What's for Dinner, Mon., Aug. 10, 2015
Doing my stuffed eggplant, which I don't even have to cook--just assemble, thanks to the RG. I may make a chicken taco to go with it.
I also want to make a tossed green salad out of butter leaf lettuce.
Still no red tomatoes!!
Cher
= new reply since forum marked as read
I'll roast some Brussels sprouts in the oven. Some leftover baked beans, too. With the leftover chix, I'll probably make a chicken salad for lunches, as I picked up some dried cranberries and thought I might give it a try in the salad.
Saute them in butter or olive oil with some chopped garlic. Salt and pepper--enjoy!
...with dried cranberries (and dried blueberries, and dried apricots) is boil a little water and let them soak while I prepare the other parts of the meal or the salad. Then I put them in the salad after getting them out of the soaking water. I use a slotted spoon. This also works terrifically well with raisins and currants, and you can also use orange juice as the braising liquid.
In fact, Whole Foods even sells raisins in orange juice at some astronomical price.
I save the fruit soaking liquid and use it in other recipes, like in salad dressings. Sometimes I add it to Marzetti's ready-made poppyseed dressing to give fruit salads a flavor boost. Those dressings are always too thick.
Cher
