October 13, 2019 at 8:38 am #18630October 13, 2019 at 2:26 pm #18632
We’re having french fries and Sloppy Joe’s.1+October 13, 2019 at 6:51 pm #18635
Dinner was stuffed peppers. I spent most of the day prepping and freezing green bell peppers, in strips and in bite sized chunks. Then I prepped red bell peppers, onions, and garlic for the hot pepper relish I can every fall. I’ll finish it tomorrow, after I grocery shop and buy jalepenos for it.3+October 14, 2019 at 6:50 pm #18642
Monday night dinner was grilled salmon, roasted potatoes, broccoli, and green salad. It has been a gorgeous day here – clear blue skies and 70*. Hard to believe winter will soon be upon us.3+October 14, 2019 at 7:45 pm #18643
It was in the mid 70’s here in Nebraska, too, but supposed to drop back into the 50’s for a few days then back up to the 70’s again. Kind of a typical fall.1+October 14, 2019 at 8:33 pm #18644
To go with leftover boneless pork for Monday dinner, I roasted an Acorn Squash, using part of a recipe from Food and Wine: https://www.foodandwine.com/recipes/healthy-chicken-and-roasted-acorn-squash It was ok, but it didn’t wow either my husband nor me. I’m trying to find more squash recipes to take advantage of the autumn harvest and the nutritional value of squash. We also had bulgur cooked in turkey/chicken broth and microwaved broccoli.
Beginning Friday night, we have had fall weather for the first time. No 70s for us in northern Indiana! It has been nice to use our wood stove again. We missed it when we were living in the apt. last year during our renovation.
3+October 15, 2019 at 1:44 am #18648
- This reply was modified 1 month ago by BakerAunt.
Tonight I roasted a pork chop and an acorn squash stuffed with an apple and walnuts.3+October 15, 2019 at 8:04 am #18651
Last night we had smoked pork chops,baked sweet potato and left over garden peas.2+October 15, 2019 at 12:14 pm #18653
I used last night’s leftover squash to make a kind of stir-fry for lunch on Tuesday. I cooked ¼ cup bulgur in water, then mixed it with frozen broccoli, the squash, a little diced ham, and some dried onion. It came out well, so perhaps squash is better when it is a part of a combination rather than going solo. I have enough for an additional day as well.3+October 15, 2019 at 4:17 pm #18654
I always love left overs BakerAunt!
Tonight we had fried cubed pork,rice and tomato gravy,creamed corn and boiled okra.2+October 15, 2019 at 4:45 pm #18655
I’ve been living on left-overs and take-out for most of the last two weeks, I’m looking forward to making something for supper tonight, even if it is only something simple like mac and cheese with ground beef.3+October 15, 2019 at 8:11 pm #18657
On Tuesday, I also made tomato sauce from the 2 lbs. of tomatoes we picked a few days ago. It’s likely slated for pizza. We did not have a lot of tomatoes this year since we had a late start planting, due to the house construction. The plant I bought—Carbon—had sweet tomatoes, but perhaps because of that they were subject to cracking and in some cases spoiling before they were ready for picking.
Dinner on Tuesday was stir-fry, using the leftover pork and what I deglazed from the pan. I used green onion, celery, carrots, red bell pepper, eggplant, mushrooms, and broccoli (including some from our garden—about the size of a dime). Of course we had soba noodles with it.2+October 16, 2019 at 2:23 pm #18663navlysParticipant
I found lamb loin chops on sale at Costco and was severely missing them so…I mixed up olive oil, rosemary, thyme and kosher salt. I rubbed the chops on both sides. Then I sauteed them on each side for 3 min/side and then I baked them for 10 min. in a preheated 400 oven. I served them with mint jelly, potato salad and green beans with feta cheese. These were thick chops and they tasted mighty fine.3+October 16, 2019 at 4:00 pm #18664
For breakfast I made buckwheat pancakes with some oats and cocoa powder.
