Kitchen Notes Prep Work Day 29 Fried Zucchini

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

Kitchen Notes Prep Work- Day 28 Cheese Crackers

The Peanut Butter Pie was pretty good. I think I can improve on it though with just a little tweaking. Using good peanut butter, a little salt and maybe vanilla. My dd made some suggestions like drizzling the chocolate instead of spreading it on top.

Tonight I'm making the Curried Chicken. I haven't made it before but I always like it in Indian resturants, so I hope this is what I'm thinking of. This morning I chopped my onion, but decided to not cook it ahead. My gd and I also made some Cheese Crackers with almond flour. I'm doing a post next week on my adventures with almond flour.

Linda

Kitchen Notes Prep Work- Day 27 Peanut Butter Pie

I made the Peanut Butter Pie today. It's going to be yummy. It's chilling right now. Her method of melting the chocolate didn't work for me. I'd just use a double boiler. For recipe see menu on Monday.

I'm having left over pork chops tonight, but the groc. store had asparagus on special, so I'm having those with it. I prepped those this morning. I'm just going to cut up the left over pork and roasted potato and fry them together.

Kitchen Notes Prep Work Day 26

No prep needed today. I'm having the left over zucchini casserole. The pork chops were good, nice and tasty and not dry.

Kitchen Notes Prep Work- Day 25 Brined Pork Chops

This morning I made my brine. I don't use sugar, so I substituted agava and some molasses. You have to heat it up and then let it cool before you put your meat in it. So it's in the frig now for 6 hours.

I also made a salad.

My stuffed pepper last night turned out pretty good, but the pesto makes it a little oily, so I think the fresh basil and cheese would be a little better. You could also just put the pesto on top as you serve it and not mix it in.

Kitchen Notes Prep Work- Day 24 Stuffed Red Pepper

I'm getting close to the 30 days. This morning I prepped for my stuffed peppers. I didn't have all the same ingredients the recipe called for so I made some changes. I added some fresh mushroom and cherry tomatoes. I took some Pesto out of the freezer to add later. I'm leaving out the fresh herbs and the marinara sauce and cheese. I'm cooking some brown rice so I won't be able to put the stuffing together until later.

I made a red cabbage and carrot slaw with red onion and I will put a vinaigrette on it later, using my cinnamon basil vinegar and olive oil.

Weekly Menue-2/22/10

Mon-Stuffed Red Peppers
Salad

Tues-Juicy Grilled Chops
Roasted Potatoes
Slaw

Wens-Left over Zucchini Casserole

Thurs-Same as Tues

Fri-Creamy Chicken Curry
Green Beans

Sat-Left overs in freezer (short ribs)
Carrots and Peas

Sun-same as Fri

Desserts for the week- Peanut Butter Pie
Almond Flour Pound Cake

Breakfast-Gluten Free Pancakes

Kitchen Notes Prep Work Day 23 Zucchini and Meatballs

I did a lot of cooking today, so that I don't have to cook tomorrow. My enchilada's and slaw yesterday were really good. I loved the jicama in the slaw. Today I made a Zucchini Dish. I was going to make a recipe I saw, but when I really looked at it I didn't like the recipe. I had something else in mind and so I tried to recreate what I was thinking of.

I cut the zucchini lenghwise and overlapped them in the bottom of a large baking pan. I used about 3 medium size zucchini. I drizzled them with olive oil and sprinkled Italian seasoning, salt and pepper over them. Over that I layer on mini meat balls, that I had browned. I had about 25-1" meat balls.

I used the Fanny Farmer's recipe. For 1 lb of gr. beef you add 1 egg, 1/2 cup dried bread crumbs, Italian Seasoning, salt and pepper to taste, it's suppose to have minced garlic, but I used garlic granules this time, and minced fresh parsley.

I added small cubed mozzarella cheese (about 2 cups). On top of that I layered on sliced fresh mushrooms (about 4-5). Then I covered all with marinara sauce. I covered lightly with foil and put in a 350 oven for about 45 mins. Then I plan to uncover and sprinkle on some grated Parmesan cheese and cook for another 15 mins. I want to make sure the meat balls get cooked through. So I may edit this if I have to make any changes or it doesn't turn out.

