<p>
I love SoyVay but I think there is was too many sesame seeds in it. I wind up taking out as many as I can.</p>
<p>Instead of SoyVay just put the salmon in a bug ziploc with crushed fresh garlic cloves and low-sodium soy sauce. Best salmon marinade in the universe – and easy.</p>
<p>My favorite salmon supper recipe is just salmon in a pan with olive oil and a little butter, cooked nice and gentle.</p>
<p>Hopefully, that was a “big” ziploc!</p>
<p>That’s my salmon recipe too, except substitute whatever white wine we’ve got for the butter.</p>
<p>Gee whiz, abasket…you really are terrific for starting great threads! :)</p>
<p>Boysx3: I have a good recipe for Butternut Squash/pumpkin/peanut butter soup…let me know if you want the recipe and I’ll leaf through my very thick recipe binder! :)</p>
<p>Tomorrow night making a wierd combination dinner…stuffed peppers with side of pierogi…oh well, just trying to use up some freezer items! ;)</p>
<p>Take out Mexican tonight…our D is home, and she got to pick.</p>
<p>Like those short ribs, idad…I am printing that out for future reference.</p>
<p>Well, so much for best-laid plans. I had the skilllet heating on the burner, went to the fridge to grab the chicken I bought yesterday and it wasn’t there. Uh. Oh. </p>
<p>Sure enough, I had brought in the mail, and a coffee mug and some hiking maps from the back seat, but left the bag with the chicken and a pork roast in the trunk of my car. Senior moment. It was cool here (40s) overnight, but 24 hours without refridgeration isn’t my idea of a safe bet.</p>
<p>So, I had country ham and frozen lima beans and will head to the store for more chicken and another pork roast tomorrow.</p>
<p>Dumb a$$…</p>
<p>Oh sure. I have to be so careful to gather up all my things when going from garage to house…!</p>
<p>Pork roast sounds good. Any ideas for stuffing one with apples? I have some apples to use up.</p>
<p>My DH wants to go vegetarian. I’m pretty into it, too, but find that I can’t go too long without a nice steak or pork chop. He would still eat fish, though. </p>
<p>I’m pondering this. We were nearly vegan for close to a year about twenty years ago and we got so skinny it was actually kind of unhealthy.</p>
<p>Making “Shelling Bean, Haricots Verts & Zucchini Salad with Anchovies”</p>
<p>Read more: [Seasonal</a> Cook: Fresh from the pod - SFGate](<a href=“http://www.sfgate.com/food/article/Seasonal-Cook-Fresh-from-the-pod-3201630.php#ixzz27un2fBnk]Seasonal”>http://www.sfgate.com/food/article/Seasonal-Cook-Fresh-from-the-pod-3201630.php#ixzz27un2fBnk)</p>
<p>I got fresh cannelini, wild anchovies, and haricot verts at the farmers market this AM. Also got some lobster mushrooms and white chanterelle mushrooms but don’t know what I will do with them. Suggestions welcome!</p>
<p>Tonight, I made vegetarian chili with veggie protein crumbles, black and white beans and fire roasted tomatoes served over a baked potato. It was actually quite good,and DH had chinese takeout. Of course there was a chocolate chip cookie that was lurking around and I had to put it out of its misery. Hubby didnt have a chance.</p>
<p>bbq pork chops and amish cheesy potatoes. Delicious!</p>
<p>Hmmm . . . was thinking of making chili tonight and am intrigued at the idea of serving over a baked potato. Tired of corn bread or rice with chili.</p>
<p>I’m making chicken pot pie without the pie bit and serving it with a crusty bread. Perfect night for it as it’s so dreary and damp out.</p>
<p>Last night my mommy cooked for me for the first time in a long time. We had pasta with homemade pesto, bruschetta, some veggie/nuts concoction, and homemade blueberry crisp. It was wonderful :). She likes when I come home because we can split vegetarian food. Now I’m back to leftovers and frozen meals tonight, but I do have a ton of blueberry crisp that will leave my stomach happy for a long time :D</p>
<p>Making eggplant Parmesan, based on a Mark Bittman recipe. But I am just baking the sliced eggplant first, no oil and breading. My daughters and I like it this way, with good sauce and some cheese we don’t miss the breading. However, they are away and my son is home. I think he hasn’t tasted this version, and I know he loves restaurant eggplant Parm, so I’m hoping this passes muster!</p>
<p>Marinating steak tips in a teriyaki/ginger/sesame sauce. It’s a lousy day for grilling, so I will probably just saute them with some onions and mushrooms, and make a salad to go with it.</p>
<p>Hardly gourmet but tasty supper tonight: Costco organic chicken thighs, sauteed in olive oil and garlic, throw in a can of mushrooms. Then cook up some Barilla multi-grain rotini pasta and toss with a jar of Heinz chicken gravy (I know, pretty low brow). Zap frozen mixed vegetables (organic from Costco) in the microwave. Serve the chicken over the pasta with gravy and veggies on the side. Takes 15 minutes. Tastes pretty good.</p>
<p>Made my D sit down with me last night to try and map out a few dinners for the week so I’d feel more prepared.</p>
<p>Tonight, Loaded Baked Potato - load it your own way. 
We have ham, turkey, cheeses, mushrooms, etc.</p>
<p>Any other loaded baked potato options you are a fan of?</p>
<p>^^Broccoli, cauliflower with melted cheese, chili, black beans, any veggie with tomato sauce, roasted beets & blue cheese, chunky soup over a baked potato sounds good…
roasted garlic & parmasean cheese & oil…you can probably can very creative and use lots of items from the fridg!</p>
<p>
Mmm, gravy. Everything is better with gravy.</p>
<p>
Bacon! Pulled pork is good, too.</p>
<p>Tonight, St. Louis ribs with a rub and slow-cooked in the oven.</p>