Let me guess…salt and tomato?
Close…one did start with the letter S and the other started with the letter T! Half credit.
I guess I just have to go back and scour the shelves. Barilla Plus is good, I may go with that.
The man is a genius! We should be studying his brain for other signs of brilliant food additions.
Many years ago, when vanilla vodka was a new thing, it was his idea to buy a bottle and mix it with root beer; does that count? 
Oh, and don’t tell him he’s a genius; he’s already way too egotistical. I always tell him it must be tough to be an atheist with a God complex! 
OTOH, he was smart enough to marry me. . .
I think you should tell him he’s a Real Man of Genius TM and see what he says 
Dinner tonight will be Spicy Noodles. I don’t use peanut oil, only sesame, and I add a bunch of veggies: chopped garlic, matchstick carrots, chopped bell peppers and sugar snap peas. The SO likes it warm but I like it cold. It would be perfectly yummy with poached or grilled chicken mixed in as well.
Our dinner tonight will be creamed chicken with biscuits on top. The recipe has frozen veggies in it, so it’s really a one-pan meal.
Grubbing around in the fridge tonight, I ended up with an arugula salad with gorgonzola and homemade balsamic vinaigrette. Might munch on some leftover hot italian sausage later. The mister is having popcorn and carrots. We do have actual meal plans for the next couple of days, though!
I cooked a crustless quiche for work potluck tomorrow, a recipe my mom got decades ago from a teacher at my elementary school. It’s not as good as real quiche, but still - eggs, ham and cheese!
Tonight will be Chickpea Burgers, a sort of healthy falafel. I don’t make the tahini sauce the way they do, I make a tzatziki for it. Salad on the side.
Since I started cooking 2 years ago I’ve struggled with how to use leftovers. I’ve thrown a lot of food away as a result. I just now figured out that if I make Chickpea burgers well then I’d better make Pita Pizzas that week too, so I don’t throw out half a bag of pita at the end of the week.
Fresh halibut filets, sauteed in butter.
I scored some skirt and flank steak on sale a few days ago and Mr. Horseshoe is off work today, so I have been promised a dinner of fajitas. Yum. Also: jerky. YUM!
My kitchen is getting a top-to-bottom, thorough cleaning right now; I’m afraid I won’t want to cook tonight for fear of getting something dirty!
We’re having farfalle bolognese. It’s a staple.
purplehorseshoe, if you plan to have the rest of the steak this week, may I recommend this recipe from CookingLight that has me drooling: Flank Steak with Cucumber Radish Salad. I admit, the mache might be a touch overkill :p.
Has anyone had asparagus yet? I swear, spring vegetables always taste better than you remember them from last year. I scarfed what had to be half a bunch on Sunday night, just lightly steamed.
The other night I made up a recipe. I browned some diced chicken breast in olive oil, with a half packet of dry Good Seasons garlic herb salad dressing mix. Added a bit more fresh garlic, and some chopped onions and a few sliced mushrooms. Deglazed with about 1/2 cup white wine, and added a can of diced tomatoes. It looked like it needed something, so I added a handful of frozen chopped spinach. I served it with some bowtie pasta with a tablespoon of pesto mixed in. Yum!
I made this pesto last year, and I keep it in the freezer. When I need some, I nuke it for about 30 seconds, and I can spoon some out. Then I freeze it again. It hasn’t lost any flavor or color at all!
Had an asparagus, mushroom and cheese omelet for dinner. Yum.
At the office, it was declared National Grilled Cheese day so I had a great lunch too. Carmelized onions, two different cheeses, a bit of bacon and tomato and greens on pumpernickel bread.
I am way too excited about tonight’s dinner. I’m not cooking, but that’s not why I’m excited.
See, I grew up just outside of Baltimore, and my whole life I had steamed MD blue crabs, good crab soup and good crab cakes. Here in WV, well, you just can’t find those things. But hubby’s coming home tonight, and as he does about every six weeks, he’s bringing home dinner from a little hole-in-the-wall Baltimore restaurant called G&M’s. He’s bringing home cream of crab soup, and their famous crab cakes. I swear to you, these cakes must weigh in at a good 8oz. each and are 90% crab meat (most of that, lump!)
You can even order them to-go, uncooked, so when you get them home you just toss them in the oven at 450 for 20 minutes. The end result is a crab cake so succulent and full of crabby goodness that all it really needs is a squeeze of fresh lemon, and a fork!
norinew, your dinner tonight has my mouth watering!
Since I already posted the recipe for Chickpea Burgers (which we didn’t have, we had pita pizzas instead) I’ll post what I did for the Pita Pizzas.
I cannot, for the life of me, handle wet dough. I overwork it no matter how hard I try not to. Enter whole wheat pitas (or flatbreads). This meal can’t possibly take even 15 minutes to make.
-1x8oz can Muir Glen tomato sauce (mini cans, I can’t find them anywhere but Whole Foods)
-Bag of 2% shredded Mozzarella
-Garlic Salt or Granulated Garlic
-Pepper
-Red Pepper flakes (if that’s how you roll)
-Thinly sliced bell pepper, about 2/3 of medium
-2 or 3 pitas or flatbreads
Heat broiler. Take a flatbread, pour sauce it to your liking over it. Spread with knife almost to outer edges. Season sauce with pepper, red pepper flakes and garlic salt/granulated. Sprinkle with fair amount of cheese. Arrange bell pepper slices, top with more cheese. Slide pizzas right onto oven racks, broil for 3-6 minutes depending on how toasty you like things. Remove carefully wearing oven mitts and using a fork to slide pizza onto plate. One or 1 1/2 pizzas per person. We had a romaine salad with carrots, broccoli, peppers and red wine vinaigrette.
The Other Shoe is working late tonight so dinner is my job: broccoli stir-fry with beef. Leftover fajita (skirt steak) in the fridge, so mostly, I just need to prep the broccoli, onions, and sauce. Cook’s Illustrated pretty much nailed the sauce, so I’ll be loosely following that.
Well, tonight’s the lasagna, but I’ve run into a minor problem: this morning, I fried the pepperoni up in a big pan, so I’d have the rendered pepperoni fat to brown the ground beef in for the bolognese; I put the pepperonis on a layer of paper towels to drain, and browned the beef. So far, so good. But I got thinking “Hmmmmm, no one will miss one crispy pepperoni slice”, which turned into “Well, if no one’s going to miss one slice, I guess they won’t miss two. . .” So it looks like I’ll be needing to crisp up more pepperoni before it’s time to assemble the lasagna! In good news, the sauce is awesome, with plenty of meat, just enough tomato products, lots of Italian herbs, garlic and onion. Mmmmmmm.
We won’t be having dinner until around 7:30, but it’ll be good!
We are down to the least-popular item on this week’s menu: quiche. I was going to attempt a mashed-potato crust (did I get that idea somewhere upthread?) but my husband gets nervous when I go off-recipe. There will also be asparagus and plenty of wine.