Wednesday, August 3rd, 2011

Thanks for Dinner!

Wednesday, August 3rd, 2011 07:42 pm
jesse_the_k: Slings & Arrows' Anna offers up "Virtual Timbits" (Anna brings doughnuts)
I crowd-sourced dinner tonight, and I learned quite a bit:
  • Many interesting things to do with chard, which should keep us happily eating until the kale is done
  • Ginger's popularity is spreading across the continent
  • If I want to generate comments to a post, I should make a catchy title, ask a simple question in an arena where many people have opinions and experience
  • I was seduced by the quick response on Google+, but a late entrant was the final choice.
For the completists, here's what we ate:

1/2 pound ground round
plus two scallions
— sauted with olive oil to brown

half a package of rice vermicelli, soaked in hot water for ten minutes, drained, divided in two bowls.

2/3 pound chard, washed and sliced into shards
5 small portabella mushrooms sliced thickly
— nuked together in a glass dish for 1:45
— swirled into the frying pan

Tamari added to taste on the table. Quite tasty; probably not as good as many of your suggestions, but they are being noted.

The big advantage to this recipe is MyGuy did all the prep so I could nap in the living room.

Help Me Cook Dinner?

Wednesday, August 3rd, 2011 04:18 pm
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
So, I've got a lot of nice chard, a little lacinato kale, plus standard pantry vegetables.

I'm celiac, so my starches trends away from standard pasta and more to quinoa or amaranth or rice noodles. No cheese because we can't achieve bipartisan dairy in this house.

Then I've got a fridge full of tasty carnivorous protein units, which can stand on their own.

How could I layer the chard with some starch? What sort of sauce might be doable?

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