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- the rest of the Stroganoff
- a diced tomato with salt & pepper |
Last night I had dinner at a restaurant downtown.
I had an amazing wedge salad and a flatbread with mozzarella, pesto and roasted garlic. And a local lager to wash it down. Tonight: I have chili in the crockpot. It’ll be ready when I get home from work! I love making a big pot of chili even though it’s just me. I reinvent it to make different things. Like an omelette with chili and cheese, get some decent hot dogs and have it with that, and, my favorite, make sweet potatoes and put chili over them. Just an amazing juxtaposition of sweet and spicy! 🌶️ I’ve even made stuffed peppers with leftover chili. There’s a thought! |
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My daughter used to LOVE sweet potatoes topped with chili. It was our Halloween night dinner for years. |
The temps were so high today, even record breaking, I didn't want to cook.
I shredded a carrot and a piece of jicama, mixed with Asian Sesame dressing. Oh, that was good. I got the idea at TJ's . I saw that and thought, I could make that! Imatation crab cocktail. Vanilla Seltzer, love the bubbles! I wasn't able to eat my breakfast yogurt with fruit this morning. I just put it in the freezer for a treat later. |
- beer cheese soup
- diced tomato with S & P |
Taco Tuesday ❣️
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cold asian noodle salad
poached pear |
- baked pork chops
- mac and cheese - buttered corn - steamed carrots with thyme and honey butter |
Dear Dinner Cooks, I finally found a browser that had stored my password. I should change it, shouldn’t I?
Whoa, groceries are so expensive, and since the election, I’ve made some choices about shopping local. But, we are in a relatively lucky position. I made peanut soup two days ago, and Pete assured me that she didn’t mind if we ate it twice. I didn’t love it, but it was okay. I added tofu instead of chicken, and half the peanut butter. We had it twice for dinner, and there was probably enough for Pete’s lunch. https://andersonhousefoods.com/thai-...n-peanut-soup/ |
- chilled steamed carrots with thyme and honey butter
- a cut up tomato with s & p - ham salad - Town House crackers - pound cake for dessert |
Tonight I’m making chicken and risotto. The risotto is frozen from Trader Joe’s. So very good. It’s always an amazing, quick dinner after work. The hardest part is deciding if I want the asparagus or the mushroom one……
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- Cheesy baked chicken and rice
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Open the fridge and this is what was dinner.. One left over TJ's chicken enchilada A spoonful of Orzo Both smothered with Gouda cheese A little imitation crap cocktail Coconut water |
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We went to a farm store yesterday and I bought 6.5 pounds of frozen chicken necks and two frozen turkey wings. We are committed to buying local, and this farm store represents several generations of poultry farmers. ❤️
I got up at 6:00 this morning, and I starting cooking even though we’re going to a seder tonight and Ill probably fall asleep at the table. I’m making chicken soup in two stock pots, and turkey broth for Arnie. I added onions, carrots, parsnips, and bay leaves to our chicken soup, but Arnie’s broth is plain. The house already smells delicious. Tonight? We’re going to a seder at our synagogue which will start at 5:30 and end at 9 pm. It’s a good thing they kept it short. |
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Similar deal here. Once in a while my mom and I will cook a whole chicken or turkey breast and I always save "what's left" to make stock. I was working from home on Friday so I set up the stockpot and made a nice big batch of stock. Then made soup with mushrooms, kale, broccoli, carrots, celery, onions, and a little bit of chicken. I've had a head cold all weekend so this has pretty much been breakfast, lunch, and dinner. |
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It is so convenient to have chicken soup in the freezer. |
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I'm sorry to hear you're not feeling well, easygoingfemme. That's a really healthy sounding soup you made; I sure hope you get better soon. |
Thank you, I'll pull through :)
Speaking of using things to the fullest, when I had my big dog (100 lb pit bull) I used to finish making the stock and then I would strain out the stock and puree everything that was in the pot and add that to his food. He always has mega zoomies on the days he had the final gifts of the stock pot. |
Tonight will probably be a pizza from Trader Joes. If y’all have never had the French ham and Gruyère cheese…..you haven’t lived. I’m not even a fan of pork and I buy them two at a time!
