For dinner tonight

Reg said:

serene said:

On Sun, 12 Feb 2006 03:16:58 GMT, Reg <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Yep, quiche is the thing tonight. The filling has ricotta
and roasted peppers and it has a corn crust.

Ooh, yum. Any spices to go with the southwesty flavors?

Quoted message said:

Wow, you're way ahead of me. Your crystal ball is in fine
form tonight.

Guajillo and ancho. Goes nice with the corn flavors.

Yum. Now James is dreaming up all kinds of pies and [censored] to make,
because he liked these so much. I told him gently that quiches aren't
exactly the best thing for him to have very often, because of all the
fat, but we can try other [censored] and pies. He was so enchanted by the
mixture of caramelized onions and sun-dried tomatoes, and how they
walk the line between sweet and savory, that he's dying to have me
make a goat-cheese-and-tomato-and-caramelized-onion [censored]. So I guess
that'll be the next experiment. :-)

serene

On 11 Feb 2006 21:21:03 -0600, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

peppadew

I had to google this. Looks so yummy!

serene

On Sat, 11 Feb 2006 22:18:03 -0600, Spuddie <[email hidden]>

Quoted message said:

Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
foot. At least it hadn't been opened yet.)

Ouch!!

(My ex-wife's favorite things I cooked were tuna casserole and mashed
potatoes with mushroom gravy. I *love* tuna casserole!)

serene

serene said:

Yum. Now James is dreaming up all kinds of pies and [censored] to make,
because he liked these so much. I told him gently that quiches aren't
exactly the best thing for him to have very often, because of all the
fat, but we can try other [censored] and pies. He was so enchanted by the
mixture of caramelized onions and sun-dried tomatoes, and how they
walk the line between sweet and savory, that he's dying to have me
make a goat-cheese-and-tomato-and-caramelized-onion [censored]. So I guess
that'll be the next experiment. :-)

serene

I'm in the same boat as James. I have to watch the fat very,
very, closely. If my metabolism were any slower it would run
backwards. I rarely get to eat anything with a pastry crust.
I serve them to others just about very day, but I'm lucky
if i can eat it once a month.

How about making him an onion/tomato relish and serving it on
the side? That would cut the fat way down. Chop up some sun
dried tomato and caramelized onion, add a splash of balsamic,
S&P, minced garlic, red pepper flakes, and some olive oil,
in what ever amount is appropriate.

Serve it alongside grilled salmon, chicken breast, poached
shrimp, etc.

In any case, he's lucky to have you looking out for him.

--
Reg

serene said:

On Sat, 11 Feb 2006 22:18:03 -0600, Spuddie <[email hidden]>

Quoted message said:

Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
foot. At least it hadn't been opened yet.)

Ouch!!

(My ex-wife's favorite things I cooked were tuna casserole and mashed
potatoes with mushroom gravy. I *love* tuna casserole!)

serene

Oh seerene, you're a saint. I LOVE gravy and have no successs. i
desperately need some help with veggie gravy making.....and i think
you're just the woman to help me! pretty please?

We ate: potato kugel with homemade applesauce and sour cream

Grandma's cold peas and cheese salad

a stew of chickpeas, tomaotoes, onions, and yellow peppers

sweet potato biscuits.

for dessert: peanut butter bars. the kind that are made like 7 layer
bars, with sweetened condensed milk to give them that gooey delicious
layer.

and along with our movie later, popcorn with garlic, parmesan, yeast,
and cayenne pepper. captain morgan's dark rum and diet coke clack
cherry vanilla, with a piece of lime....my new favorite drink!

Reg wrote:
How about making him an onion/tomato relish and serving it on

Quoted message said:

the side? That would cut the fat way down. Chop up some sun
dried tomato and caramelized onion, add a splash of balsamic,
S&P, minced garlic, red pepper flakes, and some olive oil,
in what ever amount is appropriate.

That sounds good. I made up a suin-dried tomato pesto the other day -
in my food processor I mixed: a jar of sun-dried tomatoes on olive oil,
about 1/4 c of chopped parsley, 1/4 - 1/2 c walnuts, 4 cloves roasted
garlic, salt, pepper. It's really good.

We used it the first night on sandwiches of marinated grilled
portobellos, with olive tapenade, roasted red peppers, smoked
mozzarella, carmelized onions, and romaine lettuce.

