November 6, 2022 at 1:53 am #37082November 6, 2022 at 5:26 pm #37085
Yummy on the chocolate Mike.
We had baked chicken, baked sweet potato and green beans.November 6, 2022 at 6:18 pm #37087
On Sunday, I made tomato sauce from three large and two small tomatoes that finally finished ripening in the house. I froze it for future use.
I also roasted one of the outlier butternut squashes that developed from what was supposed to be a Honey Nut Squash seed. It has a somewhat longer neck than most butternut squashes, so I cut the squash in chunks and tossed it in olive oil before roasting. We had it with the rest of the pork tenderloin, the little bit of leftover mashed potatoes, some applesauce from the freezer, and microwaved fresh broccoli.November 6, 2022 at 7:52 pm #37088
I made over 60 small molded chocolates today, the plan is to put them in an Advent calendar for our granddaughter.
I also made 40 chocolate batons for making chocolate croissants (Jimmy Griffin calls them chocolatines). They're similar in size to the larger ones that Callabaut sells, about 4 inches long.November 7, 2022 at 3:10 pm #37091
We had leftover beef stew over fresh corn bread.November 7, 2022 at 3:21 pm #37094cwcdesignParticipant
On Saturday night, I made sheet pan salmon with potatoes and asparagus. I love the new stove! I think Will likes it too - he's just a bit grumbly about it, like his dad, cuz he has to learn new tricks.
Asparagus was on sale at HT this week, so I bought 2 bunches. Tonight, I'm going to use the second bunch with pasta, cream sauce, Caprese chicken sausage and sun dried tomatoes.
BTW Joan, I followed your lead and went to Publix today when I was in Brunswick. The AP was still on sale so I had to buy 2. I also bought a bag of bread flour cuz it was cheaper than HT.November 7, 2022 at 5:03 pm #37097
For Monday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. We also had microwaved fresh broccoli. We have been getting spectacular broccoli from a vendor at the farmers' market. It will be hard to go back to the stuff from the store once no more is available.November 8, 2022 at 2:33 pm #37103
I'm making a big pot of chili today, much of which will go in the freezer.November 8, 2022 at 5:47 pm #37105
I roasted chicken thighs on Tuesday for dinner. I re-heated the leftover butternut squash at a higher temperature in the oven, and that improved its flavor. We also microwaved a packet of the green beans that I froze this summer. While the beans will never be as wonderful as when fresh, they are much better than the ones in the supermarket's frozen food section.November 8, 2022 at 9:18 pm #37108
We had sausage, peppers, onion and cheese omelette which was easy and good tonight.November 9, 2022 at 4:10 pm #37112
Tonight we had taco salads.November 9, 2022 at 4:48 pm #37113
We are having leftover roasted chicken thighs, a bit of leftover butternut squash and a freshly roasted Honey Nut squash, and microwaved frozen peas.November 9, 2022 at 5:43 pm #37117
Aside from a cinnamon roll (or two), I'm not sure what we're having for supper. Diane had chili for lunch and plans to have it again tomorrow, so she won't want it tonight.November 9, 2022 at 5:57 pm #37118chocomouseParticipant
We had Philly-style cheesesteaks.November 10, 2022 at 1:40 pm #37124
For lunch on Thursday, I tried something new. I like eating the salad turnips from the farmers' market raw. They are delicious. However, I never want to waste the turnip greens, which are high in vitamins and minerals such as calcium. I have usually put them into soups, but I recalled reading a recipe somewhere for "greens and beans." I thought it might be in the Washington Post's "Eat Voraciously," but the site does not appear to be searchable, and the recipe I found required more ingredients than I had on hand. However, the Google search also showed one for "Smoky Beans and Greens," from Food & Wine, which was more a general technique. This morning, I cooked the cup of dry white beans that I had soaked overnight. Using olive oil, I sauteed a shallot I wanted to use up with a small red bell pepper from our garden, added some minced garlic at the end for about 30 seconds. I added a bit more olive oil, then sauteed the cut-up turnip greens. I added the cooked beans with their liquid, about 2 Tbs. tomato paste, and about 1 ½ cups of turkey broth that I had thawed. I seasoned with ½ tsp. of Penzey's Smoked Spanish Paprika and a bit of fresh pepper and simmered for a few minutes. I had some, as recommended, in a shallow bowl, topped with Parmesan. I have enough for two more lunches. I will use this Beans and Greens recipe as my base recipe.
[Quick Note for people reading this post: skip the turnip greens if you take a blood thinner.]
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