Banana Nut Heath Bar Cookies (from Krustez Banana Nut Muffin MIx)

Adapted from: http://www.theslackergourmet.com/2012/11/baking-turning-quick-bread-mix-into.html

1.   Blend 1 cube butter and same amount of cream cheese, then add about 2 T brown sugar and blend more.

2.  Add 2 eggs and blend

3.  Add the Krustez Banana Nut Muffin MIx and blend.  Dough will be stiffish.

4.  Hand add about 1 cup of Health Toffees - we used knives to cut in small pieces.

5.  Use cookie scoop to make cookies with about 1.5 T

6.  Bake in preheated 350 oven for 12 minutes.  We baked in toaster oven.  Had three trays of cookies.  Around 3 or 3.5 dozen.

Very nice.  Crunch on the outside, but soft in the middle!

Instant pot pork roast, Apple sauce gravy, Instant pot braised sweet and sour cabbage, Zucchini, Mashed potatoes

Instant pot pork roast

Started with frozen.  (Costco, about 3 lbs)  Dry rub with S&P and other seasoning, then put a little oil in the pan and sear all sides of the roast.

Remove from heat.

Add a can of chicken stock to the pot and use wooden spoon to loosen up the bits from the bottom.

When all clean, add rack into the pan, the roast and a quartered onion.

Set to cook at meat, let cook.

When done remove the meat and the rack.

Use immersion blender to grind the onion to liquid sauce.

Remove 2 cups (Probably only needed 1 really) of the sauce and put in a sauce pan.  Turn heat on to boil.  Perhaps could have used the instant pot but I wasn't sure what I was going to do with the rest of sauce.

Mix 2 T cornstarch and about 3 T sauce then add to the sauce pan - stir as it thickens.  

I added 2 individual containers of apple sauce and some seasoned pepper.

Slice the meat, and add to the apple sauce gravy until heated through.

Instant pot braised sweet and sour cabbage  (I have two instant pots)

Slice one cabbage - about 1/4 inch slices - then cut down to make the pieces shorter.  Put in bowl with salt and squeeze to remove the liquid.

Dice one onion, and peel and dice one apple.

Open and drain can of carrots - or peel carrots and slice them.

Put all into the instant pot.

Add about 1/4-1/2 c ketchup, 1/2 unpacked brown sugar, 2 T ham better than bouillon

Do not add any salt as there will be some still on the cabbage.

Add about 1/2 c chicken stock.

Close up and set for porridge (12 min on high) 

When done open the lid and keep on warm.

Drain the part you will be serving and put in bowl to heat in microwave.

Top with a little sour cream or plain yogurt when serving.

Zucchini

Slice, top with seasoned pepper, and microwave

Mashed Potatoes

Made from flakes.  In a bowl put 1/2 c potato flakes and about 1 T of dried milk and 2 pads of butter

Boil water.  Pour 1 c water on the flakes and stir.  Add pepper.

This was a very nice dinner, well received.

The three of us had 2-3 slices of pork each - about 2/3 of the roast.  I put the left over pork in the container of the braised cabbage so we can have for lunch another day.  The left over apple sauce gravy was frozen - just in case.  The left over pork sauce in now in the frig - not sure how it will be used.

Ideas for Chicken Marinades

https://tasty.co/article/christinebyme/chicken-marinades

 

The Girl on Bloor: Meal Planning Challenge

 The Girl on Bloor: Meal Planning Challenge

Notes started Jan 10 but finished Jan 28.  Would be good to make room for prepped food and do a better job of planning what to eat - and to eat down the food I bought ahead when this stay at home stuff started.

1/10/21 Challenge Day 1:

1) Why do you want to meal prep?

I have to be more mindful now about getting food, planning ahead will limit the trips to the store. At the same time it would be good to eat healthily and to lose weight too.

2) Choose your meal prep strategy.

I plan to prep ingredients ahead and cook closer to the day we actually eat.

1/11/21 TODAY'S HOMEWORK

1. Choose FIVE recipes to plug into your meal planner for this week; it can be 5 dinners (then dinner leftovers can function as lunches), or it can be a variation of breakfast, lunch and dinner. Post a picture of your meal plan.

