<p>I just took a few minutes to peruse this thread and was amazed by the variety! Saw milkandsugar’s mention of ginger pumpkin cauliflower soup… I’d love to have your recipe if you’re sharing.</p>
<p>Homemade veggie soup, corn tortillas, side salad.</p>
<p>BB: That’s such a funny video! Where do you find these things? 
</p>
<p>abasket:</p>
<p>I have many spice shakers that I purchased from local homemade spice companies…ANY combo of spices will do the trick and the more you make them, the more you will see what to add or not add. One of my spice shakers is a lemon and dill combo and I use that along with some garlic powder, some italian seasoning, actually anything I have on hand! It’s fun to change it up each time…enjoy!</p>
<p>Eggplant parm in the crock pot, with fresh rolls…because I went to Trader Joe’s today.</p>
<p>abasket: I have just used minced garlic, salt, pepper, and paprika. Not very exciting lol. I a meaning to try some different seasonings to change it up a little. Love chocchipcookies idea of the combo spices. </p>
<p>We are having Chicken Riggies from sauce I had previously frozen. It is a Central NY thing but Rachael Ray has a version out there.</p>
<p>Tonight’s dinner is Pot Roast. Unusual for a weeknight, but it just worked out that way.</p>
<p>Those Crash Hot Potatoes were really good! If you haven’t tried them, you need to!</p>
<p>Once we “smashed” we did a couple varieties - garlic and Parmesan , garlic-fresh parsley-fresh chive, and cheddar-garlic. Big hit! I didn’t even have the grilled chicken- had plenty with the potatoes , some saut</p>
<p>^^ Oh yeah, abasket…we’ve used garlic & parmesean too before! They really are yum…I would say on average my family or extended family eats them once every month or so…glad you liked them too!</p>
<p>momof3stars: what’s a chicken riggie? :)</p>
<p>Roast chicken (cooked with vermouth, garlic and shallots), green beans, winter squash mashed with a bit of orange juice, mixed salad. Gewurztraminer to drink.</p>
<p>Chobani nonfat yogurt and Costco Ancient Grains cereal, and 10 baby carrots with a teaspoon of TJ’s mediterranean hummus.</p>
<p>I just don’t cook if DH is not here or working til crazy hours.</p>
<p>Rotisserie chicken with roasted asparagus (a little oil, black pepper, and crushed red pepper flakes).</p>
<p>Work night, so: Quinoa (microwaved in water) plus vegetables stir-fried in wok. Fresh ginger, sherry and some store-bought Asian sauce.</p>
<p>I’m done in 15 min flat and as 3 adults living here, everyone’s happy. </p>
<p>I like the quinoa more than rice these days, because I understand that provides us protein.</p>
<p>Eggplant in Garlic Sauce (Hongshao qiezi? [Eggplant</a> in Garlic Sauce Recipe - Saveur.com](<a href=“http://www.saveur.com/article/Recipes/Eggplant-in-Garlic-Sauce]Eggplant”>Eggplant in Garlic Sauce | Saveur) or <a href=“http://furochan.■■■■■■■■■■■■■/2012/04/22/expectations-and-substitutes/[/url]”>a hungry ghost visits penang – Florentyna Leow) …my hybrid…and burgers with Lipton soup mix. The hubs thinks he doesn’t like eggplant.</p>
<p>Roast duck. I cut away the keel-bone then flatten the bird. Just salt, pepper and garlic powder. Slice the skin liberally and roast @ 250 for 4 hours, turning once. Braise, skin side up under the broiler for a minute or two if needed. Canned cherries or canned mandarin oranges slowly reduced with a small amount of finely minced vidalia onion makes a great sauce. (Takes some time) Good wild rice and cold fruit as sides. It’s that easy.</p>
<p>PhotoOp:
My coworker whose daughter lives in Solvang uses those beans to make awesome baked beans. She tells me they are local to the area and fairly hard to get.</p>
<p>Panhandlegal,
I really don’t use a recipe, but this is how i make it. Steam a head of cauliflower till soft in saute pan. In a dutch oven or large pot saute fresh ginger in a little oil til fragrant. Add the steamed cauliflower, some H2O or veg broth ( im vegetarian ) or chicken broth if preferred and a can of pumpkin. I season with salt, pepper, basil and garlic. I then put most if it in blender to make it smoother and creamier, but not all of it because i like it a little chunky. I then add either more broth or water and a little soy creamer to desired consistency. Its really simple and delicious. I add a tad( drop) of agave sweetener, just to makes it interesting, but not necessary.</p>
<p>chochchipcookie: Chicken Riggies are basically rigatoni in a tomato cream sauce (but not Alfredo, thinner). The chicken is simmered in the sauce along with cherry peppers and, depending on who is making them, other goodies like various other peppers (roasted red peppers, cubanelles), black olives, mushrooms (I do fresh white and baby portabella mushrooms in mine), onions, and red or white wine. As I said, it is a local dish but recipes vary slightly from person to person. The cherry peppers are pretty much a universal thing though.</p>
<p>Going out! :)</p>
<p>^^Momof3:</p>
<p>Oh it’s a local dish…what part of the country do you live in? It sounds yummy, but I haven’t been able to eat cream sauces for awhile now…I’ll live vicariously through you! :)</p>
<p>Tonight…Shrimp with tomatoes, chopped spinach or kale and small amount of pasta</p>
<p>I got a gorgeous head of fresh cauliflower at a farmer’s market. Roasted it with a little olive oil and salt & pepper. The cook’s illustrated recipe is the best I’ve found for this. Very simple and delicious. </p>
<p>Also got some superb broccoli – I’m thinking finely chopped, cooked gently in garlic and olive oil, then tossed with pasta and parmesan. Would welcome any advice on this.</p>