SHEs Organized

made tomato veg soup with eggs millet and croutons (the egg??? to us just didn't go) jacques pepin's recipe http://blogs.kqed.org/essentialpepin/ta ... llet-eggs/

Wednesday March 19th
we are using our left over corned beef for corned beef hash and eggs.. boy am I tired of corned beef! lol finish off the one extra head of cabbage dd older bought. Carrots too.

dd older has been using the breville juicer every day for lunch - looks like mowed grass, tastes like mowed grass. lol
she made beets orange and carrot for me - smells like ground dug up in the spring - taste if you don't breath in... not to bad. but breath in and you got the lovely taste of earth.

this week my dkids are visiting my dear mom - but I still need to cook but simpler and creative. There are things I want to try that are difficult and no one will eat - aspic - but I want to push my learning and have fun with my hobby since no one needs a dinner by 6 pm.

tonight for dh and I:
-fish red snapper,
-green beans and shallots
-broccoli and lemon

For outside family member*
(*I only have 1 person I love to cook for this week outside of our house).
a small beef fillet (I am going to make them cabernet butter for the steak tomorrow)
rice pilaf - make some for freezer
mixed fruit
apple pie tart

I am taking a break from all cooking for the week...I am trying to catch up on the house while everyone is away

March 31, 2014

well my cooking vacation is over but in a way I am kind of happy about it because I wasn't eating healthy.

today:
Meal 1:

Roast Chicken with lemons, couple of pieces of whole garlic peeled inside the cavity and rosemary, olive oil - s/p Rosemary and lemon stuck under the breast skin, on top of onions and small carrots (to hold up chicken) - cooked at 425 or 400 (as it is in my oven) cook about an hour and 15 minutes to 1-1/2 hours depending when juices are no longer red- then remove cooked chicken and cover with foil loosely - heat up the pan juices (I took out the onions and carrots and put on side to serve with dinner) ... heat up pan.. med high...add 1/2 cup white wine - stir for a bit scrapping up the bottom add 1/2 cup chicken stock mixed with about a table spoon flour - cook stirring and letting it thicken a bit... drain through fine sieve. Serve with chicken.

mashed potatoes and turnips - less turnips than potatoes I did a little more than on the turnips 3:1 potatoes to turnips. - mixed with butter, salt/pepper and hot whole milk or 1/2 and 1/2 . topped with fried scallions.

carrots that cooked under the chicken.. very good

Meal 2. for tomorrow

Ina Garten's - lemon pasta salad and fresh fruit on side.

I bought a couple slices of quiche for outside of our house family members because I have to bring 2 meals

for us tonight: mostly veggies - I was going to make chicken salad but all the chicken from the other night is gone. I also need to stay in my budget.

tonight:
-cauliflower with one boiled egg chopped and chopped parsley and toasted bread crumbs
-pan seared strip steaks 2 feeds my family... keeping one in the freezer for d outside family (cooked in butter) take steaks and let set under loose foil
-Steaks served with a mustard sauce (1/2 cup white wine.. deglaze ... off heat add 2 tsp. dijon... mix well... add 1/2 cup cream - whisk (serve with steak)
-green beans in shallot and garlic

made for tomorrow - basil dressing

tonight:
scallops with orange
packets of bok choy, spring onions, orange zest, garlic (for oven)

I also made a really simple tuna tartare because the tuna was so fresh I had to buy it for dd older.

I'm eating whole wheat bread with warm meatloaf, slice of tomato, pickles, cheese, for a good meatloaf sandwich. I'll put baby leaf spinach on it, too. Will drink water with a pill and supplements on the side.

there is nothing better than a meatloaf sandwich d Ivy!!! have a wonderful day.