What did you cook today?

I'll wait until November -- give myself plenty time to prepare!

Tonight I fell up a sidewalk, splitting my lip and overall aching all over. Fortunately, my head is hard and my bones strong so I only ache.

Therefore, dinner was not an easy thought. I had some leftovers so here goes: I fried some potato salad, reheated already oven-baked sweet potatoes and added a dolup of already made tuna salad on a bed of lettuce. Amazingly, it was quite tasty and 5 minutes to fix.

5/12/2010

Tonight I made a Filet Mignon steak,
Fiesta Mix Vegetables...." Delicious "


Cheers..Joe

Sauteed onions and mushrooms for dinner, in just a little bit of oil.

5/13/2010

Last night I made Tender Pork Loin plus
Viesta Mixed Vegetables.Delicious !


Cheers..Joe

Last week, daughter Lynn went out of her way to cook some of my faves for Mother's Day, so this week, I wanted to repay. Her favorite green veg is Brussels sprouts, so I went to Epicurious and found this beauty:





It was perfect, because one of her other faves is carrots. I made a full recipe, and since Chris' parents were visiting his brother, and there were only the three of us, they took a "doggie bag" home. This is a truly spectacular veggie recipe, and I can say so since it isn't mine. Here is the recipe on the epicurious site:

http://www.epicurious.com/recipes/food/views/Carrots-and-Brussels-Sprouts-241514

I served the veggies with my Simon and Garfunkel recipe (roasted chicken seasoned with lemon, garlic, and "Parsley, Sage, Rosemary and Thyme..."



Ann

Put together an easy chicken mole - another way to use rotisserie chicken:

1/4 cup Mole paste
3/4 cup Chicken stock
6 ounces Rotisserie chicken chunks
1 1/3 cup Brown rice cooked
1/2 large Avocado sliced
1 medium Tomato diced
2 tablespoons Red onion diced
1 Scallion diced
1/4 teaspoon Salt

Just stir the mole paste into the chicken stock, add the chicken chunks, and simmer, stirring, until the sauce thickens. Do stir, it can stick to the bottom of your pan easily.

(Mole, BTW, is made primarily from chili powder and a bit of dark chocolate.)

Serve over rice - I use Uncle Ben's Ready Rice, already cooked and easy to nuke in just over a minute. This makes two large servings.


Top with avocado, onion, and tomato:

5/21/2010

Today I made Rotelle with boiled eggs, cut up
chicken, tomato, olives, herbs..Yummy..


Cheers..Joe

I'm about to. This is my weekly pasta night. And I was lucky because the Walmart in Cancun had my favorite. They are like little tubes coiled up into tight spirals about an inch long, and are white, green and red (perfect in Mexico as well as Italy). AND I just got fresh grated parmesan cheese (which turns into grout in a week in this climate). So...I'm all set!

5/22/2010

Lin..

My favorite, it's called Tri Color Rotelle.

Cheers..Joe

Pasta? It's child's play:

I certainly considered it such when I was a child.

In fact, I still do sometimes.

Just a child at heart, Lin? Thought so.

Strawberries and whipped cream on shortcake. Great dessert. How convenient of the grocery store to place all these materials together!

I don't know what the leaves
are called in English but it is prepared the same way as afang soup,
but this time, the waterleaf is used in smaller quantity than the
editan leaf unlike afang soup where waterleaf is in more than or same
quantity as afang.
_________________________________

I made yellow squash casserole. That is because I have so many squash and needed a new way to make them. It turned out very nicely.

Slice yellow squash into thin slices and add a couple of tablespoons of parmesean cheese. Slice a small onion, too, and a green pepper. Also, quarter two tomatoes, toss it all together and cook it all in a in a little butter for a for a few minutes. Put the whole wad into a casserole dish and sprinkle mozzerella cheese on top. Cover it with foil and bake at 350 for 20 minutes. Uncover and bake for 10 minutes more. It was good!

Tomorrow I am canning more salsa.

Love,
Betty

Yum! I will try that next week, Betty, after I hit the farmer's market.

Today I went to our super-duper-supermarket down the street and got some organic rainbow chard and an organic chicken and tomorrow, for the family dinner, I will cook my standby Simon and Garfunkel recipe (see earlier post) with potatoes and garlic added to the roaster, and make Emeril's Sauteed Chard recipe from his show, "Emeril Green."

http://planetgreen.discovery.com/videos/emeril-green-recipes-sauteed-chard.html

Is that a secret salsa recipe?

