Life just seems to get crazier and crazier and the crockpot was invented by a genius.
Friday, Rob and I went to the Star for dinner, our favorite Basque restaurant and had baked lamb and halibut respectively. Great meal. On Saturday Rob went on an overnite hunting trip with his friend Irineo, in hopes of getting Irineo's deer. No luck unfortunately, but Rob came home on Sunday with a goose. So Saturday, I had left over stir fry from Thursday night.
Veggie Stir-fry. Two yellow or red bell peppers sliced into strips, 8 ounces of sliced mushrooms, 1 bunch of asparagus cut into bite size pieces, one red onion cut into slices, 1 tbs of minced ginger and 1 tbs of minced garlic, canola oil, soy sauce, chicken broth, and rice-wine vinegar. Get your wok or pan really, really hot. Smoking hot and then add the peppers and onions to the canola oil. Add the garlic and ginger and then the asparagus, add the mushrooms last. When the veggies look crisp cooked add your soy sauce, chicken broth, and rice-wine vinegar to taste. Let it thicken up just a minute or two and serve with rice.
I also stir fried some green beans and chopped garlic and that was the second dish. It was pretty good.
I made dipped pretzel sticks for Halloween. Really easy. Take almond bark in whatever flavor you want, melt it, dip the pretzels in and then cover them with sprinkles of the season.
Sunday, as I said before, Rob came home with a goose. He cleaned it and plucked it and it is in the fridge awaiting something. But I'll put it in the freezer today since I'm leaving to go to Kansas tomorrow. Rob got home from hunting and neither one of us were really interested in cooking anything, so it was a hunt through the cabinet and eat what you wanted night. I didn't eat anything, not hungry. Rob had a pear apple and dried fruit and nuts.
On Sunday, I took a venison roast out of the freezer to thaw, and that's where the crockpot comes into play. Yesterday about 4:00 I put seared the venison roast in a pan with some olive oil, after I had drenched it in lemon pepper. I cut up three potatoes and put them on the bottom of the crock pot, along with about five carrots cut up, and 4 ounces of mushrooms quartered. I then lay the roast on top of the potatoes and put about 8 ounces of green beans on top of the roast. I deglazed the pan that I had seared the roast in, with some beef stock and put in two cups to the crockpot. I put it on high, and left it alone. At 6:30 I came home and turned it onto low for an hour and then we had this really great, easy meal. I took the juice thickened it with some corn starch and we were ready. Yum!
Showing posts with label Halloween pretzels. Show all posts
Showing posts with label Halloween pretzels. Show all posts
Tuesday, November 3, 2009
Wednesday, October 28, 2009
A Whole Week
I can't begin to tell you how many times I have tried to type this blog. This is the third time. It seems that every time I get close to the end, I hit the wrong button and it deletes the whole damn thing. It would be all right if it were a short little blog, but it's taken me twenty minutes each time to type what I want to say and then I lose it all.
It's been a week since I blogged last. Over a week, so here goes.
Thursday: Leftovers. I'm sick to death of leftovers. I've got to start making smaller casseroles so I don't have to keep eating them over and over again.
Friday: Biltoki: We went to one of the Basque restaurants in town this weekend. We had the special which means a ton of food. Rob had cod and I had basque chicken, with soup, salad, fries, green beans, spaghetti, and beans. It's an immense amount of food. Rob's friend Tom was here to go hunting for deer over the weekend and they both got one. More on that later.
Saturday: I went to dinner at David's. His friend Tara was there and she is a vegan so we had an assortment of vegetables and spaghetti sauce over vegan meatballs. Is that an oxymoron? Anyway, it was good. I made my famous pear tart and David returned the pan to Rob on Monday, so he had eaten the last half by himself.
Sunday: Rob came in about 1:30 and we butchered his deer. It was a good sized deer and we got a lot of meat. About 7:30 we went to dinner at The Blind Onion and had a big caesar salad and then a greek pizza. It was really good.
Monday: Rob was not feeling well all day, and came home from work. I made him an easy meal of chicken, rice, green beans, and sauteed onions. Nothing fancy, nothing easy, but definitely tasted good.
Tuesday: I made sausage all evening. Three different kinds. The first kind was just regular breakfast sausage. 3 lbs of venison, 1/2 lb of beef suet, 1 tbs. of pepper, 1 tbs of red pepper flakes, 1 tbs of kosher salt. 3 tbs of rubbed sage, all mixed together. I divided it into 1/2 pound portions and put it in the freezer. The second type was rosemary, sun-dried tomato. I took two pounds of meat, 1/4 lb of beef suet, 3 tbs. of dried rosemary, 10 sun-dried tomatoes diced finely, 3 tbs. of garlic, and 1 tbs of kosher salt, 1 tbs. of black pepper. Divided it into 1/2 pound portions. Third type was definitely the best. Pear/Goat Cheese. 2 lbs of venison, 1/4 lb of beef suet, 1 whole pear diced finely, 5 tbs of crumbled goat cheese, 1 tbs of lemon pepper, 1 tbs of kosher salt. Divided into 1/2 lb. portions.