Breakfast:  Coffee, Yogurt/Jam, Oatmeal, etc. We do not eat together for this

Lunch: beans and rice - making new batch (black beans, onion, tomato, spices) and have frozen lentil  Also have leftover sandwiches from Sunday night and leftover tofu/veggie/rice.

M - Alex's chicken pot pie, crescent roll crust, salad  Ordered in from California Fish Grill.  B-Salmon Salad and grilled brussel sprouts, A- Grilled Salmon with Grilled Veggies and beans, J-Grilled Shrimp with KaleSlaw

T - Chicken Sauerbraten, mashed potatoes, red cabbage, string beans, salad - 

Annual birthday cake - Burnt Almond Cake

W - Pasta, Squash, Sauce, Sausage, Costo Squares, butter

TH - Leftover Monday Dinner

F - Leftover Tuesday Dinner

Sa - Leftover Wednesday Dinner

Su - Round up Leftovers - or carry in meal

Meal in waiting - Sage Sausage Stuffing with cranberry sauce (need to defrost sausage and make cranberry sauce ahead of time)  If I have it, could add chicken to this but then may need gravy too.

2. Print and fill out your grocery list & do your shopping.

Already have*: 

M - chicken*, cauliflower, crescent roll crust, salad  

T - chicken*, sauerbraten sauce*, mashed potatoes*,onion, string beans, lettuce, tomato, dressing

W - pasta, squash, sauce, sausage*, Costco squares*, butter, 

Shopping List

• 2 - 1/2 gallon Milk *
• Carrots *
• Red Cabbage *
• Apple *
• Eggs *
• Heavy Cream *
• Frozen Peas *
• Chicken gravy *
• I can't believe it's not butter spray
• Spray Dawn
• Cambozola Triple Cream Cheese
• Cream Cheese packets
• Labels for food and freezer
• circles for pot pies
• PEANUT SAUCE
• MUSHROOM BETTER THAN BOUILLON
• ICE CREAM VANILLA 
• BLACKBERRIES ORGANIC
• KIWI 16 OZ

5 Days to a Healthier New Year with Meal Prep challenge.

Challenge Worksheets 

Day 1: 

• Coming up with a realistic timeframe to meal prep 
• shopping once a week, prep and cooking as you go, using leftovers up within 4 days
• How many people are in your family and who will you be prepping for? 
• three people, we eat together
• How much time did you commit to meal planning/meal prep in the past week? 
• Unknown for last week, and for this week too as I didn't keep track.  Maybe 40 minutes each day?
• How much time are you able to dedicate to meal prep going forward? 
• 40 minutes for planning and prep seems reasonable
• How many times did you order in/eat out in the past week? 
• one time.  We have been doing one carry in on the weekends usually

 Day 2: 

• Which meals are worth prepping, and which aren’t 
• the ones where there will be no leftovers are not worth prepping ahead of time.  For example sandwiches.  Make and eat.
• Which meals do you struggle preparing most each week? 
• lunch and dinner.  I serve leftovers a lot and sometimes I'm thinking they are too much of the same thing in a row.  So I try to skip a day, but then sometimes we have same meal for dinner, lunch and then lunch! I'm not consistent.  I have been making plain beans so I can add different sauces and/or veggies when they are served.
• Choose which meals you will prep ahead each week (breakfast, lunch and/or dinner). 
• lunch for sure as I often make beans and rice for lunch, perhaps dinner
• Are you going to prep ingredients only and cook during the week, or will you cook all your meals at once? 
• I prep and cook a few meals at a time. I think if I had larger freezer and/or frig I would be able to do a week or more at a time.

Day 3: 

• Meal planning more efficiently Where do you get stuck when it comes to meal planning? 
• motivation right now.  Has been a long time of eating in!  Also room in the frig and freezer.
• Where do you typically find most of your recipes? Is that currently working for you? 
• I have recipes that have been made or just saved from the internet mainly now.  It's working out okay.  I am transferring the ones I that were received well to this blog so easier to access.
• Take the time to list out 3 recipes that are in your normal rotation, 3 quick meals you don’t necessarily need a recipe for, and 3 recipes you’d like to try. 

