<p>Fresh swordfish steaks, using a recipe from Ina Garten, asparagus, little potatoes.</p>
<p>D is cooking risotto tonight.</p>
<p>S cooked last night. </p>
<p>Love it!</p>
<p>I am making pastrami from “scratch”. After a 4 day brine, and a 12 hour dry, and a 12 hour rub, today is the 5 hour smoke, followed by a steam. The hubs is out of town, so I do what I want!</p>
<p>Wow, pastrami from scratch is impressive.</p>
<p>I’m improvising a mushroom, caramelized onion and goat cheese galette tonight.</p>
<p>So I took my grape tomatoes mentioned above , cut them in half and roasted them with some baby Bella mushrooms chopped, onion, garlic, baby carrots chopped and some oregano, parsley. Drizzled with a basil infused olive oil. Roasted around an hour - added a couple splashes of balsamic vinegar and just a sprinkle of brown sugar. DELICIOUS. served it over some browned boneless chicken breasts.</p>
<p>Abasket:</p>
<p>That sounds yummy and easy! I LOVE roasted veggies, better than any other way of preparing them. Grilling is second runner up! :)</p>
<p>Reubens and cream of mushroom soup</p>
<p>Made a really good boneless pork roast w/ gravy and mashed potatoes (okay…I admit, they were Bob Evans mashed potatoes), and some roasted summer squash/zucchini. It was yummy.</p>
<p>Oh, and a peanut butter cookie for dessert…mmmmm :D</p>
<p>Roasted Brussels sprouts, turkey bolognese for hubby and Vegan Alfredo with fettuccine for me. White merlot and some pieces of dark chocolate.</p>
<p>Beef stew with potatoes, carrots, onions, red peppers and green peppers.</p>
<p>Homemade Savory Butternut Squash soup; arugala, pecan and avocado salad with lemon balsamic vinegar; my favorite Napa red blend!</p>
<p>*Reubens and cream of mushroom soup *</p>
<p>Wow. Just wow.</p>
<p>pork stew, roasted root vegetables, salad, puff pastry filled with some chocolate ganache, a little whip cream and raspberries and strawberries.</p>
<p>Lasagna, meatless, and kale with butter, salt and balsamic vinegar.</p>
<p>My pastrami!</p>
<p><a href=“http://db.tt/1BkS7Bdd[/url]”>http://db.tt/1BkS7Bdd</a></p>
<p><a href=“http://db.tt/gn5PJ1TZ[/url]”>http://db.tt/gn5PJ1TZ</a></p>
<p>Not sure what’s on the menu yet but it needs to include those portabella mushrooms sitting in the vegetable drawer.</p>
<p>OMG Shrinkrap:</p>
<p>That looks a-m-a-z-i-n-g! Do you send out doggie bag care packages? :D</p>
<p>My H and I actually prefer Pastrami Ruebens (Rachels) over Corned Beef. Good for you for making it from scratch, impressive!</p>
<p>Roast pork loin, rubbed with Italian herbs, garlic, and olive oil. Roasted root vegetables. Kale or collards with olive oil and garlic.</p>
<p>Also going to try a new recipe for garlic mashed cauliflower.</p>
<p>ccc
Oops I forgot that about ruebens and rachaels. We actually had turkey pastrami rachaels with our cream of mushroom soup.
And if I were to make a full disclosure mine was made without bread, which while not making the best presentation, saved me oodles of carbs!
Tonight will be leftover soup and a crab and leek quiche. (Which I will scoop out of the crust…can you tell I’m eschewing carbs?)</p>
<p>Laketime, did you make the cream of mushroom soup from scratch? I’d be very interested in that recipe if you did.</p>