It’s Friday What’s For Dinner? 4-15-22

Anyone that makes a homemade dinner is welcome to type the name of one recipe prepared, in the comments, then we can all scroll through the comments for recipe ideas. This will be a weekly Friday post and only recipes for the Friday posts will be allowed.

If someone wants your recipe and asks, there will be no pressure to share it, it’s up to you. I will accept links only to the recipe, however, it may take me a few days to approve it so I can make sure the link is legitimate and not spam. NO SPAM WILL BE ALLOWED, ONLY RECIPES OR YOU WILL BE BLOCKED.

I find the hardest part of making dinner isn’t the process, but figuring out what to make. So go ahead and post ONE RECIPE ONLY PER WEEK in the comments or feel free to just read what others have made. Either way, I hope we all get some great ideas to make our meal planning easier.

My recipe in the picture above is Ramen Noodles With Mushroom Sauce.

Thank you for you participation and ideas.

Diane

20 Comments »

  1. I absolutely LOOOVE Ramen so I will definitely be trying this one.
    As for posting a recipe, I’m a very lucky woman. My husband does most of the cooking in our house. Perhaps its his chemistry background – but he loves to cook. The first time he slept over many, many years ago he cooked me breakfast and I knew then he was a keeper. I was young, single, and thin and there wasn’t much to work with in my meager cupboards. Yet he managed: Scrambled eggs with potatoes (frozen fries), grated cheese, and hot sauce. It was delicious. Occasionally he makes this for our dinner to remind me why I fell in love with him. 🙂

    Liked by 2 people

  2. This is amazing and well-received. Tonight I’m preparing ugali (East African maize meal).

    Ingredients:
    1kg milled maize flour
    1 litre of water
    Butter.

    Procedure:
    1. Pour the water into a metal cooking pot and add one tablespoonful of butter (butter is optional though)
    2. Boil the water/mixture to a boiling point.
    3. Pour two handful flour into the water and boil for some time till the water begins to cover the floor.
    4. Begin stirring using a wooden cooking stick, and keep stirring, occasionally adding more flour, little by little, till the mixture turns into a thick solid.
    6. Cover and allow to cook for two minutes under low heat.
    5. Increase the heat to medium and continue stirring the solid mixture sideways and inwardly for two more minutes.
    6. Using the wooden cooking stick, collect the solid mixture into one mass at the middle of the pot and release it into a plate.
    7. Serve while hot with stew (preferrably meat), cooked kales, wet omelette, and any soup. Enjoy our tasty East African meal. Check Yutube for visual tutorials on how to prepare ugali in case you love visual instructions.

    Liked by 1 person

  3. Diane, this looks delicious. I will have to make it though when my husband is not home as he does not like mushrooms. I, on the other hand, love them. I have to think about my recipe.

    Like

  4. I hope I do this right.

    Giambotta is real, down home cooking. It is a meatless dish with only a few ingredients. But here is where time comes into play. This is one of those dishes where if you have the time to invest, it will pay off greatly in the end. So now, get ready for a journey to Italian peasant cooking the likes of which you will find in most homes along the “boot.”

    Ingredients:
    2 large eggplants with fatter bottoms so they have fewer seeds
    3 large zucchini
    Garlic…no such thing as too much here
    1 large onion
    1-2 large cans Italian style crushed tomatoes
    Salt and pepper to taste
    EVOO
    4-5 Fresh basil leaves ripped

    Directions:
    Slice the onion into cubes and dice the garlic. Brown both in a large pot with the olive oil. Sweat that down real good. Dice the zucchini into small cubes and add that to the hot pot and stir well. Cube the eggplant the same way and add that. Mix well, gently, and sweat all that down for about 10 minutes. Add the canned tomatoes and salt and stir that well. Let that go for about 15 minutes so it really sets. Add the fresh basil.
    Now, the fun part…Put the lid on the pot and lower the heat to its LOWEST setting. I mean the gas is just barely on! Make sure the lid is on tight. Then, GO OUT. Leave the pot on the stove and leave the house. Remember that steam mop, that bracelet, that trip to Target you have been putting off? Go to it. And stay out for about 4 (really!) hours.
    When you get back home, walk in slowly, take a deep breath and just savor the aroma of what you have just cooked up. Guaranteed your house will smell great and give off a homey, lived in feel. Check on the pot and stir gently. You will see that the vegetables have all melded into a thick, rich aromatic paste that just calls you home. Let it cook. The longer and slower you cook this, the better it will taste.

    Liked by 2 people

    • OMG wings are on the top of my favorite things to make in my air fryer. The secret to air frying, I found, is using a thermometer and once it is almost cooked to temperature, keep checking every 2 minutes to see if it’s ready. Brats and Italian sausage is another favorite, oh heck I have so many! Once you figure out the perfect time for each item you cook, write it down so there is no guessing next time.

      Liked by 1 person

  5. Seeing your Ramen noodle dish reminds me I still have not bought some to try … note to self, buy some of these and try them! You were amazed I had never eaten Ramen Noodles Diane.

    Like

  6. This was really good! I made it for supper one night when it was just my husband and I home. We both loved it and I appreciated the fact that it was quick and simple! Thank you 🙂

    Like

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