Ann

Dear Ann,
I forgot to say the magic ingredient....basil for the squash. I love chard, rainbow or not. It is the new spinach. Heat hardy, does not bolt or bloom for two years. Better than beets greens or spinach. The unsung vegetable. I grew the rainbow variety because it is beautiful in yellow and orange and red and white. I tried to get these southern folk to try it....took them around with the eyes closed and gave them a bite of spinach and a bite of chard. No difference. But, prejudice in vegetables is as hard as it is in any other venue to change.

The salsa recipe changes day to day. I must gp serve some.

Love,
Betty

I love chard, too. It has more body than spinach, but is milder than collard greens or kale.

Ann

We have chard, too, in the UK. It's Swiss chard. You don't see much of it in the supermarkets but it's very popular in New Zealand (silverbeet). Here's a simple salad using spinach and chard:

http://www.meggrant.nl/roof_farm/?p=43

On the BBC Good Food website is says "Can't find it? Try spinach." LOL!

http://www.bbcgoodfood.com/content/knowhow/glossary/swiss-chard/

Betty,

Check out this seed catalogue:

http://www.underwoodgardens.com/Bright-Lights-Swiss-Chard-Beta-vulgaris-var-cicla/productinfo/V1139/

Shelagh, would "rucola" be the same thing as arugula?

Here in the US we can sometimes get a "spring mix" of baby greens (and reds and purples) that looks a lot like those in that salad. Love it with avocados. I will have to try adding that goat cheese.

Thanks.

Ann

Yes, Ann, it is. We call it rocket:

http://www.marketmanila.com/archives/rocket-arugula-rucola

Delia has some good ideas for salads:

http://www.deliaonline.com/recipes/galleries/salads-for-any-occasion

Locally grown Poteet Purple Hull Peas over Gluten-free cornbread (Lynn has decided she's allergic to wheat. It was very good, actually.), Chicken and Apple Sausage links(these are good things, and healthier than the traditional smoked pork links), sliced heirloom tomatoes, cucumbers, red onion, and avocados.

This was one of my mom's standard Sunday night suppers. I couldn't decide what I wanted to cook tonight, but when I got to the supermarket and saw those fresh, already shelled purple hulls from a Poteet, Texas farm - just 20 miles south, I knew just what to do.

And we taught Chris's parents how to eat the peas, pouring them over slices of buttered cornbread, the old East Texas way. They were skeptical at first, but they saw their son doing it, automatically, and decided it would be OK. My granpa made his own sausage, from his own hogs, but the healthier chicken sausages are really good with this meal, and I was surprised at how well the gluten-free cornbread mix turned out. Phil's Reba (Rita?) would be properly appalled, but this did work out fine, and Lynn will sleep well tonight.

No pictures. It's very hard to get pictures on Sunday evenings before everybody starts eating.

Ann

There are so many fathers in our family that we are having a hard time getting all the celebrations in. Tonight, at my house, we celebrated my oldest daughter's father-in-law, Clint. His favorite foods are salmon croquettes and green beans. the croquettes presented a bit of a problem for daughter Lynn. As I mentioned last week, she has decided she's allergic to wheat, and my recipe calls for lots of cracker crumbs - wheat cracker crumbs. But this past week, as I was trying to come up with a solution, my regular email from Real Simple had a recipe for crab cakes using crushed potato chips. I figured, if it works for crab, why not salmon. I found out it does:


Mix the canned salmon with crushed potato chips, scallions, and a raw egg. You can fry them, but I bake them to cut back on fat - about 20 min @ 425. I sauteed the little French green beans with garlic, cherry tomatoes, and red onion. For the carb, I served more of the potato chips as a side.

Clint's wife, Linda, had to go to their other son's home to look after their grandchild while her daughter-in-law had emergency surgery (She's doing fine), so I set the table with my four casual country placemats and green plates, which I served from the kitchen, so sorry, no pics. And I used the little hibiscus bowls that I posted under "what I bought" a week or so ago for the sauces: horseradish sauce, remoulade sauce, and seafood cocktail sauce. Served it all with a local winery cab.



It all worked together nicely.

Ann

Salmon croquettes, yum! Love those. I don't make them from scratch, though, I buy them from Costco. They go well with ...summer salads! Homegrown tomatoes and poppyseed dressing.