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Thread: What's for dinner?

  1. #2841
    Senior Member catherine's Avatar
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    Quote Originally Posted by iris lilies View Post
    we don’t put any gravy on our bangers, but I like the idea of onion gravy. I’m not sure I’ve ever had it. I love onions very very much. and garlic. And leeks. anything in that genus.
    My DH has to have gravy on bangers and mash.
    "Do any human beings ever realize life while they live it--every, every minute?" Emily Webb, Our Town
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  2. #2842
    Senior Member IshbelRobertson's Avatar
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    Quote Originally Posted by iris lilies View Post
    we don’t put any gravy on our bangers, but I like the idea of onion gravy. I’m not sure I’ve ever had it. I love onions very very much. and garlic. And leeks. anything in that genus.
    Re onion family, I agree with you, but the older I get, the lower my tolerance for garlic gets!
    I often make toad in the hole with onion and carrot gravy. The Yorkshire pudding is a substitute for mashed potatoes.

  3. #2843
    Senior Member rosarugosa's Avatar
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    No alliums for me (except for flowering ones in the garden). It isn't easy to avoid them, but I've gotten pretty good at it.

  4. #2844
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    fig feta chicken. A favorite. Easy, quick and tasty.

  5. #2845
    Senior Member rosarugosa's Avatar
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    Quote Originally Posted by nswef View Post
    fig feta chicken. A favorite. Easy, quick and tasty.
    That sounds really yummy. Do you follow a recipe?

  6. #2846
    Senior Member iris lilies's Avatar
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    I looked up “onion gravy “and caramelized onions are a feature. Well, it is true that when we have bangers, I do always cook slivered onions with them that become slightly caramelized. So yeah, I now u derstand onion gravy.

  7. #2847
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    Feta-Fig Chicken (350degrees 25-30 minutes 165 degrees on meat thermometer)
    For 2 chicken thighs -Can easily be done with 4 or more.

    2 T. soy sauce
    1 tsp. vinegar
    1/4 c. fig preserves (easier to find than I expected...
    2 chicken thighs skin on
    garlic powder, pepper and salt

    Combine the fig,soy, vinegar. Place feta under the skin of the thighs, sprinkle with spices. Pour the preserve mixture over the top and bake at 350 for 20 to 30 minutes.
    1 1/2 oz. of feta cheese ( easy to use the big chunk kind and slice, but crumbled works ok too.

  8. #2848
    Senior Member rosarugosa's Avatar
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    Thanks, NSWEF! We will definitely give that one a try. We often have chicken thighs broiled with lots of cumin. They are quite delicious, but it would be great to have another option. We have fig preserves right in our fridge, so very, very easy to find!

  9. #2849
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    You are welcome Rosa. I do a lot with chicken thighs.

  10. #2850
    Senior Member iris lilies's Avatar
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    DH loves beef strogonoff. With Alpha--gal he cannot eat
    1. beef
    2. sour cream

    so tonight I am attempting a taste alike dish made with ostrich meat and nondairy cream cheese. I think the nondairy cream cheese tastes blah, but he tasted it and said it’s “not bad” so I’ll go with it.

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