A few nights ago, I made one of those Trader Joe's simmer sauces. I added tofu, kale, onion, mushrooms, and carrots. The sauce is not strong enough, so I spiced it up a little with cayenne and cumin. Served over rice -- very good and quite easy.
Last night, we dined with friends and brought one of our kitchen-sink salads. One of the friends doesn't eat hard foods, so no seeds or nuts. We carefully washed the peppers and cukes after seeding them. She was grateful.
And tonight, we had a very lazy, laid back dinner. We had loads of parsnips, so we cut them into sticks, tossed them with oil, salt, pepper, and chipotle chili powder, then roasted them. We chopped the last of the farm kale and gave it the same treatment, roasting it for about half the time. And we were in the mood for bruschetta but didn't have the right bread. So Mr. P used the last of the multigrain tortillas, to which we added mozarella cheese and kalamata olives. We toasted them, then added salsa.
Tomorrow, I think we'll use a pizza crust we just bought and make a salad. In fact, I expect to cook rather lazily for the next few nights. Then on Thursday and Friday, when we're invited to feast at friends' houses, we'll make some side dishes. We'll enjoy the turkeys visually and leave the bird-eating to the other assembled guests.
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3 comments:
nestoI've heard of making parsnip pie, but have never actually tried it. Seems like it would be along the lines of sweet potato pie. Probably could find a recipe on the net.
explanation of "nesto" in previous comment...
the nonsense word you type in to post a comment. I forget what that is called. Sorry for the diversion.
That sounds good, though I'm not sure that Mr. P would want to eat parsnips that hadn't been roasted. We don't have them often, but he loves them prepared that way. So I haven't investigated what you're really supposed to do with parsnips...
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