Sunday, May 23, 2010
This was a triumph. I'm making a note here: HUGE SUCCESS.
Every once in a while I like to have a "Day Off". Where I get up make sure the kitchen is clean, feed people breakfast, make sure there is lunch in the fridge, and throw something in the slow cooker for supper. Then high tail it outta there for the rest of the day till it's time to eat and put the munchkins in bed.
After the last few weeks with all the trips to the ER, DH being in Alaska, the rain, well I needed that day off lemme tell ya!
I made some Chicken salad for them to eat for lunch while I was out (not pictured). 2 cans chicken, 1/2 cup Mayo, 2-3 Tbs Brown Mustard, 1/4 cup Pickle Relish (kosher or sweet, whichever you prefer), Salt, Pepper, Garlic, Onion powders, and Dry Parsley finish it off. They ate it with crackers, but it's equally good on bread.
For my make ahead supper (pictured top ) I did a chuck roast in the slow cooker. I use the frozen sliced bell peppers (no prep work, the price and availability don't change much with seasons either, and since I'm cooking them I don't mind that they're gonna be mushy from being frozen), 1/2 bag family sized frozen baby carrots (same as the peppers here, all the prep is done, blah blah) 5 LARGE potatoes, washed and cut up into large bite size pieces, 1 large onion rough chopped. All that goes in the bottom of the slow cooker making a bed for the chuck roast to sit on. I seasoned the roast with salt, pepper, rubbed sage, and nutmeg (not much tho, for some reason it just goes well with beef, you don't really taste it, but you'll know it's not there). I also added some water with a few heafty shakes of Worcestershire sauce in it (just enough to see it thru the veg under the roast). Set the cooker on high and left the house!
While I was getting supper ready the kids started on the laundry, and while I was out enjoying a brunch with my neighbor and friend (steak and eggs benedict, mmmm), they got most of it done while I was out and managed to thrash the toy room pretty well too! DH had invited a friend over to play video games, so I came home to a second TV in the living room and lots of monsters meeting their demise.
I just cooked up some butter beans with ham seasoning when I got home to add to supper, you can cook them on the stove top, but I did mine in the a microwave steamer in about 30 min, in 5 min intervals (just cook till tender, check often as it will boil over and your microwave likely has different power settings than mine).
DD#1 had a pretty rough cough Sunday morning so we stayed home from church, and I made the crepes (pictured second) DS#1 had been asking for (for the past month or two). 1 1/2 cup flour, 1/2 cup milk, 1/2 cup water, 2 Tbs melted butter, 1/4 tsp salt, 1 egg. Combine the wet ingredients then add them to the dry, mix well. Cook in a well buttered pan with just enough batter to coat the bottom of the pan, flip when the crepe looks dry. We filled ours with fresh whipped cream and blueberries (I get them in the freezer section, cheaper than fresh, and I can get them year round).
Supper Sunday night was some baked Salmon and Eggplant lasagna (pictured third). DH gave me a hand seasoning the fish and getting them on the broiling pan while I made the eggplant. The fish were seasoned with Oregano, thyme, salt, pepper, dry ground mustard, marjoram, and in the bottom of the pan he put some water, Worcestershire sauce and a sliced grapefruit to steam the fish. Put all the seasonings in a small dish, and mix, then sprinkle to lightly coat the fish, dump whatever is left in the water below. For the Eggplant Lasagna I used 9 japanese eggplant (they are deep purple but long and slender, use however many you think you will need to fill a 9x13x2 dish), 2lbs shredded mozzarella cheese, 1 1/2 jars of spaghetti sauce (we use a Chunky Garden variety, use what you think is yummy tho), about 1 cup Italian bread crumbs, and a mixture of 2 eggs, a splash of milk and a dollop of sour cream, with salt and pepper. Slice the eggplant thin and on the bias so you get nice oblong slices, and let them soak in the egg and milk mixture for few minutes. Start layering, first a layer of eggplant slices, then sprinkle on some breadcrumbs (think shake and bake here, but only one one side) then spoon on the sauce to cover, then a layer of cheese, repeat, on the last layer I don't put any sauce to avoid any bubbling over. I baked the fish and the eggplant at the same time for about 30ish minutes.
Supper was a hit, DD#1 even went back for seconds! and I think DD#2 would have liked it more had she not rubbed tomato sauce in her eye, ouch.
Pictured bottom is one of my favorite breakfasts (how I started my week), or snacks, or well, foods. A tin of Oysters smoked in cottonseed oil, a plain bagel with garden veggie cream cheese, and a cup of herbal tea. Breakfasts of champions! or weirdo's at least!
10000 bonus points for anyone who gets the song name from today's blog post. And also, my condolences as you too, are probably a video game widow.