[RiversideLen]

I had a boneless chicken breast that I baked in pasta sauce. Bow tie pasta and broccoli and cauliflower.

[RiversideLen]

Last night I made a some broccoli/cauliflower soup. I simmered the vegs in about 10 ounces of chicken broth, once tender I blended it with a stick blender in the pot and thickened it with a little potato flakes. Had it with an Italian sausage sandwich.

[RiversideLen]

Mike, I did use a pie shield. But the crust spent a lot of time in the oven between the blind bake and once filled.

BA, no, I didn't pre-cook the filling. I'll have to give that a try, thanks for the info.

[RiversideLen]

I had leftover meatloaf, red cabbage and baked sweet potato. No more leftovers, I'll have to cook tomorrow.

[RiversideLen]

I made a pre-Thanksgiving test pumpkin pie. I wanted to try blind baking the crust as I've always used an unbaked crust for pumpkin pie. That tends to leave the bottom of the crust pale. So, I looked at a couple of techniques on youtube and decided on the ATK method. I covered the crust with 2 pieces of foil with the foil bent over to cover the edge and then put in the pie weights and baked it for 25 minutes at 375. Filled the crust hot, fresh from the oven, and then baked per the recipe. The pie and crust came out pretty good except the top part of the crust burnt a little (you can see it in the pic) but I liked the bottom of the crust much better than when I don't blind bake it.

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[RiversideLen]

I had leftover meatloaf. I made gravy and had it with noodles and steamed red cabbage.

[RiversideLen]

I made meatloaf. Had it with little roasted potatoes and steamed kale.

[RiversideLen]

I had a pizza, with a sliced chicken meatball, fresh spinach and thin sliced onion.

[RiversideLen]

I made some pizza dough, enough for 3 small pies. I used 25% each of semolina and durum and 50% white whole wheat. The dough rolled out very easily and I was able to make it pretty thin.

Tonight's pizza was topped with a leftover chicken stuffed pepper, thin sliced onions and a 4 cheese blend. It was pretty good.

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[RiversideLen]

I made chicken meatball stuffed peppers. I have enough for the rest of the week.

[RiversideLen]

The claimed yield of cookie recipes gets me. "yield 5 dozen" usually means about 3 dozen, give or take.

[RiversideLen]

Yesterday I had a breaded chicken sandwich and a veggie soup that I made from a container of my homemade chicken stock. For the soup, I sauteed some onion, celery and carrots, threw a diced garlic clove in at the last minute of sautéing, then added some cauliflower and the chicken stock. Simmered it until tender and then put the stick blender to it. Once smooth I thickened it with some instant potato flakes.

Tonight I am going to roast a pork chop and sweet potato and steam a little red cabbage.

[RiversideLen]

A batch of rye/semolina/wheat buns.

[RiversideLen]

I made chicken enchiladas, baked brown rice and asparagus. I used a 24 ounce enameled cast iron cocotte for the rice. I put a half cup of dry rice in it, a cup of just below boiling water, put the lid on and baked it in a 350 degree oven for an hour. It came out perfectly.

[RiversideLen]

I had a chicken sandwich, baked sweet potato and steamed red cabbage.

This afternoon I deboned the chicken I made yesterday and took chicken bones I had in the freezer and made some chicken stock.

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