So what's on the menu tonight?

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rapunzel47

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Originally Posted by Nekomania

What does pesto taste like? I've always wanted to try it. I like pasta's but the pesto in the store kind of looks funny.
Well, think Basil -- lots of it -- and parmesan, and garlic, and a few pine nuts, all bound together with olive oil. Very tasty.
If you're not fond of basil, you may not like this, but you could try other pestos -- basil is generally assumed when one refers just to "pesto", but some other possibilities are spinach, parsley, sundried tomato...
 

kiwideus

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Originally Posted by AbbysMom

Leftover chicken, spinach and garlic pizza.
I love all three and never thought it would be good on pizza. What sauce is used?
 

AbbysMom

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We had it with a red sauce, but you could also have it with a creamy alfredo sauce or just garlic oil.
 

kiwideus

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Originally Posted by AbbysMom

We had it with a red sauce, but you could also have it with a creamy alfredo sauce or just garlic oil.
I was thinking that the alfredo would be perfect..
 

trillcat

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Pizza here for me too. Its a frozen not so great one, quite sad really (On sale 5 for $10, I see now why) but I am going to doctor it up with sauteed mushrooms and spinach, and LOTS more cheese.
Chocolate cake and rocky road ice cream for dessert.
 

AbbysMom

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Tonight is lemon pepper chicken, cucumber salad and maybe some rice to go with it.
 

yosemite

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Originally Posted by tierre0

Just a roast beef sandwich with some pasta salad. For dessert a piece of honeydew melon...
That sounds pretty good to me. Hubby and I both have dentist appointments tonight at 8:30 so we need to grab something quick after work.

Have you ever tried adding a bit of good balsamic vinegar and olive oil to your melon with a bit of fresh dill? It's lovely but you need to let it set for a little bit for the flavours to marry. You can also add cooked baby shrimp and it's a wonderful salad to take to a picnic.
I generally use at least 2 different kinds of melon, i.e. honey dew and cantaloupe or crenshaw, use a melon baller and it's very nice. I also use a very good quality balsamic vinegar - the one I'm currently using has been aged 35 years and is directly from Modena, Italy. It's worth the extra dollars because it's even good on ice cream.
 

pami

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Karen, I just made a big pot of garlic pepper rice and am now trying to figure out what I want with it. I think I might have some fresh sliced tomatos and maybe some peas of some sort, maybe some heavily peppered black eyed peas.
 

kiwideus

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Originally Posted by Pami

Karen, I just made a big pot of garlic pepper rice and am now trying to figure out what I want with it. I think I might have some fresh sliced tomatos and maybe some peas of some sort, maybe some heavily peppered black eyed peas.
Ohh garlic pepper rice sounds good - whats the recipe?
 

pami

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Originally Posted by Kiwideus

Ohh garlic pepper rice sounds good - whats the recipe?
Ok Im terrible with recipes and I am approximating here ......

I use about a 1/2-3/4 a package of 12 oz angel hair pasta crunched up into tiny 1/4"-1/2" pieces.

I brown those until medium brown in 1/2 cup of olive oil on medium. (they will brown quickly, so stir quickly)

I add to that about 3-4 cups of rice and saute about 1 minute, mixing the pasta and the olive oil.

Then I add water (and it will steam when added) the amount I add is to my 2nd knuckle on my index finger. LOL I stick my index finger in and want the water to come above the rice from the end of the finger to the middle knuckle index finger. (that method will work with anyone)

I bring that to a boil.
As its preparing to boil, I add about a tbsp of black or white pepper, about 1/2 tsp of cayenne pepper (can add more) about a tbsp of salt (maybe a little more) and a tbsp of garlic powder and I stir all that in.

Once it comes to a boil, I cover and reduce heat to low (with gas) med (with electric) and cook it for exactly 20 minutes, stir and serve.
 

kiwideus

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Ohh that sounds good Pam! I know DH and I will love that!

I still have a strong memory of when I ate a whole spoon full of cayenne pepper when I was about 8 years old.
 
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