We aren’t Dutch, but we dress like this.
And now we eat like this.
Ham and Endive Rolls over Potato Puree
We’ll be deconstructing it into a casserole next time, but it was fabulous. Dutch Meatballs are next, thanks to pinterest and http://www.kayotickitchen.com/.
Posted in Capturing the Moments, Good Eats, Recipes
Having a food scientist in the house is great fun. She’s working on her food and photography skills currently!
Brioche
Becomes French Toast
With drizzle!
Posted in Good Eats
I love the Valentine’s excuse for pulling a bit of my favorite color into February. We started our day with chocolate crepes filled with berries and cream – a good choice and no one suspected it was a Weight Watcher’s recipe. Then, we took most of the morning off school to make cards for each other and have some free time. Sarah had an eye appointment and an orthodontist appointment, so it was a good day for a break. I had a piano group lesson to teach in the afternoon and I used the opportunity to focus on phrasing and a piece by Chopin. Then, we had a (would have been) lovely meal of rigatoni and meatballs with bread and oil. The current two year old accounts for the parenthesis as she chose that as her opportunity for quite a temper tantrum (still nursing her a bit and am on steroids, so it happens). We all did fairly well blocking her out and enjoying it anyhow. 
Posted in Capturing the Moments, Good Eats
Dan has patients who give us eight dozen or more farm fresh, free range chicken eggs at every appointment. A list of egg ideas will help us keep them moving!
Breakfasts:
Breakbast Burritos (homemade tortillas, oven baked hash browns, ground sausage, cheese, and eggs)
Egg Sandwiches (on toast, english muffins, or rusk buns with sausage or CA bacon and cheese)
Fried Eggs (on toast, bagels, or muffins)
Lunches
French Toast
French Pancakes
Veggie Omelettes
Fried Egg Sandwiches
Egg Salad Sandwiches
Snacks
Hard Boiled Eggs
Pickled Eggs
Dinners
Fried Rice
Frittatas
French Country Omelette
Egg Skillets
Made to Order Omelettes
Cobb Salad
Egg Drop Soup
Yorkshire Pudding
Casseroles (all made with a variation on homemade broth based non condensed soup)
Sherry Chicken (AK’s childhood)
Chicken and Broccoli (AK’s childhood)
Chicken and Asparagus
Chicken Divan (Weight Watchers on line)
Chicken in Cheddar Wine Sauce (Weight Watchers old cookbook)
Chicken Celestial (IL TV Show)
Chicken with Swiss and Stuffing (AK’s Childhood)
Chicken and Rice (Aunt Ann’s)
Chicken and Wild Rice (AK’s)
Skillet or Other Dishes that Require Tenders or Shredded Chicken
Chicken Ritz
Chicken Cheese and Biscuits
Chicken Cacciatore
Chicken Paprikash
Chicken Quesadillas
Baked
Chicken Cordon Bleu
Chicken Parmesan
Saute
Chicken in Lemon Butter Sauce
Chicken Piccata
Chicken with Artichokes, Tomatoes, and Mozzarella
Our grocery had family packs of split chicken breasts for .99 a pound today. Sarah was along as my grocery helper and we occupied ourselves by making a list of the ways we use these. It’s been a fun, creative effort that has resulted in many good chicken dishes and soups!
Each package has four to six split breasts in them. When we get home, one of us takes the meat off the bones. We currently use 3 half of these off the bone for a casserole, baked, or sauteed chicken dish. We reserve the rib meat and any extras for making chicken tenders that are used primarily in quesadillas and skillet meals like cacciatore or paprikash. Every now and then we bake them without deboning them, but since we have patients and another source for free range whole chickens, we generally enjoy roasting those once or twice a month separately from these. We freeze the bones in groups of 3 or 4 for making soup or stock. You would think that having an abundance of chicken soup would become monotonous, but that has not been the case. We’ve enjoyed the following and are making plans to discover more.
Chicken Pastina
White Bean and Leek
Rainy Day Chicken and Leek
Chicken and Barley
Scotch Broth
Chicken Noodle (various noodles provide interest)
Matzoh ball soup
Herbed Chicken Noodle (from a Jewish celebrations cookbook)
Chicken soup with wine and dill
Chicken and Dumplings (varying the dumplings – kreplach, wonton style, Great Grandma’s recipe and varying the broth provides more variety)
Asian Hot Pot
Tortellini with Vegetabls
Chicken with Rice
Chicken and Wild Rice
We have one of these soups each week pairing them with salads and homemade breads. They provide meal, budget, and creative satisfaction!
Dinners
Thursdays: Sloppy Joes, applesauce —- Tacos, applesauce
Fridays: Homemade Pizza, Salad — Homemade Pizza, Salad
Saturdays: French Country Omelette, Toast, and Fruit — Veggie Frittata, Toast, and Fruit
Sundays: Haluski — Chicken and Broccoli Stir Fry
Mondays: Chicken and Wild Rice Soup — Chicken and Dumplings
Tuesdays: Bratwurst with Spaetzle and Red Cabbage — Ham and Scalloped Potatoes with Broccoli
Wednesdays: Rigatoni and Meatballs, Salad, and Bread — Tortellini with Sauce, Salad, and Bread
Lunches
Mac and Cheese or Greek Pita, twice
Grilled Mozzarella and Tomato Panini, twice
PBJ or Greek Pita, twice
French Toast, twice
Pancakes, twice
English Muffin Pizzas, twice
Breakfasts
4 Oatmeal or Eggs
2 Quiche Lorraine
4 Toast and P.B.
4 Bagels and Cream Cheese
Posted in Good Eats
I’ve made this before and it was always too gunky. I made this up as I went tonight and the texture and flavors were perfect.
Sautee minced onion in a bit of broth or olive oil. Add 6 cups of chicken broth or stock and 2 stalks of celery (cleaned and broken into 4ths for easy removal).
Slice 4 large carrots and 6 potatoes and add to stock.
Add 1 to 2 pounds browned ground round.
Season with salt, pepper, and seasoning salt. (I used Paula Dean’s and a bit of Lawry’s).
Simmer for 12 minutes or until carrots and potatoes are tender.
Add four slices of american cheese, 2 to 3 cups of shredded cheddar cheese, 8 oz. tempered sour cream, and 1 T mayonaise.
Remove celery stalks.
Serve with a taste of crumbled bacon.
if these are worth it. 10 cups of flour worth of homemade tortillas. They’re good and they’re inexpensive, but they take a bit too much time to make.
Posted in Good Eats
