What's on your OWL/Pre-Main menu today?

[mizski]

Re: What's on your OWL/Pre-Main menu today?

We had pumpkin soup with toasted walnuts the past two days (it's cooold here right now). Well, that's not all we had. Made the soup with fresh pumpkin this time which gave it a different texture (and lighter color) than when using canned. Tasted more like butternut squash soup. It's good both ways. I really liked the walnuts...added a different flavor and the cayenne gave the soup a little zip.

The local grocery store has a sale on 5# tubs of chicken livers for really cheap so that's on tonight's menu. Not sure how I'm preparing them yet but going to have some and then measure, pack and freeze the rest for other meals.

[mizski]

Re: What's on your OWL/Pre-Main menu today?

Struck out on the chicken livers yesterday as they were sold out. Who knew they are that popular? Got a rain check though.

So, made a stir-fry concoction with pork tenderloin pieces, bean sprouts, bok choy, pea pods, green onion, celery with a little chicken broth and a few spritzes of Bragg's Liquid Aminos for soy flavor.

And for dessert made the banana custard in the DANDR book. Very rich and delicious plus I miss bananas so this satisfied that. Didn't follow his recipe for candied pecans though as I wasn't keen on caramelizing Splenda. Heating sucralose at higher heat seemed too much like chemical fusion to me. Instead I pan roasted the pecans w/a bit of butter and sprinkled a pinch of cinnamon & Splenda on them and mixed it all up. The banana custard would be fine without them though.

[not2late]

Re: What's on your OWL/Pre-Main menu today?

I like chicken livers too. If you want to get fancy, you can try out Chef Michel Richard's "faux gras". It's a good "look alike" recipe for the real stuff (which is much more expensive and hard to find.)

Faux Gras with Shitake and Cognac

Richards' recipe is the same as the one linked, except it doesn't contain cognac or shitake mushrooms.

Anyhow, tonight (because it is raining and it is cold), I'm having a beef-vegetable soup.

[sallyseachange]

Re: What's on your OWL/Pre-Main menu today?

Oh Megs... now you've made me yearn for soup! It's turned so cold here. I must put my thinking cap on for a starter soup... after which, we're having totani (like big calamari) with anchovies and garlic and poached in wine (then sauce reduced). Some kind of leafy veg... spinach or bieta (I think you call that Swiss chard, but might be wrong).
Boys will have potatoes and/or bread too... they're welcome to them!

[not2late]

Re: What's on your OWL/Pre-Main menu today?

Gosh, your menu sounds better than mine Sally! I LOVE calamari, etc.

There is a Japanese snack food made from squid. They slice the squid into thin rings and the rings are dried. To eat them, you fry them in oil lightly. They are a bit chewy, but they have a nice flavor.

[mizski]

Re: What's on your OWL/Pre-Main menu today?

Mmmm...now I want squid too! It stayed in the 30s all day and windy with storm/high wind/high tide flood warnings. It's only October and I'm freezing already!!! So soup it is.

Tonight is homemade escarole soup: homemade poultry broth (combo turkey and chick broths), escarole, browned loose hot Italian sausage, cannellini beans and freshly shredded Parm on top.

Dessert is some more of that banana custard with "candied" pecans.

p.s. Megs, thanks for the faux gras link.

[sallyseachange]

Re: What's on your OWL/Pre-Main menu today?

...There is a Japanese snack food made from squid. They slice the squid into thin rings and the rings are dried. To eat them, you fry them in oil lightly. They are a bit chewy, but they have a nice flavor.

Here they fry the rings with batter, or just dusted with flour, and yes, they are chewy but good. Interesting that the Japanese dry them and then fry them. Never would have imagined dried squid rings.

[mizski]

Re: What's on your OWL/Pre-Main menu today?

Indian food tonight! Made Bhagari Jhinga (Stir-fried chicken in an aromatic tomato-cream sauce) and low carb Kheer for dessert. The Kheer is an experiment but so far it's tasty at room temperature. Not sure if it will thicken too much when chilled...will find out tomorrow.

Meanwhile, my house smells heavenly!!

[mizski]

Re: What's on your OWL/Pre-Main menu today?

OK, so today was our first snow plus it's just nasty cold and windy which means soup time! Tried a new recipe for broccoli cheese soup. It was pretty good but I think I'll still keep looking for new recipes for it.

[sham]

Re: What's on your OWL/Pre-Main menu today?

Today for lunch I had a simple mushroom and egg omelette with grated cheese.Tasted yummy.

[sallyseachange]

Re: What's on your OWL/Pre-Main menu today?

Meatballs tonight (made with grated eggplant as a substitute for the bread). Veggies are mushrooms and then diced (small) carrots and celery cooked in butter.

[liv]

Re: What's on your OWL/Pre-Main menu today?

Had borscht today. It had beef stock and I added some extra fat in my portion. Good stuff. We need to use all the beets we had around.

[sallyseachange]

Re: What's on your OWL/Pre-Main menu today?

Borscht sounds wonderful Liv! How carby is it... low, medium, high?

[niko772]

Re: What's on your OWL/Pre-Main menu today?

It looks like we're having Linda's parmesan and herb chicken again with potato pancakes (cauliflower) and fresh turnip greens.

[liv]

Re: What's on your OWL/Pre-Main menu today?

Borscht sounds wonderful Liv! How carby is it... low, medium, high?

It is pretty carby. We (and everyone else I suppose) make our own version, it has celery, carrots, onions and cabbage in it. I estimated about 8 carbs per portion (which is lots for me) But it is fatty enough to not give me any sugar rush so I think I am good with it.