May 19, 2019 at 11:14 am #16153May 19, 2019 at 1:30 pm #16155
On Sunday morning, I tried a new recipe, Rosemary Roasted Chickpeas, from a Better Homes and Gardens Special Interest publication, Cut the Sugar (p.78). I used 30 oz. of the chickpeas I cooked last week. These are roasted for 40 minutes with 1 Tbs. of olive oil at 425F. I put them on parchment paper to make cleaning up easier. They do have to be stirred every 10 minutes. Once removed from the oven, they are drizzled with 2 Tbs. olive oil, 1 tsp. dried rosemary (or 1 Tbs. fresh), 1 Tbs. honey; a scant ½ tsp. kosher salt, and ¼ tsp. cayenne pepper. I had a few with the leftover slice of pizza that I had for lunch. These did not knock my socks off, but they are a satisfying snack. I might also try them sprinkled on a salad. There are two other variations in the magazine. I might try a variation with Penzey’s salt-free Forward, which is a seasoning to replace salt that I have not used more than once or twice, as I keep forgetting that I have it.
1+May 19, 2019 at 4:52 pm #16162
- This reply was modified 1 month, 1 week ago by BakerAunt.
- This reply was modified 1 month, 1 week ago by BakerAunt.
No real cooking here today I had froze left over spaghetti and meat sauce so that was defrosted and we had a salad and garlic toast.3+May 19, 2019 at 9:19 pm #16170
We had a beef stir fry with pea pods, mushrooms, bean sprouts and water chestnuts.
When I was cutting the meat up (sirloin), I was going “This is the biceps femoris and this is the gluteus medius, so this must be the ‘mouse muscle'”.4+May 20, 2019 at 12:57 am #16172
I waited out the rain, fired up the bbq grill and did hot dogs and hamburgers. Had it with cole slaw made with a simple dressing I got from Allrecipes. (mayo, sugar, lemon juice, vinegar – I used apple cider vinegar – and black pepper. That turned out real nice even though I used more vinegar than called for.3+May 20, 2019 at 9:56 am #16174
For Sunday dinner, I made a stir-fry with leftover roasted chicken, red bell pepper, celery, carrots, mushrooms; green onion, broccoli; snow peas; soba noodles, and defatted chicken drippings.1+May 20, 2019 at 11:14 am #16179
Personally, I like a vinegary taste to cole slaw.0May 20, 2019 at 6:15 pm #16181
Tonight we had a pork roast with potatoes, onions, and carrots all cooked in the tagine, and a side dish of steamed asparagus. I cut extra asparagus, about a quarter of our two rows, and will freeze the excess for a meal next winter.2+May 20, 2019 at 7:46 pm #16182
Dinner on Monday was “Waste Not, Want Not” soup. I used 1 ½ cups of Bob’s Red Mill Vegi-Soup combination (red and brown lentils; split green and yellow peas; bits of barley) and ½ cup pearl barley. I sautéed onion, celery, and carrots in olive oil, added 2 cloves minced garlic, then added the leftover broth from the garbanzo beans I cooked last week and 3 ½ cups of chicken broth from the freezer. I seasoned with 1 Tbs. Penzey’s Bouquet Garni blend, ¼ tsp. ground cumin, 1 Tbs. tomato paste, and parsley. After it simmered for an hour, I added cut turnip greens (left from turnips that came from farmers’ market) and simmered another 20 minutes. We had it with cornbread. It was a perfect dinner on what has been a chilly day.1+May 20, 2019 at 8:11 pm #16184
We had beef stew and a green salad.1+May 21, 2019 at 12:53 am #16186
I had a BLT, my wife had scrambled eggs and bacon.1+May 21, 2019 at 3:59 pm #16191
Fried cubed pork,rice,tomato gravy,left over lima beans and topped with onions soaked in vinegar.0May 21, 2019 at 6:37 pm #16192
On a cold evening we had oatmeal for supper, instead of syrup or brown sugar we put in some strawberry jam to sweeten it.
I hope we miss the snow, western Nebraska is getting a lot of it, and parts of Denver got 10 or more inches!
We brought the bedding plants into the garage, I’m sure they appreciate the relative warmth.2+May 21, 2019 at 7:17 pm #16194
Omelets and English muffins with raspberry jam.3+May 22, 2019 at 4:07 pm #16199
Tonight we had chicken breast cooked with onions and some Italian Dressing,baked sweet potatoes and green beans.2+May 22, 2019 at 7:32 pm #16200
Veggie lasagna leftover from the freezer and a green salad.3+May 23, 2019 at 4:02 pm #16222
I baked a pork tenderloin,sour cream mashed potatoes and creamed corn.1+May 23, 2019 at 6:46 pm #16223
We had tuna salad sandwiches tonight.1+May 23, 2019 at 9:47 pm #16224
Personally, I like a vinegary taste to cole slaw.
I do too. The problem was that it turned the dressing very thin (OK, I probably used more lemon juice than called for too, I didn’t measure it, I just squeezed the lemon into it) so I had to add extra mayo to thicken it up a little. That resulted in leftover dressing.
Today I had leftover beef stew that I made yesterday, had it with a green salad.1+May 24, 2019 at 3:13 pm #16229
Dinner on Thursday was my third time making One Pot Tarragon Chicken, Mushrooms, and Rice. I reduced the broth to 3 cups this time and used 1 ½ cups medium brown rice, as I always do, in place of basmati rice. It was soupy and the rice a bit chewy when we ate it right after it came out of the oven. However, the rice in the pan soaked up the rest of the liquid by the time we finished eating. I’m wondering if the recipe would be best if covered, once it comes out of the oven, then allowed to sit for 20 minutes or so. I like the recipe, so I will be making it again. We microwaved fresh green beans to go with the entrée.2+May 24, 2019 at 7:15 pm #16235
We cooked chicken thighs on the grill, with Sweet Baby Ray’s barbeque sauce, and with it had potato salad and cole slaw. Summer is here! At least, it has arrived in my kitchen if not outside!2+May 24, 2019 at 8:39 pm #16241
We had tacos tonight.2+May 24, 2019 at 9:27 pm #16242
I deboned a rotisserie chicken and made chicken tostodas. I topped them with round slices of provolone, they covered the tostodas very nicely. Then I put them in the oven on convection mode to melt the cheese. Had a green salad with it.1+May 24, 2019 at 10:25 pm #16243
We had taco salad.1+May 25, 2019 at 7:32 pm #16260
My wife is helping someone set up for a garage sale tomorrow (in our garage), so we had takeout1+
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