I'm not eating this until tomorrow because I think it's the kind of thing that will be better the next day when some of that sauce can absorb. I put a lot of sauce on it.

I also made a dessert and bread out of almond flour, but I'm going to do a blog about that on Foxtales next week.

Kitchen Notes Prep Work-Day 22 Southwestern Slaw

I saw this recipe for slaw using jicama and I thought it sounded good. It's a recipe for 12 servings and I didn't like her dressing, so I just looked at the ingredients and took it from there. It's basically jicama, red cabbage, red onion, and cilantro. I will probably use a lemon vinaigrette as I don't have lime. Here is the original recipe from Food Network Ellie Krieger.



I sliced up everything and I will dress it later. I also sliced up some scallions and grated some jack cheese for Creamy Spinach Enchiladas. This is from Linda's Low Carb Menus & Recipes (not me) I don't have the ricotta cheese so I'm leaving that out. I also am adding some canned green chiles, mild. I waiting for the spinach to thaw and then I will put them together.

The apple dessert I made yesterday was delicious, but not so much the next day. I really is best still warm from the oven.

Linda

Kitchen Notes Prep Work- Day 21 Melting Apple Custard

OK I'm back in the cooking grove. Today I wanted to make this dessert I saw in Susan Herrmann Loomis's, "On Tue Tatin". It's "Melting Apple Custard". I thought it was basically caramelized apples in the bottom of a custard and I was just going to do my own thing and use the Fanny Farmers custard recipe which I like. I cut the amount of apples because it seemed like a lot and lowered the oven to what I usually use for custards. About midway I realized that the recipe wasn't what I thought it was. It is really an apple dessert with a custard on top. Lots of apples and less custard, so I only used about have of my custard mixture and put the rest in custard cups. Then I raised the oven temp. a bit. So I'm not sure what I'll end up with, but I will have to try this recipe again. Edit FF custard recipe, just leave out the chocolate and cinnamon.

The whipped cauliflower last night was really good. I put a glob of cream cheese and a little sour cream in it because I was afraid it wouldn't be rich enough, but it actually seemed very rich, maybe to much with the rich short ribs. I would definitely try it again to replace whipped potatoes.

Edit-The apple dessert was delicious. I don't think you could really mess up this dessert no matter what you did to it. Carmelized apples and custard a winning combination. I still want to try what I was originally going to do, put the apples in the bottom of a custard and bake as usual. What I did was really delicious, but I wanted more of everything, more apples and more custard. This is one I'll be playing with.

Kitchen Notes Prep Work-Day 20 Short Ribs

I'm having Braised Short Ribs tonight. I use a basic recipe from The Kitchen . Short ribs are usually braised which means you brown them, add some liquid, cover and cook low and slow until the meat is falling off the bone.

I used a bottle of beer for my liquid and I added an onion sliced. I dredged them in flour, salt, pepper, thyme and paprika and browned them in my enamel coated cast iron dutch oven. So I just added my liquid and onions to that pot, no need to deglaze that way, covered it and stuck it in a 325 oven for 2 1/2 hours. See link for more specifics.

I also prepped cauliflower and carrots for dinner. People that are doing low carb use cauliflower instead of potatoes. You steam or boil them and drain well. Then puree them in a food processor with butter and so on, just the way you do your whipped potatoes. I'm told it tastes just like potatoes. The carrots I'll either steam or throw in with the short ribs along the way. I think I'll steam them because I don't want the sweetness of the carrots to take away from the savor taste of the beer and onions. You could also roast them or saute them with butter/oil and some seasoning, sugar or fruit juice, fresh herbs. With a rich gravy on the meat I like my vegs. steamed and lighter, they'll get mixed in with the gravy anyway when I'm eating them. I could add them to the cauliflower and puree them together, but I want to see how the cauliflower tastes by itself. I like pureed carrots mixed in with mashed or whipped potatoes.

