Let’s Eat

Let’s Eat

Whenever I am in need of a reset, a weekend in the kitchen is always sure to do the trick.

Morning, Miss A. Cheesy egg and sausage.

Breakfast, part two. Bananas, grapes, pineapple.

Breakfast three: Banana oat cereal.

Starting soup with tomatoes frozen from last summer.

Chopped celery, carrots, and onion for soup.

Leftovers to freeze and for next day lunch.

Lunch: Tomato Rice Soup (Recipe: NY Times) with grilled gruyere sandwiches on black bread.

Miss A approves of all cheese.

Jam filled muffins. (Recipe: Eating Well) Subbed applesauce for oil, cider for the orange juice, skipped the almonds, and filled with homemade spiced plum jam.

Store bought sourdough, grilled at home with butter mashed with half a head of garlic.

Grilled skirt steak. Served with local tortillas and pico de gallo.

Garlic sauteed broccoli (Recipe: Allrecipes) Doubled the garlic, of course.

Roasted beets with horseradish cottage cheese. Personal recipe: wrap peeled beets individually with a teaspoon of olive oil in foil. Roast in pan for 1 hour at 350 degrees. Cool completely before slicing. For cottage cheese, I just mix a teaspoon of prepared horseradish, salt, pepper, and two teaspoons lemon juice into a cup of cottage cheese. Top beets with cottage cheese to serve.

Chocolate Peanut Butter Chip Bars (Recipe: Allrecipes) Subbed half the butter with peanut butter, reduced sugar to 1 cup, made in a 8″x8″ pan and baked for 35 minutes. Make a sling out of parchment and butter the pan and they come out super easy.

Green smoothie: 1 banana, 2 c pineapple, 2 c spinach, handful frozen strawberries, 3 c water.

After nap orange.

Dinner: Supper Onion Pie with apple cider gravy and green salad with balsamic dressing. (Recipe: Culinate). For cider gravy, I made a roux of butter, olive oil, and flour in the pan the onions caramelized in and then deglazed with a couple cups of apple cider and a bit of water. Salt and cayenne to taste.

White layer cake with lemon curd filling. (Recipe: Martha Stewart) The 7 minute frosting was not happening, so I switched to a traditional buttercream. Made 3 – 9″ layers and made another half batch of lemon curd, because I could live on it.

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