What's for Dinner, Sun., Feb. 8, 2015
The RG is cooking tonight, so I won't know for awhile.
But I did some cooking this a.m. and made burrito shells using almond flour, coconut flour, and flaxseed meal. They actually turned out great, but I had serious doubts about them at first.
Because they looked so crumbly, I didn't think they would hold up, but they did. I topped them with egg salad with curry sauce mixed in; also coriander.
Another dish I whipped up was chicken soup with an Asian flavor. It had soy sauce, sesame oil, ginger, and lots of garlic and scallion. Used my own chicken broth. This, too, turned out even better than I'd hoped. I'll keep this recipe in my collection of chicken soup recipes.
Cher
= new reply since forum marked as read
Wish I could remember the tip from the "Taste of Home" show from last night--it had something to do with adding a little vinegar to keep the lentils form getting too soft too fast.
Ratz! Wish I had a better memory.
Anyway, your crockpot dish sounds dee-lish.
Cher
True comfort food. Yea!
or "gravy", if that's your thing.
Meatballs, sausage, mushrooms, and San Marzanos. My whole house has this aroma of garlic and tomatoes. It's gonna be a rough 3 hrs I tell ya. Rigatoni will be on the stove then. I have some rolls going stale, so some garlic bread will be made too.
Cher: Anything with "soy sauce, sesame oil, ginger, and lots of garlic and scallion" can only be good!
I'm happy to see you post. I thought we might not hear from you for awhile, since you were moving to new environs.
This recipe says it is for enchiladas, burritos, and tostadas. But all of those shells bend, don't they? Well, these would not be "bendable." The recipe has no wheat flour in it, as I'm allergic to wheat.
Well, come to think of it, I've seen tostada shells that don't bend.
I really want to master the knack of this new type of grain-free cooking, but since I've never been big on baking, I lack the skills and experimentation background that bakers have. The RG is of some help, but not great 'cuz he doesn't quite get why I want to totally stay away from grains. Recently I asked for advice on a zucchini fritter that wasn't holding together and he swiftly answered that I needed to add some flour.
Well, that was the whole point of using zucchini for the fritter in the first place--to avoid flour.
Cher
roasted some cherry tomatoes in olive oil, basil, garlic and dry herbs...making grilled crostini toast topped with smoke mozzarella and adding the tomatoes.
Then, making an oven roasted fondue with Fontina, mozzarella, brie cheese mix...drizzled with olive oil, fresh sprigs of type, minced rosemary and bake in a small cast iron skillet. Serve with crusty bread, apples, pears, and white wine.
Cher
