what's for dinner - sunday, sept 28th
Last edited Sun Sep 28, 2014, 03:46 PM - Edit history (1)
talked the husband into heading up the canyon, so we'll do my famous steak sandwiches and grilled corn.
wow, today is not the 29th.
= new reply since forum marked as read
http://wonkywonderful.com/1/post/2014/09/slow-cooker-cookbook-recipe.html
My mouth is watering from the aroma.
OK, a Cornish hen... roasted in the oven with butternut squash (*) and some steamed broccoli.
(*) I save the seeds, and toasted them in the toaster oven with olive oil and salt. It's a great snack.
your dinner sounds pretty tasty to me
Parsnips, carrots, fennel seed, sage, tomatoes, and vegetable broth, which I bought from Trader Joe's. I will also put a little rice in it.
Then later I read in Mark Bittman's new book that there isn't a vegetable broth worth buying. He said he's tested them and the cook would be better off putting an onion, a carrot, and a stalk of celery in some water and bringing it to a boil.
So no more buying vegetable broth for me.
In How to Cook Everything Vegetarian, he has a series of stocks of varying complexity. A simple one is first, and I think it ends up with a roasted vegetable stock, which sounds divine to me.
Another interesting thing he said about stock is that it will keep indefinitely in your refrigerator if you boil it every three days. I think the RG also told me something similar. I like having a broth like that around, as it lends itself to quite a variety of cooking situations.
Besides the vegetable soup, which is in the slow cooker, I'm also having chicken and shrimp from last night's Portuguese restaurant meal. A small salad, also.
Cher
Re veg scraps, put them in your freezer. Then when you have some time, just put them in some water, bring to a boil, and let it cool.
There's really nothing much more to it. I used to think you had to simmer it for hours to get the flavors out, but it turns out that the cooking experts say no. You just have to bring it to a boil and let it cool. That's it. Easy!
Cher
