What's for dinner ( or lunch )

RadishRose said:
Tonight I'm going to fool around with ramen noodle soup; add spinach, scallions, maybe some toasted sesame oil, hot red pepper flakes and an egg, but the egg has to be cooked through. Romaine and cut up tomato with oil & vinegar and Everything salt is a maybe.
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Some people put a split hard-boiled egg on top of the ramen noodles.
 

RadishRose said:
Last night was roasted red pepper spread on seeded crackers topped with Feta cheese and a Modelo Chelada beer.

Brunch at noon was almost the same, on toasted Italian bread instead of crackers, a drizzle of olive oil; sans beer.

Tonight I'm going to fool around with ramen noodle soup; add spinach, scallions, maybe some toasted sesame oil, hot red pepper flakes and an egg, but the egg has to be cooked through. Romaine and cut up tomato with oil & vinegar and Everything salt is a maybe.
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That sounds good. I rarely use Feta except in a Greek salad. Re: Ramen...I have a 12 pak of it (shrimp) that Walmart mis-shipped and told me to keep. I've never used the stuff. Maybe I'll seek out a recipe.

I bought a radicchio yesterday for my salads and reserved half of it to roast tonight...I've never tried that way it before.
 
I had a large lunch, roasted Buffalo chicken breast w/blue cheese dressing, and broccoli.

Dinner will probably be a bowl of cereal with almond milk or a toasted English muffin with melted cheese.

Tomorrow is grocery day!
 
In The Sticks said:
So you're already starting the prep work ;)

I made homemade egg rolls once, with homemade mustard.
Best...thing...ever!!!
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Yep, I just got the broccoli, carrots, and onions prepped. Need to wash some spinach and get the peppers and mushrooms out of the freezer, and slice the sirloin. My poor cabbage was smelling a little "iffy" so it's in the trash.

I have some eggroll wrappers in the fridge. It's easy to cook up some ground chicken or whatever meat, some coleslaw mix (cabbage & carrots), hit with soy sauce, then wrap and cook. (Not doing that today, though... just stirfry and rice. I'm trying to use up that 15-pound bag of Costco rice!!:oops: )
 
Ham sandwich for brunch.

Forgot to take meat out of the freezer for a stew, so I'll just cut up my cauliflower to roast in the oven and add cheese during the last few minutes, to melt over it. Maybe some tomatoes on toast.

I made a pan of brownies awhile ago. heh, heh. I don't know why I am on such a brownie kick. Last year it was ice cream until I got sick of it.
 
hollydolly said:
Just had Roast Beef, Broccoli, yorkshire puddings, and gravy....*yum* :giggle:
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I almost posted about Yorkshire pudding in a thread where someone was having runny custard issues. I thought that egg size mattered relative to the rest of the ingredients.

My mother used to make Yorkshire pudding in a big cast iron skillet. She never had a recipe to impart because the milk/flour/egg ratios had to be just right, and egg size varied.

I've never tried to make it, but I rarely roast a beef.
 
RadishRose said:
Radicchio - I'll eat it, it's okay although quite bitter. It sounds like roasted would be nice.
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I'll have to try roasting it again. It didn't turn out very well, but the recipe called for wedges...they fell apart. It called for 12 minutes in a 450° oven, flip it, then another 8 minutes. It was as excessive as it sounds. I can't imagine finding one large enough where the wedges need that long at that high of a heat.

Next time I'll try separated leaves on the grill or a hot griddle. I'm wondering if cooking it will take the edge off, although I regularly have in in my salad. You can hardly taste it with all the other stuff that's in there.
 
Ruthanne said:
Sounds good, I don't think I've ever had radicchio--my father used to talk about how he liked it..but I don't know what it is :D Is it a vegetable? @In The Sticks
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It's a chicory. There was a coffee brand that advertised it had chicory in it (probably the ground roots), but for the life of me I cannot recall what it was. Apparently people use ground chicory root as a coffee substitute.

If you've been to a restaurant (especially Italian) and thought there was shredded red cabbage in your salad, it might have been radicchio.

Here's an In-Your-Face picture...

radicchio.jpg


It's a little bitter. About the size of a softball. I add it to my salad for color and for whatever nutrients it may have...colorful fruits and veggies usually have lots of nutrients. The sharp bite of it pairs well with the blue cheese I always add. Most grocery stores carry it...under $2.
 


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