Monday: I wanted breakfast, which we normally don’t do as a “meal,” it’s usually catch as catch can with both of us finding cereal or whatever suits. I made herb/cheese omlettes. It was okay, but I’m trying to use up the artisinal cheese we got and it’s “sour” by nature and I’m not fond of that. Would have been better, I think, with other cheese. I also used fresh dill, parsley and tarragon, because I have them. Some time ago, I stopped making 4 egg omlettes for us and use 3 instead.
- There’s a video of Jacques Pepin talking about how to make omlettes I found interesting and instructive, here.
- Or, there’s another with him, slightly different, that’s here.
We had cheese, crackers and apple for lunch. Not exciting, but it works.
I made more garlic salt this afternoon.
Tonight’s dinner will be the lentils, rice, and onions dish I’ve made before. I have some small sausages to add. I’m feeling lazyish, in that I don’t want to research another recipe for something new to make, either in one of my cookbooks or online!
We have an actual head of lettuce from the farm as well as jarred salad, which has become a staple here.
Tuesday: No organized breakfast. Lunch was LO lentils/rice. Dinner? I have no idea, except salad and more LO lentils/rice. We’ve been discussing going to the small natural market after work . . . maybe we’ll pick up instant dinner?
DH made hamburgers with onions, his usual burger. We had it with leaf lettuce and jarred salad.
Wednesday: No breakfast. I really need to research breakfast casseroles or something like it so that we can just get up and eat breakfast, even if we’re not sitting down. Both of us snack too much and we agreed we need to eat a “formal” breakfast. I guess that means overnight oats (which I’ve never made) or a casserole of some kind.
I found a recipe in a cookbook for “blender applesauce” which I made as a side dish for dinner. I’m cooking pork chops, which leaves 1 “thick slab” and a little carnitas still remaining of the expensive meat.
Here’s the recipe for blender applesauce and my modified version. Original recipe from Everything But the Kitchen Sink, by Eliason, Harward & Westover, 1986, HP Books. The cookbook is subtitled “A Plan-Ahead Cookbook” and was designed to use the bits & pieces leftover after other recipes and turn them into useful food. It’s great for us, as the yields aren’t huge most of the time. (These are the same authors who wrote the Make a Mix Cookery, and More Make a Mix Cookery.)
Fresh Blender Applesauce
- 4 lg cooking apples, peeled, cored and cubed (about 4C)
- 2T lemon juice
- 1/4C water
- 1/3C sugar
- 1/8t ground cinnamon (optional, the person who owned the cookbook before me wrote in “apple pie spice” and crossed out “cinnamon.”)
In a blender/food processor with a metal blade, combine all ingredients. Process until mix is smooth. Transfer to a saucepan, bring to a boil. Serve warm or cool. Cover and refrigerate until chilled. Makes 2C.
- 6 small macoun apples (or other red, sweet apples), cored, sliced and diced (keep peels on) , 4C worth.
- 2T lemon juice (1 lemon’s worth, when lemon is zapped 10 sec. in a microwave and then rolled on the counter to make it juicer). Remove seeds from juice.
- 1/4C water
- 1T vanilla paste*
Combine lemon juice, water, and vanilla paste in the 1C measure after you put the apples in the blender or food processor. Follow instructions above, but leave mixture slightly chunky so as to keep the red bits. The sauce turns pink with red dots. If it sits long enough the entire thing turns pink, or it did for me!
It’s sweet enough for us between the sweet apples and the vanilla paste. (If you want it sweeter, add a little sugar or syrup. Or, omit the vanilla paste altogether and add some sugar.)
*My husband loves vanilla, and is always on me to use less sugar, so I almost always have this. It’s expensive, but a bottle lasts about a year.
Thursday: I made the “breakfast casserole” for lunch/brunch. Dinner was salad and smoothies. It was hot!
Friday: Lunch was catch as catch can, left overs, hummus on crackers, etc. Dinner was smoothies and salad again.
Saturday: We had left overs for lunch. I made the skillet dish I talked about here for dinner. There’s barely enough rice/veggies left for one person’s lunch.
Sunday: We had oven fried chicken and salad. DH had his with a quasi-mole sauce. I had mine plain. We have one left over chicken thigh to use up.
Monday: DH needs to bake bread. We need to use up mozzarella, a chicken thigh, and veggies. Cheese sauce? Lasagna? (No noodles.) Salad with cheese and chicken, like a chef’s salad? We have salami in the freezer still I think? (Maybe.) I’ll look and see what we’ve got. A salad for lunch would work too. We’re busy working on our bedroom revision, so something that isn’t involved sounds good!
I had the last of the skillet dinner from Saturday for lunch, not sure what DH had.
We both must have been wanting more sweet stuff, DH made tapioca and I made a mug cake from this recipe. I had a hard time finding one that didn’t use chocolate bits, which I don’t have and used only cocoa, which I do!
We had white pizza for dinner, the last chicken thigh from Sunday, onion, and the mozzarella.