What's for dinner?

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stewball

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Winchester said:
:jaw:  What??? No Cheez-its???? :jaw:  :lol3:


I think you wanted to know the difference between tomato puree and tomato paste, right? Puree is a little thicker than tomato sauce. And paste is almost a solid, very thick. Very tomato-y in taste. I use tomato paste to thicken some stews and sauces and for the extra flavor that paste will give. When you open a can of puree, you can just pour the puree out of the can. Open a can of tomato paste, though, and you'll need a spoon to get the paste out. I usually run a knife around the inside of the can and pull the paste out that way. I think you can buy tomato paste in a tube, too, as well as in a can. I just buy the cans.

Yay! :clap:  I'm so glad you like them! They are a favorite around here. I found that recipe in an old cookbook (well, vintage, maybe, from the early 1970s) and use it often. Rick loves them. They freeze well, too.
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I think what we call tomato puree is tomato paste. Advice please
Thank you so much Winchester. Is there anything you don't know? You're like an encyclopedia.
That's a compliment.
 
peaches08

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Winchester said:
 Yay! 
 I'm so glad you like them! They are a favorite around here. I found that recipe in an old cookbook (well, vintage, maybe, from the early 1970s) and use it often. Rick loves them. They freeze well, too.
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I did!  Dinner was 2 loaves, lol!  I bet they're pretty adaptable too, stuff like using Emeril's seasonings and such.  But I liked the plain tart/tangy of lemon and let the tuna be the flavor too.  It's my lunch today too.
 
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Winchester

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Since we postponed our picnic to next weekend because we don't want to contaminate everybody, it's just Rick and me today. We are having baby back ribs on the grill with corn, avocado, and tomato salad, and crock pot beans. ( I have to make the beans today because the ground beef is thawed and I won't refreeze that. I'll make the beans, we'll have a tad of them, and then I shall freeze them for the picnic next weekend.) I have bread pudding in the oven now for our dessert today. Rick loves bread pudding, so that works. 

Thanks for the hug, Judy! Next time I open a can of tomato paste, I'll take a picture of it, along side some puree. You'll notice the difference right away.
 
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pat

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Hubby is smoking some spare ribs for me today (have an awesome recipe by Steven Raichlen that uses no sugars), and I am doing a roasted veggie salad (mushrooms, asparagus, green bell pepper, zucchini) plus either a tossed salad or a salad of this new mix I found at Trader Joe's yesterday - it has shredded kale, Brussels sprouts, broccoli, green and red cabbage - that I would dress with a recipe I've been wanting to try for a lemon garlic vinaigrette.

I haven't decided what I'd have for my carb..possibly just a tiny (70 calories tiny) gluten-free ciabatta roll with butter, or a very small amount of chocolate with nuts :)
 
stewball

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Winchester said:
Since we postponed our picnic to next weekend because we don't want to contaminate everybody, it's just Rick and me today. We are having baby back ribs on the grill with corn, avocado, and tomato salad, and crock pot beans. ( I have to make the beans today because the ground beef is thawed and I won't refreeze that. I'll make the beans, we'll have a tad of them, and then I shall freeze them for the picnic next weekend.) I have bread pudding in the oven now for our dessert today. Rick loves bread pudding, so that works. 

Thanks for the hug, Judy! Next time I open a can of tomato paste, I'll take a picture of it, along side some puree. You'll notice the difference right away.
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The hug was with pleasure.
I loom forward to seeing the difference between me ours and yours - meaning tomato paste and puree - the next time you use them
 
stewball

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Houmous with a hard boiled egg sliced into it and broad beans cooked in a Middle Eastern way.
 
blueyedgirl5946

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I will cook shrimp for hubby. We have leftover coleslaw. I will eat a grilled hamburger left from last night. I hope to make some potato salad to complete the meal.
 
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Stewball said:
What about salt with the Brussels?
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You will need salt with Brussels sprouts, it makes them sweeter. You can also sprinkle them with grated cheese after cooking them, or roll them in sauteed bread crumbs. Yes, you can use frozen ones, it will take a little longer and putting a lid on the pan for a while will help speed the cooking.
 
stewball

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segelkatt said:
You will need salt with Brussels sprouts, it makes them sweeter. You can also sprinkle them with grated cheese after cooking them, or roll them in sauteed bread crumbs. Yes, you can use frozen ones, it will take a little longer and putting a lid on the pan for a while will help speed the cooking.
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Thank you very much :wavey:
 
angels mommy

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Well, I was at the dentist late this afternoon, so I am still numb from my lower middle lip to my ear!  

Mashed potato's for me tonight!  The last time I was like that, I tried to carefully chew noodles & carrots in soup & bit the heck out of my cheek! Drew blood! ( "Didn't feel it, but I heard it!" )  

I did mash up a few left over broccoli Florette's & added them.  Then, I made a smoothie for desert! 
 
Winchester

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Chicken thighs on the grill with grilled potato planks and probably green beans with garlic and thyme. If it's raining, we'll do the chicken and potatoes on the indoor grill.
 
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Homemade sweet potato fry poutine with vegetarian (mushroom) gravy and leftover cheese perogies from my dear mother! Looooove poutine so hard.
 
peaches08

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I had a simple dinner of quick-broiled lamb shoulder rubbed with garlic and rosemary.  The cats had the smaller lamb shoulder, raw. 
 
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