Hi Dave,
DD> Were I doing something like that I'd use a "steam-in-bag" veg from the
DD> freezer. California medley or stir-fry would be nice. Or chopped
DD> broccoli/ caulifloer.
RH> I had some fresh broccoli on hand so cut some up and steamed it in the
RH> microwave. I'm buying more fresh veggies now than I did years ago, used
RH> to buy a lot of frozen. Having a Wegman's nearby and access to a local
RH> farmer's market has made a big difference.
DD> I'm capable of that. But I'm getting lazy in my old age. That will
DD> have to change when I get the raised bed gardens (three 4 X 2 X 2) sections
DD> with asparagus between 1 & 2 and rhubarb between 3 & 4.
We have a small raised bed, mostly herbs but Steve put in some snow peas
and Swiss chard this year. Peas have produced a few at a time, just
enough to rinse off and have as a side to the meal now and again.
DD> I was at GFS picking up soup bases and a 3# packag
DD> 8<----- SHORTEN ----->8
DD> Taco Sloppo (Bell) used to do a chalupa - but it was nowhere near as
DD> good as Taco Gringo's. They also used to do an enchilada-ish thing
DD> called the "enchirito" which was very good. It is no more as their
DD> min- wage children had trouble making it properly.
Our younger daughter worked at a Taco Bell while in high school. Didn't
get rich but it helped her finance high school expenses like yearbook,
extra pocket money for field trips and so on.
DD> Chalups. One of the Juniors is a filling meal for one. One evening
DD> I was feeling DD> "sporty" and ordered the full Chalupa - only to
DD> to discover that it was exactly the same as the Junior version.
DD> For U$3 more.
RH> Now you know. (G)
DD> Save the three bucks for something else.
DD> This is a sorta/kinda copycat of that dish ...
DD> Title: Loaded Beef Chalupas
DD> Categories: Beef, Breads, Vegetables, Greens, Chilies
DD> Yield: 4 servings
RH> Looks good--and very filling.
DD> And this was last night's supper for both me and Denns. W/leftovers. I
DD> got a deal on a 1 1/2 lb pork tenderloin at Humphrey's and had them
DD> slice it 1/2" thick. When I got hoe I put the 1/2" chops onto a plate
DD> and popped it into the free4zer until it was beginning to freeze. Then
DD> cut the chops into 1/2" (ish) cubes without the meat squairming away
DD> from the knife. Bv)=
DD> The rest was easy and I used my casserole CrockPot (as noted) rather
DD> than fire up the oven on a 97 degree day. Leftovers (this time) were
DD> bundled into meal-sized servings and sucky-bagged to freeze. First
DD> time I made it there were four for dinner .... and even though the quantity
DD> given by the recipe writer is 6 servings we licked the bowl clean.
DD> Bv)=
DD> Title: Pork & Green Chile Casserole
DD> Categories: Pork, Vegetables, Chilies, Herbs, Cheese
DD> Yield: 6 servings
DD> 1 1/2 lb Boneless pork; in 1/2" dice
DD> 1 tb Oil
DD> 15 oz Can black beans; rinsed,
DD> - drained
DD> 10 3/4 oz Can cream of chicken soup;
DD> - undiluted
DD> 14 1/2 oz Diced tomatoes; undrained
DD> 8 oz (2 cans) chopped green
DD> - chilies
DD> 1 c Quick-cooking brown rice
DD> 1/4 c Water
DD> 2 tb (to 3 tb) salsa
DD> 1 ts Ground cumin
DD> 1/2 c Shredded Cheddar cheese
DD> Sliced, pickled jalapenos;
DD> - opt
That does look good.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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