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Sat Jun 20, 2020, 05:27 PM

What's for Dinner, Sat., June 20, 2020

Halibut with toasted pignolis on top. Roasted corn, served in husk. Roasted leeks, red onion, tomatoes, garlic, etc.







Also garlic toast with sour cream and lamb crispies on top.

Dessert: watermelon.

14 replies, 472 views

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Arrow 14 replies Author Time Post
Reply What's for Dinner, Sat., June 20, 2020 (Original post)
NJCher Jun 20 OP
Laelth Jun 20 #1
FoxNewsSucks Jun 20 #2
Wawannabe Jun 20 #3
NJCher Jun 20 #4
Wawannabe Jun 20 #5
Demsrule86 Jun 22 #14
Luciferous Jun 20 #6
Laelth Jun 20 #7
NJCher Jun 21 #9
Laelth Jun 21 #10
NJCher Jun 21 #12
Laelth Jun 21 #13
Freddie Jun 21 #8
NJCher Jun 21 #11

Response to NJCher (Original post)

Sat Jun 20, 2020, 06:02 PM

1. The plate is a little busy.

But it all looks awesome. Delicious!



-Laelth

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Response to NJCher (Original post)

Sat Jun 20, 2020, 06:05 PM

2. Spaghetti squash

Seared scallops and marinara

The Federalist 2016 Zinfandel

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Response to NJCher (Original post)

Sat Jun 20, 2020, 07:31 PM

3. I am roasting veg too

Two pans in the oven resplendent with garlic and fresh herbs-rosemary, oregano and parsley. One has Basalmic vinegar added before going in the oven. Oh the smells right now - its only 4:30 in WA haven’t eaten yet.

Tonight veg will be served on the side of pumpkin and sweet italian sausage pasta.

Tomorrow the veg will join the italian sausage on pizza-piled high with an italian blend cheese mix. I have morels soaki g to add to the pizza...And fresh herbs. I found a tasty apple, greens and red onion salad recipe to have with the pizza.

I will blend up the rest of the veg tomorrow too with some bone broth and cream to make a soup for Monday. No cook, no meat. 😁

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Response to Wawannabe (Reply #3)

Sat Jun 20, 2020, 08:31 PM

4. very creative

you're good to go for at least three days!

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Response to NJCher (Reply #4)

Sat Jun 20, 2020, 09:39 PM

5. I'm going to try a cracker thin pizza crust tomorrow

Found self rising flour! Not easy in WA.
The recipe is just self rising flour, water and olive oil. Will have to cut the toppings small because the crust will be thin and somewhat fragile I think. Looking forward to trying it. Have never made extra thin cracker (St Louis style) crust with no yeast - and I’m from MO!

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Response to Wawannabe (Reply #5)

Mon Jun 22, 2020, 09:36 AM

14. You can make self rising flour by adding baking powder and salt.

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Response to NJCher (Original post)

Sat Jun 20, 2020, 10:45 PM

6. Black bean enchiladas

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Response to NJCher (Original post)

Sat Jun 20, 2020, 11:14 PM

7. We decided upon ...

Ground turkey burritos garnished with a pico, squash (freshly picked out of the garden), and a cucumber salad (with cucumbers also freshly picked from the garden).

Bon appetit!

-Laelth

There are serious, agricultural advantages to living in the Southern United States. This year our squash are the size of melons.

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Response to Laelth (Reply #7)

Sun Jun 21, 2020, 10:29 AM

9. This year our squash are the size of melons.

you don't let them get that large, do you?

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Response to NJCher (Reply #9)

Sun Jun 21, 2020, 10:33 AM

10. Didn't pay attention for a few days.

That was a mistake. We’re still eating and enjoying them, mind you. They’re just growing more rapidly than usual.

-Laelth

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Response to Laelth (Reply #10)

Sun Jun 21, 2020, 10:39 AM

12. do you think the taste declines with the larger size?

that's what the RG tells me.

If I had some, I'd still use them for stuffed zucchini, though.

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Response to NJCher (Reply #12)

Sun Jun 21, 2020, 10:45 AM

13. I do.

It also depends upon the water content, but sometimes a “less flavorful” squash can be a good thing, especially when it comes to zucchini. The bigger problem I have with large squash is texture. They can get mighty tough. The baby squash are more tender and have more flavor.

Each to one’s own taste.

-Laelth

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Response to NJCher (Original post)

Sun Jun 21, 2020, 08:46 AM

8. Tried a different pot roast recipe

Came out wonderful!
Rough chop an onion and put on the bottom of your slow cooker. Place roast on top (you could brown the meat but I didn’t). Mix a packet of au jus gravy mix, a spoonful of beef bouillon granules in 3/4 cup water and pour over meat. Cook on low all day. Right before dinner I poured the juices from the crockpot into a saucepan and thickened with a cornstarch slurry for a rich dark onion gravy. Served with mashed potatoes, green beans and coleslaw. I think I’ve found the Holy Grail of roast beef recipes. Used a 2 lb. eye roast, came out fork-tender.

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Response to Freddie (Reply #8)

Sun Jun 21, 2020, 10:34 AM

11. copied that

thanx!

note: filed under "Freddie's Holy Grail Pot Roast"

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