Contemplating my dinner tomorrow...
I'm thinking it'll be lentils with Italian sausage & onions in an onion-pork hybrid gravy full of herbs, served on a bed of brown rice made with red wine+stock. For the vegetable, I think I'll roast some beets (with rosemary? maybe some carrots too), though that means a trip to the store.
Haven't decided whether I'll just mix the beets - once cooked - in with the lentils/sausage/onions/gravy, or if I'll have them on the side.
What do y'all plan to make?
@IrelandTorin I'm having leftover matzo ball chicken soup, homemade by a good friend. So so yum
@IrelandTorin If you go the matzo ball route, a few things to remember:
1. the mix needs to be refrigerated for at LEAST 20 minutes
2. Make them small - they DOUBLE in size
3. Use seltzer water. She gets little 8 oz bottles, only needs a few tablespoons
4. you don't need to salt the water you cook the balls in, just boiling water
5. they take 20 minutes in the pot after the last one goes in, don't crowd them. We made 12 at a time, that's about half a box of matzo.
enjoy!!!
@kismatt Ooh, nice! That sounds really tasty, although I did have to look it up, haha.
I've never actually had matzo ball chicken soup - might have to try that variation next time I have a chicken carcass on my hands to make soup with :)