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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: travelleler]
    #17500592 - 01/05/13 05:56 AM (11 years, 25 days ago)

I'm thinking about making sausage, peppers, and onions in tomato sauce today. Sauce made from frozen tomatoes from my garden, mmm.


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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: Beanhead]
    #17500635 - 01/05/13 06:26 AM (11 years, 25 days ago)

aw now those look good.


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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: Acidic_Sloth]
    #17545727 - 01/14/13 06:49 AM (11 years, 16 days ago)

I miss summer so I went to the store and bought some zucchini, roma tomatoes, yellow peppers, and eggplant. I made a wonderful vegi dis of eggplant, zukes, peppers, and onions in tomato sauce with lots of garlic, fresh basil, and kicked up with some hot peppers.

:lol: at the thought of buying zucchini.

It was pretty good over pasta.


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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: Acidic_Sloth]
    #17617851 - 01/27/13 08:04 AM (11 years, 3 days ago)

Spaghetti squash with sauteed zucchini, onions, and cherry pepper.


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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: mushroomstu]
    #18600846 - 07/23/13 05:07 PM (10 years, 6 months ago)

Grilled chicken breasts slathered with bbq sauce and rice with mixed greens.

The greens: collards, Turnip greens, and dinosaur kale wilted till dark green in butter with a bunch of garlic, habaneros, and some natural soy sauce. With a tall glass of green tea ginger ale (yes, that's ginger ale made with green tea- it's awesome).


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Invisiblesetb
10th level beer nerd
Registered: 01/30/11
Posts: 2,580
Re: Whats for Dinner? [Re: Acidic_Sloth]
    #19039542 - 10/27/13 07:20 AM (10 years, 3 months ago)

Beef and venison stew. I made enough to feed a small army.

2 pounds beef bottom round cubed
~2 pounds venison cubed
4 medium Yukon gold potatoes, cubed
about a cup and a half of baby carrots
4 medium yellow onions, sliced
about a bottle of red wine
some rosemary, parsley, and a couple bay leaves
flour

Take your meat and throw it in a big ziplock bag and toss in about a half cup of flour (seasoned with salt). Toss the meat to coat.

Add a little olive oil to a warm skillet and then get it nice and hot. Brown the meat on all sides in batches and toss in your large crock pot.

Melt a couple Tbs of unsalted butter in the same skillet and toss in those onions. Season and toss in a pinch of sugar and cook them down, then toss in the pot.

Put the skillet back on the burner and add ~1/2 cup of red wine, scrape all that stuck on goodness off then toss in the pot.

Add your taters and carrots along with the dried rosemary, bay leaves, dried parsley, and the rest of the wine. Season with salt and pepper, give that mess a stir, then set to "high" for about 45 minutes. After 45 minutes turn down to "low" for about six hours or until the meat is fork tender.

Go crazy cause of the wonderful aromas permeating your chilly-ass house and drink some wine.

Add ~2 Tbs of flour to ~1/4 cup of wine and add it to the stew at the end. Cook uncovered for ~15-20 minutes or until it thickens up.

yum yum  :homerdrool:


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