I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Lyn declared that Wednesday will be meatless night that is what her Mom used to do and that works for us. Price chopper had this cauliflower crust on sale a few weeks ago 2 for 1 so we grabbed 6 boxes each containing 2. Since we got some snow peas, grape tomatoes, broccoli and scallions in our Misfits box I thought that would good starters. So turned the oven to 425 convection, added toppings of with sauce, oregano, basil from the garden, tomatoes, yellow pepper, baby spinach, and cheese and bakes for about 10 minutes we had ourselves a as we dubbed it spring pizza. It was amazingly filling and fresh tasting. Have already done a second with items from the last box. #CAULIPOWERcrew
Another Michael suggestion was Butcher Box with Grass-fed beef and free-range chicken are excellent sources of protein and essential nutrients. Naturally-raised pork and beef have a better omega-3 to omega-6 fatty acid profile, more linoleic acid — an anti-carcinogen, and more antioxidants. Try here for more info. Anyway they are very flexible and now once a month we get another package deliverer to our door and ready for our freezer. We just chose our second monthly box and there are always specials you can add on.
SO far we got this and tried the strip steak (pan seared and oven roasted) and burgers and the whole chicken.
My son Michael kept talking about two things Misfit Market and Butcher Box. He had tried these and love them and he is now cooking which makes me very happy. This one boasts Healthy, Affordable, and Ugly fruits and veggies delivered to your door . Only on our third week but so far its been far from Ugly. They have different size boxes and plans we signed up for once a week and the smaller box Approx. 10-12 lbs. of organic mixed fruits and veggies (seasonal produce may include leafy greens—kale, lettuce, arugula—squash, cauliflower, tomatoes, potatoes, apples, peaches, plums, celery, cabbage). Weight of box may vary based on type of produce & season!
I like it because every Friday (you get to choose your delivery day) we get a surprise. You don’t know what you will get but from that you can figure out menus and it forces you to try something new from time to time. Saturday is our normal shopping day and it felt like something was wrong with only a few produce item i the cart like bananas, or something else we needed. Butcher Block also cut down on our meets that on another post.
Our first box was great and most of the items where far from ugly only the broccoli was a little yellow but not soft it tasted perfect and we roasted it with some parsnips, carrots and other stuff. Being organic you don’t get those giant apples or oranges there were no perfectly shaped potatoes but the sweet potato that look like a beet was great last night. Everything so far (on 2nd box, 3rd out for delivery) tasted perfectly fresh with no overripe yada yada yada. On the morning news the other day they did a story and the woman said her only disappointment was there were no ugly produce.
I like the fact that it is all organic, makes Lyn smile, that it is deliverer to my house and that every Friday we get a surprise and get to make up our weekly menu.
Oh if you want to try please use the link below, thanks
Give your friends 25% off their first box. When
your friends buy their first box from your invite link
Below is my link use it for your first order to
get the 25% off,
A long time ago Lyn had me make this BBQ sauce with rhubarb, my initial reaction was a big question mark face. Strawberry Rhubarb pie now that’s a big yes, but BBQ sauce huh! She saw this in a canning book Once it started cooking the smell alone sold me. I found this online and it might be the exact recipe thanks Victoria
Ingredients • 1 kg rhubarb (chopped. 2 quarts / 8 cups when sliced into 1/4 inch pieces. About 12 stalks) • 250 g raisins (coarsely chopped. 1 1/2 cups after chopping. 8 oz) • 100 g onion (medium-coarse chopped. 1/2 cup. 3 oz) • 450 g brown sugar (3 1/2 cups loose packed / 1 lb) • 125 ml white vinegar (5% acidity or higher. 1/2 cup / 4 oz) • 1 teaspoon allspice (ground) • 1 teaspoon cinnamon (ground) • 1 teaspoon ginger (ground) • 1 teaspoon pickling salt • 3 tablespoons lemon juice (fresh or bottled – for flavor only. Optional)
Combine rhubarb, raisin, onion, sugar OR liquid stevia, and vinegar together in a large pot. Bring to a boil and reduce to a simmer, uncovered. Let simmer for about 20 to 30 minutes till it breaks down into a coarse, relatively thick purée; you can use the back of your spoon to encourage it along.
Add the allspice, cinnamon, ginger, salt OR salt sub, and lemon juice if using. Stir well to mix.
Optional: purée to smooth in blender, put back in pot, reheat thoroughly. ( I did this)
I made a smaller batch so did not bother canning it.
For Xmas Missy sent us a Go Wise Air Fryer, which was funny since Lyn and I had been discussing getting one. We were back and forth since we do not eat a lot of fried foods. Mike in the Akron office had 1 at home and likes it so much he bought a biog one and brought his smaller one to work. Now around lunch time the warehouse smells burgers, fries, steaks and on and on. SO much for running out for fast foods. So with the decision made for us we dove in and tried what else French fries. I tried making my oven fires which came out pretty good but Alexia rosemary frozen fries. Wow they came out great, crispy but not hard in the inside and no oil. Since then tried their sweet potatoes fries and onion rings to put it bluntly we now eat more fries in a month than we previously did in a year. At Eastover this year we had turkey burgers and fries for 20 and the fries were a big hit. I found fries for two can cook in 8-10 minutes. One trick is to preheat the fryer first. Since then I’ve tried my oven fired cutlets, Fish and chips, chicken breast, whole chicken, just about anything you cook in oven I’ll try. At one point we said should we leave on the counter? Still figuring the timing for my dishes but that like time will come.
Its been awhile since I posted but I have not been idol., actually like most I cook the same things tweaking here and there, I’ve tried new things and kitchen gadgets like the air fryer I got for gift, so I’ll first recap and then if I think worthy post a few recipes. Here are a few things I’ve been doing
This Thanksgiving I decided to try spatchcoking the turkey so I decided to try it out on a chicken first. I’ve done something similar before on the grill but had weighed it down with tin foil cover bricks. That was a long time ago but I remember it was fast and tasty. So off to Price Chopper for some last minute Tday supplies and I grabbed a small roasting chicken. After cutting the backbone out and performing some, what looked like CPR, the chicken was flat and ready. I did a Williams’s Sonoma key lime rub sprayed with some oil and threw into a 450 oven. My first inclination was to reduce the heat but more than one recipe I skimmed said no, so what the heck. After about 40 minutes it was up to temp and letting sit for 30 minutes the skin was crispy and the meat, even the white, was moist, juicy and delicious. You can tel im not a white meat fan. In fact we had some chicken sandwiches on our annual drive to Missy and Mark’s DC Thanksgiving. I’m ready for tomorrow bring it on turkey!
I do have to admit that since Lyn shuns apon eating the skin, I removed and made sure there was none left. My stomach let me know about it later but it sure was good going down.