I'm eating from the freezer tonight, having left over short rib meat and gravy. I cleaned and cut up a lot of veggies this morning, some for tonight and some for snacks. I had raw veggies that were left over so I thought if I had them ready to eat, I would use them.
I'm making french fried zucchini tonight. I cut them like french fries, dredge them in seasoned flour and fry in oil.
The Curried Chicken turned out really well and it is so simple. See recipe on menu. I gave the family my leftover Zucchini Casserole and they loved it also the Peanut Butter Pie
Linda
The Other Nut Butter: Almond ButterIngredient Spotlight
9 minutes ago
all of your meals look delicious.
ReplyDeletethank you for sharing.
Hello Linda! I'm a friend of Clarice and just had to come over and see all those delicious things you are making in the kitchen!! Like you, I'm a bit intrigued with almond flour, but haven't had much time as I'd like to play with it. I use it in making a gluten free cornbread by substituting almond flour for the soy. The result is fairly flat (not fluffy like traditional cornbread) but very tasty, especially when served with butter and honey!
ReplyDeleteI'm looking forward to visiting here often!
Warmly,
Tracey
I'll have to check out your curried chicken. I work for an Indian doctor who makes killer lamb curry. Really, killer--the heat knocks you over but then you realize it's so amazing you can't stop eating it. (She tells me this is why you're supposed to eat yogurt with curry, LOL!) I wouldn't bother with lamb but I bet I could make an easy curry recipe.
ReplyDeleteBTW, can I have your recipe for almond ricotta cake? It sounds amazing! (Obviously, I've been to your daughter's blog, LOL!)