What's on your menu today

Tiger baps with medium rare beef slices and thick slices of onion for me.  'ER indoors will have sliced tomato on hers.

Onions 2 nights in a row andsome, I dare not do that, and I live alone

I have onions everyday dizzy yes every day

Duck breast, fresh egg noodles and either steamed green beans and tenderstem broccoli or curly kale.

Does anyone have any suggestions for alternative methods of cooking kale, which will enhance the duck breasts and noodles?

For kale how about removing tough parts, shredding and blanching for a couple of minutes in boiling water, draining and stir frying in a small amount of oil (with some sesame oil mixed in).

You can deep fry it as well until crisp - similar to the seaweed of chinese restaurants. Sprinkle a bit of sugar, salt and five spice powder on it when done.

Note: ensure the kale is dry before depp frying!

Spaghetti Bolognese . It's my traditional Saturday Dinner.

-pops- wrote:

For kale how about removing tough parts, shredding and blanching for a couple of minutes in boiling water, draining and stir frying in a small amount of oil (with some sesame oil mixed in).

You can deep fry it as well until crisp - similar to the seaweed of chinese restaurants. Sprinkle a bit of sugar, salt and five spice powder on it when done.

Note: ensure the kale is dry before depp frying!

Thanks -pops-, I'll let you know which one I do.  ;)

I shouldn't really deep fry, but that sounds tempting!

The deep fried kale should be reasonably low fat if you fry it until crisp shake it well on kitchen paper It seems to be when it's soggy that it holds more fat.

malcolm wrote:

I have onions everyday dizzy yes every day

I have onions several times a week,and garlic very frequently

-pops- wrote:

The deep fried kale should be reasonably low fat if you fry it until crisp shake it well on kitchen paper It seems to be when it's soggy that it holds more fat.

I must admit, I backed out from the thought of deep fried kale and opted for oven cooked...

It was delicious!! This was the recipe which I used:  Salt & Cinnamon Kale Chips .  Mmmm!

We had a rather nice bottle of Australian Cabernet Sauvignon for dinner this evening accompanied by spaghetti Bolognese and followed by a large glass of Benedictine liqueur with Lavazza coffee with a generous splosh of Irish Cream.

-pops- wrote:

Might try putting a few lengthwise sliced shallots in with the chips.

I used two shallots. Big problem was that there weren't enough! Have to use more next time. Definitely worth doing. I'm sure onions would do as well, the only reason I used shallots was that I wan't sure hou much to include and I didn't want to have a part used onion hanging about.

A bottle of chilled Chablis accompanied by Roast turkey crown with veg, stuffing and cranberry sauce.

Slow cooked lamb shanks in mint and rosemary gravy,with roast spuds,carrots and cauliflower

I'm trying something on the lines of Huevos Rancheros today - done to my own modifications.

I'll post details if it's successful.

Something like:

http://www.bbc.co.uk/food/recipes/spanishstylebakedegg_67099

Changed my mind. Now having pasta with a chargrilled vegetable and tomato sauce. There are small cubes of extra mature cheddar added to the sauce at the last minute so that there are long strings of melted cheese to wind round on the fork.