What's for Dinner, Fri., Jan 5, 2017

[NJCher]

Pork roast with vegetables (carrots, onion, parsnips, and potatoes).

Chinese coleslaw, which is Napa cabbage with green onions, water chestnuts, sesame oil, cilantro, and dressing with soy and white wine vinegar in it.

Dessert:  berry pie with vanilla ice cream.

[Raster]

1. I lurk in this group... and your food always sounds SO GOOD.

I LOVE a good pork roast.

[iamateacher]

2. That Chinese Cole slaw

Sounds awesome!

[longship]

3. Oh my! And I can imagine the glaze on those veggies!

Heavenly!

I haven't had a roast like that in many years.

The Chinese slaw sounds wonderful, too!

[Galileo126]

4. Char siu

The pork has been marinating since morning. With a veggie chow mein (soft noodles).

[csziggy]

5. Kielbasa sauteed with sliced onions, garlic, and brussel sprouts

With a little leftover chicken broth thrown in to steam the brussel sprouts.

One pan meal, simple a surprisingly good.

[Hortensis]

6. Why have I never put water chestnuts in my salad?

I do toasted slivered almonds, but some crunchy disks sound really good.

Csziggy, not surprised that turned out good. We had Brussels sprouts a few days ago and I've been craving a re-run ever since.

Our dinner was actually rather similar--but in soup form with more chicken broth. The sausage was Andouille, the vegetables kale and some potatoes I needed to use up. Good!

This was actually the first time I'd ever bought frozen kale. I've always bought fresh, especially for the kind of salads that hold up nicely for a day or two for lunches and other leftovers. But it was inexpensive, and I really liked the ease of just dropping it in. Who knew?