What's for Dinner, Tues., Oct. 23, 2018

[NJCher]

I asked the RG to turn the beef soup from last night into vegetable soup with roast beef. He makes soup with mineral water, which makes a big difference in how it tastes. It will also have a cup of white wine in it, and then, of course, carrots, celery, garlic, onion, and a little olive oil.

Now, whether he will do this or not remains to be seen. He never has the same thing two days in a row and won't eat leftovers, either. His major motivation, I have observed, is to exercise his creativity each day, so I'm not sure what to expect.

Zucchini sauteed with onions using olive oil and a little touch of butter.

Dessert will be biscotti and orange spice tea or hot chocolate.

[JustAnotherGen]

1. Sutffed Envelopes!

Seriously - no dinner. Stuffing envelopes for a senior center luncheon with our Democratic Candidates.

I've forgotten what dinner is the past few weeks!

[irisblue]

3. Thanks for your work, but what do you eat for an evening meal?

[JustAnotherGen]

5. There's some free candy at the office

Probably grab a reeces peanut butter cup and a few kit kats on my way out.

I seriously miss cooking dinner. I may not always responds but ALWAYS read Cher's daily post!

[irisblue]

2. Lemonly Lentil Soup & Bisquick drop biscuits

Source>>https://www.gimmesomeoven.com/lemony-lentil-soup/

INGREDIENTS:
1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable stock (or chicken stock)
1 1/2 cups red lentils, rinsed and picked over
2/3 cup whole-kernel corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
sea salt and freshly-cracked black pepper
STOVETOP:
Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. You may need to do this in batches if you’re using a traditional blender. And always be careful, since hot liquids expand while blending. (I like to leave my soup slightly chunky, but you can make yours as smooth as you’d like.)
Return the pureed soup to the pot, and stir in the lemon zest and juice until combined. Taste and season the soup with sea salt and black pepper as needed. (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)
Serve warm. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Drop biscuits from the bisquick box.( no benefit to me from them)

[Luciferous]

4. I'm thinking some kind of Mexican food... maybe tacos or quesadillas?

[PJMcK]

6. We're with Luciferous

We're making classic chicken tacos with rice and refried beans. I've got to run out to get a tomato, an onion and a red pepper; we have everything else.

I don't know what to get for dessert but I'll see something appropriate at the store.

[geardaddy]

7. Homemade leek and potato soup

with bits of chicken.

We grew the leeks ourselves (and some of the potatoes).