The next day, my BF used some in a chicken wrap with cold chicken
pieces, lettuce, yellow peppers, black olives, mayo, and fresh
tomatoes.

Tomoroow night, it's getting tossed with some penne, white beans,
roasted garlic, and ricotta cheese, and topped with parmesan. Served
with salad and steamed lemon buttered broccoli.

serene said:

I just ate a cara cara orange that I got for 39 cents a pound today,
and it was beautiful (slightly pink flesh) and so yummysweet.

I don't remember ever eating a pink fleshed orange.... have to look
for it.
--

Practice safe eating. Always use condiments.

Reg said:

serene said:

James has requested quiche. I'm gonna make two, since he likes it even
better cold. I think this one will contain spinach, feta, and
caramelized onions. What are you having?

Yep, quiche is the thing tonight. The filling has ricotta
and roasted peppers and it has a corn crust.

Il ove quiche, but that one is REALLY different... please post the
recipe. 🙂
--

Practice safe eating. Always use condiments.

Reg said:

Ricotta Cheese-Lemon Thyme [censored] With Sweet Cornmeal Crust

Oh, you posted the recipe already!... please disregard my previous
plea.
--

Practice safe eating. Always use condiments.

Reg said:

serene said:

Yum. Now James is dreaming up all kinds of pies and [censored] to make,
because he liked these so much. I told him gently that quiches aren't
exactly the best thing for him to have very often, because of all the
fat, but we can try other [censored] and pies. He was so enchanted by the
mixture of caramelized onions and sun-dried tomatoes, and how they
walk the line between sweet and savory, that he's dying to have me
make a goat-cheese-and-tomato-and-caramelized-onion [censored]. So I guess
that'll be the next experiment. :-)

serene

I'm in the same boat as James. I have to watch the fat very,
very, closely.

Yeah. James has very well controlled diabetes, but one of the reasons
it's well controlled is that we eat mostly low-fat, and very little
fried foods, meat, etc.

Quoted message said:

How about making him an onion/tomato relish and serving it on
the side?

Ooh, that sounds lovely. I'm gonna try that soon!

Quoted message said:

In any case, he's lucky to have you looking out for him.

Thanks, hon. We're both lucky. Happiest three years of my life (our
anniversary was about a week ago).

serene

sf said:

Reg said:

serene said:

James has requested quiche. I'm gonna make two, since he likes it even
better cold. I think this one will contain spinach, feta, and
caramelized onions. What are you having?

Yep, quiche is the thing tonight. The filling has ricotta
and roasted peppers and it has a corn crust.

Il ove quiche, but that one is REALLY different... please post the
recipe. 🙂

Aren't you the one that disappeared right in the middle of
a recent post? I was ready to send out a posse to make sure
you were OK 🙂

The basic recipe is upthread somewhere. Plus there were a few
changes in tonight's rendition. Add one roasted red bell
pepper, 1 t of ground guajillo, 1/2 t ground ancho. I
never make the original recipe because it's a bit too
tame for me. I always embellish it.

--
Reg

Reg said:

sf said:

On Sun, 12 Feb 2006 03:16:58 GMT, Reg wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Yep, quiche is the thing tonight. The filling has ricotta
and roasted peppers and it has a corn crust.

Il ove quiche, but that one is REALLY different... please post the
recipe. 🙂

Aren't you the one that disappeared right in the middle of
a recent post? I was ready to send out a posse to make sure
you were OK 🙂

🙂 thanks for being concerned

Quoted message said:

The basic recipe is upthread somewhere. Plus there were a few
changes in tonight's rendition. Add one roasted red bell
pepper, 1 t of ground guajillo, 1/2 t ground ancho. I
never make the original recipe because it's a bit too
tame for me. I always embellish it.

and thanks for the recipe update
--

Practice safe eating. Always use condiments.

On Sat, 11 Feb 2006 22:32:55 -0800 while whitewashing the broccoli
serene <[email hidden]> tossed a caber at the lizard while
remarking:

Quoted message said:

Quoted message said:

Tuna hotdish and a couple of ibuprofen. (I dropped a can of tuna on my
foot. At least it hadn't been opened yet.)

Ouch!!

It's a little bruised this morning but not hurting yet. I haven't
tried putting my shoes on though.

