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Sat Jan 7, 2017, 04:10 PM

What's for Dinner, Sat., Jan. 7, 2017

Beef stew with potatoes, leeks, carrots, turnips, and rutabaga. Maybe other vegetables which Iím not sure about since Iím not cooking. Then I see the RG brought home the fixings for another type of stew (pork?) and also a pot of beans. He fixes beans the way he learned when in Italy, the Roman way. That means served with chopped raw red onion and tuna. He soaks the beans in water with vegetables to give them extra flavor before he cooks them. People who have them say they are the best beans theyíve ever had in their life.

There will be lots of cold weather food around here! The snow is falling and the roads are bad. I hear the snow plows up the mountain. Glad I donít have anywhere I have to go.

Now as far as what Iím cooking, I started making another round of that creamy spinach rice casserole from the NY Times 50 Best Recipes of 2016. This is the third time Iíve made it! Itís sooo good. I love to have it around for breakfast.


Cher

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Reply What's for Dinner, Sat., Jan. 7, 2017 (Original post)
NJCher Jan 2017 OP
Yonnie3 Jan 2017 #1
Galileo126 Jan 2017 #2
Yonnie3 Jan 2017 #3
Galileo126 Jan 2017 #4
Yonnie3 Jan 2017 #5
Galileo126 Jan 2017 #6
Yonnie3 Jan 2017 #7

Response to NJCher (Original post)

Sat Jan 7, 2017, 04:39 PM

1. First bean soup of the year.

Mixed beans with ham and ham stock from the freezer plus carrots, onion and celery plus plenty of garlic, thyme and bay.

I came in from shoveling snow and it smelled so good that I wanted some right away; Unfortunately another hour or more of cooking is needed.

I will add a salad if I'm not too lazy.

We still have a surplus of sweets in the house so dessert will be whatever meets our fancy.

Happy New Year to all.

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Response to NJCher (Original post)

Sat Jan 7, 2017, 05:07 PM

2. Seafood casserole

with shrimp, scallops and crab. I basically make it on the stovetop, but then bake it in a casserole dish with buttered crumbs on top. Carrots, onion, celery and chopped artichoke hearts in a creamy sauce with egg noodles. I think the nutmeg makes it.

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Response to Galileo126 (Reply #2)

Sat Jan 7, 2017, 07:35 PM

3. That sounds good.

I used to make a similar seafood casserole. Sometimes with fish only. I used a white sauce with a dash of dry white wine and a touch of cheese, seasoned with salt, white pepper and garlic. Veggies would vary with what I had on hand, often broccoli or cauliflower. Snow peas were good in it, too.

Now you've got me thinking of nutmeg and artichoke hearts. I rarely cook with either.
Are here any other seasonings in this? Are the artichoke hearts raw?

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Response to Yonnie3 (Reply #3)

Sat Jan 7, 2017, 07:49 PM

4. The artichoke hearts were frozen

From Trader Joe's. They come quartered. I like them because they aren't sitting in preservatives like the canned ones. I just thaw them first, then give a light chop.

Other seasonings are a couple cloves of minced garlic, some paprika (non-smoked), a touch of cayenne. I added a teaspoon of lobster base to the cream to kick up the "seafoodness".

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Response to Galileo126 (Reply #4)

Sat Jan 7, 2017, 08:11 PM

5. Thanks for your response.

I have a dťjŗ vu feeling, because I used garlic, paprika and a touch of cayenne in the cream sausage gravy I made before venturing out into the snow this morning.

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Response to Yonnie3 (Reply #5)

Sun Jan 8, 2017, 11:01 AM

6. Cream sausage gravy?

Somebody throw me a biscuit! Now!! (yum)

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Response to Galileo126 (Reply #6)

Sun Jan 8, 2017, 07:07 PM

7. I had it over two thick pancakes.

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