What's for Dinner, Sat., March 8, 2025

[NJCher]

Chicken with hoisin sauce.
Stir fry broccoli & garlic. Topped with....
you guessed it...sesame sauce!

Cherry plum & raspberry kombucha.

Blackberries and vanilla ice cream for dessert. Decaf coffee.

[Nanuke]

1. Italian frittata, home fried potatoes, ice tea

[irisblue]

2. Since I have a loaf of stale Tuscan bread, I'm going to try a new to me soup Ribollita 2 servings

Source-https://easyrecipesfromhome.com/ribollita-tuscan-vegetable-soup/

Ingredients

1 medium yellow onion diced (about 1 cup)
1 carrot diced (about 1/4 cup)
1 celery stalk diced (about 1/4 cup)
2 garlic cloves minced
2 potatoes peeled and diced (about 2 cups)
14 oz. whole tomatoes crushed with potato masher- added cherry tomatoes
Swiss chard (about 1 cup leaves and stalks roughly chopped) I used limp spinach
1 can cannellini beans rinsed and drained
1 teaspoon dried sage
2 teaspoons salt
4 cups water
Country loaf 1 day old preferred, cut into slices
Olive Oil


Instructions
In stockpot, heat olive oil. Add onion and saute for 4-5 minutes on medium heat. Add garlic and saute for 1 minute.
Add carrots, celery and potatoes. Cook over low heat for 5 minutes.
Add tomatoes, Swiss chard, sage and salt. Cover and simmer for over medium low heat for 20 minutes until greens are wilted and tender.
Add water and Parmesan rind and simmer on low for 40 minutes.
Add in beans, cook for 10 minutes. Preheat oven to 350 degrees.- I'm using the burner to heat the soup
Place bread in base of a casserole dish. Remove Parmesan rind (if it hasn't dissolved) from soup. Ladle soup on top. Cook for 10 minutes.
Remove from oven and drizzle with olive oil.



It smells pretty good in here., course sautéed onions & garlic always smell good.

[Callalily]

3. Sounds yummy. Am keeping this for future reference.

[irisblue]

5. To my surprise, there are many stale bread & soup recipes on line.

I'm planning on this one for tomorrow's dinner. A chicken , chicken stock based one

https://homesteadingfamily.com/bread-soup-recipe/

[Callalily]

4. Making roast, carrots and potatoes in the Instant Pot.

Meat is cooking right now, then I'll finish off with the vegetables.

Good day for some comfort food.

[La Coliniere]

6. Aloo Gobi Supreme

I air-fried red potatoes spiced and cut into small cubes. Then I steam-fried in avocado oil and veggie broth: chopped onions and yellow bell pepper and minced garlic. When soft I added sliced mushrooms and plenty of sliced cauliflower florets. I then whisked 3 Tbs of Patak’s curry paste into a half cup of veggie broth and poured this over the cooking vegetables. I continued cooking until most of the liquid had evaporated. Added cooked peas and chickpeas and the potatoes to the veggies and mixed. Garnished w chopped scallions. Cheers!🥂

[Cairycat]

7. Pineapple chicken tacos

https://cooking.nytimes.com/recipes/1026321-pollo-a-la-pina-pineapple-chicken?unlocked_article_code=1.2k4.2yx8.qdBQk0Ykm5PJ&smid=share-url

The recipe as written is (I think anyway) pretty spicy, so I modified it a bit, not using all the salsa, but keeping some to use at the table. It calls for guajillo peppers, which we found at a Mexican store.

Dessert is a cocktail with the leftover orange and pineapple juices and rum

[chowmama]

8. A mashup of 2 Indian recipes

I wanted to try a recipe for Butter Chickpeas, similar to Butter Chicken (Chicken Makhani), but more vegetarian. Not vegan because, you know, butter (and heavy cream), but otherwise...

Then I wanted spinach on the side, possibly in a Palak curry sauce involving coconut milk that I had on hand. This was starting to look like a lot of parts and general fussiness. And I did want to use all of what I had on hand, without any unused bits and dabs. I decided to combine the recipes.

I had the herbs and spices, except for fenugreek leaves which were optional anyway. If I used the entire can of coconut milk, I could skip the heavy cream. I blanched the spinach, squeezed it dry, chopped it and added it to the chickpeas in sauce at the end, along with extra chopped cilantro, leftover from the amount I had to wash and chop for the garnish at the end. I didn't bother to measure out the exact amount of tomato paste, but the small can looked close enough. The only leftover bit is half a serrano. I'll use that.

The sauce is great and I'm writing it down. On the other hand, the chickpeas were done through with no crunchy centers, but never did become really soft. I didn't add salt during the cooking, so it wasn't that. It was tasty and not tooth-breaking, but it was unexpected enough that I'm wondering if I shouldn't pressure-can the leftovers to try to soften as well as store them.

Anyway, I'm definitely doing the sauce again. Possibly with some chicken legs from the freezer.

[NJCher]

9. so I gather

you cooked the chickpeas from a bag of dried?

Whenever I cook them , they cook up relatively fast--relatively to other beans or legumes.

If you have a slow cooker, esp'ly a small one, you might consider that for half an hour, with a little of the sauce. Just a thought.

[AKwannabe]

10. Breakfast

Avocado toast with an egg and hashbrowns.

There are some mini Hagen Dass coffee drumsticks in the freezer for a little later.

Going to bed early as we lose time and I have to work at 8 am. Blech