NORMAL ROTATION: 

1. Rice and beans with veggies and sauce - almost every week make this at least once
2. I don't think I really have a rotation.  I make enough for two or three meals and so that meal becomes the rotation.  Except for rice and beans try to wait a few weeks before repeating a meal.
3. Costco stuffed salmon, add veggie and perhaps a salad - once a month?
4. Winter: Natasha's Russian Braised Cabbage https://natashaskitchen.com/russian-stewed-cabbage
5. Pizza with Pillsbury roll crust, cheese, sauce, pepperoni, sometimes mushrooms a few times a month?

QUICK MEALS: 

1. Pasta with sauce, veggies, and perhaps meat - don't make often
2. Mac and cheese from box with peas - don't make often at all but it's in the cupboard so quick if needed to make
3. Libby's canned sausage gravy and yogurt flour biscuits with peas
4. Eggs with anything and toast or biscuit and fruit
5. Maple hoisin tofu http://dodgeeats.blogspot.com/2021/01/maple-hoisin-tofu.html with rice, mushrooms, snap peas, carrots, etc.
6. George's Kielbasa and sauerkraut http://dodgeeats.blogspot.com/2021/01/georges-kielbasa-and-sauerkraut.html
7. Dutch baby http://dodgeeats.blogspot.com/2021/01/dutch-babygerman-pancake.html

RECIPES YOU’D LIKE TO TRY: 

1. Crazy Chicken http://dodgeeats.blogspot.com/2021/01/crazy-chicken.html  Made once so far, well received.
2. Oaktown Spice Shop's Chicken Mole Poblano http://dodgeeats.blogspot.com/2021/01/oaktown-spice-shops-chicken-mole-poblano.html  Need to get ingredients, but sounds tasty
3. Indian meals - need to find the ones to try out

Day 4: 

• How to make prep go faster Print out 4-5 recipes for the week and list out which ingredients you can prep right when you get home from the grocery store. 
• It is better for me to cut right before cooking as it is difficult to store things in the frig now.  We have milk, cream cheese, carrots, canned and bottled drinks in addition to the regular condiments, veggies to cook and for salad, yogurt.  There is only room for little beyond the beans and rice that I have been making ahead...
• 4-5 Recipes
1. x
2. x
3. x
4. x
5. x

• List out five appliances/cooking techniques you can use to make cooking go faster. 
• toaster oven/air fryer, instant pot, microwave
• Cut things up ahead and store in frig separately so easy to add while cooking
• Make up freezer meal bags or containers - label and cook!

 Day 5: 

• Using up leftovers Can you plan for a specifically designated leftovers night in your meal plan each week?
• I have been trying to do this.  Sometimes we each get a different meal to eat!  Round Up Night.
•  List out 3 ways you could repurpose leftovers 
1. Usually I add a new veggie or meat to a meal, and then serve it again.  
2. A few times I have changed to a soup.
3. Summer: add to top a salad

 CHALLENGE TAKEAWAYS & NOTES 

• My idea of inventory of food can be carried one step farther and connect them to a recipe and day for the meal.
• Now that food is easier to get, can start to eat down the things I bought ahead on.
• Why can't I get my food organized so the frig and freezer are not stuffed? 
• Keeping list of all food purchases now.
• Going to try to not buy anymore treats - DH and DS will just order that on their own. 
• I can see how planning ahead and having things prepped would be a good habit to own.
• I have a lot more to learn and now have good opportunity for practice with a trapped audience!
• Family helps by washing up and putting dishes away, would be nice if we could cook or prep together though.
• Son had idea of doing a weekly baking project so will start to get recipes and ingredients in order for that.

Maple Hoisin Tofu

From: https://thefoodietakesflight.com/maple-hoisin-tofu/

Maple Hoisin Tofu 

Serves 2 

Prep Time: 10 minutes Cook Time: 15 minutes 

An easy yet really tasty and satisfying tofu recipe! Slices of extra firm tofu cooked down in a sweet & savoury maple-hoisin sauce with a bit of spice from the sriracha! Perfect enjoyed over a bowl of rice or noodles. 

