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9:50 pm
October 30, 2009
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STH, your tortellini are sort of International…..home made are a real treat! I love to make tortellini, too! It's like playing with your food!
Will you be making a red sauce for them?
10:17 pm
March 1, 2012
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Oh, my, just finished dinner and clean up. It is after 9 PM here. Running a bit late. We did enjoy a quick meal of Cornmeal crusted Turkey Patties with Salsa and Steamed Broccoli flowers.
2:03 am
January 10, 2012
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rileysmom… all my girlfriends let me choose the country, themed foods, I would work on it for several many days, but loved doing it. I would come up with a menu, call each of them or send it out to each, they would choose what food they would want to make from it, main dishes, appetizers, desserts, etc. We had about 10 of us gathered at times. I miss all the fun. In October we did Octoberfest, we covered Poland, Ireland, France, China, etc.. sometimes we would just do appetizers night with a movie, so much fun… 
This evening I roasted a chicken, sides baked sweet potatoes, mixed greens salad w/homemade Parmesan ranch dressing and oven garlic kale chips.
8:06 am
November 14, 2010
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Last night's dinner was chive galettes and onion soup au gratin with some cherry tomatoes and pink salt for salad.
Extra yum, watched in front of Amazing Race with my daughter.
Perfect evening.
12:30 pm
October 30, 2009
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Hey dee58m, so you were the mastermind! We are just 2 couples, and each of us take turns choosing a country, though us "girls" get to do the cooking. We've been fortunate to have some easy dinners and yes, some that take a few days for prep. But, at the end of the evening, we always thought it was fun. We have done some interesting ones like Azerbajan or Tobago.
We end the evening with some kind of board game or even Wii bowling (which I totally suck at!)
Also, I never had kale til last month, and you are the 3rd person to mention kale chips…..I must try them!
2:54 am
January 10, 2012
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rileysmom.. a old friend tried kale chips last week and made sure to tell me she thought they were "yuck".. haa she just baked them with nothing on them.. yikes!
Our kale in the garden is coming back full throttle this spring, so I am able to pick smaller leaves. When you do your kale, be sure to cut the stems off. Tear into nice sized pieces. I like to drizzle mine with extra virgin olive oil in a bowl, makes it easier I think, and that way all the leaves are getting some of the oil on them. While in the bowl, I give them a sprinkling of garlic salt and toss again.
Try to lay them in a single layer on your baking sheet. Bake in a low oven, and watch closely. Turning them often. I take them out as they crispen. I have been making them with friends, Ed asked me last night when I was going to make them for him. He now has an addiction for "kale chips".. so you are warned. Just can't eat a few. You'll be wanting more and more. 
8:46 am
April 18, 2012
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Been wanting to make chili for a week now. If I ever get over to the freezer in the other house to actually get beef out and then cook it, I think I will make chili. If not, then maybe fried PBJ. Haha!
11:59 am
October 30, 2009
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Thank you, dee58m! It's not like I need a new "addiction" but that's probably a healthier one! 
We've been getting Bountiful Baskets now and we have such a wide variety of produce. We are loving it!
11:09 pm
October 15, 2011
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We just got back this afternoon from a weekend away, so I wasn't game to make anything complicated for dinner; I used the lovely artisan bread we got in Portland to make grilled cheese sandwiches with cheddar, tomato, and green onion, and we had tomato soup on the side. My boyfriend was amazed at the combination--he's from the U.K. and I don't think he's ever had Campbell's Tomato Soup with a grilled cheese before!
Then I realized he's going to ride his bike to work tomorrow, so he'll need something to take for lunch. I made some curried roasted cauliflower (added some garbanzos for protein) and brown rice and now I've got some homemade granola bars ready to go into the oven. Also mixed up some pizza dough for tomorrow's dinner.
