Thanks. Can you also share your mushroom soup please.
You are an amazing cook, with such different type of food & so much variety. You are an inspiration.
Which squash do you do with the red onions?
Eta this message is directed to squishy
Thank you.
I use butternut squash, red onion, PAM, and gram marsalla roast 400° Stir about 20 minutes in and then again 20 minutes later.
WILD RICE AND MUSHROOM SOUP
2/3 cup whole grain & wild blend brown rice (such as Lundberg Farms)
Kids had french fries and leftover marinated chicken from the other night and dh is getting baked rice , and fresh rolls with cold cuts. One night a week I take it easy.
Last night I made "ramen" soup using shabbos leftovers it was great. I used chicken, some boxed broth, soy sauce, sesame oil, green cabbage, mushrooms and hard boiled eggs and udon noodles.
Tonight is burgers from the grocery store so I can regroup for the rest of the week.
Happy to say I was able to get another meal out of my shabbos leftovers!
There was a time in my life that I really looked down on leftovers, no matter how good they were first time around. Now with a few kids, they are my best friend.
Happy to say I was able to get another meal out of my shabbos leftovers!
There was a time in my life that I really looked down on leftovers, no matter how good they were first time around. Now with a few kids, they are my best friend.
They were my best friend for a few years with kids but now every Sunday I get told “we are the only family that gets leftovers every Sunday!”
My kids eat allll my shabbos leftovers on Motzai shabbos!!
Last night I made brown rice, stirfry veggies, tempura chicken and unbreaded grilled chicken with peanut thai dipping sauce.
