What are you cooking?

[Fishmanic21 137]

My favorite sub sandwich is a LARGE steak sub with mushrooms, onion, peppers, provolone and fresh tomatoes...lightly toasted. Enough for 2 meals...mmm mmm mmm.

 

[Essjay21 136]

Maybe you Brits have something similar?

We do have Subway. Though their store locator says one is located in a shopping centre near us which was demolished a couple of years ago

 

[jaylach21 137]

Having Chicken Cordon Blue with taters and carrots. Taters and carrots will saute for a while at a lower heat with whole rosemary, basil, black pepper and garlic. When the veggies start to get brown/black as to color I'll put in the chicken and continue until the chicken is a dark brown. This is a one pan thing that works well.

<edit>
Oh, I forgot... Also have some green beans going, with a little onion and bell pepper, but will probably not use just putting the pan in my fridge until tomorrow.

 

[fishorama 10]

It's too hot here for cooking even with AC. Chili from the freezer with crackers instead of corn muffins. Nice for a change but no leftover muffins for breakfast

 

[Boundava1]

Missed 2 zucchini on the garden. They are giants, as long as elbow to fingertips so perfect for zucchini boats which I made yesterday.

They were delicious and leftovers will be even better today.

 

[Jennet1 59]

As Essjay said, we do have a company called Subway.. I have one about a mile away from my house. Rarely use it but I do like their Meatball Marinara. Did pop in earlier last week sometime and got one.

 

[Jennet1 59]

Missed 2 zucchini on the garden. They are giants, as long as elbow to fingertips so perfect for zucchini boats which I made yesterday.

They were delicious and leftovers will be even better today.

They look fabulous! Now that's what I call a decent log of food.

 

[fishorama 10]

We just finished off our "Endeavour" series after 9 short seasons of binge watching. We're debating between salad & a frozen pizza for late dinner. Right now I'm indifferent as long as I get some food soon, lol

 

[fishorama 10]

I'll be making chicken "Florentine", my sort of alfredo sauce with frozen spinach over pasta. Chicken is already cut into bits so it should be fairly quick. Maybe broccoli on the side, the sauce goes well with it too but I don't want to push my sometimes broc reluctant husband too far. Carrots instead?

 

[Jennet1 59]

I made beef biriani yesterday as it always tastes better on the second day. I was taught how to make it by a Mauritian boyfriend many, many years ago.

 

[jaylach21 137]

I made beef biriani yesterday as it always tastes better on the second day. I was taught how to make it by a Mauritian boyfriend many, many years ago.

I've never had or knew about beef biriani but it looks interesting.

 

[Jennet1 59]

I've never had or knew about beef biriani but it looks interesting.

Here's an easy recipe if you want to take a look. I usually eat mine with coleslaw so I get the original flavour, but some people prefer to make a vegetable curry to go with theirs.

Easy lamb biryani recipe

This lamb biryani is real centrepiece dish, but it's actually easy as anything to make. Serve garnished with pomegranate seeds for a special touch.

www.bbc.co.uk

 

[jaylach21 137]

Here's an easy recipe if you want to take a look. I usually eat mine with coleslaw so I get the original flavour, but some people prefer to make a vegetable curry to go with theirs.

Easy lamb biryani recipe

This lamb biryani is real centrepiece dish, but it's actually easy as anything to make. Serve garnished with pomegranate seeds for a special touch.

www.bbc.co.uk

Thanks!

Making a rather quick marinara sauce with meatballs but may not have until tomorrow but who knows. Won't be like my normal sketti sauce but will be good for 2-3 meals. No shrooms, onions, olives or bell peppers, just plain sauce. I will have some with either cheese ravioli or shells but the main intent is for pizza or calzone. For pizza or calzone I actually prefer a plain basic sauce. When I make it to a pizza or calzone I prefer raw bell peppers and onion as I want a bit of crispness. Ohhh, almost forgot. Gotta go add some red wine and parm cheese.

<edit>
Just made another addition. Black olives have to be cooked in the sauce.

<edit #2>
Red sauced ravioli seem to be the thing for tonight. I'm actually a bit surprised at how good the sauce tastes as I've done in a few hours what I normally do in two days. Will also be a medium small breaded chicken cutlet that is already going as a side of chicken parm.

 

[fishorama 10]

@Jennet I'm a bit familiar with Indian biryani, I may have even tried making it a time or 2. Is African different? I know there's lots of variations, but coleslaw was new to me, interesting!

LOL, my 1st fast read made me think Mexican birria, sometimes I skim text

I finished off the chicken alfredo for lunch so I'm thinking a big salad for dinner...with lots of romaine washing. In California, we don't seem to have the cyclospora parasite (yet?). I "think" it's mostly iceberg lettuce affected, not a food we eat at home.

I bought a large package of ground beef, so made burger patties, meat cakes (like little meatloaves) & several casserole-size 1/2lb clumps, all for the freezer. Husband bought a lot of chicken breasts today, a chore for tomorrow. I feel much happier with dinners or at least some prepped foods almost ready to cook in some way.

 

[gimme301]

You guys are too fancy for me. I'm going to be whipping up nothing but cold foods for a while since we're expected to have 100-degree weather for the next week. So tonight will be Toasted Agricultural Parallelograms (corn chex) accompanied by a rustic artisanal grain mosaic, kissed by open flame and adorned with churned bovine nectar. (wheat toast)