<p>I’m another fan of Soy Vey. Ely, you could marinate salmon filets in Soy Vey for an hour and put it in to bake after your company arrives. It takes 20-30 minutes at 350 and is delicious. I like to serve it with rice or couscous and a green vegetable.</p>
<p>ccc
You will have to let me know. I love the juxtaposition of heat and sweet, though I am pretty wimpy with heat compared to my fire breathing husband. I don’t find this to be over the top.</p>
<p>Just got home from Work. Wendy’s Salad and soy chicken tenders.</p>
<p>I usually add a bit of dijon mustard to TJ’s Soy Vay sauce, and marinate salmon in it for 20 minutes or so</p>
<p>We had salmon last night. Sometimes we use a teriyaki/dijon blend and we also make a homemade marinade with orange juice, dijon mustard and maple syrup.</p>
<p>Thanks for all the great suggestions.<br>
(Now, I have to decide if I’ll go simple or cook to impress . . .)</p>
<p>Tonight: Chicken Fettuccini (S’s favorite).</p>
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<p>Great minds think alike. I’ve got a flank steak for the grill tonight. I usually grill some red bell peppers and vidalia onions and make a Bobby Flay topping of the grilled veggies, garlic slices fried crispy, cilantro, oil, and balasamic vinegar. I’ve got leftover avocado/tomatillo salsa. I’ll be eating flank steak for several days, probably ending up with some fajitas (hold the tortilla).</p>
<p>Can I just come over to one of your houses tonight? I need a night off!!! :)</p>
<p>I want a night where someone feeds ME.</p>
<p>grilled steak
salad w gorgonzola and pears
haricot verts</p>
<p>I think it is so funny everytime someone mentions “haricot verts.” I live in the South - we eat green beans, or if you want to be fancy - string beans. Of course, my kids think it’s funny that we have about 50 kinds of peas (it’s a Forrest Gump thing) - green peas, black-eyed peas, lady peas, field peas, cream peas, crowder peas, cow peas, purple hull peas…</p>
<p>Trying a new recipe for slow cooker tikka masala. I am going to see if anyone notices I used thighs instead of breasts. I think I will serve it on quinoa instead of rice. Will probably steam some broccoli.</p>
<p>Dal curry on a bed of grated zucchini sauteed in olive oil. Salad.</p>
<p>Tonight I made two big meat loaves and served on with baby carrots and petite peas, choice of tater tots or rice. Last night were baby back pork ribs, canned Green Giant niblets, garlic brad, salad. Night before was a pork curry with carrots, onion,celery and potato over rice with pickled roots. Tomorrow, I’ll make breaded shake and bake type chicken breasts then heated with an egg and scallion topping/sauce served with rice, and burdock/carrot vegetable mix. Friday will be just a canned Bookbinder’s fish chowder and shrimp Lomein.</p>
<p>I experimented tonight and made some amazing lentil soup, starting with the recipe on the lentil bag and adding modifications throughout the day. I did it in the slo-cooker.</p>
<p>My flank steak was ‘to die for’. I seasoned it with ancho chile powder, salt, and pepper before throwing it on the grill. Grilled red bell peppers and vidalia onions. French fried the garlic slices in olive oil, then used that oil for the pepper, onion, cilantro, balsamic mixture to top the sliced steak. The avocado/tomatilla salsa was a perfect complement.</p>
<p>Nothing like firing up the grill in the dead of winter.</p>
<p>interesteddad, will you come make dinner at my house??!!</p>
<p>cpt
Interested in the pickled root and burdock, are these regional…ethnic? Do you use as a vegetable or more as flavoring?</p>
<p>I bought a marinated turkey breast to put in the oven. Sweet potatoes and green beans on the side.</p>
<p>Laketime, thanks for the mushroom soup recipe! Followed your directions–worked perfectly…next time, not even sure I’d add the cream. Delicious!</p>
<p>Murray chicken sliders glazed with Major Grey’s hot mango chutney and grilled balsamic Vidalias</p>