Donna M. - What's everyone having for dinner?

[Guest guest]

Wow what a feast. I hope you will share those delicous recipes with us all.

They sound great!

Judy

-

Donna Moncharsh

Thursday, August 07, 2008 1:45 AM

What's everyone having for dinner?

 

 

It was a variation on fresh/ leftovers cooking

 

potato, pumpkin, squash soup

mushroom quiche in whole wheat sesame crust

lynn's spicy noodles

leftover black bean chile with white or brown rice and homemade salsa

corn muffins

israeli salad

chocolate pudding cake

 

the only really planned part was quiche, soup, salad. the noodles were a

last minute request from my daughter (in the army and randomly home). a

friend of hers is home for the week and came by to watch a movie and my

grandson decided to sleep over ( he's 4 and never makes it past 8:00pm) so

the cake was a last minute addition

 

[Guest guest]

I'll send remaining recipes soon.

 

In the meanwhile:

the Lynn's spicy noodles were a 1995 knitlist holiday exchange:

1/4 cup safflower oil

3 T sesame oil

1 t crushed red pepper flakes

3 T honey

2 T soy sauce

2 T chopped cilentro (optional)

1?4 cup minced green onion

chopped peanuts

8 oz. spaghetti

 

In saucepan, stir red pepper flakes with oil for about 2 minutes ( till just

starting to change color) Add sesame oil, honey, soy - stir and set aside.

 

Cook pasta al dente, rinse, drain well and combine with sauce. Refrigerate

overnight. Add the remaining ingredients and serve.

 

notes: my daughter likes it warm- hates cilentro and we reserve chopped

peanuts to sprinkle on plate so they don't get soggy. I combine the sauce,

stir a couple times to make sure it absorbs and then add the scallions.

 

Keeps at least 3 days.

 

to double, do not double the oil- just the rest.

 

Pat from Hillsborough, CA is the original poster.

 

the cornbread was adapted from Mel London's bread book and were made gluten

free for grandkids.

the chile was adapted from Horn of the Moon cookbook

the quiche is adapted from a recipe we got from an employee in our first

business- a restaurant in Berkeley, CA --shall I really dated myself- a

staple since 1974.

 

The soup is a variation on one I learned to make on a Moshav in the upper

Gallilee in 1980. Basically it is potatos, leeks or onion, and vegetables

lightly sautee'd, covered with water, seasoned with vegetarian soup powder

and cooked until soft enough to either push through a coarse strainer (

1980) of puree with a blender stick. Thin and season as desired. Dill is

best with pumpkin however DH hates dill so I added a pinch of thyme. It's

always well liked- just goes to show!

Veg ratio is :

3 parts potato

1 part onion

3 parts or less vegetables.

 

Chocolate pudding cake :

http://www.fatfree.com/recipes/cakes/chocolate-pudding-cake

 

this one is really good- and I have been making it since it was posted. It

was one of the recipes I gave my son's bride. Fatfree baking is great

because cleanup is a breeze. Anyhow- this is one of the best of these cakes

in my families' opinion.

 

Israeli salad is also sometimes called arabic salad. It is diced vegetables

tossed with lemon juice and a little bit of oil. In our house:

 

tomato

cucumber

red onion

red pepper

yellow pepper

carrots

 

the dice is around 1/4-1/3 inch.

 

typical in our house is 5 tomatoes, 5 cucumbers. 1/2 onion, 1 red pepper, 1

yellow pepper, 3 carrots.

 

leftovers are good tossed with pasta and some salty cheese and pitted

olives. I personally love it on cold leftover brown rice topped with tehina

and then drizzled with soy sauce and a bit of tabasco -

 

 

 

 

On Thu, Aug 7, 2008 at 3:02 PM, wwjd <jtwigg wrote:

 

> Wow what a feast. I hope you will share those delicous recipes with us

> all. They sound great!

> Judy

> -

>