This week, I made Clam Chowder using powdered goat milk, Chicken Cordon Bleu, Beef Stew, Chicken Nuggets and fries, and Hungarian(ish) Stuffed Bell Peppers.
Monthly Archives: August 2020
Creative Cooking – Covid Coping – August Chicken & Bok Choy Homemade Ramen with a 7-Minute Egg
This was fun. I used up leftover chicken wings to make my Ramen, and substituted saifun (mung bean thread) noodles. Developing the broth reminded me of making Pho. And I found another opportunity to use a couple of the super fresh eggs from the neighbors’ hens. Which would you eat first? The chicken or the egg? 😀
Creative Cooking – Covid Coping – August Sauteed Calamari with Beet Salad
I don’t do breaded calamari. If you haven’t tried it without the breading, I think you’re in for a surprise. Don’t overcook it! This recipe with the tomatoes and herbs was a new find for me. Since tomatoes are my favorite food, I really enjoyed it. The roasted beets were topped with balsamic vinegar, some pepitas and sunflower nuts, and crumbled feta.
Creative Cooking – Covid Coping – August Kielbasa Potato Zucchini Skewers
Creative Cooking – Covid Coping – August
Our 2nd artichoke, growing, and half eaten.
Taco salad bar — again, we each put our plates together differently. I like mine all together, and he likes his with the hot stuff and cold stuff separate. To each their own.
Carrot souffle — using up carrots and eggs. It was super tasty!
Charcuterie platter. Nothing fancy except the lox. For the rest, I just raided the pantry and fridge. So nice to have tasty cold food on a record-setting hot day!
Creative Cooking – Covid Coping – July Stuffed Potatoes Topped with Salmon (or how to use leftovers)
Creative Cooking – Covid Coping – July All Red Dinner
Creative Cooking – Covid Coping – July One-Bite Salads & Pasta
Creative Cooking – Covid Coping – July Asian Spoon Bites
Left to right, I call these bites:
1. Shrimp Louie (salad shrimp mixed with Vegenaise, and pickle slices from our garden a couple of years ago. All eggs are courtesy the neighbor’s hens.)
2. Ham & Cheese with a little sprig of parsley from the garden
3. Caprese Salad (except it’s not basil, it’s beet greens)
4. Deviled Ham (everything left after I made all the other ones, chopped up and mixed with Dijon mustard)
5. BLT (the “lettuce” is micro greens from the garden)
6. Ham & Egg over a tiny hash brown.
Sliced onion strewn around, plus some pickled garlic.