It is raining today – and that will continue off
and on, into the weekend.
I woke up this morning to see a man walking
around my Lot, casing the place out. Then I noticed the Maintenance Man golf
cart and him glancing now and then at a green slip of paper, and realized he must
be the man candy sent over to have the ornamental maple out front pruned back.
So, I pulled a pair of jeans on over my PJ’s and went outside to show him what
needed to be trimmed back. And he started going crazy with the clippers!
My eyes got big, and I’m sure my mouth dropped open while he was hacking wildly
at the tree limbs. He didn’t even try to blend the pruned ends in with
the other foliage as most people do when they prune (as I would have done if
allowed to tend to my own tree). But, candy insists that “professionals” do
the pruning of all the trees in the Park.
So, now, the “professional” has whacked out
the leafy limbs that were brushing my windows … and I have an ugly chop job
staring at me every time I look out my livingroom window:
While he was out there, he saw the suckers
coming up in my Lot rock from the tree next door, and cut those suckers off,
too. Then he said the neighboring tree had branches encroaching onto my roof
and he’d have to remove those limbs also: I didn’t argue. Bob, if he were still
here, would have said the same thing. So, he got busy sawing – and removed
several limbs …
Since I couldn’t get outside (rain, and
maintenance man activity), I got busy cooking – I took the last freezer
meal out of the little chest freezer the other night, so this morning seemed
like a good time to get busy with another cookathon ;-)
Bread baking was already on my ‘to do’ list
for the day, so I just expanded the cooking agenda :-D
(http://jeastofeden.blogspot.com/2018/07/low-cholesterol-challah-shabbat-bread.html)
(http://jeastofeden.blogspot.com/2018/07/low-cholesterol-challah-shabbat-bread.html)
Which is a good thing on 2 counts: I really
need to restock my freezer meals cache – and the Dental Office called to
tell me they could see me Tuesday morning. I’m glad … and I may not feel like
cooking for a few days. This tooth was scheduled to be tended to before
inslee was in biden’s inner circle lineup for VP position, and businesses were
shuttered in a political power-grab. Now, it’s crucial it be taken care of. Covid-19 doesn’t concern me as much as a building abscess does. I’ve had an abscess before, and
it’s not something I want to repeat; especially in a lockdown situation.
I also received this text from my youngest
sister, Carla:
GOOD start to my Sabbath weekend :-D
The Fruited Chicken recipe
sounded good when I read the recipe: and I had everything on hand – I
substituted grapefruit juice for the crushed pineapple because I don’t like
pineapple; the house smelled wonderful while it cooked. It looked good too
when it came out of the oven :-D
I bought this brand of wine of to use in the recipe because of the heron on the label ;-)
And, of course, seeing the heron made me
think of Bob – Bob liked seeing herons when we went walking along the dike on
48th …
Video from August 6th, 2019 when I braved “our dike hike” solo lobo. It seems like no matter what I am doing … Bob is always – and always will BE, a part of it. Because he will always be a part of me and my life. Everywhere I turn has reminders of the man I love.
I have been hungering lately for this Tortilla
Casserole – so this morning I made it ;-) I use regular corn tortillas,
baked and crumbled because they are lower in salt and fat. The tofu provides a
low-fat protein and texture without distorting the Mexican flavor of the dish.
This meal can also be frozen without distorting the texture of the tofu.
The Penne w-Shrimp & Pepper Sauce
sounded good, too; and it whipped up speedily. This is an untried recipe, so
I’m not sure what it’s supposed to look like … but mine looks like a thick
soup. I’m game to try it – the ingredients are appealing. And red bell peppers
are good for whole body health (https://www.chatelaine.com/health/healthy-recipes-health/five-health-benefits-of-red-peppers/).
The Short Ribs of Beef was made
because I need to use some of the oldest sitting meats in the freezer. My
husband was a meat-n-potatoes man. He loved my short ribs when I cooked them
for him, and I have been reluctant to stir up those memories; but now,
it’s time. With a hope and a prayer. The ribs need to be cooked, and I
think I am strong enough emotionally to ‘go there’ today.
And last, but not least, Steak Supper
in Foil. Just because every now and then I get a hankering for this
simple tasty casserole-style dish :-D
I take some license with written recipes … I
cook the meals as works for me and my style of cooking – but I post the recipes
in their original format for recipe purists: my picture may not match exactly
what the written recipe says, so FOLLOW THE RECIPE as posted; at least
for the first time you make one of these dishes.
==FRUITED CHICKEN ~ serves 2
1-1/2 pounds skinned Chicken parts * 2
teaspoons enriched Flour * 2 teaspoons Margarine * ½ cup Orange
juice * ¼ cup crushed pineapple * 1 Tablespoon Raisins *
Sugar substitute to equal 3 teaspoons * 2 teaspoons White Wine *
½ teaspoon Dijon Mustard * ¼ teaspoon ground Cinnamon * 1/8
teaspoon ground Cloves
Dredge chicken in flour; set aside:
Melt margarine in medium skillet; add chicken
and sauté until lightly browned on all sides …
Transfer chicken to a shallow baking pan.
Combine remaining ingredients and pour over chicken. Bake 35 minutes at
350-degrees; basting often:
Broil a few minutes to brown top slightly.
Remove from oven …
I cook my meals for freezer fare – I portioned the chicken out for 2 meals (added some veggies – covered the food with plastic wrap and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap & labeled it. Then I froze them.
==TORTILLA CASSEROLE
This is a repeat recipe already posted to my Blog: (http://jeastofeden.blogspot.com/2018/02/tortilla-casserole.html)
I cook my meals for freezer fare – I portioned the casserole out for 4 meals (covered the food with plastic wrap); covered the filled pan with its lid, trimmed the excess foil & wrap & labeled it. Then I froze them.