Ingredients 

450g extra firm tofu (I used 2 225g blocks) 

Oil, for cooking 

Sauce 

2 tbsp hoisin sauce 

3-4 tbsp maple syrup, adjust according to desired sweetness 

1 tbsp soy sauce, or to taste 

1 tsp minced garlic 

2 tsp sriracha, adjust according to desired heat 

For serving 

Steamed Rice 

Chopped spring onions

Togarashi (japanese 7-spice blend) 

STEPS 

1. Press tofu for at least 10 minutes to drain excess liquid. I like to do this by wrapping the tofu in a towel and placing a heavy flat surface on top. Afterwards, slice tofu into thick 1-inch strips or your shape of choice. 
2. Mix sauce ingredients together in a bowl. Feel free to adjust the measurements according to your desired taste. Set aside. 
3. Heat a non-stick pan. Place some oil. Once hot, add in the sliced tofu. Fry the tofu until lightly brown on all sides. Pour in the sauce mix and then cook the tofu in the sauce over medium heat until it thickens. 
4. Once the tofu has absorbed some of the sauce, turn off the heat. Garnish the tofu with some spring onions and togarashi, if desired. Enjoy warm with some rice.

can be stuffing for:

https://thefoodietakesflight.com/hoisin-mushroom-gua-baos-vegan-recipe/

Apple Crisp

 two recipes from epicurious

Apple Crisp

https://www.epicurious.com/recipes/food/views/apple-crisp-51203860

YIELD

Makes 6 to 8 servings

ACTIVE TIME

25 minutes

TOTAL TIME

1 hour and 15 minutes

INGREDIENTS

1. For the crisp topping:
   • 1 cup all-purpose flour
   • 2/3 cup packed dark brown sugar
   • 3/4 teaspoon ground cinnamon
   • 1/8 teaspoon salt
   • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
2. For the apple filling:
   • 2 pounds firm, sweet apples (4 to 5 medium-large apples)
   • Up to 1/4 cup water
3. For serving (optional):
   • Vanilla ice cream or heavy cream
4. • Equipment: 8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)

PREPARATION

1. Make the crisp topping:
   1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
2. Make the apple filling:
1. Position a rack in the center of the oven and preheat to 375°F.
2. Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy.
3. Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.
3. Individual Apple Crisp
4. https://www.epicurious.com/recipes/food/views/individual-apple-crisp
YIELD
1 serving
ACTIVE TIME
10 minutes
TOTAL TIME
45 minutes

INGREDIENTS

1. • 1 apple, preferably Gala, thinly sliced
   • 1 teaspoon fresh lemon juice
   • 1 tablespoon plus 2 teaspoons light brown sugar, divided
   • 1/4 teaspoon ground cinnamon, divided
   • 2 tablespoons all-purpose flour
   • 1 tablespoon coarsely chopped pecans
   • 1 tablespoon unsalted butter, room temperature
   • 1/8 teaspoon kosher salt
   • Vanilla ice cream (for serving; optional)
2. Special Equipment
   • A shallow 8-ounce baking dish or heatproof ramekin

PREPARATION

1. Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
2. Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
3. Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.
2. Note: 2020 - We increased the individual recipe about 8 times, placed in a sour cream pie crust and it was delicious!  Next time want to put nuts in with the apples.

Crazy Chicken

Adapted from:  https://www.food.com/recipe/crazy-chicken-154225

First made December 3, 2020 "Best chicken I've had in a long time." "I always like sauce with rice." "Lots of flavor."

6 chicken breasts - 3 frozen

2 c salsa

1 T honey - marmalade

1 t cumin

1 t chili powder - hot sauce

1/2 T ketchup

1/2 T mustard

Put chicken in instapot

combine and then add remaining ingredients - make sure there is enough liquid.

Cook on poultry setting

serve over rice or noodles with Salad

4 servings - 250 Calories per serving

Oaktown Spice Shop's Chicken Mole Poblano

From the best spice shop ever!

https://oaktownspiceshop.com/blogs/recipes/17565483-chicken-mole-poblano

Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.

