applecrisp1
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Post by applecrisp1 on Jul 12, 2017 15:00:02 GMT -5
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Post by soupandstew on Jul 12, 2017 17:57:57 GMT -5
Left over Pumpkin/chicken/tortilla casserole last night plus big salad. Tonight is an awesome meat sauce who sort of miscalculated when prepping lasagna for 200 for her church. Tomorrow night is hubby's night and I have a 6:30 meeting so it's probably WW frozen. I'm trying find inspiration for Friday and Saturday nights. Staring into the freezer reveals b/s chix breasts and two hamburger patties. And a ton of shredded chicken from my IP roasted chicken fail. Weekend heat index is under 100 degrees so maybe something on the grill???
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Post by karenw on Jul 12, 2017 18:41:12 GMT -5
I made a few tasty dishes this week, 2 new and one tried and true. Tried and true was Robert Irvine's Salmon Lasagna www.keyingredient.com/recipes/13393157/robert-irvines-blackened-salmon-lasagna/ I do make a few changes....no Cajun spice (do not like), I use other dried herb rub/mix depending on what I feel like/want. You can really use any flavor profile you want on the fish as the lasagna is very fresh and not at all Cajun in any way. I use about 1 1/2-2# fish and I make home made whole wheat semolina lasagna noodles. I froze half the casserole. The new dishes were a recent CL, Roasted Carrot Hot dogs with Vegan Cheese Sauce. It definitely did not taste like a hot dog which is a good thing (hate hot dogs!), but it was very good, esp. the cashew "cheese" sauce. I think I am going to have the leftovers in a wrap. had it with corn on cob a cup of veggie soup. Finally, tonight we had EW's Salsa Black Bean Burgers. Very flavorful and I prefer this one over one I tried from C.I. Had them on homemade whole wheat "Moomie's Buns" with onion topping. Put avocado and cheese on DH's; ranch dressing and salsa on mine. They are a touch dry so the accouterments help off set that. Also froze half the batch. Soup of the week (my lunches)-made "fridge clearing" lentil soup. The recipe base came from The Kitchn website but I took A LOT of liberties. Turned out great. Only thing is I tried a new product in it (just 1 t.)....TJ's umami paste. Did not like it and will return it, but it did not ruin the soup. I just could not stomach the smell of the paste in the tube. Karen |
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Post by Catbatty on Jul 12, 2017 19:32:53 GMT -5
I wonder what the paste is made of?' Karen, thanks for mentioning the EW Salsa Black Bean Burgers. I keep thinking that ONE DAY I will make a veggie burger of some kind. Since you have tried the other recipe, too, and say that you liked this EW one better, I'm more brave to give it a try.  |
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sallyt
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Post by sallyt on Jul 13, 2017 11:42:14 GMT -5
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Post by karenw on Jul 13, 2017 18:32:37 GMT -5
Catbatty-Both the C.I. and the E.W. black bean burgers are very good so you would not go wrong with either. But they both benefit from the "extras" i.e. fresh sliced tomatoes, guac. or avocado, sliced onions/lettuce, cheese, salsa or whatever is your choice.
The umami paste sounded good but I can't get past the smell....very sour smelling. It is tomato puree, red wine and balsamic vinegar, black olives, garlic, anchovies, soy sauce, mushroom powder, Parmesan among other things. Nothing artificial and actually taste is not bad. I just don't think it added much and the smell was off putting for me so I am taking it back since I know it will just sit in the fridge forever. I know some people that have tried it, loved it. To each his/her own!!
Karen
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Post by karenw on Jul 13, 2017 18:33:50 GMT -5
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charley
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Post by charley on Jul 13, 2017 19:09:41 GMT -5
I've recently become addicted to homemade roasted tomato salsa. As my harvest wound down I found that was a great way to use tomatoes. Now I'm buying them. I eat it on sliced avocadoes, scrambled eggs, and use it for dipping pretzels or chips. Tonight I made scrambled egg and salsa corn tortilla wraps.
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