On The table

2008/02/06 Salmon patties

Salmon patties made from salmon-in-a-foil-pouch, steamed broccoli, and macaroni and cheese so the kids who hate salmon don't starve.

2008/02/05 Enchiladas

Enchiladas made with canned shredded beef, made-from-scratch enchilada sauce, and corn tortillas. Spanish rice--leftover rice, leftover enchilada sauce, leftover Rotel cheese dip. Plus the rest of a jar of home-canned cherries.

I thought that this meal turned out pretty tasty for planning it at 4:30pm. Having a well-stocked pantry helps avoid convenience foods.

2008/02/04 Dinner: Pork Loin

I got this recipe from Lena at The Morgan Follies and it is a winner. (paranthetical notes are hers)

1 1/2-2lb pork shoulder or sirloin roast (I use the tenderloin packages andI think they are a bout 3lbs)
2tbs cooking oil
1 1/4 c apple cider or apple juice
2 tsp beef bouillon granules
1/4 tsp dry mustard (I've even used regular mustard when I was out of dry)
1/4 tsp pepper
2 med potatoes quartered (however many you want)
2 large carrots cut in 2 inch pieces (again, however many you want, if you want them)
2 medium cooking apples cored and cut into wedges(same as above and we usually use Granny Smith- thicker wedges stay together better too, but they all turn out good)
1 med onion cut into wedges
1/3 c cold water
1/4 c flour

Brown meat in your big pot in hot oil. Stir together apple cider or juice, bouillon granules, dry mustard, and pepper (I usually double all of those for the juices just because I like a lot of juice). Pour over meat. Bring to a boil. Reduce heat. Simmer, covered, for 1 hour.
Addd veggies, apple and onion. Simmer covered, for 30-40 minutes more or until meat and veggies are tender.
(Here it say to take the the meat, apples and veggies out and keep warm. I just keep it in the pot and take out what juices I need)
If necessary, add water to juices to equal 1 1/2 cups. Put in saucepan. Stir together cold water and flour. Stir into juices. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more.

2008/02/02 Lunch: Navajo tacos

Today was bread-baking day. Usually when I bake bread, I try to time it so that we can have warm bread either for lunch or dinner. I didn't have any lunch meat to make sandwiches, but I did have ground beef in the freezer, so I decided to make Navajo fry bread with some of the dough. I had never done it before so I consulted a few websites to double-check my method. Instead of deep-frying, I shallow-fried them in about 1/4" or less of oil. I served the fry breads with taco fixings, and the fry bread was definitely a winner. The girls ate their tacos better than they eat tacos made on tortillas, and both Frugaldad and I thought it was fabulous. Despite the fact that the dough was about 2/3 whole wheat, they were still delicious. Often whole-wheat bread products aren't as tender or tasty as their white counterparts, but as fry bread, the whole wheat dough was definitely usable. The fry bread is almost as much work as tortillas, but will make it into our regular menu rotation.

2008/02/01 Creamy goat cheese pasta

I saw this recipe on Everyday Food and thought it sounded really good. Except for the asparagus, which I hate. I thought frozen peas would be really good instead! The goat cheese I bought tasted really "grassy" to me so I didn't love the finished dish. It was all right, and Frugaldad and Frugalboy ate it, but the girls didn't like it. In fact, Frugalbaby (who shall be hereafter known as Frugalgirl3 since she is 2, and potty trained, and no longer a baby) ran straight to the trash can so she could spit it out. Better there than into my hand, I guess. I won't be making this one again.

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