I started meat fairly early because it can just hang out in the oven on low once it's done and you never know with this kind of thing how long it will take, depends on the quality of the meat.

That's the beauty of this early prep you can get things going early on.

Linda

Washing Hands

I'm starting a new habit, washing my hands more often. I'm trying to remember to wash my hands more often esp. when I'm going to handle food.

I decided to look for a new liquid hand soap with a yummy fragrance. I love citrus. The one I got that I love is Burt's Bees Citrus & Ginger Root. My idea is that if I like the fragrance I will want to wash my hands more. I have some gratefruit hand lotion and should use it more.

Kitchen Notes Prep Work-Day 19

No prep needed today, left overs. Just took short ribs out of freezer. I can see that I'm definetly not in a cooking mood like I was when I started this. This always happens. I start out with a bang and then lose my steam. I just hope I keep up having a prep time after the 30 days.

Kitchen Notes Prep Work-Day 18

No cooking to do this morning. Tuna and rice tonight my go to food when nothing else appeals. I did my menue yesterday, but this morning nothing on it appeals. (short ribs, enchilada's and zucchini bake) I went through recipes that were stuffed in my housekeeping binder and found several that I want to make, but not today. There are some condiments that I want to try making and an herb blend. I threw out a lot of recipes. I'm being more ruthless about decluttering my recipes.

Linda

Kitchen Notes Prep Work-Day 17

Again I didn't need to do any prep for dinner, but I did make a chocolate custard. Last time I made choc. custard that choc. didn't melt well, so this time I gently heated the milk and choc. together until the choc. was melted and then heated the milk to scald. It seemed to work. I haven't tasted it yet, but I didn't have all that choc. in the bottom of the pan. I'm taking the day off tomorrow.

Kitchen Notes Prep Work-Day 16

Didn't have to do any cooking this morning just took some things out of the freezer for tomorrow. The candy was good.

Kitchen Notes Prep Work-Day 15 Nut Butter Balls

Today I didn't have to do any prep for dinner as I have lots of leftovers. I made these
Nut Butter Balls from Elana's Pantry .

They won't be ready to taste until they set up.

I tweaked the recipe a little. The almond butter I used was a little bland and so I ended up doubling the agava, vanilla extract and salt. I also added some bitter chocolate to the bittersweet chocolate chips. She also had a recipe for Nut Butter Cups. I made the balls instead of the cups because it seemed easier.

Elana's Pantry is gluten free recipes.

Edit-I tried one they are pretty good. It's important to make sure you like the taste of the almond butter. Mine was good, but I would like to add something to it, maybe some chopped almonds or dried fruit of some kind, just to give it a little more to it. I would also like to try making my own almond butter next time.


Linda

Kitchen Notes Prep Work-Day 14

Made a slaw this morning and an egg salad. I liked the Baked Pears except I think I would like them with Cinn. Whipped Cream instead of the Choc. Sauce.

Kitchen Notes Prep Work-Day 13 Baked Pears With Chocolate Sauce

This morning I made Baked Pears. I looked at several recipes and adapted one.

Cut pears in half and core. Put them in a baking pan with a little water in the bottom, about 1/8". Sprinkle them with cinnamon and put in a small bit of butter. Put in a 350 oven for about 1 hour or til tender. Baste with water once half way through.

Made a chocolate sauce by melting some chocolate chips about 1/2 cup in a small sauce pan with 2 tabls. of cream or half and half. You can also do this in a double boiler. Stir til melted and spoon over pears when serving. Whip cream on top would be good or some chopped nuts.

I also thought of making a crumble topping to stuff the pears with, next time.

I also made my own Italian Bread Crumbs. I had some left over Ezekiel Bread and dried it out then ran it through the food processor. Then you just add Italian Seasoning, salt and pepper.
I had about 2 cups bread crumbs and just through in what Italian Seasoning I had left about a tabs. a good pinch of salt (it depends on how salty you salt is, I have a sea salt that is quit salty) and several grinds of pepper. I am making Italian Lemon Chicken later in the week, that is where I got the recipe for the bread crumbs

I also bagged the meatballs I made the other day and put them in my freezer. I added them to my freezer inventory.

