Friday, January 21, 2011

Did my time, took my chances Went the distance, now I'm back on my feet

We had a small bug hit our house this week, and while only DD#2 got it, she's the most work for me when someone is ill. Since she is still in that baby phase (she turns 2 middle of next month), and not talking ALL the way yet, it's just hard. And there were a couple days were the fever meds weren't helping. So I got little sleep, I was a Zombie Mom for a few days, and I just didn't make it here to blog.

So you get a 4 in 1 today. Lucky you!

First up (17 Jan) : Talapia fillets with teriyaki sauce. I just took the fish, and dumped the glaze over them, rinsed the bottle with water, added that, and broiled (cook for about 8ish min on each side). Steamed green beans, and rice in the rice cooker. I served everything in bowls because the teriyaki sauce was doing all the work for this meal.

Secondly (18 Jan) : Pan fried Scallopini (thinly sliced pork loin). I dredge it in seasoned flour; that I keep in a zip-top bag in the freezer (everyone has one of these right, a bag of seasoned flour in the freezer, that's TOTALLY normal), then fry in my cast iron skillet till golden brown, and then flip over to cook the other side. (I season my flour with garlic, onion, salt, pepper, dry mustard, paprika, and some hot wing seasoning (not sure what's in there, but it's a lil spicy) there's probably a table spoon of each of these things in the 4 cups of flour I use, I mix it all up, and keep it in the freezer, using it for all my dredging needs, pork chops, chicken, scallopini, till it's gone, instead of making a batch every time I need some cause I'm lazy and cheap). Pasta with marinara (just used a jar of what ever I had in the pantry) I added about 3/4 c Sour Cream to make a blush sauce, and some steamed corn.

Third (19 Jan) : Korean Style ribs, rice, glazed carrots, steamed soy beans. I seasoned the ribs with soy sauce (about 4 table spoons, I think we had 14 ribs) heavily sprinkled with dry ginger, light on the garlic, onion, and pepper. I glaze my carrots with butter, brown sugar, and ginger. The soy beans just get salt. This was the day that DS#1's boys scout group came over and painted their pine wood derby cars in prep for the race at the end of the month, it was lots of fun (cept for the baby with the raging fever that demanded I hold her all the time).

Last (20 Jan) : Because I was tired, and knew I would be tired for a couple days I made soup. I can make it in a large enough batch to feed all of us for 2 days, and they like it. I was also hoping that it would ward off the cooties for everyone else. This particular soup was, 2lbs ground beef, with 1pkg Sazon seasoning, Salt, pepper, garlic, onoin, sage, browned. 1 box beef stock, 2 cans garlic and onion stewed tomatoes, 1 lb bag frozen collard greens, 3 cups (uncooked) Minute brown rice, and 1/2 gal water. I browned the meat, dumped in the tomatoes, and greens, added the water, brought it to a boil and added in the 3 cups of brown rice, let it cook for 10-15 min and the soup was ready. Normally I'd use barley, but I didn't have any, and it takes longer to cook than the brown rice (I don't usually buy Minute Rice either, but my neighbor was having an excess in her pantry and gave me a box cause she knows I cook, I think I like it to add in to a quick soup like this!)


  1. You can just chuck Minute Rice directly into soup? Really? GENIUS.

  2. that's what I did, dunno if that's what you're supposed to do, but I'm a fly by the seat of my pants kinda gal while I cook anyway.

  3. Aw, you must be exhausted! Sick kiddos & still making amazing meals? Hope Sefiny is better now!