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What's for dinner?
- Thread starter Orbit
- Start date
For a moment there, I thought that said low-cat Indian food.
sandy whitelinger
Veteran Member
You would ruin a nice Chianti with liver?
YmirGF
Bodhisattva in Recovery
Of course. A white sauce base is one of the easiest things to whip together in a matter of moments. I bought my Parmesan fresh that morning.
Add couple a sprigs of parsley and welcome to Nirvana.
Subduction Zone
Veteran Member
Yep, just reviewed some recipes. I will have to try it again. I have had a good homemade Alfredo, I just have to avoid my earlier error. When I made my French Onion Soup last night the Parmesan grated very easily. In the next couple of days I will have to do so. Tonight rib steak, asparagus, and baked potatoes loom in the future.Of course. A white sauce base is one of the easiest things to whip together in a matter of moments. I bought my Parmesan fresh that morning.
YmirGF
Bodhisattva in Recovery
When should I be there?
roger1440
I do stuff
Subduction Zone
Veteran Member
The other night since it is asparagus season and it is plentiful and relatively cheap I made a pot of cream of asparagus soup. I was impressed and this recipe is now from memor:
One pound of asparagus cut up into roughly one inch pieces. half a large onion (recipe said half a cup) chopped. 14.5 oz can of chicken broth, I used a box that was larger but I can do math!. one cup of milk Half cup of source cream. Two tablespoons butter, two tablespoons flour. Teaspoon of salt, Dash of pepper, and a teaspoon of lemon juice.
Put the chopped asparagus and chopped onion in a pot with half a cup of the chicken broth. Heat to boiling covered, take the cover off and simmer for 12 minutes until vegetables are soft. Pour vegetable into a blender and puree. A few small chunks are fine. Meanwhile take the pot, don't wash it out, add the butter and flour and cook on medium low for about 2 minutes to form a roux. Add salt, add the rest of the chicken broth, milk, and pepper. I did it in stages to avoid clumping of the roux. The first bit of liquid always seems to make the roux even thicker add the liquid and stir until liquid and then you can add the rest more quickly. Heat to boiling, add the still hot pureed asparagus, heat to almost boiling, put the sour cream and lemon juice in a bowl and add a ladle full of the hot soup form the post, slowly blend together in the bowl and then re-add to the pot. Heat if necessary and serve immediately.
One pound of asparagus cut up into roughly one inch pieces. half a large onion (recipe said half a cup) chopped. 14.5 oz can of chicken broth, I used a box that was larger but I can do math!. one cup of milk Half cup of source cream. Two tablespoons butter, two tablespoons flour. Teaspoon of salt, Dash of pepper, and a teaspoon of lemon juice.
Put the chopped asparagus and chopped onion in a pot with half a cup of the chicken broth. Heat to boiling covered, take the cover off and simmer for 12 minutes until vegetables are soft. Pour vegetable into a blender and puree. A few small chunks are fine. Meanwhile take the pot, don't wash it out, add the butter and flour and cook on medium low for about 2 minutes to form a roux. Add salt, add the rest of the chicken broth, milk, and pepper. I did it in stages to avoid clumping of the roux. The first bit of liquid always seems to make the roux even thicker add the liquid and stir until liquid and then you can add the rest more quickly. Heat to boiling, add the still hot pureed asparagus, heat to almost boiling, put the sour cream and lemon juice in a bowl and add a ladle full of the hot soup form the post, slowly blend together in the bowl and then re-add to the pot. Heat if necessary and serve immediately.
Pasta with a sauce of broth, cream, mushrooms, chicken, butter, and flavoring. Salad (if I make it in time). And, asparagus.
Skwim
Veteran Member
The missis and I have collected about 40 candy bar wrappers that we'll be melting the old chocolate off of. That plus a mix of all the pop left over in the pop cans we've accumulated, we'll be dining quite well by candle lite . . . as long as it lasts---birthday candles are so darn small these days.
From our refrigerator box to yours
Cheers
Skwim
.
From our refrigerator box to yours
Cheers
Skwim
.
Brussel sprouts with bacon, chocolate, & tacos.
(It's taco Tuesday on Thursdays.)
(It's taco Tuesday on Thursdays.)
Armageddon?
Chocolate? Really?
Not all mixed together.
Btw, my favorite chocolate is so good, that it takes only a small piece to satisfy.
That sounds good for a weight loss diet.
Not if one eats a great many small pieces.
As I accumulate years, I must cut back.