Meal Planner post here.

Linda

Fanny Farmer's Meatballs

As per my dd's request here is the FF meatball recipe. It came from the 13th edition.

1 lb ground beef

1/2 cup dried bread crumbs

1 clove garlic, minced (I used more)

2 tabs. minced parsley

1 tabs. basil, crumbled (I forgot to put this in)

1 egg, beaten lightly

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 tabs. oil

Combine ingredients except oil. Mix well and shape into balls 1 1/2" in diameter. Heat oil and brown meat balls on all sides. Drain off fat. Add your sauce and simmer 25 mins.

Prep Work Day 12

I wasn't feeling too well this morning, but I still made a salad and marinated the beets. I was going to bake pears but they are rocks.

I started a Meal Planner will be sharing on Foxtales next week.

Prep Work Day 11-Meat Balls

I finished my freezer inventory and now I'm trying to use my freezer foods more. I made up a menue for what's in my fridge and freezer. I looked in my trusty Fanny Farmers book for something to do with a boneless pork loin in my freezer and found a recipe for mustard glazed pork. I also was looking for short ribs whick I found in my freezer and didn't know I had and she has a basic braised short ribs recipe. I think I have some more intersting ones some place for the ribs so I'll keep looking, but I do plan to try the mustard glazed pork roast. Probably not til next week as I have fresh food and left overs to use up. The original Fanny Farmer book is on line here







Today I made meat balls, divided them and am cooking them with two different sauces. I had some Puttanesca Sauce in the freezer along with some cooked spaghetti squash. So I'm cooking some of the meatballs in the Puttanesca Sauce and will serve it with the spaghetti squash instead of pasta. The meatballs and sauce are in my cast iron pot simmering very very low on the back of my stove. I've been eating dinner early and so I've learned to have something on the back of the stove (you could use a crock pot, but I'm not a crock pot cooker).





The other meat balls I was going to freeze as is, but decided to go ahead and cook them in a tomato sauce with some red wine in it. I'm letting simmer very low for an hour or so.



I just tasted both sauces and they are both good. The tomato sauce with wine one is sweet. The Puttanesca is savory. I like both of them. Puttanesca is good on a lot of things. One of my favorites is on fish.





I also have some golden beets roasting in the oven. I'll use them for salads. I would like to get some feta or goat cheese and just have the marinated beets topped with the crumbled cheese.

Prep Work Day 10-Mixed Fruit with Cardamon

I'm still eating left overs, but I did make some mixed fruit using frozen blueberries and raspberries with orange zest and juice. I will add chopped apples after the fruit thaws. I wanted to try something different and I was smelling my spices and felt the cardamon had kind of a spicy orangie smell and so decided to put some in. I discovered cardamon when I was doing the teas. Grinding the whole spice is much better then using the preground. I have both and I'm going to throw out the preground it has very little smell compared to the fresh ground. I also added a little agava to sweeten the fruit. You could use honey.

I finished inventorying my freezer. It was easier than I thought it would be. I had to throw out a few things. I'm thinking of getting a food saver.

Kitchen Notes Prep Work- Day 9- Deviled Eggs

Did you know there is a link for Deviled Eggs. I'm doing the Caper Deviled Eggs. I didn't do prep yesterday because my gd wanted to spend the day with me and I still have alot of food in the frig. that I haven't used yet. I didn't do prep this morning because I got a call about a sale, but I'm doing eggs now and I worked on my freezer.

Kitchen Notes Prep Work -Day 8 Enchilada's

Even though I had all this lovely food ready to go I had a couple of days when I didn't feel like eating a big dinner so I have left overs. This morning I made a salad and put together my Enchilada's and they are in the oven baking now. I figure they are usually better the next day anyway. I'm also carmalizing my red onions using a method I read about where you cook them at a very low heat for a long time. That's it for today.

I read a post this morning about preping your produce when you buy it and that is one of those things I always mean to do and don't so I'm hoping with this prep time I have every day that that is one chore that I will do now.