It’s been a (mostly) CAH recipe day, today.
I hope to be back on the Boards more regularly now that vacation is over, the new dock at the lake house has been installed, and our weekend guests have departed.
It was a great weekend! Thanks again to Jean who typed up the recipe for the apple-tinis which I made last night, they were a big hit. I just have to figure out a way to make a pitcher-full of them.
I made apple-walnut pancakes and apple turkey sausage for breakfast on Saturday, we had Italian vegetable hoagies (Eating Well), a cabbage-veggie slaw (Weight Watchers), and homemade baklava, linzer bars and chocolate chip cookies for lunch (note how the main part of the meal was “light” and the dessert decidedly was not!); for dinner, penne pasta with butternut squash, spinach, turkey bacon, and smoked Gouda, just-baked bread, and a pear-almond galette with vanilla ice cream for dessert.
Today I planned to make Benedict Baskets from April’s CAH (#80). I had everything ready, but I didn’t read the recipe carefully enough before leaving home and realized at the very last minute that I didn’t have the jumbo muffin cups that were called for. Being here at the lake house I don’t have a lot of equipment, so I was at a loss as how to make the baskets until I just decided to line a 9”x12” baking pan with the rolled English muffins, then proceed with the recipe as directed. It turned out pretty well, but next time I will drain the veggie/ham mixture more (the muffins became a bit soggy). I added sliced turkey ham to the mix, and didn’t use the hollandaise. Everyone really liked it, so I will do it again with the changes.
For lunch, I made the Albondaigas Soup. I had prepared and frozen the Mini-Bacon Meatballs (using turkey bacon and ground turkey) last week, but I didn’t think that there were enough so I added a poached chicken breast (shredded) to the soup. I didn’t use mushrooms and subbed sliced zucchini, used (thawed) frozen roasted corn from TJ’s, and subbed chicken broth for the beef. This is an awesome soup! I made the recipe Jean posted a few months back for Burr’s Red Chili Cornbread and my guests loved it. Toasted Almond Brownies (with leftover cookies) were dessert.
My guests departed, well-fed and happy.
The weather certainly cooperated, even though for yesterday it was forecast not to. It was hot and sunny for the dock installation on Thursday, and because my guests were providing some of the food, DH and I were able to get out for a boat ride and swim on Friday afternoon (it was the first 90-degree day, for that date, since 1881!). After dinner we sat outside and listened to the tree frogs as our guests arrived later in the evening. Saturday was in the upper 70’s and sunny so we took lunch on the boat and, at the end of the evening, sat on the (docked) boat for a nightcap of Ron Zacapa rum before retiring (it was midnight and warm and balmy, like July!). Today was cloudy and cool, and after breakfast we went for a long hike then came back to a nice, warming soup. I love it when everything turns out well!
And I realize that I promised vacation photos and am working on them (especially the pics of the food!). Hopefully I’ll have a link this week.
I hope to be back on the Boards more regularly now that vacation is over, the new dock at the lake house has been installed, and our weekend guests have departed.
It was a great weekend! Thanks again to Jean who typed up the recipe for the apple-tinis which I made last night, they were a big hit. I just have to figure out a way to make a pitcher-full of them.
I made apple-walnut pancakes and apple turkey sausage for breakfast on Saturday, we had Italian vegetable hoagies (Eating Well), a cabbage-veggie slaw (Weight Watchers), and homemade baklava, linzer bars and chocolate chip cookies for lunch (note how the main part of the meal was “light” and the dessert decidedly was not!); for dinner, penne pasta with butternut squash, spinach, turkey bacon, and smoked Gouda, just-baked bread, and a pear-almond galette with vanilla ice cream for dessert.
Today I planned to make Benedict Baskets from April’s CAH (#80). I had everything ready, but I didn’t read the recipe carefully enough before leaving home and realized at the very last minute that I didn’t have the jumbo muffin cups that were called for. Being here at the lake house I don’t have a lot of equipment, so I was at a loss as how to make the baskets until I just decided to line a 9”x12” baking pan with the rolled English muffins, then proceed with the recipe as directed. It turned out pretty well, but next time I will drain the veggie/ham mixture more (the muffins became a bit soggy). I added sliced turkey ham to the mix, and didn’t use the hollandaise. Everyone really liked it, so I will do it again with the changes.
For lunch, I made the Albondaigas Soup. I had prepared and frozen the Mini-Bacon Meatballs (using turkey bacon and ground turkey) last week, but I didn’t think that there were enough so I added a poached chicken breast (shredded) to the soup. I didn’t use mushrooms and subbed sliced zucchini, used (thawed) frozen roasted corn from TJ’s, and subbed chicken broth for the beef. This is an awesome soup! I made the recipe Jean posted a few months back for Burr’s Red Chili Cornbread and my guests loved it. Toasted Almond Brownies (with leftover cookies) were dessert.
My guests departed, well-fed and happy.
The weather certainly cooperated, even though for yesterday it was forecast not to. It was hot and sunny for the dock installation on Thursday, and because my guests were providing some of the food, DH and I were able to get out for a boat ride and swim on Friday afternoon (it was the first 90-degree day, for that date, since 1881!). After dinner we sat outside and listened to the tree frogs as our guests arrived later in the evening. Saturday was in the upper 70’s and sunny so we took lunch on the boat and, at the end of the evening, sat on the (docked) boat for a nightcap of Ron Zacapa rum before retiring (it was midnight and warm and balmy, like July!). Today was cloudy and cool, and after breakfast we went for a long hike then came back to a nice, warming soup. I love it when everything turns out well!
And I realize that I promised vacation photos and am working on them (especially the pics of the food!). Hopefully I’ll have a link this week.