What I Made For Dinner
Brian Mailman
I browned a couple of whole chicken legs (trimmed of fat an excess skin,
that goes into the freezer for Pesach usage), and then added about a
half cup of white wine and the leftovers from a bottle of wasabi-honey
salad dressing--about four tablespoons. Covered, and braised for a half
hour. Took the lid off the last few minutes to reduce the sauce to a
syrupy consistency.
While that last was going on, I sliced up some delicately aged brown
mushrooms, maybe 6 or so--they were large so I had almost 3/4 cup--and
sauteed them, and then got out an equal amount of leftover brown rice.
Added about 2 teaspoons soy and a good pinch of ginger, and some red
pepper flakes. I should have added salt, but didn't. I would. Next
time, I'd add some chopped onion or shallot but I didn't have one open
in the fridge.
Served with a side salad with lemon-pepper (Thanks, Mrs. Dash! (ou))
vinaigrette.
What have you-all made lately?
B/, moderator hat off
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W. Baker
: always a popular topic... and using leftovers on a week night.
: I browned a couple of whole chicken legs (trimmed of fat an excess skin,
: that goes into the freezer for Pesach usage), and then added about a
: half cup of white wine and the leftovers from a bottle of wasabi-honey
: salad dressing--about four tablespoons. Covered, and braised for a half
: hour. Took the lid off the last few minutes to reduce the sauce to a
: syrupy consistency.
: While that last was going on, I sliced up some delicately aged brown
: mushrooms, maybe 6 or so--they were large so I had almost 3/4 cup--and
: sauteed them, and then got out an equal amount of leftover brown rice.
: Added about 2 teaspoons soy and a good pinch of ginger, and some red
: pepper flakes. I should have added salt, but didn't. I would. Next
: time, I'd add some chopped onion or shallot but I didn't have one open
: in the fridge.
: Served with a side salad with lemon-pepper (Thanks, Mrs. Dash! (ou))
: vinaigrette.
: What have you-all made lately?
: B/, moderator hat off
The other day I made my diabetic "spaghetti" for dinner. Foror the two of
us I use 2 large Italian hot beef sausages( store made at Glattmart in
Brooklyn), whole fresh stringbeans and soem left over jarred spachetti
sauce i wanted to us up. The ssausages are so hot and tasty thaty they
make up for the blandness of the sauce I had handy.
Firsst, I clean and trim the beans, leavign them whole. then I poke some
holes in the sausages all around and put them in the microwave, covered,
for about 2 mins(more if frozen solid) This removes quite a bit of the
fat, which I drain off and wipe the sausages down with a paper towel. I
then microwave the stringbeans until still firm and green. I add the now
sliced sausages adn the tomato sauce, cover and microwave about 2-3
minutes sto het the sauce and to finish cooking the sausages. I served
this with some bread fo rmy non-diabetic husband adn a large green salad
with tomatoes, green peppers, thinly sliced radishes and lots of romaine
lettuce, with my mustard vinegrette. Quarter of a cantaloupe for dessert.
Wendy Baker
maxine
> always a popular topic... and using leftovers on a week night.
>
> I browned a couple of whole chicken legs (trimmed of fat an excess skin,
> that goes into the freezer for Pesach usage), and then added about a
> half cup of white wine and the leftovers from a bottle of wasabi-honey
> salad dressing--about four tablespoons. �Covered, and braised for a half
> hour. �Took the lid off the last few minutes to reduce the sauce to a
> syrupy consistency.
>
> While that last was going on, I sliced up some delicately aged brown
> mushrooms, maybe 6 or so--they were large so I had almost 3/4 cup--and
> sauteed them, and then got out an equal amount of leftover brown rice.
> Added about 2 teaspoons soy and a good pinch of ginger, and some red
> pepper flakes. �I should have added salt, but didn't. I would. Next
> time, I'd add some chopped onion or shallot but I didn't have one open
> in the fridge.
>
> Served with a side salad with lemon-pepper (Thanks, Mrs. Dash! (ou))
> vinaigrette.
>
> What have you-all made lately?
>
> B/, moderator hat off
Gazpacho, spaghetti and sauce with mushrooms, curried carrot soup,
roasted vegetables straight from the far, carrot bread.
maxine in ri