Touch of Nectar











{December 26, 2011}   Down to the Wire! Last Menu of 2011

Whew!! Project 365 really has been a project! I’ve learned a lot. And we’ve eaten a ton of great food this year. I’m a little tired of my cookbooks though… And there’s a few that are not going to be staying on the shelves.  And I’ve discovered a handful of new books that I’ll be adding to the collection in 2012. Yes, I have a problem. lol. 

I am looking forward to being able to cook whatever I want, without the pressure of having it “count” toward the project.  We’ve found a lot of new favorites. I think about half or more of the recipes that we tried I will be making again.

I did a RIDICULOUS amount of cooking for Christmas… I was at 21 recipes and 9 days to go. Panic!!  Now I’m at 354/365, so 11 to go and 6 days to to it. I can DO IT.  Problem is… I have a refrigerator full of yummy leftovers!

So this week’s menu is things that can be stored for awhile (salad dressings) and some things that can be frozen. AND recipes that use up leftovers in creative ways.  As usual, these are in no particular order.  There’s more than 11 recipes here to finish, but I predict that I will not get to all of them.

There’s a Lichi Martini recipe I want to try and I bought vodka for xmas. I need to find which book it is in. Yum!

Rounding the dinners out are leftover vegetables and crackers with a big variety of dips and cheeses. It will be fun to have “appetizers” before dinner every night.

Mon 26: Shrimp with Green Beans, Tomato and Feta – 365 One Dish

Tue 27: Polish Noodles and Cabbage – Frugal Gourmet Ancient Ancestors
Leftover Prime Rib, SunDried Tomato and Goat Cheese Dressing – 1001 Low Fat

Wed 28: CORN/Leftovers night

Thurs 29: Beef (leftover) with Red Wine Tarragon Sauce – Cooking Light 2003
leftover twice baked potatoes, salad

Fri 30: Parmesan Vinaigrette (salad) – 1001 More Low Fat
Leftovers

Sat 31: Happy New Year!  Cioppino – 1001 More Low Fat
Maple Pumpkin Cream Cheese Muffins – Xmas Kitchen

Sun 1: I ain’t cooking nothin! 

Lunches: Orange Cabbage Salad – Bento Boxes
Crunchy Cabbage and Carrots – Bento Boxes
Orzo with Sun Dried Tomatoes and Mushrooms – 1001 More Low Fat

Other: Beef and Barley Soup (leftover beef) – 365 One Dish (eat one for lunch, freeze rest)
Carrot Raisin Nut Bread – Xmas Kitchen (freeze in small portions for lunches)
Korean Style Honey Marinade – Xmas Kitchen (freeze)

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{November 8, 2011}   Bad News, Good News, Good News

Okay, first the bad news… Our house got broken into on Friday. They literally kicked in the door. So hard that they broke the pin on the deadbolt. Scary stuff.

The good news is… our neighbors saw them, called the coppers and got a license plate number. They not only caught the bad guys, we got almost all of our stuff back the same day! And we have a new door now. I’m a little sad that our front door is no longer going to be purple.

So that is why I haven’t been blogging the last few days. I’ve been dealing with all that stuff. Weee…

But onto my other good news… I have lots of bentos to share!

I roasted some delicata squash last week. My favorite! I’ll blog about that later today if I get a chance.

This bento uses some fridge and freezer stash… boiled quails eggs, salad, edamame, cheese sticks, turkey meatballs, pickled green beans, mushrooms, carrots and squash. I forgot dressing for the salad! Bah!

And hers. Quails eggs, cheese, deli turkey, Halloween candy, pretzels and mango.

Another for me. Pickled green beans, roast beef, cheese, edamame, squash, stir fried bok choy and carrots, mushrooms.

Hers. Bagel with peanut butter and jelly, mango, grapes, pretzels and edamame.



{November 4, 2011}   Bento from the Freezer Stash

This is what the kidling’s lunchbox looks like most days. (the bento box would have a lid on it)

Today’s bento lunch: bagel with strawberry cream cheese, fresh mangos, grapes, quails eggs, snow peas and goldfish crackers.

And mine is dinner leftovers and freezer stock.

Carrots and snow peas (there is green goddess dressing at work), pickled onions and green beans, cheese.

Turkey meatballs (from the freezer – perfectly thawed at lunchtime), edamame, cucumber salad and stir fried carrots and broccoli.



{October 26, 2011}   Emergency Bento

I’m having a hard time making both pretty lunches for the kidling AND myself for some reason. I think mostly because they need to contain different things.

Well… It’s time to get creative. I don’t want to give up my daily bentos! I’ve stocked the fridge with fresh udon noodles. Yummy hot noodle soup. Perfect for the cool fall weather we are having. And the chewy noodles are satisfying.

They run $1-2 and last in the refrigerator for a long time. Some flavors are better than others. I like the mushroom flavor of this particular brand the best.

However, I always think these types of mixes need a little *something* more. So I put together a quicky “emergency bento” this morning to be paired with my packaged noodles.

I had sauteed some mushrooms to go with our dinner last night, and this package of udon just happens to be mushroom flavored. Perfect. The broccoli is the tiny bit left over from dinner and I had boiled quail eggs for the kidling’s lunches. I’ll peel them while the soup is cooking away in the microwave. A few slices of carrot for crunch and a soda for dessert.

Basically everything just gets thrown in the soup. The broccoli is already cooked. If it wasn’t, I would just put it in with the noodles while they were cooking.

I’m happy.  And looking forward to lunch!



{April 13, 2011}   Delicious Easy Lunch

Blackeyed Pea Salad
Serves 6-8

2 cups dried blackeyed peas
¾ cup diced red onion
3 large garlic cloves, peeled and minced
1 red bell pepper, diced
5 scallions, thinly sliced
½ cup minced fresh parsley
1/3 cup balsamic vinegar
1/3 cup olive oil
1 T soy sauce
¾ t salt

Soak the blackeyed peas in 6 cups water for 6-8 hours or overnight.

Drain the beans, put them in a pot with 6 cups fresh water, and bring them to a boil.

Reduce the heat and simmer, partially covered for 20-25 minutes, just until tender.

Drain the beans, and transfer them to a medium bowl. Stir in the red onion and garlic.

When the peas are cool, stir in the red pepper, scallions and parsley.

Whisk together the vinegar, olive oil, tamari and salt. Stir the dressing into the salad and serve at room temperature.
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This recipe comes from my Beyond the Moon cookbook.

And since I can’t ever follow directions… Here is what I did.

I used one can of blackeyed peas and one jar of red/yellow roasted bell peppers, drained and rinsed. I chopped the bell pepper and tossed it with the peas in a bowl.

I omitted the red onion and salt completely. I mixed the garlic, parsley, vinegar, olive oil and soy sauce together (eyeballing the measurements) in a small bowl before tossing with the salad.

I agree, this is best at room temperature. Yum! And healthy too.

Bell peppers and parsley are both high in vitamins A and C. Parsley also contains calcium and potassium. Green onions are high in antioxidants.

Blackeyed peas are rich in fiber and potassium. They also contain zinc and iron.



et cetera