8:35 pm
April 3, 2011
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Monday is cooking day for me. Cooked fresh hash browns, sausage and scrambled eggs for breakfast burrito filling for the week and made 2#s of pico de gallo to go with. Also made a Stuffed pepper Casserole and blackberry dumplings for dinner for a few nights.
8:44 am
May 10, 2012
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I am going to crochet/knit group tonight. So I put on a pork roast with saukraut. That way all Rooster has to do is boil some noodles and serve it up. I go to dinner with the girls on Thursdays. So my crockpot or casserole is my best friend.
Amy
9:49 am
June 9, 2011
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I am going home from work for lunch and will put a pork shoulder in the crockpot for pulled pork sandwiches and when I get home tonight, I'll make coleslaw. It's one of my favorite dinners! If I had thought in advance I would have gotten some ham, cheese and rolls for cuban sandwiches with the leftover pork, that's everybody else's favorite dinner!
4:06 pm
October 15, 2011
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Oooh, stacylee, I LOVE Cuban sandwiches and haven't had one since I moved out of Florida! I'm making everything else from scratch, I'm going to have to figure out how to make them at home.
I cleaned out some of my kitchen cupboards and found some stuff that had expired. We just don't eat a lot of "convenience" foods so they sit there forever without getting used up. So tonight is expired food for dinner night! I made herbed cheese from some old cream cheese and I've got three expired Tastybite Indian entrees that I'll heat up and have with brown rice. Tomorrow, I'll make a pasta salad mix and some Thai baked chicken. We're going to be eating some weird combinations of food, but I'm determined not to waste anything.
9:37 pm
April 3, 2011
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I haven't had a Cuban sandwich since I left FL also. I remember a great place in Tampa!
But tonight we had spaghetti pie and a green bean, tomato salad with the last of my pineapple cupcakes with real strawberry frosting for dessert.
11:58 am
June 9, 2011
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I think they're (Cuban sandwiches) are as easy to make as a grilled cheese! 6 inch white rolls, mayo mustard, pickle slices, deli ham, provolone cheese (or whatever), pork shoulder (cooked in the crockpot with some lime/orange halves, cumin, onion, garlic, salt and pepper. The layer it all up and butter a pan like for grilled cheese, put two sandwiches in and smash them down with a cast iron skillet on top untill crusty. We eat them with extra pickles and potato chips. You'll love it!
Right now I would rather have the pineapple cupcakes!!! Is that on Farmbell?
12:27 pm
April 1, 2009
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Cooking on the grill tonight, nice thick pork steaks and roasted potatoes, peppers and onions.
7:14 pm
February 27, 2011
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Stacylee,
Thanks for sharing how to make the cuban sammies.They sound really good!
We're having spaghetti and salad tonight because it's too hot in here to fix anything else.
12:32 pm
October 15, 2011
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Thanks, stacylee--I'll definitely try that! The obstacle for me has always been the roast pork; I'm not a big meat eater and don't have much experience cooking roasts. But I'll try doing it in the crockpot; I should be able to figure that out.
Dinner last night was a new recipe: Shaved Asparagus Pizza on whole wheat crust from here: http://smittenkitchen.com/2010/05/shaved-asparagus-pizza/. I didn't have high hopes for it, but we have a ton of asparagus from our CSA and I'm desperate to use it up. It turned out really good! We both really liked it and, best of all, it used up a whole pound of asparagus!
Tonight I'm going to make some pasta with Italian sausage, leeks, and greens. Some asparagus will probably find its way in there, too. 
1:51 pm
December 14, 2010
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Tonight I shall fix an asparagas quiche with smoked cheddar, diced roast pork and onions.
2:00 pm
December 14, 2010
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About roasting pork: If it is a shoulder cross hatch the skin with a sharp knife and measure out a quarter teaspoon of salt for each pound of weight and half that much black pepper. Sprinkle this all over the meat and rub it in. Roast in a 325 degree oven for about 30 minutes per pound or until a meat thermometer reads 165 in the center of mass. Allow it to rest for about twenty minutes and then slice and serve.
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