Love this bath room idea, would be great for Fred!
Monday, August 13, 2018
- Meal planning
- Bulk cooking
- House cleaning
- Amazon Order / food storage
- Monday: Taco Salad
- Steak Caesar
- Tuesday : Grilled Lemon Chicken Flat Breads
- Cob Salads
- Greek Lamb Gyro with Tzatziki
- Burgers Turkey and Beef
- Fruit smoothies
- Sausage egg puffs
- Pork Fried Rice (left over pork loin , from Sunday)
- Chicken Salads
- Ham Salad
- Hummus Pretzels
- Hard Boiled Eggs
Thursday, August 9, 2018
Roasted Tomatoes with Fresh Herbs
- 2 Tbs. olive oil, plus more for brushing
- 2 lb. assorted tomatoes, halved if large
- 2 garlic cloves, pressed through a garlic press
- 1 Tbs. minced fresh oregano leaves
- 2 tsp. minced fresh thyme leaves
- 1/4 tsp. kosher salt
1. Preheat an oven to 375°F Brush a heavy rimmed baking sheet or other large baking pan with olive oil.
2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.
Thursday, July 5, 2018
It was far to hot to spend time in the gardens , or to bake so I have been in the kitchen making cold salad.
I cut prep and mix and Fred stays close by and supervises ( he gets that from Bob)
The farm house is cool and comfortable and I can not say enough about the very professional install.
Cukes with Dill
- 2 cups plain yogurt
- 3 small Cukes I used pickling cukes, less seeds
- 1 tablespoon coarse salt
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh dill
- 1 garlic clove, minced
Potato Salad with Eggs
|4||medium potatoes (1 onion, 4 eggs, 1/2 cup - mayonnaise, 1 1/4 tsp - salt, a pinch of pepper)|
|1 ¼ teaspoons||salt|
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired
Thursday, June 28, 2018
Piña Colada Ice Pops
- 2 cups diced fresh pineapple
- 2/3 cup coconut rum
- 1 can coconut milk, solids only
- 1 1/2 oz. simple syrup
- 10 to 20 maraschino cherries, stemmed
1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.
Thursday, June 14, 2018
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
Special equipment:Ninja Blender
Method1 Pulse basil and pine nuts in a Blender : Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3 Stream in the olive oil: Slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the blender.
4 Stir in salt and freshly ground black pepper, add more to taste.