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What's on the weekend menu?

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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Topic: What's on the weekend menu?
    Posted: 18 August 2020 at 15:47
This past weekend, my mom + cousin gave me a PILE of veggies and leftovers! They made one of my best soups ever. Here's the recipe, if anyone wants to try it. (It JUST fit in a 3-qt Instant Pot.)
5 medium tomatoes, chopped.
1 onion, ""
1 green bell pepper, ""
1 stalk celery, "" (plus as many leaves as you can get.)
A handful of green beans, trimmed + cut into bite-sized pieces
1 grilled Andouille sausage, minced.
The kernels from 1 small ear of cooked corn
About 1/8 cup uncooked rice, rinsed.
Garlic powder +/or Penzey's Justice Seasoning, to taste.
Just enough water to cover everything.
Cook on the Rice setting, or however you cook rice.

It's great with wholegrain toast.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 August 2020 at 06:37
Plans for the upcoming weekend include an eclectic mix of international flavors: Ladies Thighs (Turkish), Baked Bulgar (Persian), and Gratin of Shallots (Irish) on one night; Calamari (Italian), Rutabaga Puree, and Wilted Brussels Sprouts (my own recipe) on another. 
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2020 at 10:12
Yes, Italian cuisine is always wonderful.

Have a wonderful summer .. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doriskirk Quote  Post ReplyReply Direct Link To This Post Posted: 09 August 2020 at 23:30
Well, my weekend menu consists of: Local Italian restaurant because i love Italian Food! You should take a visit to one of my favorite restaurant in Brighton Colorado! Here is their business page if you wanna check their menus: Pinocchio's Italian Eatery
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Post Options Post Options   Thanks (0) Thanks(0)   Quote doriskirk Quote  Post ReplyReply Direct Link To This Post Posted: 09 August 2020 at 23:25
Hey!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 November 2017 at 12:20
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 13:59

Brook,

Sounds very interesting ..  These are small, and 1 duckling feeds 2 which is why I was given 2 ..

An Asian profile sounds fabulous ..

I would be very grateful  ..  Please post the récipe .. 

Thank you very much ..  

Have a lovely weekend ..
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 11:33
Most of my recipes are for wild duck, Margi, which cooks differently.

I do have an incredible recipe, however, for fried duck in ginger sauce, which I'd be happy to post if you'd like it.
But we hae meat and we can eat
And sae the Lord be thanket
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 11:13


Star  November 18th - Saturday ..

Since, I have always been elected to do a  Thanksgiving Lunch, I had gone to the  Farmer´s Market, the  Super Market downtown and the Central Market ..

I am going to prepare 2  ducklings ( oven ) for the Saturday after the actual holiday ..

Now I am hunting duckling récipes ..  I am not sure if I wish to go L´ Orange or  Papero con  Fruta, which is an Italian recipe:   Ducklings, 3 pears, 1 lemon, black or red grapes, cherries, Evoo, butter, dry White wine and stuffed with savoury and dried cranberries & various dried fruits ..  & Home made day old bread croutons.   


Any suggestions on duckling ?  Wanted to do something a bit different ..  



  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 10:27
Thanks, Margi. It really is. But it takes time to prep.

Orange and cumin seem to be natural pairs, Ron. When I adapted the original recipe I went with tangerines instead of oranges, and they pair up even better.

The clementines are a happy compromise. But cutting them in supremes is, to say the least, a time-consuming pita.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 09:07
That sounds really good, Brook - I'm guessing that the orange and cumin would really play well together.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 08:37
Sounds amazingly exquisite Brook ..    
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 November 2017 at 03:08
As I may have mentioned in the past, my days off are Monday & Tuesday. So that’s where our “weekend” falls.

Last night I made crab-stuffed haddock turbans with duxelle sauce. This was accompanied by sweet & sour red cabbage, and a clementine/red onion salad with cumin vinegraitte.

Stuffing the turbans took a bit of extra effort, but was well worth the finished result.
But we hae meat and we can eat
And sae the Lord be thanket
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 November 2017 at 17:29
Thanks!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2017 at 11:08
Originally posted by Hoser Hoser wrote:

Looks like horseradish pot roast here...always a good bet o a cold, rainy weekend.

It's snowy and cold so I'm making this in my slow cooker today.  I'm looking forward to it.  
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Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2017 at 08:47
Happy belated birthday!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 06 November 2017 at 17:22
Thanks! I was the birthday girl, and people brought injera, chicken piccata, enchiladas, blitz kuchen, empanadas... 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2017 at 03:41
Looks like horseradish pot roast here...always a good bet o a cold, rainy weekend.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:26
We are probably making Swedish Kalops on Saturday, with a turkey dinner on Sunday.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2017 at 13:22


Friday 3rd November 

Sincé I had caught a terrible cold with flu & feverish symptoms, it shall be a home made chicken stock, broth ( soup ) .. 

Fresh veggies and chicken ..  Simple classic ..   

I am recovering but appetite is on low and so soups for Saturday and Sunday ..

Some home made focaccia perhaps with  Evoo and fresh Rosemary sprigs from terrace ..  

Nice and warming .. 

Have a lovely weekend ..   


Melissa:   Have fun ..  Hope all is well ..  Happy  Birthday to the birthday gal / guy .. 


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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