Wednesday, July 30, 2008
Monday, July 28, 2008
Wednesday, July 23, 2008
Monday, July 21, 2008
Monday: Steak, broccoli, pasta
Tuesday: Spaghetti w/ meat sauce (DH has a meeting in the evening)
Wednesday: Tacos with Fiesta Rice
Thursday: Tacos and Fiesta Rice leftovers
Friday: Half day of work -- probably fast food on our way out of town for dinner!
Sunday, July 20, 2008
Thursday, July 17, 2008
Monday, July 14, 2008
Saturday: Fruit Salsa
Sunday: Banana Bread Muffins
Monday: Steak and corn on the cob
Tuesday: Roast Beef Blintzes and broccoli
Wednesday: Spaghetti with meat sauce
Thursday: Roast Beef Blintz leftovers and cauliflower gratin
Friday: BBQ Pulled Pork Sandwiches
Sunday, July 13, 2008
1/4 cup soft shortening (I used butter)
3/4 cup sugar
2/3 cup mashed bananas (I used about 3 bananas)
3 tablespoons sour milk/buttermilk (I used regular milk today and it was fine)
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped nuts (optional)
- Preheat oven to 350 degrees F
- Mix together shortening and sugar
- Add egg, mashed bananas, and buttermilk
- Add flour, baking powder, baking soda, and salt
- For 1 loaf of banana bread: generously grease a bread pan (grandma's directions say to then line the loaf pan with two-thickness of wax paper, and grease the wax paper.) Add batter. Bake 1 hour (start checking it at about 50 minutes)
- For 12 muffins: line muffin tin with paper liners, or, grease generously. Load tins with batter and bake for 25-30 minutes.
I sprinkled mine with a little bit of large-granule sugar to make them pretty
Saturday, July 12, 2008
I served the fish with mexican sour cream rice, and broccoli
But when we decided to make Tortilla Crusted Fish -- well, I wanted that sour cream-y rice! So I caved, and left the corn out.
Original recipe below. I thought it was only so-so (it bugged me that I could tell the chiles were canned), but DH said it's the best rice he's ever eaten, and he wants it again, immediately.
Mexican Sour Cream Rice
1 cup uncooked long grain white rice ( I used a mix of white and brown rice)
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided (I used a Mexican Blend because I had it on hand)
1 (8.75 ounce) can whole kernel corn, drained (I omitted)
1/4 cup finely chopped fresh cilantro (I used about 1/8 cup...DH was leery of it)
salt and ground black pepper to taste
- In a large pot, bring the rice and chicken broth to a boil -- reduce heat to low, cover, and simmer 20 minutes
- Preheat the oven to 350 degrees F -- lightly grease a 1 1/2 quart casserole dish
- In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup cheese, corn, and cilantro -- season with salt and pepper
- Transfer to the prepared casserole dish and top with remaining cheese
- Bake uncovered 30 minutes, or until the cheese is bubbly and lightly browned
I served it with broccoli and the tortilla-crusted fish
Monday, July 7, 2008
Tuesday: Spaghetti with meat sauce (Quick, so DH can cook and eat before his evening work meeting)
Wednesday: Tortilla-crusted tilapia and mexican sour cream rice
Thursday: Turkey sausage sandwiches with peppers and onions, baked beans
Friday: Not sure yet...either leftover tortilla-crusted tilapia, or something else. I'm kind of hungry for shrimp.....
Saturday, July 5, 2008
Here is my recipe exchange recipe -- thank you to whoever included it!
This was my first recipe exchange, and I was excited to get a recipe I probably would've NEVER chosen on my own -- that's the fun of it, right?
This salad has beautiful presentation with the fresh ingredients and colors.
AND it took me a whopping 5 minutes to put it together. ALWAYS a bonus.
However...I don't think this one is for me. I excluded the goat cheese (replaced it with mozzarella) because goat cheese and I...well..I hate the stuff, to be honest.
I know. I know. I should've told the coordinator that. But I was so excited to participate, I couldn't think of anything I didn't like!
Anyway -- I also discovered I don't like the raw flavor of the basil with my watermelon. I LOVE mint on cantaloupe, and I figured it was the same idea -- but the flavor just wasn't for me.
I fed it to friends and everyone else liked it -- so I'm probably just an oddball. I highly reccommend this recipe (even if *I* didn't like it....because I know I can be difficult!)
(Recipe Exchange)1 medium seedless watermelon, cut into 1-inch cubes 2 tablespoons fresh lime juice 1/2 cup basil leaves, cut chiffonade style 1 log of chevre (I replaced with fresh mozzarella)
- In a large bowl, toss to combine the watermelon, lime juice, and half the basil- Divide onto four plates, scatter pinches of chevre and the remaining basil on top
**At Joelen's suggestion, I've entered this recipe into the Fruit Frenzy blog event! How fun!
I walk to work. That, with the price of gas, is awesome. But the best part, by far -- is Central Market. It's less than a block from my apartment!
I'm no photographer, but I thought I'd share some images of the place I buy most of my fresh foods. Unfortunately, I was a little late this day, so no delicious meat-counter shots!
(P.S. I also bought everything for my recipe exchange recipe at market this day!)
View of my street
Local art bar -- you can purchase items, or, arrange for groups to create art you can take home!
Local soap shop
Beautiful building across from market. It's currently a youth mission, but it was originally the first post office in town.
Local theatre, behind my apartment building. We saw Ricky Skaggs and Bruce Hornsby here recently, but there are shows every weekend.
Full shot of central market!
Sushi restaurant at market
Eatery inside of market
Welcome to Central Market!
This is Mezzogirno's area
Local fish market. We're about 45 minutes from the Chesapeake, so we always have fresh seafood in the area.In the center of market is a little piano. There's always a gentleman or lady playing it. Occassionally somebody comes along and sings a song as well.
Vegetable stand! These guys are fantastic, and it's where I get most of my fruits and veggies
The Gypsy Garden -- every dried spice you've ever wanted or needed
Can't forget the soft pretzels, of course!
tThe alley behind market is called Cherry Lane. This sign designates a small park, called Cherry Court.
There are many murals all over the city. Two types -- above, the more modern style. This one portrays Pfaltzgraf dishes, which were made here until recently.
The second type of murals are colonial-style murals -- often depicting historical events, and including a scrawled poem or message.