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Old 02-04-2011, 09:31 AM   #561
 
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Originally Posted by xcptnl View Post
I got the parker house rolls, I got the parker house rolls. Now to make a dinner that revolves around them.


We will be having pesto chicken with linguine. No Parker House rolls.
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Old 02-04-2011, 09:58 AM   #562
 
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To stop editing that other post:

Braised rice soubise:
.:: MAIN DISHES ** GRILLED PORK CONFIT SLICES <br>WITH BRAISED RICE SOUBISE AND ROASTED FIGS ::.
Assuming you don't have all those ingredients, you can still make something similar (and actually, I used to make a soubise with nothing but onions and thyme sprigs cooked in butter until very soft, no color on them whatsoever, then pureed and seasoned).
You can make a few different types of garlic soup
Creamy onion soup:
Lottie + Doof » Onion Soup

Aglio e olio pasta
Cacio e pepe pasta
(These are helped by parm and pecorino respectively though)

But if you have parm, I just thought of a fantastic, well, duh idea:
Pasta carbonara! Oh yeah, few things are better than carbonara!

One of my favorite meals is a stew of chickpeas, peppers, potatoes, and tomatoes. Eat with bread fried in olive oil. You need some paprika, with smoked in particular providing great flavor. Saffron if you have it. I top this with romesco sauce, but you don't have ingredients for it.

If you have the rice for it, risotto can be made. Lemon risotto is an easy one since you just need lemon zest and fresh herbs (any mix you have can work). Also, you can make pea risotto, which I love. You can combine the pea and lemon risotto idea.
You can do this with pasta as well. And if you must have meat, bacon, onions, and peas make a nice risotto.
You could also do many types of vegetable rice dishes with long grain rice, with the chickpeas, tomatoes, onions (bacon if you want), peppers, or any other combo. Trust me, I practically have rice running through my veins.

And of course, one of the easiest things and very satisfying, mujadarrah:
Orangette: Into the pantry
I crave this quite often, simple as it is.

Oh, and a lot of Indian lentil and bean dishes rely mostly on pantry items, so if you have the spices, you're practically there:
http://www.thewednesdaychef.com/the_...a-punjabi.html
http://orangette.blogspot.com/2006/0...chickpeas.html
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Old 02-04-2011, 11:23 AM   #563
 
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Dear Saria,

I love you. Have you ever considered moving to CA? I will now be including an extra bedroom in our rental search just in case.

Forever yours,
Spring

(THANK you for all the suggestions!!!)
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 11:32 AM   #564
 
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Dear springy,

Thank you, and ditto. (Though you'll probably end up getting take-out! )

Bon appetit,
Saria

P.S. Should you go with breakfast for dinner, have you considered blintzes? This photo killed me:
Eat! Eat! You’re nothing but skin and bone! | Joe Pastry
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Old 02-04-2011, 11:55 AM   #565
 
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I'm just trying to say NO to take-out. It's hard when our favorite pizza place is right next door to the grocery though!

Ok, so I realized I have a huge amount of red potatoes I need to use up so tonight will be cheesy potato soup. That green rice casserole you linked to? Oh mah GAH. I'm going to try that (or at least a variation of it) soon. We're a little crazy about rice around here.

Blintzes! I've never had those! They look similar to a crepe, but thicker? DH can make a mean crepe so I may send this recipe to him as a suggestion for brekkie one weekend. For someone who never cooked in his entire life he's become quite the breakfast king some weekends.

Seriously, thank you again for all the links and suggestions. It's fun to find a few new blogs to peruse!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 12:01 PM   #566
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Rugrat has a bowling par-tay to go to. They are serving pizza...
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Old 02-04-2011, 01:17 PM   #567
 
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Quote:
Originally Posted by spring1onu View Post
That green rice casserole you linked to? Oh mah GAH. I'm going to try that (or at least a variation of it) soon. We're a little crazy about rice around here.
I have gone blind or stupid and can't seem to find this. Linky please?
I eat low carb but when I splurge on carbs I head for the rice. Love.
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Old 02-04-2011, 01:23 PM   #568
 
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Jeep:

Lottie + Doof » Mercadito NYC: Arroz Verde al Horno
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 01:52 PM   #569
 
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Quote:
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Thanks and OMG that looks so good. I'm sure I'll never make it because of the non-small town ingredients (the cheese especially. I did used to grow epizote tho.)

