.I.F. Dinner - 12/4??? by piano226 (Having left over hon...)
I'm making "greek style penne with lamb, tomatoes, cinnamon and feta". I have some leftover potato rosemary bread too. We'll carb out!
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#17
  Re: Re: T.G.I.F. Dinner - 12/4??? by Trixxee (I'm making "greek st...)
I have no idea... We've just cleaned out the leftovers from the fridge for lunch today. We've got a dance to go to tonight, so probably some soup from the freezer and a little salad for a late dinner.
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#18
  Re: Re: T.G.I.F. Dinner - 12/4??? by piano226 (Having left over hon...)
going with corned beef sandwiches with Emmanthaler. Found some Butternut squash soup in the freezer that is supposed to go over Brussels sprouts hash, but I just oven roasted them to go with it and I'm topping it all with a great new pesto - pine nut. Just made it and is it ever tasty!!! Must be hundreds of things to use it on/in besides off a spoon as Roy and I have been doing since I finished it.

Pine Nut Pesto -
This was developed to top a Roasted Veggie platter from a Food & Wine recipe

1/4 cup olive oil
1/4 cup + 2 T. pine nuts
1 T. unsalted butter
1 large garlic clove, thinly sliced
1/4 cup gratd Parmigiano-Reggiano cheese

In a small skillet, heat 1 T. of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 (or 4) minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes.

Let cool, then transfer to a mini processor.

Add the grated cheese and the remaining 3 T. olive oil and pulse to a chunky puree. Season with salt.

Can be made ahead and refrigerated overnight. Bring to room temp. before serving.

----

Wait till you taste this by itself on a cracker.....wow!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: T.G.I.F. Dinner - 12/4??? by chef_Tab (Sonja, are you doing...)
We are using the firm tofu and dicing it - then it gets a saute (I think) and then put in the soup - What do you fry it in? (Oil, butter, etc.?) As I said, this is my first try with this
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#20
  Re: Re: T.G.I.F. Dinner - 12/4??? by (We are using the fir...)
I've been wanting to play more with tofu also - I think I use once every year or so, so really need to learn more about it. Will be anxious to hear how you and Mister like it, Sonja.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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