Reply to Please tell me what your family ate for dinner this last week.

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Sunday: eggplant parm with whole wheat angel hair pasta and side of green beans and garlic bread
Monday: crockpot mushroom risotto 
Tuesday: stuffed zucchini with white bean and tomato ragu
Wed: crockpot yellow Thai curry 
Thursday: bean tacos and veggie fajitas
Tonight: make pizza at home with salad

* we are vegetarians[/quote]

Would you be willing to post the crockpot recipes? I'm trying to use mine more and these sound fab![/quote]

Sure...here's the Thai curry one:
This made enough for 4 servings. Use any veggies you want. I used:
1/2 green pepper, cubed
1/2 red pepper, cubed
1/2 yellow squash, cubed
1/2 zucchini, cubed
1/2 tomato, diced
1/2 onion, slivered
1 large carrot
6 oz fresh green beans, cut into thirds
2 small potatoes
2 cloves garlic
1 tsp minced ginger 
1 tablespoon curry powder (I used McCormick's)
1/2 tbsp coriander
1/2 tsp turmeric
1/2 tsp cayenne pepper
Salt to taste
1 cup vegetable broth
1/2 cup unsweetened coconut milk

1. Put 1 tsp of oil in crockpot and make sure ceramic pot is coated evenly. 
2. Add everything except coconut milk. Stir to mix. Add water if needed to cover veggies. 
3. Cook on low for 5-6 hours, until veggies are tender. Add coconut milk half hour before serving. 
4. Garnish with fresh cilantro and scallions. 
5. Serve with basmati or jasmine rice. 
You could probably add some protein to this but I forgot to put in tofu. Don't know about meats.

I'll try to post the risotto one soon too. 
[/quote]

Just gettting to check this thread again, thanks so much! I am going to try it 2nite, it's a great recipe for using up leftover veggies. Haven't had a chance to read through the thread to see if you've posted the mushroom risotto, but I'm going to look up a recipe as I have mushrooms in the house :)[/quote]

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