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Darcie
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Post subject: Re: Last night's menu  Posted: Wed Mar 16, 2011 6:53 pm |
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
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Nothing fancy tonight: Trader Joe's chicken cilantro mini wontons, tempura veggies, rice & gyoza. Oh, and a Pepsi Throwback. 
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SilverSage
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Post subject: Re: Last night's menu Posted: Thu Mar 17, 2011 11:04 pm |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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I made a ham steak with colcannon, and an apple bread pudding with calvados sauce for dessert.
Except for the calvados, it was a very traditional Irish dinner for St. Patrick's Day.
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In our house, dog hair is a condiment.
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wino
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Post subject: Re: Last night's menu Posted: Fri Mar 18, 2011 5:32 am |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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Off topic but, SilverSage, I love your avatar! 
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smokeking
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Post subject: Re: Last night's menu Posted: Mon Mar 21, 2011 1:52 pm |
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Joined: Fri Dec 19, 2008 7:44 am
Posts: 102
Location: Nantes, France
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Fresh pasta + butter + parmesan.
And jamon iberico (the real deal).
...lou
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Paul Kierstead
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 7:57 am |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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Last night was CI's Ham and Pea soup. Pretty good, actually. I was brought up with pea soup being made with salt pork and yellow peas, but this was actually still pretty close and a quite nice winter meal.
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SilverSage
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 8:46 am |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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wino wrote: Off topic but, SilverSage, I love your avatar! Thanks, Wino. It fits me well! 
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In our house, dog hair is a condiment.
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SilverSage
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 9:05 am |
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 410
Location: Florida Gulf Coast
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I made what we called pasta & stuff.
I always keep a box or two of Boursin cheese on hand for nights I don't feel like cooking. Cook some pasta and rummage through the fridge. Toss crumbled cheese into the hot pasta & stuff, and as it melts, it makes its own sauce. Dinner is on the table in the time it takes to boil the pasta.
Last night's stuff: cavatappi, marinated artichokes, sauteed sliced garlic & mushrooms, toasted pinenuts, slivered sun dried tomatoes, fresh sliced scallions & basil.
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In our house, dog hair is a condiment.
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gardnercook
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 9:45 am |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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SS
Great idea....I have put Boursin in tomato sauce for a new twist, but I like using it the way you described for an easy dinner. Thanks,
ilene
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Ilene
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jeanf
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 10:39 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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I have 2 rounds of boursin in the freezer, wonder if I can just do the same with just adding it to pasta? They wound up there as it was that or have them go bad....bad planning on my part.
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javafiend
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Post subject: Re: Last night's menu Posted: Wed Mar 23, 2011 3:03 pm |
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Joined: Sat Dec 20, 2008 8:19 am
Posts: 215
Location: Just outside of Philadelphia PA
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jeanf wrote: I have 2 rounds of boursin in the freezer, wonder if I can just do the same with just adding it to pasta? They wound up there as it was that or have them go bad....bad planning on my part. Boursin go bad? It never would last that long in my fridge  I like the pasta idea...I've also added it to omelets
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Martha...no, not that Martha
I dream a dream of home...Where there’s coffee on the table...And kindness in your hand- Lyle Lovett
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