For dinner I’m making an easy stuffed pepper, I halved a red bell pepper and popped in a meatball from the freezer into each half. Not a bad fit. I’ll bake them semi covered as the balls are still frozen.2+October 16, 2019 at 5:49 pm #18665
That does sound like an easy way to do a stuffed pepper.
We’re having salad with tuna fish tonight.2+October 16, 2019 at 6:45 pm #18666
Tonight we had a pot roast, with potatoes, onions, and carrots. It is very windy, with peaks of 15 mph, and the storm isn’t even quite here yet. Unfortunately, I’ll be traveling on the interstates, pikes, and thruways most of tomorrow, going to the NY Sheep and Wool Festival.3+October 16, 2019 at 10:57 pm #18673
Tonight we had smoked pork chops,rice and lima beans.1+October 17, 2019 at 5:33 am #18676skeptic7Participant
Have fun at the NY Sheep and wool chocomouse. Yesterday I had baked chicken thigh with leftover Afghan pumpkin with yogurt sauce. The pumpkin was much better warmed up, then it had been the first time around, probably the tomato sauce improved after being refrigerated.
I am going to do a colonscopy next week. I have two days without whole grains, or raw vegetables or raw fruit in preparation as well as a day of essentially fasting. Its been so long since I first started eating whole wheat flour and brown rice that this is going to be disconcerting. I do cook with white flour, and eat white rice but thats an occasional treat and mainly when eating out.2+October 17, 2019 at 12:36 pm #18680
Best wishes Skeptic on the restrictive diet and the colonoscopy.
Speaking of white bread: I was given a hard baguette by someone who did not want it wasted and, as I’m a cook and baker, she decided that I could use it. That was the perfect impetus to try King Arthur’s Holiday Breakfast Strata:
I put it together on Wednesday evening and baked it Thursday morning to have at lunch. I made a half recipe in an 8×8 inch Pyrex dish. I used just 3 eggs, since I didn’t want to split an egg or use one more. I don’t eat sausage anymore, so I substituted diced ham. I also used 8 oz. of frozen, chopped broccoli rather than fresh. I used less cheese and I used 2%. 1 3/4 of the milk was 2% that the same people gave us, and I wanted to use it up. I added some sliced red bell pepper for the second half of the bake. Because I halved the recipe, after the initial 45-minute bake, I checked it at 25 minutes, and it was done. It got a little brown on the bottom, so I would probably cut the first cooking time down next time as well. It’s a bit bland. I should have realized that would happen when I substituted ham for sausage and used sweet curry powder instead of dried mustard. I will have an additional three lunches from it. Although somewhat higher in saturated fat for my normal lunch, it is excellent in calcium.
1+October 17, 2019 at 6:52 pm #18686
- This reply was modified 1 month ago by BakerAunt.
The prep for a colonoscopy is nasty, but it is better than it used to be when you had to drink a whole gallon of what tasted like antifreeze with a HEAVY fake-cherry flavor to it.
I made a lavash pizza tonight.1+October 17, 2019 at 6:56 pm #18688
Thursday dinner was chicken thighs roasted on a rack, cut-up potatoes drizzled with olive oil and roasted in a separate pan next to it, a small butternut squash (a new, small variety), cut up, tossed with olive oil and a little maple syrup and roasted in my small countertop oven. We also had microwaved green beans, the last from our garden.1+October 17, 2019 at 11:24 pm #18696
I’ve had a 12 pound turkey in the freezer since last November so I figured it was time to cook it. Lots more room in the freezer now!2+October 17, 2019 at 11:37 pm #18697
Tonight we had fried chicken breast,potato salad and mixed greens out of a can which I doctored up.2+October 19, 2019 at 4:28 pm #18720
Last night we had taco salad and tonight we had spaghetti and meat sauce with garlic toast,enough spaghetti for another meal and to me it always tastes better when mixed together a couple days in the fridge,like the flavor meld together.2+October 19, 2019 at 7:02 pm #18723
We had tomato soup and fried cheese sandwiches for supper tonight.1+
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