Food Updates
I really appreciate all those who contributed ideas for my questions re: how to better prepare fish the other day. The next day, I improvised a breakfast scramble, breaking up half a salmon patty and mixing up with eggs and some veggies. It was pretty good already, but figured it would be even better with some hot sauce & melted cheese. I'm really getting to like fish, which really surprises me, in a pleasantly surprising way.
I've had a few other really good experiments, including doing an improvised steak, cheese, & veggies with BBQ sauce served over a slice of toast for a protein, dairy, & starch dinner, finishing off today's food portions.
I just made some turkey sausage, and despite going over on my portions for today, I really had to try it. Here's the recipe:
1.5 pounds of ground turkey
1 teaspoon of sage
.5 teaspoon of freshly ground pepper
.5 teaspoon of cayenne pepper
.5 teaspoon of sea salt
After mixing all the aforementioned ingredients, I made them into 4 oz. patties, and fried one up in a skillet with some Pam, with 2 oz. colby/jack melted on. It was surprisingly very good.
I feel I'm becoming more and more confident in my "cooking-fu" by the day, as my confidence in my cooking (and improvising) abilities continues to increase. I've come a long way from my fears of poisoning myself from cooking meats due to undercooking that I had just a few short months ago. LOL
I've had a few other really good experiments, including doing an improvised steak, cheese, & veggies with BBQ sauce served over a slice of toast for a protein, dairy, & starch dinner, finishing off today's food portions.
I just made some turkey sausage, and despite going over on my portions for today, I really had to try it. Here's the recipe:
1.5 pounds of ground turkey
1 teaspoon of sage
.5 teaspoon of freshly ground pepper
.5 teaspoon of cayenne pepper
.5 teaspoon of sea salt
After mixing all the aforementioned ingredients, I made them into 4 oz. patties, and fried one up in a skillet with some Pam, with 2 oz. colby/jack melted on. It was surprisingly very good.
I feel I'm becoming more and more confident in my "cooking-fu" by the day, as my confidence in my cooking (and improvising) abilities continues to increase. I've come a long way from my fears of poisoning myself from cooking meats due to undercooking that I had just a few short months ago. LOL