Searc
DIS Veteran
- Joined
- Aug 12, 2018
Me, too. I love Charlie. We've seen his shows a couple times, too.I watch the Manitowoc Minute all the time!
Me, too. I love Charlie. We've seen his shows a couple times, too.I watch the Manitowoc Minute all the time!
Nothing wrong with a crust-less quiche. I make one whenever DGD is away for the night as I try to limit carbs in my life. DGD is fine w/ carbs but is still not a cheese lover.What's hotdish?
Scratch the quiche for tonight; the crust I was planning on using has been in the freezer too long. Yes, I was cheating and using frozen crust. I make killer pie crust but my goal right now is to "eat the freezer." Too much stuff in there, and think of the money I'll save (hahaha, $2.39 for chard, $2.49 for ham, $2.29 for leeks to use up a frozen crust, 6 eggs, some milk, and odds and ends of cheese). I don't want to mess up the kitchen making crust as I haven't finished prepping for tomorrow's lecture. Oh well, leftover pork tonight, quiche tomorrow!
Last night I made a chicken marsala dish. It was the Campbell's skillet marsala sauce, but to stretch it out and hopefully reduce the sodium per serving, I sauteed some baby bellas and shallots, browned diced chicken and added peas to the sauce, then mixed it up with a pound of farfalle. I ate some last night and will be able to eat it at least twice more, then I leave for vacation, so there I am for the week!
How was it? I never get stuff like this because we cooked from scratch for 17 years, and now I'm by myself and I work later, so it's more difficult wanting to cook when I don't have to feed others. I never think to look for shortcuts like this as it can't be anything close to as good as making from scratch with real Marsala wine.
Chicken Marsala is one of my favorite dishes (my way, not so saucy with cream added, but just reduced) and one of the few chicken dishes I enjoy.
I keep giant bags of frozen broccoli and cauliflower for this very reason. I belong to an Instant Pot group on FB and people have talked about just putting the whole head in there for a minute or two. I’ve been wanting to give it a try but I don’t want to decimate my veggies into mush.I made Broccoli Cheese soup last night. https://sodamndelish.com/20-minute-broccoli-cheese-soup/
I use the frozen Steamers bags of broccoli and buy them when they're on sale for under a dollar, because I hate chopping broccoli. I grated up some baby carrots, and grated up block cheese because it melts better in soup. I also used a tablespoon of Penzey's Fox Pointe seasoning instead of thyme.
ETA: Oops, that isn't actually the recipe I used, but I can't find it online at the moment. lol
I found out accidentally the steamer frozen bags are the perfect size florets for soup. I dump them in straight from the bag, still frozen. Works like a charm!I keep giant bags of frozen broccoli and cauliflower for this very reason. I belong to an Instant Pot group on FB and people have talked about just putting the whole head in there for a minute or two. I’ve been wanting to give it a try but I don’t want to decimate my veggies into mush.
Interesting. I've never tried to roast frozen veggies.I like to buy frozen broccoli from Costco. It's way better for roasting.
I have a really bad habit of overloading the pot with veggies when I make soup. Two of my kids use forks when I make it. With a family of five, two of them growing teens the steamer bags are too small these days.I found out accidentally the steamer frozen bags are the perfect size florets for soup. I dump them in straight from the bag, still frozen. Works like a charm!
Interesting. I've never tried to roast frozen veggies.
I definitely will! I love roasted veggies, but I've always had to buy fresh, because I didn't think you could roast frozen ones. Thank you!You should try it! I was shocked by how good it is.
https://www.budgetbytes.com/oven-roasted-frozen-broccoli/