Quoted message said:

(My ex-wife's favorite things I cooked were tuna casserole and mashed
potatoes with mushroom gravy. I *love* tuna casserole!)

serene

I do too. I make mine using cheddar cheese soup rather than cream of
whatever soup or a white sauce. Saw the recipe variant years ago in a
magazine and have been doing it that way ever since. And no peas! Lots
of chopped onions and celery and sliced 'shrooms, lots of chunky tuna,
loads of coarsely ground black pepper, but totally pealess.

Cheryl
~~~I refuse to believe that trading recipes is silly. Tunafish
casserole is at least as real as corporate stock.~~~
(Barbara Grizzuti Harrison)

Reg said:

Had a few glasses of Smoked Loon syrah along with it.
Quite a nice bottle for six bucks.

Make that Smoking Loon. Where did you find it?
--

Practice safe eating. Always use condiments.

sf said:

Reg said:

Had a few glasses of Smoked Loon syrah along with it.
Quite a nice bottle for six bucks.

Make that Smoking Loon. Where did you find it?

Yeah, Smoked Loon was the entree 🙂

Safeway on La Playa has it.

--
Reg

Jude said:

Oh seerene, you're a saint. I LOVE gravy and have no successs. i
desperately need some help with veggie gravy making.....and i think
you're just the woman to help me! pretty please?

Oh, dear. If I give you the recipe for the mushroom gravy, you will
never be able to look me in the eye again.

*sigh*

Here goes. Please understand that I was trying to duplicate
cute-poet-chick's preferred gravy, and I kept it up until it was
exactly to her liking. It's good, but it's trashy and definitely not
haute cuisine.

1 can Campbell's Golden Mushroom Soup
1/3 can milk
1 capful Kitchen Bouquet

That's it. Mix and heat.

Still love me?

:-)

I still use Kitchen Bouquet to give a better color to homemade
mushroom gravy, but this is how I make it now:

Saute an onion with salt and pepper to taste in half butter, half oil
until it's just turning translucent. Add several sliced garlic cloves
and a huge bunch of sliced mushrooms, and saute together until most of
the liquid is gone. Add a half-cup or so of sherry, cook and stir
some more until the liquid is nearly gone again. Do this once or
twice more. Meanwhile, make a roux or heat roux you've got saved in
the fridge. Add broth, milk, or as a last resort water to the
mushrooms and heat through. When it starts to boil gently, add the
roux. Stir until thickened. Add Kitchen Bouquet if the gravy is gray
in color.

Sometimes, when I am in a hurry or have no roux or whatever, I will
just thicken the gravy with cornstarch instead. (Make a paste of
cornstarch and water and add to the liquid as it starts to gently
boil. Stir until thickened.)

serene

Oh serene.............canned soup. You're officially on RFC probabtion
now. Your secret's out. Do you serve green bean casserole alongside
your gravy? =)

Thanks for the recipe. The roux-based one sounds like what i've tried,
but maybe the Kitchen Bouquet is the missing secret ingredient! Mine
always endds up tasting more like a cream sauce than a gravy. I need to
up the stcok and decrease the milk, I think.

Jude said:

Oh serene.............canned soup. You're officially on RFC probabtion
now. Your secret's out. Do you serve green bean casserole alongside
your gravy? =)

I know. It is my secret shame! :-)

My ex-wife, the Diner Queen, is from the south. Some of the things
she taught me to cook were divine -- spicy green beans, Snappy Cheese,
yum. But they're not to be confused with health food.

Quoted message said:

Thanks for the recipe. The roux-based one sounds like what i've tried,
but maybe the Kitchen Bouquet is the missing secret ingredient! Mine
always endds up tasting more like a cream sauce than a gravy. I need to
up the stcok and decrease the milk, I think.

I think using beef stock would make it taste gravy-er, but I don't
generally have beef stock around.

serene

serene said:

I think using beef stock would make it taste gravy-er, but I don't
generally have beef stock around.

serene

Weeeeellllllll, since I don't eat red meat or poultry, I think that
idea's out. That's why I'm interested in mushroom gravy. I love gravy
for mashed potatoes or stuffing/dressing, but as a veg, it's pretty
hard to find or make. And mine never works.........is the golden
mushroom soup a chicken based soup? I'll stick with roux-based, but
increase the veg broth and decerase the milk, I think.

Thanks for the tips!