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For dinner tonight we had ribs and roasted potatoes on the smoker. With it, I had buttercup squash and my husband had candied carrots. We are busy making maple syrup these days, and meals are simply grab it when you can, so we've been having a lot of soups and sandwiches. It was really great to sit down for a nice meal.
Today I made a raspberry coffeecake, based loosely on Moomie's recipe. I increased the ingredients, except for the sugar, and added 2 cups of shredded zucchini from the freezer and 2 tablespoons of vanilla. I used jam for the filling which I made from last summer's raspberries from the freezer and Certo. I had discovered a container of lemon streusel in the freezer, so I put that on the top. I needed to bake it for 50 minutes. It is delicious, not too sweet but very flavorful, and I don't need to make any further adjustments.
I made two soups today - Duchess, and clam chowder. I put two containers of each into the freezer. That will help with meal prep when we are gathering and boiling maple sap - I never know what time or even if we will be having dinner. Sugaring season is running very late this year, due to crazy weather patterns.
That sounds like a good meal, and great humor!
Dinner tonight was leftover corn chowder and egg salad sandwiches with eggs fresh out of the nests.
It's a pretty common pasta here in our Northeast grocery stores. I love to search through the shelves of pasta looking for new, odd shapes! I like gemelli because it holds the sauces well. Thank goodness for Google!!
Dinner last was an assortment of salads: broccoli, gemelli with mixed veggies, seafood, and chicken-grape. This feed us another one or two meals also. Dinner this snowy night will be a top-round roast with potatoes, onions, and carrots with spinach, onion, garlic ciabatta from When Pigs Fly. I think I've found a recipe online that might be a close imitation of that delicious bread.
I've been sorting and tossing printed recipes for two years now! I think at this point I could just toss the two-foot tall pile I have left to go through, without looking at them, and I wouldn't regret a single recipe. I have a file cabinet drawer full of the recipes I use repeatedly, plus a few I'm pretty sure I'll use some day. I also have quite a collection in my Word recipe folder, some of which I've also printed and use often enough that they are in the file cabinet. I do also have a complete collection of KAF's Baking Sheet, in chronological order, in 5 large binders. I keep thinking one of these days I'll go through issue by issue and pick out a few to try. So many recipes, so little need for food!
Italian Cook, "Sandwich Thin" is a flatbread made by Arnold in this area. Google Arnold bread. Each one is about 4.5 inches in diameter and 3/8 inch thick. I've seen three varieties, plain, whole wheat, and multi grain. They're pretty expensive, I recall over $4.50 for 6 of them, but they are really good and I love the size and amount of bread for a sandwich. So I've been searching for a good recipe for a year or so. I finally found the one that works best for me! And I learned that I can roll the dough with a pin just as I would pie dough, so they come out looking good too - flat and a decent round shape.
I made corn chowder for dinner, and we had the last of the ciabatta from the When Pigs Fly Bakery.
Dinner last night was brats on sandwich thins with garlic aioli. Not at all good for you, but good tasting!
Happy birthday, Joan, and many more to come! Sounds like you had a great day!
I made sandwich thins again today. I really like the flavor of this recipe and have figured out I can use a rolling pin to roll them out quite thin. However, I goofed this time, misread the recipe to make 8 instead of 16, and they are too large. But my husband ate one with his chili for dinner and liked it.
I remember seeing government issued cheese in the school kitchen in the 80s. It was shaped like the Velveeta in the box, but much larger, and not a yellow box. I like it in Duchess soup -- I love that it melts so easily. I had a wonderful cheese last weekend - Red Dragon. It is a cheddar with mustard seed and ale. It's a touch on the warm side, but delicious. I've been trying to locate it on-line, and see that it is carried at Walmart. I think the Walmart near me doesn't have any cheese; I rarely shop there, but will stop by sometime to see if they have it.
Mike, one of the most interesting uses of spices that I have found is in Moroccan cooking. I discovered this when learning to cook in my tagine, and I thought I would not like the spice combinations. Common in those recipes (usually chicken and vegetables) are garlic, paprika, cumin, turmeric, coriander, ginger, cinnamon, nutmeg. The flavor is quite different, but very good.
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