What did you have for lunch?

Ronni

Ronni

Well-known Member
Location
Nashville TN
I had garden fresh tomato cucumber salad with olive oil/balsamic vinaigrette, garnished with just picked basil, and Ron’s barbecued chicken, thin sliced and left over from dinner last night. Heaven-on-a-plate! 🥰
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RadishRose said:
Roasted Brussels sprouts and a banana.
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Would you like some of my squash and zucchini fresh from my garden? I’ve got a ton of the stuff. It just keeps growing. I had a Carl’s Jr. hamburger for lunch, we had buy one get one free coupon. As I unpacked the hamburgers, I thought I heard the squash that I picked this morning make a rude comment. It better watch out, I have a grater! 😂
 
Aunt Bea said:
Today was steamed cabbage from a bag of coleslaw mix with onion, garlic, caraway seeds, and kielbasa coins.

Sort of a Polish American take on crack slaw.
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@Aunt Bea do you have a good recipe for crack slaw? I’ve been trying to make it taste like some I had in a little out of the way Mom and Pop place we stopped at during one of our road trips. It was delicious, and I’ve not been able to replicate the taste.
 
Ronni said:
@Aunt Bea do you have a good recipe for crack slaw? I’ve been trying to make it taste like some I had in a little out of the way Mom and Pop place we stopped at during one of our road trips. It was delicious, and I’ve not been able to replicate the taste.
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Not really I just wing it.

I use a bag of coleslaw mix 1/4-1/2 pound hot turkey breakfast sausage crumbles, onion, garlic, and S&P to taste.

For the sauce/slurry
3T Soy Sauce
1T Sherry
1T Toasted Sesame Oil
1t Huy Fong Chili Garlic Sauce
1t Corn Starch

I brown the sausage in a cast-iron skillet, turn the heat down to low, add the vegetables cover, and steam for approx 10 minutes or until the cabbage has wilted.

Add the sauce and stir/cook until the mixture is coated and the corn starch is cooked.

I make the same thing using a bag of frozen riced cauliflower in place of the cabbage.

I've also made it with a variety or combination of meats and vegetables.

In my house, it's a good way to use the odd bits of meat from a rotisserie chicken carcass.
 
Aunt Bea said:
Not really I just wing it.

I use a bag of coleslaw mix 1/4-1/2 pound hot turkey breakfast sausage crumbles, onion, garlic, and S&P to taste.

For the sauce/slurry
3T Soy Sauce
1T Sherry
1T Toasted Sesame Oil
1t Huy Fong Chili Garlic Sauce
1t Corn Starch

I brown the sausage in a cast-iron skillet, turn the heat down to low, add the vegetables cover, and steam for approx 10 minutes or until the cabbage has wilted.

Add the sauce and stir/cook until the mixture is coated and the corn starch is cooked.

I make the same thing using a bag of frozen riced cauliflower in place of the cabbage.

I've also made it with a variety or combination of meats and vegetables.

In my house, it's a good way to use the odd bits of meat from a rotisserie chicken carcass.
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Thank you!! This is similar to my favorite so far, but the Chili-garlic sauce is new, and I LOVE garlic! Even though I throw a bit of minced garlic in, I’m sure the sauce makes a big difference.

Do you like the taste of ginger? I love it!! One thing I’ve done with each of my attempts is to grate a bit of fresh ginger into the slurry for just a hint of that ginger zing.

Thanks again @Aunt Bea! 💕 I’ll go hunt down a couple of those ingredients next time I’m shopping and then I’ll let you know how it goes!
 
Ronni said:
Thank you!! This is similar to my favorite so far, but the Chili-garlic sauce is new, and I LOVE garlic! Even though I throw a bit of minced garlic in, I’m sure the sauce makes a big difference.

Do you like the taste of ginger? I love it!! One thing I’ve done with each of my attempts is to grate a bit of fresh ginger into the slurry for just a hint of that ginger zing.

Thanks again @Aunt Bea! 💕 I’ll go hunt down a couple of those ingredients next time I’m shopping and then I’ll let you know how it goes!
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I use the chili garlic sauce because I keep it on hand for all sorts of things. If you buy it try it as a HOT sandwich spread or cut the heat by mixing it with a little mayo or sour cream.

If I didn't have the chili garlic sauce on hand I would add red pepper flakes or a big pinch of cayenne and a couple more cloves of minced garlic.

I have used grated fresh ginger in the past but not very often. It's one of those things that I forget to buy and when I do I never seem to use it before I end up tossing it.

Good luck with your experiment.
 
Just boring me again.......Chicken breast, 2 of my most favorite muffins, skim milk
I jazz up meals, when others are here, which hasn't been for quite a while......and of course everyone knows why.
I miss making up all sorts of things.
I don't bother with the extras just for me.
 
Today I've been busy in the garden mostly, and it's been hot, so I had a Ham and chicken Pot pie... some cotton candy grapes, and a glass of coke... I love coke but it causes me real gas pain, so I very rarely have it, but when it's hot outside nothing is quite as cold and refreshing as a Cold coke
 
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