Chicken Tikki at Toast and Jams

It's been a while since we shared pics of our Monday Night Dinners. Doesn't mean that we haven't been feasting every week. Quite to the contrary, we have been eating in sumptuous fashion.

Linda's over-the-top baked Salmon

Here's half of this marvelous fish

To-die-for rice.

The Cast of Characters

Looking at Mitch and Chris's pictures from Cornwall and surrounds, or was
that China, no, no it must have been Brazil. No, mostly these great pics were from Cornwall.



Everyone agreed -- this was among the best tasting Salmon we have ever had.

Lamb, lovely lamb

When Jan and I were traveling last Spring we spent a night at a farmhouse B&B where we bought two small leg roasts. Oh my goodness but they were delicious, complimented with green beans and a salad. As I recall the gravy was pretty good too.

Mitchell made an incredible edible

The Motely Monday Crew.....
we're helping Joe celebrate 3-weeks after major back surgery.

Carol's carrots and things

Just a tidbit left of Thom's salad

This was the real deal.....Chicken, lemon, Moracan (maybe)
Mitch please post the recipe

Mitch and Chris have been traveling fools of late. It was nice to have them back in the food rotation. They Never disappoint. But Mitch, you have to post the recipe. I'll help you.

Important International Video of Great Importance to Monday Nighters

Please do pay our respects. Please do watch the video and see the world-wide influence of our group.
http://en.tackfilm.se/?id=126596928770

Rose's Veggie Burgers

We're not sure of the origin of this recipe, but will report on it when we find out for sure. But it has always been Rose's interpretation of the recipe that we personally all admire.

VEGGIE BURGERS
(Severs 6)
2 portobello mushrooms (8 oz.), stems removed, cut into 1/2 inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
3/4 cup minced shallot (1 large shallot)
3/4 teaspoon red-pepper flakes
3/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
freshly ground pepper to taste
1 large egg, lightly beaten
11/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce (recipe follows the veggie burger directions)
1 cup radish spouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4 inch thick slices

1) Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels and squeeze to remove excess moisture. Add to mushrooms.
2) Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3) Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2 inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
4) Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cutsides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

YOGURT GARLIC SAUCE
Makes 1 cup
3/4 cup Greek yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon salt-packed capers, rinsed and chopped
1/2 small garlic clove, minced
1/2 teaspoon coarse salt
freshly ground pepper
Combine yogurt, parsley, capers, garlic and salt in a medium bowl. Season with pepper. Cover and refrigerate for up to 1 day

And Jan said to Rose, "I love that wild rice dressing of yours."

So, Rose starts thinking about what would go good with that Wild Rice Dressing and some old Cooks magazine was lying around with a feature on "How to get Cornish Game Hens to Brown?" You have to stuff that stuffing somewhere. Why not one of those game hens? As you can see, she out did herself.

We ate a little late, because Kroger's didn't have any swiss chard. And how could you possibly Not have swiss chard for a meal like this (I'm not kidding, this is how Rose thinks). The chard was fine too.
Aren't these great? Radish salad. I think Carol found them growing in a neighbor's yard and crept up on her hands and knees 7 nights in a row. Taking one radish at a time til she had enough. It was worth the crime.

Had to have a veggie burger for Lindy.



This cranberry and orange sauce was to die for.

We start almost every Monday night dinner with a green salad.