Hey Grandpa, What's For Supper?

[ninjapoodles]

Tutter, can you explain more about weighting the eggplant? Is it being pressed to get moisture out? How do you do it? I've only ever eaten eggplant in restaurants, but I planted some in my tiny garden this year, and I have NO idea how to cook it!

 

[Aneesa's Muse]

ninjapoodles ..I giggle every time I see that.... thank you for such a well presented recipe ..and illustrated too! You rock!!

Tutter ..that eggplant sounds yummy! I have to do some "flavorful" meat too ..mind if I steal that? Thanks for the well wishes ...hopefully all this illness is wiping away some of my sins

 

[Backyard Buddies]

Scrambled - I love leftover night. Not only is it easy, but it feels good to have not wasted a thing and to get the fridge cleaned out as well.

Tonight I'm making:
Sour Cream Chicken served over Fettuccini
Steamed Zucchini
French Bread.

 

[Parson's Wife]

Hello,
The Rev. is eating for supper
meatloaf
fried squash (fresh from the garden w/ onions)
green beans (buttered & spiced)
mashed potatoes
cornbread
sweet tea
lemonade
& 2 kinds of pies coconut & lemon (homemade including pie shell)

ok...here's pics. rushed my crust...so not real fancy...but sure taste good.

 

[Backyard Buddies]

Quote:
Sure can! There's the way it's 'sposed to be made and the way that I make it.

I'll give you both.

Sour Cream Chicken (Original Recipe)
Original recipe thanks to Tanya T.

1 pkg. boneless skinless chicken breasts
1/2 cup butter
1 can cream of mushroom soup (undiluted)
8 oz. - 16 oz. sour cream (to taste)
salt and pepper (to taste)
pasta or rice

Preheat oven to 350 degrees. Melt the butter in a pan. Place chicken breasts in the pan and brown until they are almost done. Remove the chicken to an oven-safe casserole dish and set aside. Add the mushroom soup and the sour cream into the pan with the butter and mix well. Pour over the chicken. Cover with foil and bake for 30 minutes. Serve over rice or pasta.


Sour Cream Chicken (Lower Fat Recipe)
(and with my changes)

1 pkg. boneless skinless chicken breasts - cut into bite sized pieces
1/4 cup butter
1 can cream of 97% FF mushroom soup (undiluted)
8 oz. - 16 oz. light sour cream (to taste)
salt and pepper (to taste)
pasta or rice

Preheat oven to 350 degrees. Melt the butter in a pan. Place chicken breasts in the pan and brown until they are almost done. Remove the chicken to an oven-safe casserole dish and set aside. Let the pan cool for 5 - 10 minutes. Add the mushroom soup and the sour cream into the pan with the butter and mix well. Pour over the chicken. Cover with foil and bake for 30 minutes. Serve over rice or pasta.

I prefer the chicken in smaller pieces to serve over the rice or pasta. Also, I cut back on the butter and used lower fat ingredients where possible. Additionally, I've found that it's helpful to let the pan cool down before adding the soup/sour cream. Otherwise you'll end up with splatter.

Enjoy!

 

[ninjapoodles]

Thanks! This sounds really similar to one of my alltime fave chicken/pasta recipes , but yours looks much quicker and simpler, better for after work!

 

[Backyard Buddies]

That sounds yummy Ninja! I really like the added wine and capers, both of which I really love. (Hey, we need a *yummy* emoticon, don't we?!!)

I'm more likely to cook a complicated meal than the Sour Cream Chicken, but it is really a good one for times when you're in a hurry. You can also precook the chicken, mix everything up, pop it in the fridge, proceed to the oven step right before serving. Just add a few minutes to compensate for the lower starting temperature. That's what I did today.

I've bookmarked your site and look forward to looking around some more.

 

[amystours]

Tonight is another venison night....

so I made up some dirty rice w/ground deer and liver, simmered down some fresh squash with onions and some Tony's, then I'm really not sure what else will go with it....I've been thinking about the other all day, so I KNEW what I wanted, just don't know WHAT to put with it!!!

Might cheat and do mac and cheese or a simple green salad.

The backstrap last night was out of this world, if I do say so myself!!! Wasn't too much left over, but I brought it to work for my lunch and had to beat (not literally) people off of it!!!

EDIT: I'm gonna try that squash casserole....running out of things to do with mine!! Sounds great!

 

[ninjapoodles]

Quote:
There's not a whole lot there yet--it's kind of an adjunct to ninjapoodles.com , but I'm adding stuff all the time. Or MEANING to, at least.

 

[ninjapoodles]

I had a migraine today, so didn't eat much (and took a lot of drugs, which make me queasy, so food is dicey). But right now I am enjoying one of my favorite things--a delicious, thick, DARK, deep purple fruit smoothie. In my opinion, there's no wrong way to make a smoothie, but my favorites always have some basic ingredients in common:

1/2 cup Blueberry/Pomegranate juice
1/2 cup Frozen strawberries
1/2 cup Frozen blueberries
A tablespoon or so of Montmorency tart cherry concentrate
6-7 drops of liquid Stevia

Blend into a puree, and it's just brilliant. By using frozen fruit, you bypass the need to add ice, which means your smoothie is not at ALL watered down, like the ones you get at smoothie bars where they charge you $4 for a cup of crushed ice, sugar, and a little fruit. If I didn't use the tart cherry juice (but I do because it helps my joints), I wouldn't even need any sweetener. I love the liquid stevia, though. You can get it at Wal-Mart, even, in some places, but I have to order it from drugstore.com.

Tonight's addition to the above "basic" recipe is 1/4 cup or so of frozen blackberries--giant juicy ones. WOW, that makes it good! Alex likes a few of the frozen large, dark cherries in his. We also keep white, red, and black grapes in the freezer, as well as sliced banana, apple and pear (with peel), and peaches, and even some frozen lime and lemon wedges. That way you can customize your smoothie for the mood you're in.

For extra nutrition, toss in any number of vegetables. The fruit flavor and color are strong enough to totally camouflage them. Spinach, kale, cabbage, carrots, broccoli, etc. For the harder veggies like carrots or broccoli, I puree them alone with the juice to get them as liquid as possible before adding anything else.

I have a Magic Bullet, which works great but has a horrible reputation for dependability. Our first one stopped working inside of a week, but the second one is holding together so far. I can't decide whether to endorse it or not.

But the smoothies are GREAT, no matter how you make them!