Tonight is "dip into the freezer" night so Hubby can rest a bit more. He is having lasagna and I'm having cabbage rolls made from the giant summer cabbage.
I want to make stuffed cabbage balls served with red bell pepper sauce. I might not use italian sausage. It is not my favorite "upfront" flavor. Probably ground beef with some italian sausage added in. I need to check since what we have may be some of that plant based italian sausage.
My cabbage rolls are a mix of Italian Sausage and ground beef. It is how my Step Mom used to make them, and is my fave.
Two quiches: the first a spinach-guyere-shallot with a bit of bacon...oh and the very last of the garden kale thrown in; the second, a zucchini-guyere-shallot quiche seasoned with tarragon. And a salad with mustard-maple syrup-cider vinegar dressing. Our daughter was visiting and she went home with the leftovers.
Mild italian sausage stuffed cabbage on a red pepper sauce. And the pets got a roasted turkey that needed cooking or dehydrating.
Hubby and I have always enjoyed a fondue with various dips or sauces. As we have aged, we still wish for fondue, but many times do not want the lengthy wait of cooking individual pieces.( zzzzzzz). Hence....Redneck Fondue. We saute what we wish to dip ( tonight is beef and chicken), make our favourite dips and sauces and have a salad. Dips/sauces tonight are Apricot Ginger Plum Sauce, Creamy Horseradish, Honey Mustard, and Tsatski. The cream dips/sauces are made with a greek yogurt base, and the Apricot Jam plum sauce is resting for the Redneck Fondue tonight.
Barley vegetable soup, and fried cornmeal mush. Or to fancy people, fried polenta LOL. I have sone garbanzos soaking. Not sure what I will do with them tomorrow.
Daniel, I've never heard of all that stuff except for the veg soup What are garbanzos? It sounds as if it's one of the muppets! I reckon we might stick with good old fish n' chips today