Ingredients:

1/4 to 1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano
10 oz. diced tomatoes
16 oz. chicken stock
1 whole chicken, cut into pieces
1 tablespoon olive oil or bacon drippings
salt to taste

Directions:
Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.

CONTACT

546 Grand Ave.
Oakland, CA 94610
510-201-5400

1224 Solano Ave.
Albany, CA 94706
510-356-4667

3295 Castro Valley Blvd
Castro Valley, CA 94546
510-363-8712

info@oaktownspiceshop.com

HOURS

Castro Valley: 9am-7pm

Oakland and Albany: Open for same-day front-door service and store pickups (for online pre-orders) from 10am-5pm daily.

Online 24/7

Seven Layer Bars

Ingredients
(Of course can sub with different kinds of nuts and chips)

• ½ cup unsalted butter - or add a little salt
• 1 ½ cups graham cracker crumbs
• 1 cup semisweet chocolate chips  
• 1 cup butterscotch chips
• 1 cup chopped walnuts
• 1 (14 ounce) can sweetened condensed milk
• 1 ⅓ cups shredded coconut

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.  I used a pastry brush.
3. Spread graham cracker crumbs evenly over bottom of pan. I saved some butter and combined with the crumbs - not sure if this was right thing to do.  My version was very soft.  We had to eat with a fork.  Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4. Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

From All Recipes - can't get the URL.

Perhaps try a different recipe - want to be able to eat without fork.

Libby's Famous Pumpkin Pie (With variation notes)

LIBBY'S® FAMOUS PUMPKIN PIE

https://www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/

PREP: 15 minutes
COOK: 40 minutes
SERVINGS: 10 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.


INGREDIENTS

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
  
  
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
  This sourdough crust recipe is easy and very tasty, so since discovering it have been making the crust: http://dodgeeats.blogspot.com/2020/12/no-fail-sour-cream-pie-crust.html

MAKE IT

1. A few hours earlier, make the pie dough
2. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
5. I keep forgetting to get ground cloves, so I have just been using pre-made pumpkin pie spice.

I've also seen with these ingredients for a keto friendly pumpkin pie (Fly Lady's?)

Crust step 1

3 c mixed nuts (soft ones like cashews, hazelnuts, walnuts, pecans)

2 dates

Pie step 2

1 15 oz can pumpkin

1 c monkfruit sweetener

1 1/2 t cinnamon

1 t ginger

1/2 t cardamon

1/2 t nutmeg

1/4 t cloves

pie step 3

2 t vanilla

1/2 t salt

3 large eggs

finish step 6

1 c heavy cream

1/4 c sour cream

1/2 t vanilla

1. food process nuts and dates - press into pie plate and bake 10 min then cool (15 min)

2. In bowl combine pumpkin, monkfruit, and the 5 spices, 

3. then add in the vanilla, salt and eggs.  Pour into the cooled pie crust

4. Bake in for 45-50 min until center is set.  If crust starts to get dark cover with foil

5.  Remove then cool in frig (at least 2 hours)

6.  Whipped cream - combine the three ingredients and mix right before serving.

George's Kielbasa and Sauerkraut

 This recipe was shared by my husband's friend, George.  I may have met him in person, I'm not sure.  But if I ever do, I will thank him for this nice recipe.

2 T butter

1 kielbasa - sliced roughly

1 diced onion

1 lb sauerkraut (in a bag)

1 c chicken or ham stock

salt

1.  In large pan, heat butter then add roughly cut kielbasa.  Cook, turning the meat until it is nicely browned (about 5 minutes). This step is for browning - will add a lot of flavor.  Remove from heat.

2.  Add diced onion to the pan and stir it as it browns (about 10 minutes).  Add the rinsed and drained sauerkraut and cook for a few minutes.  Add the meat to the pan, add the stock and cook until the meat is cooked thru (about 30 minutes).  Season as needed with salt.

3.  Can refrigerate, but warm before serving.

I've made something similar before, but using the kielbasa, and adding the broth is a game changer.

