June 2, 2019 at 2:56 pm #16412
Sunday dinner will be my Dijon-Peach Glazed Turkey-Zucchini Loaf, fresh steamed green beans, and new potatoes from the farmers’ market, using a recipe in which they are boiled, then tossed with olive oil, pepper, and grated Parmesan Cheese. (I’ll add the name and a link to the recipe later today.)
As promised: “Cacio e Pepe Potatoes,” from a Bon Appetit recipe:
I used 1 ¾ pounds new potatoes from the farmers’ market. I used 3 Tbs. olive oil and 1 oz grated Parmesan. I did not add additional salt. Although the recipe would work better if the potatoes were roughly the same size, it is a delicious way to eat them.
3+June 2, 2019 at 3:07 pm #16414
- This topic was modified 3 weeks, 2 days ago by BakerAunt.
Tonight we had grilled cheese sandwich with home cut french fries.
BakerAunt those potatoes look awesome!
2+June 3, 2019 at 12:45 am #16423
- This reply was modified 3 weeks, 2 days ago by Joan Simpson.
I had a banquet on a bun today, bbq hot dog and burger with a nice crispy large salad.
There used to be a greasy spoon on Rush Street in Chicago called Banquet on a Bun, you could catch a glimpse of it in the movie Risky Business. The best they had was a Virginia ham on the bone that they would slice off on order, grilled ham and cheese there truly was a poor man’s banquet.3+June 3, 2019 at 5:00 pm #16437
I just made skillet chicken with sundried tomato sauce over Hana mozzarella pasta pillows. It was deeelicious. It was from “cremedelacrumb’s blog.3+June 3, 2019 at 10:41 pm #16442
Tonight I fried cubed steak,left over white acre peas with okra,thickened potatoes and peach/blueberry cobbler.2+June 4, 2019 at 7:42 pm #16446
On Monday, I made chicken broth from the bones of that rotisserie chicken. For dinner on Tuesday, I used that broth to make a Lentil-Vegetable-Farro Soup. The vegetables were: a 14-oz. can of no-salt added diced tomatoes; onion, mini-yellow and orange bell peppers; celery, carrots, garlic, zucchini, and parsley. I used 1 ¼ cups brown lentils and ½ cup Farro. I added an additional ¾ cup of water (rinsed out the tomato can). To season, I used 2 tsp. Penzey’s Forward (a no-salt spice blend), 1 tsp. Worcestershire sauce; 1 Tbs. tomato paste; and 1 tsp. sugar. I had about 5 cups of chicken broth. The soup is delicious.3+June 4, 2019 at 9:15 pm #16448
Tonight we had taco salad,I roll mine in a flour tortilla like a burrito.2+June 4, 2019 at 10:53 pm #16449
I had a burger and chicken veg soup.2+June 5, 2019 at 4:13 pm #16453
Tonight I fried cubed pork,rice and tomato gravy and fresh stewed squash with onions.0June 5, 2019 at 6:51 pm #16455
Home from trip, so back into the kitchen. We had a quick meal of sliced browned hot Italian sausage, sliced potatoes, chunks of onion and sweet red peppers, all cooked in a cast iron skillet, with a side of cole slaw.2+June 5, 2019 at 7:24 pm #16456
To go with leftover turkey-zucchini loaf and microwaved broccoli, I cooked ½ cup bulgur in 1 cup of chicken broth. It’s tasty and faster than making rice.1+June 6, 2019 at 3:56 pm #16468
I made spaghetti and meatballs yesterday, so that will be dinner for the next several days.2+June 6, 2019 at 5:13 pm #16469
Love left overs! Tonight we had fried chicken,left over white acre peas and okra and fresh macaroni and cheese.2+June 6, 2019 at 6:52 pm #16472
We had “shepherds pie” with ground beef, corn, and mashed potato. And a red and green leaf lettuce salad with lettuce picked from my planter on the deck. My tomatoes are looking good, but not producing yet, and I just bought sweet pepper seedlings today. We finally have sunshine, and 84* today, with similar weather predicted through Sunday! I hope conditions have settled down for those of you who live in the mid-west and Atlantic seaboard also.3+June 7, 2019 at 3:35 pm #16482
Tonight we had cubed steak,baked sweet potato and green beans,I had the left over squash with hoe cake bread.1+June 7, 2019 at 7:09 pm #16488
Tonight we had a grilled ham steak, broccoli salad, and asparagus. We ate on the screened in porch – first time we’ve had summer weather this year!2+June 8, 2019 at 10:09 am #16500
I made Salmon and Couscous with Penzey’s Greek seasoning for Friday night’s dinner. We microwaved peas from the freezer for a side dish.1+June 8, 2019 at 3:22 pm #16507
Today I made stew beef with onions,potatoes and carrots and we had carrot and raisin salad.1+June 8, 2019 at 6:52 pm #16508
Saturday night dinner was my healthier version of my mother’s hamburger stroganoff, served over brown rice, with microwaved fresh broccoli on the side.0June 8, 2019 at 7:34 pm #16511
We had ribs, leftover broccoli salad, and roasted potatoes.1+June 8, 2019 at 8:45 pm #16513
We had a lavash pizza tonight.0June 8, 2019 at 9:19 pm #16516
I was busy planting my tomato and herb garden and when I finished I was torn between fixing something I had on had or clicking on GrubHub. I decided to cook. I made a Beyond Burger, fries (from frozen) and fresh asparagus. A good and relatively easy meal. I have an ice cream bar for later.2+
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