Thread: Dinner Last Night

x-no-archive: yes

On 9/10/2012 9:29 AM, W. Baker wrote:
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my bg
> before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine and
> herbs. Cover and let simmer until vegetables are soft. Adjust herbs and
> seasonings and serve.

Sounds good!

I literally cleaned out the fridge and freezer yesterday, removing all
the shelves, drawers, etc to do a complete scrub down for the first time
in months.

Discovered that I have way too many packages of Garrett County hot dogs
(and one Applegate, which we had for the first and LAST time, BLEAH),
kielbasa, and chorizo.

Started with the hot dogs, will have to get some clams this week to
steam with chorizo and herbs, and grill kielbasa at least once a week.

We just had hot dogs, sauerkraut (always a jar in the fridge) and low
carb wraps for dinner after all that work.

Susan

"W. Baker" <[email protected]> wrote in message
news:k2kpvc$psq$[email protected]..
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my bg
> before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine and
> herbs. Cover and let simmer until vegetables are soft. Adjust herbs and
> seasonings and serve.
>
> Note_ To defat sausages, use a fork to poke holes in them and microwave,
> covered for 2-3 minutes(less if not frozen) there should be a pool of fat
> in the bottom of the thing you microed them in. Pour off fat and wipe
> sausages, then slice in wide chunky slices and they are ready to add.
>
> Note : This might go well as a sauce over rice or pasta for the
> non-diabetic in your family, in which case it should feed considerably
> more people that 2-3.
>
> Wendy

Mine wasn't so good. I had some Texas Caviar from Costco. Forgot to eat
the beets that I also bought. And some black olives.

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> On 9/10/2012 9:29 AM, W. Baker wrote:
>> Yesterday I had one of thse clean out the frige dinners that worked out
>> very well so I thought I would share it with everyone. I don't know my
>> bg
>> before the meal, but at 2 hours it was at 115, nicely within my
>> parameters. I have tried to make asome fairly accurate measurments, but
>> much is quite flexible.
>>
>> Eggplant, Sausage and Pepers
>> Source, W. Baker's Refrigerator
>> Number of Servings: 2-3
>>
>> 1Tbs Olive oil to lightly cover bottom of pan
>> 1 medium-large onion sliced
>> 1 medium eggplant chunked in about 1" pieces
>> 1 green pepper, chunked
>> 2 Hot Italian beef sausages, defatted and chunked(Note)
>> half a 26 oz jar of marinara sauce
>> Garlic powder, Salt and Pepper to taste
>> Thyme(or whatever herbs you have around fresh or dried) to taste
>> water(could use wine) enough to rinse the sauce jar
>>
>> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
>> Add garlic, salt and pepper, other vegetables and saute, then cover pot
>> and let vegetables sweat for a few minutes. When vegetables are
>> slightly softened, add defatted sauges and tomato sauce, water or wine
>> and
>> herbs. Cover and let simmer until vegetables are soft. Adjust herbs and
>> seasonings and serve.
>
> Sounds good!
>
> I literally cleaned out the fridge and freezer yesterday, removing all the
> shelves, drawers, etc to do a complete scrub down for the first time in
> months.


LOL Susan, I put Phil on that job since it's one of my least favorite, took
him most of the day, but he did do a good job. I'm good to go for at least a
year. :-)

Cheri

x-no-archive: yes

On 9/10/2012 1:31 PM, Cheri wrote:

> LOL Susan, I put Phil on that job since it's one of my least favorite,
> took him most of the day, but he did do a good job. I'm good to go for
> at least a year. :-)

If nothing spills and seeps, so am I, with only regular wipe downs of
shelves and door bins in between.

Didn't take that long, once I figured out how to put the shelf
structures back together. :-)

Susan

"W. Baker" <[email protected]> wrote:
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my
> bg before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine
> and herbs. Cover and let simmer until vegetables are soft. Adjust herbs
> and seasonings and serve.
>
> Note_ To defat sausages, use a fork to poke holes in them and microwave,
> covered for 2-3 minutes(less if not frozen) there should be a pool of fat
> in the bottom of the thing you microed them in. Pour off fat and wipe
> sausages, then slice in wide chunky slices and they are ready to add.
>
> Note : This might go well as a sauce over rice or pasta for the
> non-diabetic in your family, in which case it should feed considerably
> more people that 2-3.

Sounds real good, Wendy. I'd use the sausage oil instead of olive oil for
sauteeing.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
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