I think it would be okay to use canned or jarred sauerkraut.  Would also be good to learn how to make myself from cabbage!

Heidy's Sage Cornbread Dressing

 I used to love my mom's turkey dressing.  It was somehow made with white bread, celery, and was very wet.  Delicious.  And for a few years I knew how to make it.  But then Heidy showed me how she made her dressing, and it is so delicious that I abandoned my mom's version in favor of this!

The secret ingredient that makes it possible is Jimmy Dean Sage Sausage.  I buy it when it's on sale and put in the freezer until it's time to make this dish!

I have been making it using these ingredients for a few years now:

1/4 cube butter (box calls for 2 sticks of butter or 1 c, but with the sausage it is not needed)

1 c diced onion

1 c diced celery

1 peeled and diced apple

1 tube Jimmy Dean Sage Sausage

1 12 oz box Mrs Cubbison's Corn Bread Stuffing/Seasoned

1 3/4 c chicken broth

1 egg

Directions:

1.  Fry up the Sausage. Remove from heat. Put in a large bowl.

2.  Melt the butter and then in the same pan, fry up the onion and celery. Add the apple and heat a little. Remove from heat. Put in the same large bowl.

3.  Mix the egg in the broth.  Add the corn bread to the cooked sausage and vegetables.  Mix and slowly add the broth/egg.

4.  Transfer to a casserole (or for a more crispy top put in a 9 x 13 baking dish), cover with foil and bake at 350 for 30 min.  Then remove the foil and bake for another 15 minutes.

For an even more delicious casserole add 2 tubes of Jimmy Dean Sausage - and look for a cornbread stuffing mix made with larger squares of cornbread.

We have even had this without turkey or potatoes, but with cranberry sauce for a winter dinner!

Dutch Baby/German Pancake

Inspired by: https://www.myfoodandfamily.com/recipe/051691/dutch-baby-pancakes

The cream cheese/marshmallow cream filling sounds wonderful, but I didn't have marshmallow cream  so made it more like my mom used to.  But I added blueberries to her lemon juice and powdered sugar.

Ingredients:

Pancake:

• 2 Tbsp. butter
• 1/2 cup flour
• 1/4 tsp. salt
• 1/2 cup milk
• 3 eggs

Topping:

• 1 lemon (juice only needed) ~ 2 or 3 T?
• up to 2 or 3 T powdered sugar - better to just shake some on
• 1 c blueberries, mixed with a few teaspoons of regular sugar

Directions:

1. Heat oven to 450°F.
2. Add 2 T butter to 9-inch pie plate*; heat in oven until melted. Tilt pie plate or use silicone pastry brush to evenly coat bottom and side with butter. 
3. (In a bowl, beat 1/2 c flour, pinch salt, 1/2 c milk and 3 eggs with whisk until blended; pour into pie plate. Place in heated oven, on lowest oven rack.
4. Bake at 450°F 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, get out powdered sugar, lemon, blueberries and regular sugar.

* My mom had a special cast iron pan that she used with higher sloping sides so her Dutch babies were really high.  This recipe wonderful as it 'let' me use a regular glass pie pan to make the dish. I made in a toaster oven, it was ready in 15 minutes!

January 2021 Self-Isolation Meals

 Fri Jan 1 2021

L - Stuffed Costco bell peppers, mashed potatoes and veggies

D - pepperoni pizza

A&J Made oatmeal chocolate chip cookies.

Sat Jan 2 2021

L - Lentils, sweet potato, fennel, onion, brown rice - not cooked enough so tossed : (  Instead had leftover pizza and salad

D - DZ Akins delivered - sandwiches (J-BLT and A B pastrami)

Sun Jan 3 2021

L - lentil soup - Leftover DZ Akins sandwiches for J B and new ham/cheese sandwich for A

D - Chicken Tikki Masala + rice and salad

Mon Jan 4 2021

L - A had PB&J (mtg), J B Chicken Masala, coconut and apricot jam

D - Doordash Korean Dinner

There is the imprint of a bird on the glass.  It must have been okay as it wasn't on the ground when I looked.

