<p>Vegetarian split pea soup, flat bread pizza and a glass of white zinfandel.</p>
<p>Chicken drumsticks made with this recipe from a site I learned about here:</p>
<p>[Honey</a> Mustard Chicken | Jan’s Sushi Bar](<a href=“http://www.janssushibar.com/honey-mustard-chicken-leg-quarters/]Honey”>janssushibar.com)</p>
<p>Waldorf coleslaw from Cooking Light:</p>
<p>[Waldorf</a> Coleslaw Recipe | MyRecipes.com](<a href=“http://www.myrecipes.com/recipe/waldorf-coleslaw-10000000554696/]Waldorf”>http://www.myrecipes.com/recipe/waldorf-coleslaw-10000000554696/)</p>
<p>Vegetarian “chicken” cutlets for vegetarian S2.</p>
<p>spaghetti and sauce here too, but the sauce was made with browned ground turkey meat, spaghetti sauce, cherry tomatoes and basil from our garden, fresh spinach and italian seasoning.</p>
<p>The second half of the ravioli and more salad. The weather is turning chilly with a high chance of rain, so beef and cabbage stew in in the plans for tomorrow.</p>
<p>DW’s busy tonight so I’m just doing a quick-and-easy dinner: Swedish meatballs with cream sauce from Ikea, fingerling potatoes, lingonberries, a steamed vegetable, and a green salad.</p>
<p>Today is my day off so I’m cooking. </p>
<p>Tonight is ‘use up what’s in the fridge night’ so—beef stir-fried with bok choy, green onions and mushrooms. Tomorrow will be the remains of the ham steak (from the potato, leek and ham last week) with green chile mac & cheese and steamed kale. </p>
<p>I’m making a pot of beef barley soup in the pressure cooker today for lunches next week and the freezer. Also making up single serving chicken pot pies from scratch to put in the freezer. (Pot pie is another pressure cooker specialty. Love my pressure cooker. I live at ~6000 ft above sea level and anything cooked in liquid takes forever since water boils at a tepid 200° here.) Ought to make one more single serve lasagna for the freezer from the leftover ricotta filling from last weekend’s lasagna.</p>
<p>Rained hard last night and this afternoon is windy & cool. Fortunately I was forewarned of the weather change (working with a meterologist has its perks!) so last night was my good-bye to summer dinner: green chile cheese burgers on the grill (with my very last green chiles from the garden) with oven baked onion rings and salad.</p>
<p>Barefoot Contessa “Company Pot Roast” First rain after 85 days!</p>
<p>Scallop ceviche.</p>
<p>Yummm, roshke! What time should we be there?? :)</p>
<p>Ikea sells food???</p>
<p>I did not know that.</p>
<p>Seconding Jym.</p>
<p>Roasted veggie lasagna.
Caesar salad.
Garlic bread.
Fresh berries for dessert.
A couple of glasses of Amarone.</p>
<p>Thin chicken breasts (the Hellman’s parmesan recipe but I have Duke’s mayonnaise so I’ll use that)
brussel sprouts
red potatoes</p>
<p>Reservations!</p>
<p>Been working way too late for the past week+…so it’s been a steady diet of take-out (which in this area means pizza/chinese/pizza/chinese). I can’t wait to make a dinner at home that doesn’t make me feel so…greasy. I’m dying for a piece of grilled chicken, broccoli, maybe some rice…</p>
<p>Our local Chinese restaurants have a mysterious “steamed vegetables” selection, but I’ve never ordered it. Or had the desire. :D</p>
<p>Maple Pecan Chicken and a bowl of the leftover hearty soup. We’re trying not to turn the heat on yet.</p>
<p>Minute steak sandwiches with onions and peppers from our garden on fresh rolls. Iceberg lettuce with grape tomatoes. Very last minute. I did not plan on cooking.</p>
<p>Cabbage rolls tomorrow I think. Painting the living room this weekend.</p>
<p>Steak strips with black pepper. Mushrooms sauteed with thyme, marsala and creme fraiche. Kale sauteed in garlic and then cooked with a little water and the lid on. Salad. An old growth garnacha wine from Spain.</p>
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<p>Our Ikea here in Minnesota sells food, but maybe that’s just a regional thing since there are so many Scandinavians here. We like their frozen Swedish meatballs and the packaged sauce/gravy that goes with them, easily turned into a tasty treat with the addition of a little fresh cream. Also the lingonberry preserves, nice traditional complement to Swedish meatballs; lingonberries are also great on pancakes (best on Swedish pancakes, but any pancakes will do). At Christmastime we also go for some seasonal treats like Swedish ginger cookies (pepparkaka) and non-alcoholic glogg, a winter spiced wine. I also like their pickled herring; the rest of the family can’t stand it. Though to be perfectly honest, I can get better pickled herring at our local food co-op.</p>
<p>I also make better meatballs than Ikea, but it’s a lot of work, so when I’m looking for a quick, tasty, hassle-free meal, I’ll pull the Ikea meatballs out of the freezer and I always have happy customers on my hands. I make better pepparkaka, too, but I only get around to it maybe once a year.</p>
<p>These are definitely ethnic tastes.</p>