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Phoodle #1282 4/6 ⬜⬜🟨⬜⬜ ⬜🟨⬜⬜⬜ 🟩🟩🟩⬜🟩 🟩🟩🟩🟩🟩 https://phoodle.net food word?

homespun egg rolls . . . definitely easier to get from the hot food prep section of the market . . . .

I like that this puzzle has a theme. Phoodle #1282 3/6 ⬜⬜⬜🟨⬜ ⬜🟩⬜⬜🟩 🟩🟩🟩🟩🟩 https://phoodle.net

Still on beans, I am a fan of Smitten Kitchen's Pizza Beans because they have some decent veggies (which you can increase a bit, if desired) but still maintain a very basic cheesy appeal. And they can be spiced up. (you don't have to use the gigante beans) https://smittenkitchen.com/2017/09/pizza-beans/ Deb also has another variation with sausage and chickpeas. https://smittenkitchen.com/2025/02/ziti-chickpeas-with-sausage-and-kale/ Do you have a food processor or chopper for dicing/chopping veggies?

Here's a link to @kayb's egg bites

Hey! I don't think you are close-minded at all. (I wouldn't eat a number of things either...) You don't have a northern constituent. And I did back down before I closed off. I just remembered I have a recipe which calls for potatoes and corned beef and another one for potatoes and cabbage and a hamburger and cabbage one also. I could message them to you.

Haven't made this in a while but is a favorite of ours, Nyonya chicken in black nut curry, ayam buah keluak:

Rancho Gordo website has an interesting variety of bean recipes. You don't necessarily have to use the heirloom beans in the recipes. https://www.ranchogordo.com/blogs/recipes

Nah, I'm afraid of my stupidly expensive pizza oven so I never use it either 🤣 I'll search around on the IP topic here and see if I can find someone doing egg bites--I know someone did. I don't know how you feel about sous vide, but I've read that method does wonderful egg bites.

I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration. I’m so used to making crustless quiche (for low carb reasons) that I forget that they usually have a crust! So, essentially, egg bites. Is this where I admit that I’m afraid of my IP and hardly use it? I think this thread will reveal all of my cooking inadequacies. 😏

Egg bites might be something to look into.......I have a silicone thing that fits in my IP to make them with or of course you can bake them. So you could put however many in a package or container. Like mini quiches. https://www.amazon.com/s?k=egg+bite+container&adgrpid=189287244151&hvadid=779610896374&hvdev=c&hvexpln=0&hvlocphy=9024300&hvnetw=g&hvocijid=4548578429737499858--&hvqmt=e&hvrand=4548578429737499858&hvtargid=kwd-827536223903&hydadcr=15254_13597211_8075&mcid=4caf7b7e0ce831bd87c89e6092c67243&tag=googhydr-20&ref=pd_sl_1r7wwqo7c8_e

I'll go for the cornbread! I looked at my list of possible lunches and the only one I came up with that is cost efficient, portable, not too much work,not too out there, etc, etc is a combination we eat of cooked sausages and sauerkraut. But then...I think...sauerkraut? Mebbe not...

That would depend where you said it. It is common in Scotland and northern England and is a corruption of assiette the French term for plate.

Once I’ve decided what I’ll be making for the CFM, I start planning the shopping. While I rarely use Instacart for delivery anymore, I still use the app to help me find which stores have the best prices that week. You can search across all local Instacart stores, such as my current search for ground beef prices. Super1 wins this weeks, with some multiple pound chubs. Walmart is not a part of Instacart here, so I check their app, but not always. And while the Instacart price is higher than the price you’ll pay if you shop yourself, it still tells me which store has better prices AND which stores have items in stock (although that part is not always accurate). I never shopped at Super1 Foods until I started this project. The prices can be excellent. Albertsons is my closest and most convenient supermarket, but Costco and Aldi are very nearby. Hobo Stew, which I will call Cowboy Stew on the labels, will be the main this week. Debating between cornbread or a small sleeve of saltines to go with. Each box of “fresh stacks” contains 8 smaller sleeves, so I’d need to get three boxes. Otherwise, I’ll be using six boxes of Jiffy in one sheet pan of cornbread. Which would you prefer to have? Disclaimer: I know it’s easy enough to make cornbread from scratch, but since I’ve already got the mathing done with six boxes being the right amount for a sheet pan, it’s easier to do that (in my mind, at least). ETA: Those are dog treats in the jar above the cornbread.

I have to do this with the red onions I bought recently, which can only be described as violent, unless and until you discipline them with the frying pan or a vinegar and sugar bath.

Phoodle #1282 3/6 ⬜⬜🟨⬜⬜ 🟨🟨⬜🟨⬜ 🟩🟩🟩🟩🟩 https://phoodle.net

I have too many books already. 😅 No FOMO here, unless there are substantial additions/changes.

I’ve been looking at black eyed pea salads (Texas caviar), but maybe I need to broaden my scope, thank you!

I’ve done pasta salads a few times and they’ve been well received. The only real variation was a pesto pasta salad, and a vegetarian pasta salad. I’ve never considered meat, other than bacon, in potato salad! Interesting idea, thanks. While quiche is not on my working list, I really have been thinking about it for the future. I looked at individual foil containers they could be baked in, but that might add too much cost. I have to ponder and cogitate on that. 🙂 Thank you!

I confess that I don't remember hearing or reading the word ASHET (yesteray's answer) before solving that puzzle. But hey, I have serving platters. I wonder how many funny looks I'll get if I say, "Hand me that ashet, please" to someone?

Too many letters!

Tried this new (to me) pasta product for dinner last night. Fully cooked microwavable penne that's done in 60 seconds. As promised it was al dente. Pricey. I'll go back to boiling a full bag of dried pasta, then portion into ziplocks and freeze. They are handy and put less pressure on the cook when concentrating on a sauce and/or protein.

Yes, that is a new bonbon for Greweling (or at least a new decoration). He has not been a huge fan of decorations, certainly not the elaborate ones that are all over Instagram and elsewhere in the past few years. I am interested that he would go for a third edition: I watched an interview with him that Tomric did in which Greweling expressed his reluctance to participate in the second edition--he said he was quite satisfied with the first one. I suppose what the publisher wants, the publisher gets. And we will all purchase the new one for "fear of missing out."

Obviously not all of dinner, but the best part. Uni on a bed of perilla leaf (shisho).