Tue Jan 5 2021

L - Hamburger on long bun, baked beans and oven fried fries (not a lot of flavor)

D - Apple pie, vanilla ice cream

Buffy came upstairs!

Wed Jan 6 2021

A shocking horrible day.  I cancelled my exercise session when the news started.

L - Bernie's Grilled cheese, tomato soup

D - B had cereal and blueberries

T - apple pie and ice cream

Thu Jan 7 2021

L - lazy chicken enchilada

D - Dutch Baby with Blueberries, lemon and powdered sugar + ham and whipped cream

Fri Jan 8 2021

L - lazy chicken enchilada, leftover rice and lentils or BBQ Beans

D - Tofu, mushrooms, sugar snap beans, carrots, rice, soy and brown sugar sauce

A J Made cookie brownies - going to bake something together each week - A's idea!

These were delicious!  New to us.

Unusual tree in next neighborhood

Close up of the tree.  The hanging things are very hard.

Sat Jan 9 2021

L - Chili cheese hot dog boats + 3 bean salad

D - yogurt, jam J - B cereal - A skipped

Sun Jan 10 2021

L -Scrambled eggs with cut up hot dogs, cheese on toast and blueberries

D - Door dash DZ Akins - J turkey sand and pasta salad, A hamburger with onion rings, B pastrami reuben and cole slaw

Mon Jan 11 2021

L - J B left over sandwich, A beans (but he didn't eat - meeting)

D - doordash CA Fish Grill - J shrimp, A salmon, B salmon salad

Tue Jan 12 2021

L - tofu stir fry rice, salmon, baked beans

D - red cabbage, chicken sauerbraten, mashed potatoes and best cake ever!

Wed Jan 13 2021

L - black beans with Eng muffins

D - Alex's chicken pot pie with red wine, topped with crescent roll

T - CAKE!

Sunset at end of our street

Standing garden table being put together in the next neighborhood.

Thu Jan 14 2021

L - Black beans and rice and CAKE

D - Chicken pot pie, CAKE and ice cream!!

Fri Jan 15 2021

L - Round up chicken pot pie, red cabbage and beans

D - spaghetti, sausage sauce, zucchini and salad

Attractive gate in the neighborhood.

Cousin's in PA

Sat Jan 16 2021

L - Chana Masala with rice and yogurt on top

D - Chicken panko, corn bread stuffing with sage sausage, string beans, cranberry sauce

A J Made oatmeal choc chip cookies - we are aiming to bake something once a week for 2021.

New toaster oven

Nice colors!

Great photo from a long time ago...

Sun Jan 17 2021

L - spaghetti

D - chicken, stuffing, peas, red cabbage, gravy

A J Made choc chip cookies - sort of stressed I guess made more...

Wrote my Swedish friend to see if she knew these shows - she hasn't written back so guessing not.

Nice lights - still up!

Mon Jan 18 2021

L - chana masala and rice

D - Avocado ham sandwiches, potato salad stuffing and cranberry sauce

Tues Jan 19 2021

L - Chana masala, rice (potato flakes added)

D - wide noodles, sauce with meatballs, zucchini and costco squares with butter

A J made chocolate chip oatmeal cookies - still stressed.  More cookies.  Supposed to do only once a week.....

I like these colors even more than the original.  Cozy Quilt Christmas 2020 Mystery.

Great looking! Modern scrap quilt.

Wed Jan 20 2021

L - tuna sandwiches, potato salad and avocado

D - delivery Indian food

Cousin's baby

From Irish cousin's who live in France. Embarrassing how USA is seen by other countries.

Narrow hole in neighborhood

Can sleep easier now that we have a new President.

Thu Jan 21 2021

L - leftover Indian and last of the chana masala

D - on your own = B cereal A yogurt I think J yogurt

We had new water heater installed.  Saw this water in front porch this am.

Then saw how unprofessionally they had done the plugging in. Cord caught in the faucet handle!

And this tub had about 2 inches of water in it too.

