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Unread postPosted: Tue Nov 28, 2017 10:42 am 
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Last night I made Moroccan stew for dinner. Healthy, cheap, and vegan. It's been a staple in my house for years. It's funny though - the first time I made it, I'd already owned the cookbook it's in for years, and I couldn't believe I'd never gotten around to trying it before! And then I'd been making it for years before I realized that it's vegan. It's one of the few vegan dishes that my husband will eat without complaining.

I also have a ton of rhubarb in my freezer right now, so last night I made stewed rhubard. For breakfast, I did steel-cut oats in the slow cooker, and then topped them with the rhubarb. So good!


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Unread postPosted: Wed Nov 29, 2017 4:02 pm 
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^^^ I’d be interested in that stew if it’s handy to post the recipe.

Pasta with a simple red sauce and steamed carrots.

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Unread postPosted: Thu Nov 30, 2017 12:22 pm 
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I made bread pudding last night, with a bourbon sauce.

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Unread postPosted: Thu Nov 30, 2017 4:43 pm 
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^^The recipe is already posted somewhere earlier in this thread, but to save you from having to search through 300 pages to find it, here it is again. It's originally from the cookbook Crazy Plates, by Janet and Greta Podleski.

2 tsp olive oil
1 cup chopped onions
1/2 cup each chopped celery and green bell pepper
1 tsp minced garlic
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander and chili powder
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can diced tomatoes, drained
1 can chickpeas, drained & rinsed
1 tbsp lemon juice
Salt & pepper to taste
1/4 cup raisins
2 tbsp each peanut butter and minced fresh cilantro

Heat the oil in a pot & cook onions, celery, green pepper, and garlic until starting to soften. Add gingerroot, cumin, curry powder, coriander, chili powder & cook 30 seconds more.

Add all remaining ingredients, except raisins, peanut butter, and cilantro. Simmer covered for 20 min.

Stir in raisins, peanut butter, and cilantro. Simmer 5 more minutes and serve hot.

This recipe is very forgiving - I've forgotten to add the tomatoes before, you can substitute whatever kind of beans you like for the chickpeas, and if you don't like cilantro, you can just leave it out.

Let me know how it turns out!


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Unread postPosted: Thu Nov 30, 2017 10:07 pm 
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I’m making navy beans in the pressure cooker to put in Chili tomorrow, because the store was all out of canned beans.

I have to admit, I may stop buying canned beans and just cook dried beans myself given how easy they are to do in the pressure cooker. No soaking - just put the beans and water in the cooker, set it, and walk away. I’m excited to see how they turn out!


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Unread postPosted: Sun Dec 03, 2017 3:48 pm 
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Yesterday, I made fried eggs, sausage patties, potatoes O’Brien and toast.

Today, I used the leftover potatoes in omelettes (with farmer’s cheese), bacon, and toast, and I sautéed some mushrooms for the wife.

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Unread postPosted: Mon Dec 04, 2017 10:16 am 
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Saturday evening I grilled top sirloin steaks and made sauteed mushrooms and roasted broccoli to go with them. Mrs. Force10 likes her steak medium well (I know, I know) and I like mine medium rare so I didn't even throw mine on the grill until I flipped hers.

The mushrooms were sauteed in butter and worcestershire (sp?) sauce and the broccoli was drizzled in olive oil and then sprinkled with salt, pepper, and garlic powder. I finished it off with some shaved parmesan once it came out of the oven. It was all very yummy.

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Unread postPosted: Tue Dec 05, 2017 8:15 pm 
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Beef Stroganoff

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Last edited by katherine on Wed Dec 06, 2017 5:41 pm, edited 1 time in total.

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Unread postPosted: Wed Dec 06, 2017 4:08 pm 
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I almost made that the other night! except the sour cream in the fridge was about two weeks expired. I love beef stroganoff.

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Unread postPosted: Wed Dec 06, 2017 5:42 pm 
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Have to have the sour cream! I always put in a little extra.

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