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Even though we went to a seder last night, we’re going to a pay-what-you-can soup dinner, which is sponsored by a local agency that serves THE MOST DELICIOUS FOOD for lunch on Saturdays, including folks who are food insecure. We’ll make a donation, and I’m sure there’s a sponsor.
** TONIGHT'S MENU ** Chicken Matzo Ball Soup Persian Noodle & Bean Soup Butternut Bisque Borscht |
a chicken fajita bowl with a fresh home grown tomato cut up on top
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I've been craving BBQ ribs. So I bought a slab of baby back ribs. But the same day I couldn't wait, so I got an early bird special at Cody's BBQ. So good!
I came home and have been marinating the ribs I bought for like two days. Well, they made it into the crockpot today. So my ribs tonight, along with fresh sweet corn on the cob and asparagus. I cheated, I had an ear of corn last night. Again, so good! |
- a roasted tomato with parmigiana reggiano on top
- roasted Brussels sprouts |
I had baby Bella mushroom’s pan seared in evoo: I seared them to perfection and arranged them on a slice of Lavish bread, which had garlic hummus and half a sliced avocado. I seasoned it with some “foxtrot delta tango” sauce (creamy mascarpone cheese with grilled sweet onion). Very delicious.
Water to drink. |
- a salmon burger
- corn soufflé |
Shrimp, avocado, artichoke, tomato, cucumber and asparagus on top of spring greens. My new favorite salad dressing from Aldi's, Mediterranean.
Hummus chips Spring water and some coconut water |
a smoked sausage with cheese
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It's my night to have the salmon burger, ( from TJ's) smothered in cocktail sauce.
Some wild rice Salad made of cucumber, red onion, dill, mixed with Greek yogurt and tahini. It was too thick, so I drizzled some juice from the hot and sweet jalapeno jar Cantaloupe Water Half a Butterfinger is in the refrig😲 |
I’m finally getting over a cold which has exhausted me for a week. But tonight we feast! I soaked TVP in turkey broth and vinegar and poured in a jar of spaghetti sauce. Ill make pasta later.
Between Passover, limited dairy, and not much takeout in our small town, it’s been slim pickings. |
I set up my grill station after work today. I'm grilling some veggie burgers while watching the high school crew team work their way down the river. I'll be having a veggie burger with guacamole, tomato, and lettuce on a gluten free bun. I will sit outside and listen to the birds chirp and hope to pick up a book to read out there too. I can not complain about this at all.
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Chinese delivery:
- lemon chicken - pot stickers - house lo mein |
Pete had a TVP sloppy joe on a roll, and I had chicken on a roll, but I’m feeling better, thank goodness, so I’m thinking about cooking again.
I’m making peanut noodles tomorrow for a potluck, and I have a plan to make chickpea burgers. |
- baked sage-ey pork chops
- mashed potatoes - roasted Brussels sprouts |
We had delicious peanut noodles and baked tofu last night. Pete had the leftovers for lunch.
Tonight we’re having tuna salad with elbow macaroni. |
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* * * Tonight I had a calzone. It had lots of ricotta, just the way I like it. |
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It’s so tasty and junky! |
Leftovers from last night.
Chicken seasoned with spices with Mexican style cauliflower rice from Trader Joe’s. Sprinkled some cheddar cheese on as well. Grapes for dessert. I’ve been on a fruit craze… |
We had a vegetable palooza last night. We had an excess of parsnips and carrots from our winter farm share, so I sliced them and roasted them with olive oil, garlic powder, salt, and pepper; I threw in a potato and an onion too. I also stuffed portabella mushrooms with bread crumbs, mushroom stems, and parmesan cheese. OMG, everything was so tasty
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I made tempeh sautéed with kale and carrots. Seasoned with some braggs and ponzu. Simple and delish. |
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