Boy, the companies really see us coming!  We so often end up paying the most and having sucky work they expect up to live with. So unprofessional looking, and disappointing to say the least.
I didn't even notice the extra PVC pipe snaking around the bottom of the area now too. Very disappointed. I didn't take a photo of how they left the old vent hanging out for someone else to deal with to make it more flush with the wall. If I could get them to disinstall I would go with a different company.

Fri Jan 22 2021

B/L  J had two eggs, deli ham on toast with butter for breakfast  B&A had leftover Indian food for lunch

D the last of the stuffing, cranberry sauce, gravy, new mashed potatoes, peas for dinner

This is what I woke up to see!

Sat Jan 23 2021 

B - J had 1 egg, deli ham on toast

L - Costco stuffed salmon, salad

D - Left over Indian food - added ham and rice, with salad

  

Sun Jan 24 2021

L - B&J had last of the left over Indian with a bit of salmon

D - B had cereal, A&J skipped - maybe some yogurt

Mon Jan 25 2021

L - Golden Tofu, Lentils with Tofu Sauce, Rice, Peas and Carrots

D - Last of the Costco Salmon with Mac and Cheese and Peas

Tues Jan 26 2021

B - J only - cottage cheese and blueberries, B&A skipped

L - Costco Meatloaf and Mashed Potatoes + Salad with Avocado Dressing

D - Lentils, rice, with peanut sauce, sugar snap peas

My New Way to Cut Avocado

Usually take the knife at this point and try to pull the seed out....  Wait.....

Keep the fruit together and make another cut.  The seed pretty much falls out.

Easy to use a spoon now to remove the flesh - or of course could slice with knife to what every size you want and then remove it from the skin.  I think at least sometimes you can then pull the skin back and have the flesh pop out.

* I saw this on a YouTube of a guy cooking something else.  He was a chef working in an empty kitchen.  I didn't subscribe to his channel and can't remember his name.  During his taping he cut his hand or finger and wrapped a towel around it.  As he spoke for the rest of the show one could see the blood spreading out on the towel.  

Wednesday, January 27, 2021

B - cottage cheese and blueberries

L - meatloaf, potatoes, carrots

D - Doordash Chinese

Walked in am on phone with Penelope, exercise with Jil, water softener installed, Drove car by myself to J Dermatology appt, nap

Thursday, January 28, 2021

B - J had Planter's Winter Spiced Mix 1/2 c  and five red vines

L - Leftover Chinese

D - Instant pot pork roast, apple sauce gravy, instant pot braised sweet and sour cabbage, zucchini, mashed potatoes

Online hand stitch bow tie quilt class, updated site with recipes and exercises

Friday, January 29, 2021

B - J had Cheerios, blueberries and milk and finished the red vines (about 8)

L - Leftover Costco meatloaf mashed potatoes, string beans for B & A, J had leftover lentils, rice and string beans

D - Leftover braised cabbage with cut up roasted pork, topped with yogurt and chives.

T - had banana nut heath bar cookies and ice cream while watching Discovery

Walked in an on phone with Penelope, exercise with Jil, Called for appointments but had to do again after doctor submits the orders to the different company,  I signed up for some free online cooking classes, and one that there is a charge - a local company.   They will deliver the food we will be cooking the day before the class!  Alex and I made banana nut, heath bar cookies. we all watched Discovery together.

Saturday, January 30, 2021

B - Cookies 

L - Tuna Sandwiches with mayo, celery, bell pepper, raisins and a green salad with tomatoes, winter spiced nuts and potato salad.

Walked with Buffy in the morning.  Beautiful sunny day.  Chatted with BT in Florida during the walk.  DH was able to get us both vaccine appointments for tomorrow! Swing Left Zoom meeting.

Sunday, January 31, 2021

L - Round Up soup to use up the lentils, red cabbage and pork, and instapot pork drippings with chicken stock.  Added pasta, peas, mushrooms - excellent taste!

D - Doordash - Chinese Food - Delicous Sushi and Korean Beef

Walked with Buffy in the AM, Online Live Class with Milkstreet on making cream cheese, Covid Vaccine!

Covid Vaccine at Petco SuperCenter