For dinner we had some of the pear/goat cheese sausage. It was great, if I do say so myself. We also had soup with greens, this is a wonderful recipe. 3 cloves of chopped garlic, 1/2 tsp of red pepper flakes, and 1 tbs of olive oil. saute the garlic and red pepper flake for about 1 minute,and then add two or three chopped italian sausages. Brown the sausage and then add 5 cups of chicken broth, and one package of thawed frozen spinach along with 2 tbs of grated parmesan cheese or a parmesan cheese rind. Let this simmer for about 15 minutes. Add 2 cans of white beans and let this cook for about 10 minutes more. Serve with a little parmesan cheese.
I could make this once a week and Rob would eat it all the time.
Wednesday: Leftover soup with greens and leftover pizza.
Thursday: Not sure what we will do for dinner tonite. Neither Rob nor I have to work tomorrow. It's Nevada Day and we get the day off. Usually we are travelling to Reno to see Lili. She has a big weekend at school this time, so we decided to stay home. This is the first time we've stayed home for a long time. I have to figure out what to do for Halloween. I saw a really cool pretzel stick dipped in different kinds of chocolate with sprinkles. I may do this for my treats with Halloween tomorrow.
Sorry this was a huge book. I'll do a better job of finishing these up daily instead of waiting to do it once a week.
It's been a week since I blogged last. Over a week, so here goes.
Thursday: Leftovers. I'm sick to death of leftovers. I've got to start making smaller casseroles so I don't have to keep eating them over and over again.
Friday: Biltoki: We went to one of the Basque restaurants in town this weekend. We had the special which means a ton of food. Rob had cod and I had basque chicken, with soup, salad, fries, green beans, spaghetti, and beans. It's an immense amount of food. Rob's friend Tom was here to go hunting for deer over the weekend and they both got one. More on that later.
Saturday: I went to dinner at David's. His friend Tara was there and she is a vegan so we had an assortment of vegetables and spaghetti sauce over vegan meatballs. Is that an oxymoron? Anyway, it was good. I made my famous pear tart and David returned the pan to Rob on Monday, so he had eaten the last half by himself.
Sunday: Rob came in about 1:30 and we butchered his deer. It was a good sized deer and we got a lot of meat. About 7:30 we went to dinner at The Blind Onion and had a big caesar salad and then a greek pizza. It was really good.
Monday: Rob was not feeling well all day, and came home from work. I made him an easy meal of chicken, rice, green beans, and sauteed onions. Nothing fancy, nothing easy, but definitely tasted good.
Tuesday: I made sausage all evening. Three different kinds. The first kind was just regular breakfast sausage. 3 lbs of venison, 1/2 lb of beef suet, 1 tbs. of pepper, 1 tbs of red pepper flakes, 1 tbs of kosher salt. 3 tbs of rubbed sage, all mixed together. I divided it into 1/2 pound portions and put it in the freezer. The second type was rosemary, sun-dried tomato. I took two pounds of meat, 1/4 lb of beef suet, 3 tbs. of dried rosemary, 10 sun-dried tomatoes diced finely, 3 tbs. of garlic, and 1 tbs of kosher salt, 1 tbs. of black pepper. Divided it into 1/2 pound portions. Third type was definitely the best. Pear/Goat Cheese. 2 lbs of venison, 1/4 lb of beef suet, 1 whole pear diced finely, 5 tbs of crumbled goat cheese, 1 tbs of lemon pepper, 1 tbs of kosher salt. Divided into 1/2 lb. portions.
For dinner we had some of the pear/goat cheese sausage. It was great, if I do say so myself. We also had soup with greens, this is a wonderful recipe. 3 cloves of chopped garlic, 1/2 tsp of red pepper flakes, and 1 tbs of olive oil. saute the garlic and red pepper flake for about 1 minute,and then add two or three chopped italian sausages. Brown the sausage and then add 5 cups of chicken broth, and one package of thawed frozen spinach along with 2 tbs of grated parmesan cheese or a parmesan cheese rind. Let this simmer for about 15 minutes. Add 2 cans of white beans and let this cook for about 10 minutes more. Serve with a little parmesan cheese.
I could make this once a week and Rob would eat it all the time.
Wednesday: Leftover soup with greens and leftover pizza.
Thursday: Not sure what we will do for dinner tonite. Neither Rob nor I have to work tomorrow. It's Nevada Day and we get the day off. Usually we are travelling to Reno to see Lili. She has a big weekend at school this time, so we decided to stay home. This is the first time we've stayed home for a long time. I have to figure out what to do for Halloween. I saw a really cool pretzel stick dipped in different kinds of chocolate with sprinkles. I may do this for my treats with Halloween tomorrow.
Sorry this was a huge book. I'll do a better job of finishing these up daily instead of waiting to do it once a week.
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