January 14, 2009 10:15 pm at 10:15 pm #204024
Pork chops, green beans, and home fried potatoes. But healthy versions of all: small pork chops, with rosemary and thyme; green beans with diced tomatoes, onions, and italian spices (instead of my usual bacon and onion); baked home fries, to limit the oil. We’ll lose that holiday weight, yet…
But, then I’m making mini blueberry breads as gifts for some of the neighbors, since I didn’t make holiday cookies this year. Wanna bet they don’t all make it out of the house?January 16, 2009 10:25 am at 10:25 am #204025
Just humble frozen pot stickers last night.
A trick I use when buying them: I bring a small cooler into the store with me and pack it full; it holds four or five bags and they stay frozen.January 16, 2009 7:06 pm at 7:06 pm #204026
Not feeling the best today, so went with comfort food. Made chicken noodle soup (from broth, not all the way from scratch) and some sweet potato french fries. Mmm….January 16, 2009 7:25 pm at 7:25 pm #204027
Just picked up a pair of sweet potatoes this morning. Sometimes I just get a beta carotene jones.January 17, 2009 12:08 am at 12:08 am #204028
For all you vegetarians, (and occasional vegetarians), an old favorite recipe that is so simple, but trust me… everyone will be fighting over the last spoonful. It is really good. I make two batches at a time because it always “mysteriously” disappears.
I’m not a big tofu-eater, barring a few little chunks in some miso, but every once in a while I make this. If left to simmer until the sauce thickens, it makes a fantastic sandwich filling. If you leave the sauce a little soupier, it’s a great topping for rice or pasta. This is one of those instances where really unsophisticated ingredients somehow combine to make something special.
This is from that old standby, Laurel’s Kitchen.
1 LB firm tofu
2 T oil
1/4 c tomato paste
1 1/2-2 c water or broth
1/4 t mustard
Rinse the tofu. For sandwiches, cut into bars about 1/4″ thick and about the size of half a slice of bread. If you are serving the dish hot, crumble or cut the tofu into any size you wish.
Chop onion and saute in oil in large skillet until golden. Stir in shoyu, vinegar, tomato paste, water or broth, and mustard. Bring to a boil. Arrange tofu slices in the pan, spooning the sauce over them. Be sure they are covered in sauce.
Cover and simmer about 20 minutes to be served hot, or simmer a little longer for sandwiches, until the sauce makes a glaze on the bars. Keep an eagle eye on them so they don’t stick or burn.
Good luck not eating them all before they are done cooking ;)
BTW, I don’t even think tofu is that great for anyone. I just like this recipe a lot!January 18, 2009 2:41 pm at 2:41 pm #204029
that recipe almost makes me wish I could eat tofo. It looks like some nice flavors. Maybe I’ll try that with chicken or something.
Last night I tried Enzo’s idea of a red wine snow cone. I had plenty of good clean snow on my neighbor’s deck table.
It was disappointing. I think it would taste better with porto, but that would melt the snow too much to be useable. :(January 18, 2009 2:43 pm at 2:43 pm #204030
Mike, I guess it’s just sort of barbeque sauce, in a way. Not exactly rocket science, but I like it!January 18, 2009 3:41 pm at 3:41 pm #204031
Manatee wrote >>
Mike, I guess it’s just sort of barbeque sauce, in a way. Not exactly rocket science, but I like it!
I don’ know. My BBQ sauce consists of smoke, the drippings off of a dry rubbed piece of pork and apple cider vinegar (OK, the dry rub does have about twenty ingredients including tomato paste and miso. That sounds good Manatee. Think I’ll make it tomorrow. Mike, are you allergic to soy?January 18, 2009 11:07 pm at 11:07 pm #204032
Apple cider vinegar, huh? Are you familiar with the apple cider and cider vinegar out of Laurelville, down in Hocking Hills? The best I’ve ever had.January 18, 2009 11:33 pm at 11:33 pm #204033
Mercurius wrote >> Mike, are you allergic to soy?
yes. It seems that I am. Big problems with it.
I was going to do a couple of steaks tonight, but changed my mind and decided to do a chicken, since I have the time tonight. Steaks don’t take as long, I’ll do them after work tomorrow. The chicken was excellent! Fantastic idea!
Did the smart thing tonight and didn’t eat the entire damned chicken in one sitting. self control is HARD, but now we have another half a chicken to eat :)
also have a loaf of honey wheat bread goingJanuary 18, 2009 11:50 pm at 11:50 pm #204034
alexs wrote >>
Apple cider vinegar, huh? Are you familiar with the apple cider and cider vinegar out of Laurelville, down in Hocking Hills? The best I’ve ever had.
I’m intimately familiar with the Laurelville Apple House. Actually drove by it twice this weekend. I have a few mason jars with hard apple cider I made from theirs. A half gallon of regular in my fridge and my Grandma has a few bushels of apples in their cold storage. Good stuff indeed. One of the few apple ciders I can find that isn’t pasteurized.January 19, 2009 1:02 am at 1:02 am #204035
I’m on a local car club board, and they do a Hocking Hills run in September, and the visitor center is always a stop, and I always say BUY THE CIDER.
*edited to add*January 19, 2009 2:11 am at 2:11 am #204036
What a cute sign.
I would love to be an old-fashioned sign painter– also, sign-painting enamel is the paint of the gods.
Low viscosity, super shiny and durable, bright and poppy and probably toxic as all hell.
If I lived in James-Herriot-world, where abandoned kittens are kept warm in built-in brick bread ovens and knowing the apple varieties and uses is necessary knowledge, I’d like to be the person who painted a sign about it :)January 19, 2009 2:24 am at 2:24 am #204037
I’ll bet that apple house smells so good! When I was wee little we had an orchard near us and would go there and it smelled so good. I was sad when it closed.
Today I made…bread, meatloaf, sweet potato fries, blackberry pie. YUM. :)January 19, 2009 3:02 am at 3:02 am #204038
Wow, Anne, sounds tasty. What kind of bread this time?
I baked some cookies today, they were drop cookies so they were kind of cakey and fluffy… they were chocolate drop cookies, and I put a CRAPLOAD of minced grapefruit zest in them, and some lemon oil. They had a really nice, light, citrusey tang to them.
Sometimes I get a little sick of really heavy chocolatey stuff after the holidays, so I tried to make something a little less deep dark and delicious.
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