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Tonight we have cream of mushroom soup,grilled cheese toasts,a tomato salad,green been salad and sour lemon water/water or lassi to drink. For dessert a clementine.
The high today is going to stay in the 20s, I am going to the casino with my granddaughter and I am leaving a bit lunch of leftovers for spoiled brat. So, when I get home, I will just heat up the bean and ham soup I took out of the freezer and make either grill cheese sandwiches or just cheese toast. That's is pretty much it for today.
It is cold and snowy here after a long stretch of unseasonably high temps, so I thought tonight would be perfect for three-bean chili with all the toppings.
Steamed prawns, abalone and scallops, fried chicken wings and drumlets, stir fried mushrooms & spinach mixed veggies, soup boiled with pig trotter, cuttlefish and chicken feet etc, white rice. Got me so full!
Homemade chicken noodle soup with carrots, celery, onions, herbs and really wide noodles
homemade English muffin bread
romaine lettuce with mandarin oranges, pears, blueberries and homemade blue cheese dressing
decaf iced tea to drink.
Leftover yummy black bean noodles (Jjajangmyeon) And whatever else that's in the fridge from this week. Trying to make sure we eat the leftovers before trash day tomorrow.
Leftover yummy black bean noodles (Jjajangmyeon) And whatever else that's in the fridge from this week. Trying to make sure we eat the leftovers before trash day tomorrow.
Like spaghetti sauce, I always make it in batches and we end up eating jjajang for 3-4 days in a row.
For us, it's enchiladas for the next couple of days. Slow-cooked 4 chicken breasts and shredded them yesterday. Will do the prep, baking today.
This is a decent starting point. I like mine a little less runny (and more black-bean), with just a splash of vinegar.
Would highly recommend low-sodium chicken stock (or if home-made, as little salt as you can get away with given the saltiness of the jajang paste).
Traditionally has shrimp as well, and we tend to use beef instead of pork. But since everything ends up looking like ink...
GL!
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Like spaghetti sauce, I always make it in batches and we end up eating jjajang for 3-4 days in a row.
