mmm...
Sounds good, ali.
I really want to check out Trader Joe's one day.
But I think they still haven't come to Florida. Not that I know of anyway.
But hey. Gator Town just recently got a Kohl's, which I never thought would happen. So maybe Trader Joe's and World Market aren't far off...
I'm thinking veggie curry with tofu today on brown rice for lunch.
What's for Lunch/Brunch?
Moderator: Menolly
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aliantha
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Keeping my fingers crossed for you, Menolly, to one day experience Trader Joe's. 
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stonemaybe
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It's dawned on me this morning that I'll be cooking Christmas dinner as usual this year, but that unlike previous years, I haven't been making regular Sunday roast dinners, so I am completely out of practice!
Therefore I will be cooking something roasted and nice today for lunch!
Therefore I will be cooking something roasted and nice today for lunch!
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stonemaybe
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stonemaybe
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we're going to a very posh and the yummiest restaurant we've ever experienced, for lunch. They do a 2 courses+glass of wine for £15 deal that we're gonna check out.-
Cameraman Jenn
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Igor's friend just brought pirogies from his Russian bakery. There are two each of chicken, beef, spinach/feta and spinach/cheddar. Guess I know what I am eating for lunch and diinner. 
Now if I could just find a way to wear live bees as jewelry all the time.....
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aliantha
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Leftover Tex-Mex beans & rice casserole (a Weight Watchers recipe which I tried for the first time last week -- it needed some heavy doctoring...), romaine leaves topped with salsa, a red pear, and a South Beach dark chocolate pudding cup.
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aliantha
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Leftover penne/butternut squash/ricotta casserole, some raw veggies (broccoli & carrots), strawberries, and Kozy Shack no-sugar-added 90-calorie rice pudding. Plus an orange for later.
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The frozen broccoli and cheese soup at Trader Joe's is off the hook. It's just as good as Panera Bread's and much more economical. Also, they have freeze dried shallots- hard to find. A little jar is almost $7 but it lasts a long time.
Take two cans of green beans and dump them in a pot with the green bean water. Add about 1 tbs of olive oil (preferably extra virgin first cold press) a small pinch of salt, liberal black pepper, and about 1/4 tsp or a little less (I don't measure) of the shallots. Heat on med high until the water has almost evaporated and then add enough water to cover the beans and do it again- the boiling, not the spices. When the water level gets low the second time, turn them off and let them sit until you're ready to serve. AWESOME!!
People who have had my green beans usually ask if they were fresh. Nope, just Sam's Choice no salt added.
You can throw a strip of bacon on top of them at the beginning if you like, but with the olive oil it's not necessary. And if you do add the bacon, you can lay off the salt.
Take two cans of green beans and dump them in a pot with the green bean water. Add about 1 tbs of olive oil (preferably extra virgin first cold press) a small pinch of salt, liberal black pepper, and about 1/4 tsp or a little less (I don't measure) of the shallots. Heat on med high until the water has almost evaporated and then add enough water to cover the beans and do it again- the boiling, not the spices. When the water level gets low the second time, turn them off and let them sit until you're ready to serve. AWESOME!!
People who have had my green beans usually ask if they were fresh. Nope, just Sam's Choice no salt added.
You can throw a strip of bacon on top of them at the beginning if you like, but with the olive oil it's not necessary. And if you do add the bacon, you can lay off the salt.
Never underestimate the power of denial. - Ricky Fitts
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Menolly
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ayeup...Harbinger wrote:The frozen broccoli and cheese soup at Trader Joe's is off the hook. It's just as good as Panera Bread's and much more economical. Also, they have freeze dried shallots- hard to find. A little jar is almost $7 but it lasts a long time.
Take two cans of green beans and dump them in a pot with the green bean water. Add about 1 tbs of olive oil (preferably extra virgin first cold press) a small pinch of salt, liberal black pepper, and about 1/4 tsp or a little less (I don't measure) of the shallots. Heat on med high until the water has almost evaporated and then add enough water to cover the beans and do it again- the boiling, not the spices. When the water level gets low the second time, turn them off and let them sit until you're ready to serve. AWESOME!!
People who have had my green beans usually ask if they were fresh. Nope, just Sam's Choice no salt added.
You can throw a strip of bacon on top of them at the beginning if you like, but with the olive oil it's not necessary. And if you do add the bacon, you can lay off the salt.
My cheater "southern-style" green beans are just about the same, although I use diced fresh onion instead of freeze-dried shallots as we have no Trader Joe's here. So much better than northern style "squeekers."
Of course, when I do score some fat back, it's fresh green beans and fat back instead of frozen (I use frozen instead of canned) green beans and olive oil. But the cheater comes pretty darn close.
