(no subject)
This was definitely a cooking weekend in my household. After a disappointing dinner on Friday night at a local restaurant, I decided I had time to cook better than that dinner. I used the remaining offending pork chop in some scrambled eggs with a bit of cheddar cheese, served on some homemade rolls that I pulled from the freezer and defrosted in the microwave for a brunch meal that stuck with us.
We picked up some salmon at Costco, so I decided to try baked salmon with lemon caper butter sauce for dinner. I served this with a spinach salad and some "instant" gnocchi. I don't have the patience to cook potatoes, rice them, then make gnocchi the correct way, so I cheat with instant mashed potatoes. Believe it or not, they are not the worst gnocchi I have eaten. Light fluffy pillows they are not, but yummy starchy goodness they are, especially with the addition of fresh chiffioned basil. The lemon caper butter sauce was a hit with my sauce-loving husband and he went back for seconds.
Today I tried my hand at a frittata with spinach and mushrooms. I made some cream cheese and chive biscuits to go with this meatless meal. Husband preferes meat with every meal, but ever now and then I get to have a meatless meal that he just eats without browsing through the fridge for something else to eat. This also ended up being a brunch meal as I couldn't quite make it before noon.
After seeing some not so appetizing figs in Costco yesterday, I couldn't pass up the delicious looking ones I saw at Whole Foods today while trying to decide on some meat for dinner. Yeah they were expensive, but they are so good! I served them on some toasted crusty french boule with some local creamy goat cheese and procuitto with a sprinkling of pepper. I wanted to drizzle with a bit of balsamic syrup but had no patience to boil the vinegar down. This was an appetizer to a spinach salad with a roma tomato, mushrooms, hard boiled egg, and some of the leftover salmon sans sauce. I put a simple balsamic vinegar and olive oil with salt and pepper dressing on the salad.
The man had some leftover "crawish fetticini" from earlier in the week that had several not so good things for you in it along with mushrooms, crushed tomatoes, and some cut up chicken breasts with half as much pasta as the recipe called for as it seemed like far too much pasta. He declared the fig appetizer good, which is praise for him (as long as he says it in the right tone of voice). High praise comes for things like the Double Chocolate Oatmeal cookies that I snuck flaxseed and walnuts in. I have to admit, I think I have those down now. They were a good combo of crusty and chewy this batch.
We picked up some salmon at Costco, so I decided to try baked salmon with lemon caper butter sauce for dinner. I served this with a spinach salad and some "instant" gnocchi. I don't have the patience to cook potatoes, rice them, then make gnocchi the correct way, so I cheat with instant mashed potatoes. Believe it or not, they are not the worst gnocchi I have eaten. Light fluffy pillows they are not, but yummy starchy goodness they are, especially with the addition of fresh chiffioned basil. The lemon caper butter sauce was a hit with my sauce-loving husband and he went back for seconds.
Today I tried my hand at a frittata with spinach and mushrooms. I made some cream cheese and chive biscuits to go with this meatless meal. Husband preferes meat with every meal, but ever now and then I get to have a meatless meal that he just eats without browsing through the fridge for something else to eat. This also ended up being a brunch meal as I couldn't quite make it before noon.
After seeing some not so appetizing figs in Costco yesterday, I couldn't pass up the delicious looking ones I saw at Whole Foods today while trying to decide on some meat for dinner. Yeah they were expensive, but they are so good! I served them on some toasted crusty french boule with some local creamy goat cheese and procuitto with a sprinkling of pepper. I wanted to drizzle with a bit of balsamic syrup but had no patience to boil the vinegar down. This was an appetizer to a spinach salad with a roma tomato, mushrooms, hard boiled egg, and some of the leftover salmon sans sauce. I put a simple balsamic vinegar and olive oil with salt and pepper dressing on the salad.
The man had some leftover "crawish fetticini" from earlier in the week that had several not so good things for you in it along with mushrooms, crushed tomatoes, and some cut up chicken breasts with half as much pasta as the recipe called for as it seemed like far too much pasta. He declared the fig appetizer good, which is praise for him (as long as he says it in the right tone of voice). High praise comes for things like the Double Chocolate Oatmeal cookies that I snuck flaxseed and walnuts in. I have to admit, I think I have those down now. They were a good combo of crusty and chewy this batch.