Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 Cabbage and onions Big ol' pot of water (the more the better unless you love the smell of cooking cabbage). 1 head green cabbage, cored and chopped 1 large onion, chopped 1 tbs olive oil garlic to your heart's content Sautee onion in olive oil with garlic. Cook cabbage until tender, rinse, spin in salad spinner. Toss with onions, salt and pepper to taste. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 Anybody cooking anything good for today, care to share a recipe? I want to cook tonite after work but I have no idea what to make. Sarah in CA ---------- Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2752 - Release 03/17/10 00:33:00 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 Colcannon is a traditionally Irish dish that is vegetarian. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2010 Report Share Posted March 17, 2010 here's what we had tonight. 10 ounces portabello mushrooms, sliced 4 tablespoons vegetable oil salt and pepper to taste 4 ounces sundried tomatoes, jarred in olive oil, drained 4 ounces sliced Swiss cheese (about 4 slices) 1 heaping cup of sauerkraut 8 slices jewish rye bread 1/2 cup russion dressing oil for pan toasting In a large skillet, heat the 4 tablespoons of vegetable oil over medium flame. Add the sliced mushrooms and sautee until cooked. Salt and pepper to taste. Set aside. Slice the sund-ried tomatoes into strips, about 1/4 inch thick. On a plate, lay a slice of bread. Place 1/4 of the mushrooms on the bread. Evenly distrubute 1/4 of the sun-dried tomato strips on top of the mushrooms. Top with a slice of Swiss cheese and then 1/4 of the sauerkraut. Spread Russian dressing onto the underside of a second slice of bread and place on top of the sandwich. Repeat making sandwiches with the rest of the ingredients. In a pan, heat 2 tablespoons of oil over medium flame. Place sandwich in the pan, and let toast for 3 minutes (or until sufficiently toasted). Carefully flip sandwich and cook other side similarly. Repeat pan toasting the other sandwiches. Serve immediately and enjoy! Makes 4 Reuben sandwiches. Quote Link to comment Share on other sites More sharing options...
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