June 23, 2019 at 8:48 am #16744June 23, 2019 at 10:26 pm #16755
We had French toast this morning and grilled cheese and home cut fries for supper.2+June 24, 2019 at 12:53 pm #16765
I marinated and grilled chicken breasts and made a salad with greens and my herbs including beautiful and tasty nasturtium flowers. I never had good luck in the past growing nasturtiums. This year I placed them in a large clay pot with basil and parsley and they all flourished!2+June 24, 2019 at 4:59 pm #16768
I fried a chicken breast,dried lima beans and rice.2+June 24, 2019 at 7:35 pm #16772
For dinner on Monday, I made Salmon and Couscous with Penzey’s Sunny Paris seasoning and some dried chives (did not have quite enough of the Sunny Paris). We paired it with frozen peas that we microwaved.1+June 25, 2019 at 7:25 pm #16783
Tuesday’s dinner was a stir-fry. I had about 1 cup of mixed whole grain cooked rice and 1 cup of cooked ground turkey in the freezer. I cooked ½ cup of freekeh (an ancient grain that is somewhat like bulgur, but with a more mellow taste—my first time making it). I sautéed onion, celery, mini-red, yellow, and orange bell peppers, carrots, and mushrooms in a bit of canola oil. I added ¼ cup of drippings from the rotisserie chicken we had late last week. I mixed in the rice, the turkey, and the freekeh, then added chopped parsley. It is yet another “grain bowl” triumph.
I also made broth from the bones of a turkey breast in the freezer combined with those of a rotisserie chicken from last week. It is nice to have two refrigerator-freezers again!
2+June 25, 2019 at 9:50 pm #16784
- This reply was modified 3 weeks, 2 days ago by BakerAunt. Reason: added information
I baked a pork tenderloin,sauteed fresh squash with onions and a can of green beans which I added about a half cup of raw onions,I love onion in green beans.1+June 26, 2019 at 7:21 pm #16798
Ah, Joan, it is the week for pork tenderloin!
The local grocery store had a good deal on pork tenderloin last week, so for Wednesday dinner, I made my Maple-Glazed Roast Pork Tenderloin (recipe from America’s Test Kitchen). I boiled new potatoes from the Farmers Market in some salted water, drained, then tossed with Land o’ Lakes Light Butter Canola Oil. Microwaved frozen peas rounded out the meal.1+June 26, 2019 at 10:24 pm #16801
BakerAunt we love pork tenderloin mmm good stuff.
Tonight I pulled spaghetti and meat sauce from the freezer and made a salad and garlic toast.1+June 27, 2019 at 9:25 am #16803
I love a roasted pork tenderloin too! But tonight we had boneless pork chops on the grill, with potato salad and greens from the deck topped with leftover Greek salad.2+June 27, 2019 at 3:49 pm #16807
Tonight we had more of the pork tenderloin,left over lima beans and fresh potato salad.
Just wanted to say I’ll be absent from here for a little while.Going to see my sister,her birthday is Sunday she’ll be 77.I’m staying awhile so I’ll check back in when I’m back home.Hope you all are doing well and keep rattling them pots and pans.
I hope Mike is OK no quiz for 2 days.
BakerAunt I hope all the remodeling is going well and you’re in that new kitchen soon!
1+June 27, 2019 at 6:00 pm #16809
- This reply was modified 3 weeks, 1 day ago by Joan Simpson.
We were on the road coming back from PA and I’m still recovering from the cold, so I just didn’t get quizzes posted. I should have a new one up for Friday.1+June 27, 2019 at 6:49 pm #16810
Turkey quesedillas for dinner tonight.2+June 27, 2019 at 9:45 pm #16814
Glad to know you’re OK Mike,I forgot you had said y’all were going to PA.Hope your cold is better Mike!
1+June 28, 2019 at 7:59 am #16821
- This reply was modified 3 weeks ago by Joan Simpson.
I don’t generally post about my travels until they’re over, because you never know who’s reading stuff.0June 29, 2019 at 2:14 pm #16836
It is hot and humid, but I needed to use up some vegetables in a soup, so I made soup for lunch. I combined a scant 4 cups chicken/turkey broth, a 14 oz.-can tomatoes, with vegetables (onion, celery, carrots, mini-yellow and orange bell peppers) sautéed in olive oil. I added the last cup of frozen roasted garbanzo beans from the freezer (a recipe that is too much work for the results, so I won’t be making them again), ½ cup farro, and turnip greens. I added a pinch of baking soda, and toward the end ¼ tsp. dried basil and freshly grated black pepper. I had it with some Parmesan grated on top.0
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