Here's my latest attempt at banana bread ( Read more... )

I am going to do a themed food week this week, and the theme is chicken and eggs.

I stewed up a single chicken over the weekend, cleaned the meat off the bones, and divided the meat into six bags.  Each bag will be one meal's worth of chicken, which I will use in some dish.  Other than the six meals worth of chicken, I will use eggs as a major ( Read more... )

It isn't quite a stew.  It isn't quite a soup. But it is tasty.

INGREDIENTS

( Read more... )

 Minestrina di spinaci

Ingredients
2 10 oz packages of frozen spinach, or 2 lbs fresh
4 T. butter
2 cups meat broth (chicken or beef)
2 cups milk
1/4 t. nutmeg
5 T. freshly grated Parmesan cheese

If using frozen spinach, thaw and squeeze dry on paper towels.  If using fresh spinach, cook in a little water until done, drain in a colander, squeeze dry on ( Read more... )

Feta Cheese-red pepper spread
Make this at home before camping.  Spread it on bread.  According to my cookbook the spread will keep for up to a week.

Ingredients
6 oz crumbled feta cheese
1/3 cup chopped red pepper
2 T. olive oil
1 t. crumbled dried thyme leaves

Blend feta, red pepper, and thyme in a food processor until smooth.  Add the olive oil and ( Read more... )

Its what's for lunch ( Read more... )

Did some canning over the weekend ( Read more... )

Made this for dinner last night

STEW
1 cups chicken stock or broth
4 boneless, skinless chicken thighs, halved
2 boneless, skinless chicken breasts, quartered
1 cup chopped yellow onion
1/2 cup sliced celery
2 cups baby carrots
1/2 t. dried thyme (I recommend 1 t.)
3/4 t. salt
Freshly ground pepper
1 bay leaf
1/4 cup flour
1/4 cup water

DUMPLINGS
2 cups flour
1 T ( Read more... )

1 lb. sole fillets
□   1/4 c. vegetable oil
□   1/4 c. fresh lemon juice
□   3 tbsp. dry bread crumbs
□   3 tbsp. grated Parmesan cheese
□   1/2 tsp. paprika
In a small bowl combine vegetable oil and lemon juice with whisk; pour into 13x9x2 inch glass baking dish.
Rinse fillets in cold water, pat dry, add to baking dish and turn fillets over to coat with ( Read more... )

Larrupin Potato Pancakes

4 large potatoes, quartered
Salt & pepper
1-2 T. Larrupin mustard-dill sauce (or your favorite mustard)
1 large onion, sliced thin
2 T. butter

Boil the potatoes until done, and mash with the skin on.  Add salt and pepper.
Saute the onions in butter until golden brown.  Remove onions and mix with the potatoes.  Reserve remaining ( Read more... )