==PENNE w-SHRIMP & PEPPER
SAUCE ~ makes 4 servings
I did my recipe a little different … I’m a weirdo, and this works for me ;-) I think the original writ of the recipe indicates you serve the sauce with whole shrimp over the penne noodles.
This peppery sauce is a treat.
Allow time to peel and devein the shrimp – you’ll need the shells to make the
shrimp stock.
12 medium Shrimp * 1 Bay leaf *
¼ teaspoon ground Thyme * 1 Tablespoon + 1 teaspoon Olive
Oil * 2 cups cubed Red Bell Pepper * 1 cup low-sodium Tomato
Sauce * ½ cup chopped Parsley * ¼ teaspoon Salt * ¼
teaspoon dried Basil * Pinch dried Cayenne pepper flakes * ¼ cup
sliced Scallions * 3 ounces COOKED Penne or other tubular
pasta
Start the pasta cooking …
I used white rice noodles. They are sticky when cooked, and the cooking liquid will be kinda thickened with the rice starch.
Peel and devein shrimp; set aside. Place
shells in a large saucepan; add bay leaf, thyme, and ¾ cup water. Bring to a
boil; reduce heat and simmer 8 minutes, stirring, until shells turn opaque.
Strain into small bowl, pressing shells to extract all liquid. Discard shells:
Stock simmering. I already had shrimp stock in my freezer, so I just added the herbs and simmered it for 8 minutes.
In a large skillet, heat the oil. Add bell
pepper and sauté 10-12 minutes; stirring until peppers are soft – remove from
heat and cool slightly. Place peppers in food processor (or blender)
with tomato sauce, parsley, salt, basil, cayenne flakes, and reserved shrimp
sauce; process until smooth …
I added my shrimp to the blender ingredients – it just seemed like the shrimp would be more evenly divided between the portions I intend to freeze … and wouldn’t toughen either in the freezer.
Scrape stock puree into skillet. Add
scallions and shrimp; cook 3 minutes, until shrimp turn pink – stirring
occasionally. (If mixture becomes too thick, add water – 1 Tablespoon at a
time). Place penne in a large serving bowl; pour shrimp mixture over, and
toss to mix well.
I cook my meals for freezer fare – I portioned the finished meal out for 4 meals (covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.
==SHORT RIBS OF BEEF ~ 2 to 3 servings
This is a 2-step recipe, so
expect to spend some time in the kitchen, tenderizing the ribs first – then
crisping them in the oven just before serving.
2 lb. Beef Short Ribs
Place in a heavy pot with a lid: 5 cups Water
* 1 small Onion, sliced * 1 small Carrot, sliced * 4 or
more Ribs of celery with leaves, sliced
Bring these ingredients to the boiling point.
Add the meat. Simmer, covered, until nearly tender – about 2 hours. Take out
meat; strain and degrease the stock. Make about 3 cups of thin gravy (recipe
follows).
Tenderizing ribs and making stock for gravy.
Preheat oven to 325-degrees.
Heat in a heavy skillet:
¼ cup fat
Slice, add, and stir until
golden:
1 small onion
Brown the meat in the hot fat.
Pour over it, half the gravy. Bake
uncovered about 45 minutes until brown and crisp. You may baste
occasionally with the drippings.
Reheat the gravy; season it with: 1 teaspoon Marjoram, preferably fresh
Place the meat on a hot platter, garnish with
Mashed Potatoes served piping hot with gravy.
MEAT PAN GRAVY ~ 3 cups
Remove the meat from the pan. Place meat
where it will remain hot; pour off all but:
6 Tablespoons drippings
Blend into the drippings:
3 to 6 Tablespoons Flour
Stir with a wire whisk until the flour has
thickened and until the mixture is well combined and smooth. Continue to cook
slowly and stir constantly, while adding:
The degreased pan juices and milk, water,
stock, cream, wine or flat beer to make 3 cups.
Season the gravy with:
Salt
Pepper
Fresh or minced herbs
Grated lemon rind
Tint if necessary, with:
A few drops of Kitchen Bouquet flavoring
You may strain the gravy; reheat before
serving.
I cook my meals for freezer fare – I portioned the finished meal out for 3 meals (added some veggies – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.
==STEAK SUPPER IN FOIL ~4 servings
1-1/2 pound Chuck Steak, 1-inch thick *
1 can (10-1/2 ounce) condensed Cream of Mushroom Soup * 1
envelope dry Onion Soup Mix * 3 medium Carrots, quartered * 2
stalks Celery, cut into 2-inch pieces * 3 medium Potatoes, pared and
quartered * 2 Tablespoons Water
Heat oven to 450-degrees.
Place 24 x 18-inch piece of heavy-duty foil
in a large baking pan; place meat on foil. Stir together mushroom soup and onion
soup; spread on meat. Top meat with vegetables: sprinkle water on vegetables.
Fold foil over and seal securely. Cook 1-1/2
hours … or until meat is tender and potatoes are cooked through.
I had some finely chopped celery that needed to be used first, so I spread that on top of the mushroom mixture; works for me ;-)
I cook my meals for freezer fare – I portioned the finished meal out for 3 meals (added some peas because Bob was on my mind, and he liked peas – covered the food with plastic wrap, and added a roll); covered the filled pan with its lid, trimmed the excess foil & wrap, & labeled it. Then I froze them.
Now, I’m going to enjoy my Shabbat evening
meal (Fruited Chicken) with a small goblet of wine … and have some Challah with
honey butter later ;-)
L’Chiam!
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