God I love rice.
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Old 02-04-2011, 02:00 PM   #570
 
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A woman after my own heart, jeep. Oh, how I love rice. The food I could cook in my sleep, as I like to say.
You can make it with any mild melty cheese, like the fresh mozzarella mentioned. A goat cheese version would be good too I bet. A bit of mint adds a nice touch that is different from epazote (iPhone keeps changing that to roaches and roadies ), but very nice.
I also think made with salsa verde and sour cream it would be great.
A scallion and spinach green rice (plus jalapeños and lime and cilantro) with the purée added at the end is awesome, too.
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Old 02-04-2011, 02:09 PM   #571
 
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Quote:
Originally Posted by jeepcurlygurl View Post
Quote:
Originally Posted by spring1onu View Post
Thanks and OMG that looks so good. I'm sure I'll never make it because of the non-small town ingredients (the cheese especially. I did used to grow epizote tho.)

God I love rice.
I'm gonna change it up a bit, no way I'd find epizote here and I'm just going to use mozz since our grocery never has those cheeses. I like the idea of using sour cream and salsa verde since I have a gazillion jars of it from Trader Joe's in the pantry. I got a little carried away...
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 02:29 PM   #572
 
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Quote:
Originally Posted by Saria View Post


Dear springy,

Thank you, and ditto. (Though you'll probably end up getting take-out! )

Bon appetit,
Saria

P.S. Should you go with breakfast for dinner, have you considered blintzes? This photo killed me:
Eat! Eat! You’re nothing but skin and bone! | Joe Pastry
Oh my god. There isn't a good Jewish deli to be found anywhere in Northern Virginia as far as I know. I must make blintzes this weekend. What is this Joe Pastry filling them with? Is that cottage cheese?
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Old 02-04-2011, 02:32 PM   #573
 
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LA, try this link: Blintz Fillings | Joe Pastry
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 02:37 PM   #574
 
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I normally use lightly sweetened ricotta cheese with fresh lemon zest as a blintz filling. I think you could use cottage cheese as a decent substitute.
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Old 02-04-2011, 02:38 PM   #575
 
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Thanks for all the suggestions Saria!
My mouth is watering and I'm so hungry I could pass out. Come on 5 o'clock!!!
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Hair texture-medium/fine, porosity-normal, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, Ojon Restorative Treatment, oils, honey, vinegar.
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Old 02-04-2011, 02:40 PM   #576
 
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I'm hungry AND going to the grocery.

This can't end well.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 02-04-2011, 02:42 PM   #577
 
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Quote:
Originally Posted by spring1onu View Post
I'm hungry AND going to the grocery.

This can't end well.
Yeah.....usually not advisable.
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Old 02-04-2011, 02:43 PM   #578
 
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I think I'm going to go to Trader Joe's tonight if I can convince DH to go back to Reston with me. Nomnomnom.
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Old 02-04-2011, 02:48 PM   #579
 
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Hubby and some co-workers went out for a huge lunch today. When he got home, he announced that all he wanted for dinner was a martini! The kids want to order out for pizza. I will probably throw together a chopped salad with some leftover chicken, diced cucumbers, celery and red onion. I made some oven-roasted cherry tomatoes so I'll throw some of those on there. Oh, and feta cheese -- YUM!
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Old 02-04-2011, 02:53 PM   #580
 
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Any sort of fresh cheese works well. I like sweetened goat cheese mixed with farmers cheese. And quark, too! A red wine cherry compote is great on top.
Blintzes are always filled and slightly sturdier than crepes, but yes, same idea.
February 2 was La Chandeleur, by the way. It's celebrated with crepes:
Crepe Recipes for La Chandeleur | Leite's Culinaria
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