Subj : Re: Leftovers
To : Ruth Haffly
From : Dave Drum
Date : Mon Dec 30 2024 05:38:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> kernels, or, if I have them (seldom) pine nuts, and maybe some cheese.
DD> I have been known to take a tarted-up bagged salad, put it in a BIG
DD> bowl and make that my supper.
RH> We've bought them too, Sam's Club usually has a good assortment. Their
RH> sweet kale one got Steve to like (raw) brussels sprouts; he still
RH> doesn't like cooked ones. My favorite one has greens, apple, Cheddar
RH> cheese, raisins and bacon bits with a cider vinegarette dressing--sort
RH> of sweet/sour.
DD> I've not seen pre-bagged salads w/apples or fruit. But, then, I don't
DD> do anything tainted with WalMart affiliation. And seldom buy bagged
DD> salad in any event.
RH> We'll get them from time to time, good when fresh vegetables aren't as
RH> readily available or too expensive. IIRC, Wegman's has one with apples
RH> also but then too, you don't have them in your area.
But, I do have Hy-Vee - recently named as the #1 grocery chain in USA.
DD> One of the things I like about the local truck-stop's restaurant is
DD> that any non-breakfast meal you order comes with a chice of one of the
DD> soups of the day (they always have two except Sunday - when it's
DD> Creamy Chicken Rice soup only) or you can take a "side salad" with
DD> lettuce, shredded carrot, some sliced or diced tomato and a couple
DD> nice slices of cucumber. Even a burger & fries comes w/that choice.
RH> Sounds good to me; I'll most likely take the salad, especially if
RH> they have 1,000 Island dressing.
DD> Oh, they do.
RH> I'll take that, on the side please.
That's how they bring it. In a nice plastic "souffle" cup. If you ask
for "lots" as I do w/blue cheese dressing - they bring two cups. Bv)=
DD> When Magic Kitchen came to town it was the first Thai place here. They
DD> lady who ran the front of the house had been a missionary and she got
DD> married to a Thai chef. I ordered garlic-pepper pork and was going to
DD> get it "hot" when she warned me that was "Thai Hot" not "round-eye
DD> hot". So i ordered medium and it was about at the top of my heat
DD> tolerance.
DD> Some time later I was having lunch. Magic Kitchen having become one of
DD> my regular stops. A cople of guys I know from the race track came in
DD> to "try it out". They ordered their dishes hot even though she warned
DD> them.
DD> I watched ot the corner of my eye as they sat at their table glaring
DD> at one another. I could almost hear te "macho-mindset" thoughts ...
DD> "He's gong to take another bite. Which means I'll have to take
DD> another ... "
DD> I ran across one of the guys later and asked (facetiously) how he
DD> liked his lunch. He said, "Shoulda listened to her and let Steve
DD> be a "Hero" by himself."
RH> Pays to listen to the waitress. I got some Thai once in HI, started out
RH> nice and mild but got hotter the more I ate of it. Good, but didn't
RH> want to roast my mouth. Steve finished it for me and admitted that it
RH> was hot, even for him.
Now that I'm not doing hot stuff regularly it takes a lot less to "get
my attention". Bv)=
This is fairly mild as long as you stay away from the "Big Jim" cultivar
of the NuMex chilies. I'll be making this for Happy Hangover Day (01 Jan)
even though I never go out on Amateur Night.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pollo Poblano (Chicken w/Tomatillos & Poblanos)
Categories: Poultry, Vegetables, Chilies, Herbs
Yield: 4 Servings
3 Fresh poblano chilies
3 Anaheim/NuMex chilies
3/4 lb Tomatillos; diced *
1 lg White onion; chopped
2/3 c Red bell pepper; diced
4 Green onions; chopped
6 cl Garlic; minced
1 c Chicken broth
3 tb Oil
2 lb Chicken; skinned, boned; in
- 2" pieces
1/4 c A-P flour
1 tb Dried oregano
1/2 ts Salt
pn Black pepper
Cayenne pepper
2/3 c Fresh cilantro; chopped
* a 14 oz can of tomatilos, drained, rinsed and chopped
may be used if fresh is out of season - UDD
Preheat oven to 450oF/232oC.
Roast peppers for about 25 minutes, until the skins can
easily be removed. Remove skins, and chop peppers. (I
use either a gas grill or the stovetop method - UDD)
In a medium saucepan, combine chopped peppers with
tomatillos, onion, red pepper, green onion, and garlic.
Stir in chicken broth. Heat to a boil, reduce heat, and
simmer 15 minutes.
Heat oil in a large skillet over medium heat. Dredge
chicken in flour, then saute briefly. Pour tomatillo
mixture over chicken. Season with oregano, salt, black
pepper, and cayenne. Simmer for 25 minutes, or until
chicken is no longer pink. Stir in the cilantro just
before serving.
Serve with refritoes and arroz (beans and rice).
Recipe from:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... There's a connection between novelty and joy.
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