TheSkySearchers

Hi all. Here is another great soup for the cold weather, that you can make just like the big restaurants do. Here is Zuppa Toscana: I hope that all of you enjoy this recipe and stay warm.

Salmon last night, baked in the oven with garlic and butter. Haven't decided on tonight's repast. Thanks for the soup recipe Marshall.

Leftovers inspire you to try combinations you might not otherwise consider.

GCoyote wrote: ↑Sun Jan 05, 2020 11:48 pm Leftovers inspire you to try combinations you might not otherwise consider.

Leftovers taste better.

https://www.berkeleywellness.com/health ... r-next-day

Fried chicken with rice and stir fry vegetables.

Hi Refractordude and all. Here is a repeat of what we did a couple of weeks ago. My brother and I both had the the old plastic Rival meat slicers many years ago, and they were fine in their time. But, when it came to Chicago style roast beef sandwiches, we had to first bake the roast, and then we couldn't slice it less than a 1/4 inch thick. My brother discovered that the Jewel Stores had oven roasted thin sliced beef for sale. And, our Florida Publix Food Stores, which are closely modeled to these stores, also featured this. So, I got some thin sliced top round roast, done with a professional stainless steel deli slicer machine. Next, my wife sauteed the green bell peppers. Then I made the au jus gravy with the three special ingredients. Next, I added the meat strips to the boiling gravy to heat them up for the rolls.
Then it was time to "plate up". My brother likes his rolls toasted, but, Sheri and I like ours wet. Sorry I am late Refractordude, but yesterday just got away from me. And, I hope that all of you enjoy this hot meal with the the cold temperatures up north.

Hello !
A dinner : balls (veal, onions, spices) and mushrooms ("champignons de Paris" is their name), cooked in white wine and spices too, accompanied with basmati rice.


Enjoy !
Arsène

Hello Arsene. This is a beautiful dish. Champignons à l'estragon? Thanks for sharing this with us on here Arsene, and the best of regards.

It is easy to make and taste delicious with the Paul Newman's pasta sauce. However, it is such a hardy meal I often eat to much. I buy the ground beef from the Whole Foods Market. They grind the beef from one cut of meat. When I eat/buy ground beef from the large chain supermarkets I get sick. I think the ground beef comes from a hundred cows.

Big breakfast this morning before work. I highly recommend Golden Corral's breakfast buffet.

On my way back from Brisbane to Canberra I stopped in to visit a friend on his farm. We did a trade. I gave him a bottle of Chateau Tanunda 2015 Shiraz, he gave me a copy of the Herald Bobroff atlas and a bonus bag of these miniature fully ripe eggplants.
Being a good Sicilian, I turned it into my version of a caponata.
Capsicum, eggplant, mushroom, onion, tomato, chickpea

For lunch I had popcorn with unsweetened coconut water. For dinner I had buffalo wings and ginger beer. No vegetables today, which is really smart.

Hello Refractordude and all. Well, tonight it was baked tilapia fillets and black eyed peas. Boy, was this tasty!

Do you see what I had?






Nothing
Had a big lunch

(Made this this morning - will be ready at 5:30 pm)

DELICIOUS Chicken Cacciatore for the Slow Cooker



Ingredients:

Eight tablespoons olive oil
2 pounds of boneless, skinless chicken breast or thighs
1 teaspoon sea salt
1 teaspoon black pepper
1 large yellow onion, chopped coarsely
6 cloves garlic, sliced
3 tablespoons balsamic vinegar
1 28 oz. can of crushed tomatoes
Fresh rosemary
2 tablespoons capers
1 medium green bell pepper, 1 medium red bell pepper
1 jalapeno chile
1 cup red wine
8 oz. mushrooms, whole and diced
1 tablespoon oregano
1 tablespoon basil
2 tablespoons butter

Heat 6 tablespoons olive oil in a skillet to medium heat, add chicken and sear on one side for four minutes, flip, and sear the other side for three minutes. Remove chicken and place in the slow cooker.

Add the onion and cook 3 minutes. Then add garlic and 2 tablespoons of olive oil, cook for one minute and then add 3 tablespoons balsamic vinegar, 1 cup of red wine, and 2 tablespoons butter. Reduce over medium heat. Transfer mixture to the slow cooker, topping the seared chicken.

Next, top the chicken with the crushed tomatoes, julienne red and green bell pepper, diced jalapeno, capers, and one half of the mushrooms (whole), and Italian spices.

Cook on low heat for 5-6 hours, adding the remainder of the mushrooms (diced) one hour before the cessation of cooking. Observe and stir periodically. Add salt and pepper to taste, chicken should begin to fall apart after 5 hours of cooking.

Serve over rice, polenta, pasta, couscous or whatever is desired.

Enjoy, makes 8 servings, leftovers suitable for freezing

No picture, so I guess it didn't happen...

But I had chicken with peppers and onions served over rice

It happened - I ate about 1/4 of the cacciatore with a glass of merlot and froze the rest. I'll probably give some to my nephew who always pokes around for food when he visits my house.

Baked chicken with rice and chopped vegetables. A very good meal. Went down to the Walmart and got myself another cell phone. I am now producing some clear images.

No pic
But nice homemade chicken soup lots of onions, carrots, some celery and wide egg noodles

Kung Pao Chicken Curry

Slow cooked so meat fell off the bones.
Carrots, Ginger, Vindaloo powder, Can of Tomatoes.