That sounds like a yummy menu. What is M cooking? Taco Bell?:) (Just kidding. I still crack up when I think about his menu plan though.)
The celery salad is really yummy. It has lemon juice and olive oil for dressing and fresh asiago cheese. Here's the recipe. ribs from 1 bunch celery, peeled and thin sliced (4 cups) 1/3 cup walnuts, coarsely chopped 1/4 lb fresh asiago, cut into 1 inch matchsticks 1 T fresh lemon juice 2 T olive oil 2 T heavy cream 1/2 tsp salt
In large bowl combine celery, walnuts and cheese.
In small bowl, combine lemon juice, olive oil, cream, salt and pepper. Whisk together until emulsified. Add to celery and toss together to thoroughly combine. Serve at room temperature.
The original recipe called for baby swiss, I think. Asiago is an Italian cheese. Fresh Asiago is softish and the older stuff is a bit harder, like cheddar.
I've had insomnia two nights running, so when I caught a nappish mood late this afternoon, I slept until 2030. Dinner was served ~2200. It consisted of TJ's Mandarin orange chicken, Safeway vegetable potstickers, and brussels sprouts w/ chunky garlic sauce. Not bad for two items frozen. 2 boiled, 1 baked/microwaved.
I love parchment. Thanks for turning me on to it. A bit wasteful in some ways, but nothing gets dirty, and it's so easy to pick up the parchment and deposit the chicken bits into the sauce. And no dirty cookie sheet to scrub. Whee!
Do you have the reusable parchment or just the paper stuff? We have both and rarely use the paper parchment but frequently find ourselves reaching for the reusable stuff:)
Oh yes. We eat lots of leftovers. Sometimes I post less than 5, right? Lunches are leftovers. Sometimes I will eat something that didn't get on the menu. Like, some sort of sandwich. Dinner is almost always a proper meal. Occasionally it gets turned into breakfast though:)
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The celery salad is really yummy. It has lemon juice and olive oil for dressing and fresh asiago cheese. Here's the recipe.
ribs from 1 bunch celery, peeled and thin sliced (4 cups)
1/3 cup walnuts, coarsely chopped
1/4 lb fresh asiago, cut into 1 inch matchsticks
1 T fresh lemon juice
2 T olive oil
2 T heavy cream
1/2 tsp salt
In large bowl combine celery, walnuts and cheese.
In small bowl, combine lemon juice, olive oil, cream, salt and
pepper. Whisk together until emulsified. Add to celery and toss
together to thoroughly combine. Serve at room temperature.
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(The comment has been removed)
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I love parchment. Thanks for turning me on to it. A bit wasteful in some ways, but nothing gets dirty, and it's so easy to pick up the parchment and deposit the chicken bits into the sauce. And no dirty cookie sheet to scrub. Whee!
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Sounds like a pretty nice dinner.
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