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I made a Chopped Thai Noodle Salad with Peanut Dressing from a recipe I found a few years ago. It was more work than I anticipated and the dressing doesn't have a lot of flavor. The salad is good enough to finish eating but I won't be making it again. At least the organic chicken tenders were on sale at $5.73 as today was their last day.
Tabbouleh and lettuce in a pita
I had the rest of the salmon and orzo, but opted for microwaved frozen peas. I got home too late to make the bok choy. And, it was hot and humid again
It's hot here and I'll be working all week so no day off until next Sunday. So today I prepped for the week.
I made 5 cups of chicken stock from my lone rotisserie carcass, a batch of tabbouleh to which I will I will add some feta later. And tonight I backed a piece of salmon which I split for two meals. I had spinach and orzo with it. Tomorrow night I'll saute the baby bok choi that I have on hand. I also gave salad greens to go with the tabbouleh and I can add tuna if I want more protein.
Thanks Mike
I made chicken salad with the rest of the white neat from the rotisserie chicken and had it with some greens. Now I have a carcass for some chicken stock - one small batch is about all I can make right now - no heavy pot lifting yet😆
Your prime rib looks beautiful, Mike.
I made a chicken sandwich with rotisserie chicken, salad greens, a little mayo on my Multigrain English Muffin Toasting Bread (see baking thread) toasted.
A belated Happy Father's Day to all the fathers in your lives.
I finally got to bake yesterday - the first time since before my surgery. I adapted the English Muffin Toasting Bread (for two loaves) by using 3 cups (360g) AP flour, 2½ cups (282g) WWW, ½ cup (74g) Harvest Grains Blend. I used the full tablespoon of yeast as I was using WWW and the grains and honey instead of sugar to add a little moisture. Halfway through the beating I added 2 more tablespoons of water and then beat an additional 30 seconds to get it smoother. It took about 50 minutes to rise and 22 minutes to bake. It did not get as much spring as I'd like and it is a little dense. I think I need to add more water next time.
Photos of the loaves and slices below - lots of crannies, but not many wholes - I think more liquid would help there.
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You must be logged in to view attached files.It rained really hard all day until around 3:30. I was off so had planned to run errands, but I didn't leave the house until the rain stopped. I went and got a rotisserie chicken and had with an artichoke I cooked this morning and balsamic vinaigrette for dipping. I have another artichoke for dinner tomorrow.
Re: colored cauliflower. I looked this morning -we only had white. But, I had planned to buy broccoli crowns - they looked awful! Usually they are the freshest and a good buy - they weren't on sale
I baked some chicken tenders and roasted zucchini
I made a turkey and Swiss open faced sandwich on some sourdough with Cheater's aioli, spinach/arugula and some cherry tomatoes from a neighbor. It was a nice, light dinner
I'm jealous of your tomato plants Len. They are hard to grow here in the heat and humidity and we don't have enough sun at our house to even try.
For dinner tonight (and several more) I had a farro salad I made from NY Times. It's an artichoke and olive farro salad that I adapted after reading the comments. I'm quite pleased with the result.
It called for jarred marinated artichokes which I don't like, so I made my own lemon marinated hearts from a can - it's a recipe I found on ciaoflorentina.com a few years ago and have made a couple of times. I used lemon juice instead of red wine vinegar, goat cheese in place of feta, and added a drained can of mandarin oranges to balance the acidity. The recipe also had Kalamata olives and red onion. I added thyme and oregano (both in the artichokes) instead of dill and chives. I served over a bed of spinach and arugula.
Waste of money and space. I was really hopeful about the waxed fabric - I couldn't get it to seal tightly enough to protect the food. Also, the silicone lids that are supposed to stay tight with suction.
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