The last couple of days we’re eating anything that’s expensive in the freezer. When Irma came through we lost power for over a week and although I’m not complaining at all - we will forever be grateful for all the local and out of town electrician and line worker teams who swarmed here en masse and worked 24/7 to get the power back on - I suspect Dorian is going to do a similar number. So we might as well eat the good stuff now rather than have it thaw and rot.
The past few nights we’ve had filet mignon and lamb chops. Thinking tonight will be pork tenderloin.
Milee30,
I shouldn’t complain. My 2 freezers filled with soups, Amy’s vegetarian meals, a pizza, pineapple cake, bread, etc. saddest thing is I bought frozen cocktail drinks, in a straw, from Costco. I forgot to serve them what would happen if I drank all 25?
The flanken I have for soups is in the crockpot now. I wish I could beam up all my home made meals to others in the CC community
The 25 frozen cocktail drinks sound like just enough to serve as “ice” for your cooler and provide you sustenance during the 24 hour period when the rain is coming down and you’re trapped inside.
I am well aware that this puts me out of the running for Mom of the Year, but I’m getting to skip this hurricane. For months my oldest son and I have had reservations to fly out to Europe for a mom/son trip before he goes back to college. Our flight originally left on Monday, but we’ve been able to change it to Saturday. So oldest son and I are heading off to our trip early leaving husband and younger son to hold off the zombie apocalypse and deal with any hurricane aftermath. Again, pretty sure I’m not getting Mom of the Year leaving younger son at home with his dad but it’s been very hard to find time to do this mother/son trip and if we don’t go now, it might not happen for at least two years.
So… you guys are going to have to have the hurricane party without me.
dragon mom, Glad you liked the BLT pasta!
BLT PASTA:
cut 8 ounces bacon into 1/2" pieces fry until crisp. remove bacon from pan. (I used 16 ounces)
add 1lb cherry tomatoes and cook until wilted. Add 1/2 bacon
add 1 lb cooked pasta such as penne (I used 12 ounces)
add bacon
top with 5 ounces baby arugula with 1/4 cup pasta water. put a lid on and let wilt. use more pasta water if needed.
add parmesan
top with the rest of the bacon
I am sure there are many variations of this. While the bacon makes it taste decadent in the end a serving has about 1 piece of bacon
@abasket - I have only made that bread recipe using eggs and whole milk (I didn’t use cream as I don’t usually have that in my fridge). I made it with my granddaughter who is 3 this past week and she was able to do most of it by herself - that’s how easy this recipe is to make.
FYI Costco has the “everything” seasoning and while I fully support and like the TJ’s version, if you have a family that uses it or you use it often the Costco version maybe more cost effective for it. It was like $5 for humongo jar!
I spent 3 weeks in August with my Israeli friends and helped them cook at least half the days (when we weren’t on the road). So far my favorite extremely easy yummy thing that I learned from them is baked eggplant slices. Take a whole eggplant, slice the whole thing in 3/4" slices, dip slices in olive oil and whatever you like (any seasoning blend, garlic powder, paprika, whatever), put them in one layer on a cookie sheet covered with parchment paper or aluminum foil sprayed with Pam, put in the oven at 425 until the top is browned, maybe 20-30 minutes. Sprinkle salt to taste and eat.
Edited to add: if you use more than one eggplant on more than one cookie sheet on more than one rack in the oven, rotate the cookie sheets after 15 minutes.
That sounds yummy, @oldmom4896 .
Today I’m taking a salad to a cookout - it’s a recipe my grandmother gave me back in the early 80s. It’s called Creole salad, but I don’t know why…I guess because it has bell pepper and tomatoes.
3-4 small zucchini, sliced thin
3-4 medium tomatoes, cubed
1 bell pepper, chopped
2-3 green onions, sliced thin (I substitute finely diced jalapeño)
2-3 avocados, cubed
Put everything in a large bowl and sprinkle with 1 tsp sugar, 1 tsp salt and freshly ground black pepper to taste. Let sit for at least three or four hours in the fridge. The salt draws the juices out of the veggies which kind of melt some of the avocado into its own dressing. You don’t taste the sugar, and one tsp in a whole salad , I still count this as very low carb.
I made a tomato pie with fresh, local tomatoes and basil from the plant on my deck. Not the healthiest (shredded cheese and mayo spread over the tomatoes), but delicious!
@abasket that’s what I thought about eggplant too. But this depends on what seasonings you put on it, and the texture is fine too. Also I always thought eggplant required extra steps with salt and weight to make it usable. This is SO EASY!
I used to go picking through bins of string beans to find the right ones, then snip the ends. Now I just go to Trader Joe’s and buy one-lb. bags of trimmed string beans. I steam them in a basket steamer until they are bendy, sautee a nice amount of chopped garlic (also conveniently from TJ), and add the steamed beans. Top with a little soy sauce.
I love eggplant @oldmom4896. I have a few in the refrigerator and I think I’ll bake them to go with my focaccia. What were your favorite spices? I have most of the ordinary spices but I also have sumac and zaatar.
