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For dinner on Monday, I made soup using 1 ¾ cups of Bob's Red Mill mixture of green and red lentils and split green and yellow peas and barley. I add sauteed ground turkey, carrots, celery, yellow bell pepper, mushrooms, a tablespoon of dried onion that I rehydrate, and about 7 cups of turkey broth from the freezer. I use a tablespoon of Penzey's Ozark blend. At the end, I sauté kale in olive oil and then stir it into the soup along with freshly ground black pepper. We have leftovers for later in the week.
I'm sad for you, Mike, that the asparagus grew when you weren't looking.
Joan--are those blackberries from nearby bushes? Our wild blackberries are blooming in the woods. The black raspberries are about finished with their blooms. Now we need the right kind of rain, so that the fruit can develop.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday from dough I made last week.
For Sunday dinner, we warmed up two of the pecan-crusted boneless pork chops from yesterday. I cooked about 8 oz. of cavatappi pasta, then mixed it with olive oil and a crumbled 4 oz. log of goat cheese. I divided it in half, so that Scott could have his with no addition. I added 3 ½ oz. of cut asparagus that I had sauteed in olive oil to my half, along with some reconstituted dried shallots and a bit of dried tarragon (both from Penzey's) and some freshly grated black pepper. Scott microwaved some fresh broccoli for his vegetable.
I do not know if we are at the end of asparagus season or not. It has been challenging for the farmers market vendors with the rapid shifts in the weather, not to mention the high winds and dust storm we had on Friday.
I'm sure everyone enjoyed the pie, Joan!
I baked Big Lake Judy's Best Ever Molasses Cookies on Saturday. Scott and I like this recipe a lot, so it is in frequent rotation in our house.
Our weather has cooled down again, so on Saturday I made roasted pecan-crusted pork chops and roasted sweet potato chunks for dinner. We had fresh microwaved broccoli as well. I also made yogurt today.
We had the rest of the vegetable, chicken, and farro stir-fry.
Thursday's dinner was salmon and couscous with Penzey's Greek seasoning and microwaved frozen peas. I cooked it in my countertop oven and reduced the temperature from 425 F to 400 F. Temperatures soared to around 86 F today, with more heat predicted for tomorrow. It is also windy, and we may get rain this evening.
What a lovely egg! The ones I get from our farmers market vary in size, so I usually use the small ones for cooking and save the larger ones for baking. Now that I have had fresh eggs, I am never going back to the ones in the store.
For dinner, we had more of the vegetable, chicken, and farro stir-fry that I made last night.
My husband has been planting irises for a couple of years, and this year, he put some along the fence and tilted an old screen across to protect them from animals and our dog. This evening, he noticed that Annie was giving the area a lot of attention, so he checked to see if an animal were inside, and there was a large map turtle, probably laying eggs! The angle is not great with the screens, or I would try to get a picture.
I'm glad you enjoyed the story, Navlys. I miss having potlucks to attend and wonder if the tradition is being lost, along with the community.
I, too, hope that NPR can continue to thrive. In our semi-rural area, it is an important source of news, especially local and state news.
We were running out of bread, since I froze four of the buns I baked the other day, so on Tuesday, I baked King Arthur's Chewy Semolina Rye Bread in my Emile Henry long baker. We will begin slicing it tomorrow.
I made chicken broth on Tuesday from chicken bones that had collected in the freezer.
For dinner, I made vegetable, chicken, and farro stir-fry. We went to a town hall meeting for our congressional district at 6 p.m., so I prepped the vegetables before we left by cutting up the carrots, celery, red bell pepper, green onion, and mushrooms. I washed the Bok Choy but did not slice it until we returned. I also cooked the farro in advance, using some of the broth that I had made, refrigerated it, then microwaved it before adding it to the dinner. Scott cut up the rest of the roasted chicken breast while I sauteed the vegetables. We had dinner on the table within 20 minutes of getting home.
The Bok Choy and green onions in the stir-fry came from our farmers market. The arrival of more vegetables is a welcome sign of spring.
My last project on Monday was Asparagus, Scallion, and Goat Cheese Quiche, since I was able to buy more nice asparagus at Saturday's farmers market. However, as I do not make quiche that often, I forgot that it needs to rest after baking for 1 ½ to 2 hours before slicing, so my plan to have a slice for dinner turned into having chicken sandwiches on some of the buns I baked yesterday with microwaved fresh broccoli, which was what my husband, who does not like asparagus was having.
I had a busy day in the kitchen on Monday. I made dough for my Whole Wheat Sourdough Cheese Crackers, which will rest in the refrigerator until the end of the week. I next baked Bittersweet Blackberry Brownies using seeded blackberry puree that I froze this past summer. Those will rest in the refrigerator overnight before we start cutting them tomorrow.
Great apron, Mike!
We had ham sandwiches on freshly baked buns, along with the rest of the coleslaw for dinner on Sunday.
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