Thanks for Dinner!
Wednesday, August 3rd, 2011 07:42 pmI crowd-sourced dinner tonight, and I learned quite a bit:
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.
- 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.
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.