What's for dinner ( or lunch )

The roast chicken leftovers will become Chicken Risotto for this evening's meal.

In a large pan I shall heat a splash of olive oil and then cook half an onion with a couple of crushed garlic cloves for around five minutes. Then I will stir in a pack of risotto rice and cook for a few minutes more, until the rice starts to look transparent. To that I will add a measure of white wine and keep on stirring until all the liquid is absorbed.

Next the stock from the chicken will go in and that will simmer until the rice is just tender. Time to add the leftover chicken, (pre-chopped,) with thyme and peas, cooking it for a few minutes or so, until the meat is warmed through. The final flourish is to add a generous dollop of crème fraîche and Parmesan with some seasoning.

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Widow of Vietnam Vet said:
Sautéed Sea scallops , potato pancakes and sour cream, and either cole slaw or a fresh spinach salad or both-
and a nice piece of cake. I am going to also start prepping for tomorrow's crock pot meal, to cook while I am at church- If I go-
our services are finally back on line at Facebook and U tube, so, if bad weather ,many of us seniors in the hills can stay home.

It is sunny outside and my neighbor just had to plow my driveway ends, not the whole driveway but the wind is going to be the main problem here for today and tomorrow.
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OMG! I wish I was at your house today! I'd love to have some scallops...haven't had them in a long time. I like Golden's potato pancakes which I eat with apple sauce and love KFC's coleslaw.

Today's lunch was corn chowder. made with sauteed canned corn, onion, red and green pepper pieces (frozen), canned potato soup and almond milk. Dinner will be Gorton's fish sticks and broccoli salad with a chopped egg, pickled beets, seasoned croutons and homemade Russian dressing.
 
Lunch was a stuffed mushroom and 1/2 a baked potato, leftover from yesterday when my son picked up the dinner from my favorite diner. As the saying goes. that food was so good...makes you want to slap yo mama! Here is the meal when I had it at the diner a couple of months ago. I can only eat one mushroom at a sitting. So I have one left over to freeze. The waiter brought me an extra one that day. I'm sure it was because I was with my HD and grandson. Getting free food (without asking for it) wherever she goes is her superpower!

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StarSong said:
I soaked some navy bean last night to make some soup this afternoon. Am about to sign off here to start frying the onions.
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OneEyedDiva said:
My son soaked navy beans last night too! He made soup this afternoon after work. He makes it in a pressure cooker.
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Mine was a vegan version of Congressional Navy Bean Soup (the soup that's been served in the US Senate cafeteria every day for over 100 years). I'd long been curious about this soup and finally hunted down an adapted recipe.

Diva, I should have used the instant pot, too. It's been a while since I've made bean soup (from dried, soaked beans) and forgot it takes several hours to cook those beans. Next time I'll do that. Since DH & I liked the soup a lot, there will definitely be a next time!

According to the magic of the Internet, this soup takes 30 minutes at high pressure in the IP. Is that pretty much what your son does?
 
He makes two versions. One he doesn't call his official bean soup. That one has fresh pureed vegetables in it..celery, garlic and something else and tomato sauce. The other, without all of those things, he calls "just beans". :D Personally I like the "just beans" better. When he uses the pureed vegetables, he lets the beans cook...maybe that 30 minutes, then adds the veges and lets it cook a little longer. I'll have to ask him about how much time it takes. BTW...I always add Sweet Baby Ray's BBQ sauce to mine...gives it more flavor. My son doesn't add much salt, for good reason. He uses pink Himalayan salt.
 

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