"Dimitri" > wrote in
:

>
> "sarah gray" > wrote in message
> . 102...
>> I'm trying to make use of things in my pantry and freezer this week,
>> to limit what I had to pick up at the grocery store. I had two jars
>> of marinated artichokes , a pound of linguine, and a can of olives up
>> there, so I decided to make what my siblings and I dubbed "yummy
>> stuff" when we were kids. Its a recipe from Mollie Katzen's
>> "Enchanted Broccoli Forest" cookbook, with mushrooms and olives
>> added. Ironically enough, today is a Jewish fast day, but I haven't
>> been struck by lighting yet, so what the hell? At least it was a
>> recipe that was theoretically kosher.
>>
>> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
>> olive oil, butter, and the liquid from the artichokes; cottage
>> cheese, sour cream and parmesan added after the veggies are soft,
>> with basil, cayenne, and S&P for seasoning.
>>
>> Ellie concurred that it was indeed yummy, and I have mucho leftovers
>> to take to work for lunch.
>>
>> What did y'all have?
>
> Pasta & sautéed artichoke hearts is a favorite when you don't know
> what to have.
>
> Tonight a little undecided but the base is.
>
> Orange chicken
> Mostly vegetable (diets) Fried Rice. Napa, Bean Sprouts, Bok Choy,
> green onions,carrot, peas some leftover meat. etc etc.
> Made the rice last night.
> Just made some Chinese brown sauce and reconstituted some Thai rice
> noodles will probably do the stir fried noodles & steamed broccoli.
>

fried rice is also something to make when you don't know what to make.

Musgovian cuisine is cross-cultural

Saerah