Before the pandemic Lyn would make these and freeze so she would have a quick breakfast she could have here or at work.
In muffin tin in oven. Thin slice of ham. I get Ultra thin from Whole Foods or can use any breakfast meat on bottom. Then put leaf of spinach or basil ove another herbs, drop egg into cup, sprinkle with spice. I like Trader Joe’s everything but the bagel spice. Bake 350 for about 20 minutes. Viola!
To reheat when frozen 30 second depending on the microwave.
It happened and during this pandemic. After what 3 months we broke down and needed something to eat that someone else prepared. Now visions of steak dinner, big Italian meal, Thai are roaming around our heads but our final decision ended with Kugel’s Deli A small always packed New York Style Deli. I got corned beef (lean, I had a physical coming up next week) and Lyn got the roasted turkey both on marble rye We order pickup and enjoyed the meal at home. Lyn loves the roast turkey you can watch them carve right form the turkey if you stand in the right spot.
I had to borrow a picture from their web since we gobble both our sandwiches down.
This year I kind of went crazy with the start from scraps, what i mean by this is you take parts of your veggies and root them. Scallions, tomatoes, Celery, lettuce, bell pepper and squash to name a few. This year I kind of went nuts. I think i only bought maybe 3 seeds or seedlings for the garden. Not having a good spot for a garden because of all the trees I also grabbed two raised beds. That is another story it took literally months with the pandemic to find someone who had them in stock and were shipping.
Anyway Scallions, Celery, lettuce saved the bottoms and placed them in a little water until the roots took and they started to grow and then transplant outside. Misfits Market came in handy for this. Hey, if you decide to try use my code we both save COOKWME-FG1DCQ. Anyway I’m picking tomatoes, Arugula, Lettuce, Herbs already. here is a montage of my work this year.
As you may know we belong to Misfits which has been great help during these times. * If you decide to try use this code we both get a discount. COOKWME-FG1DCQ and when I saw the Jicama as a choice this week In grabbed it. It had been awhile since we discovered so i tried the ole faithful slaw and then tried chips and fries. I recently had made sweet potato chips so figure what the heck.
Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico.
The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple.
Many call jicama a superfood, equating it with kale, acai berries, and quinoa. Jicama, along with sunchokes, packs a prebiotic called inulin, a big contributor to a healthier gut. In addition, jicama is rich in Vitamin C and Vitamin A. Lastly, jicama is naturally low in calories, making it a smart starchy substitute for those watching their weight.
Salad or slaw depending on what you want to call it
INGREDIENTS
How
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.
Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Fries and Chips
Tried these in oven and Air-Fryer watch closely they will burn quickly
These are best served warm but did reheat nicely. You won’t get them super crispy but they good.
Ingredients
Air-Fryer
same as above but watch closely and I turned half way through both methods. Oh the oven I made on a rack and used convection
I’m back, healthy and cooking. It has been awhile, but I really did not stop just hid in the house like most others these days. Being a senior, I decided to take a break from the outside world work on the house, garden and have been volunteering for some Presidential and Senate campaigns. So, if you are getting those text asking who you might be voting for or are you registered before you hit delete or ignore it could be me asking the question be nice. Anyway, the other day we had Mike and Gail over for the first time since they became engaged. I cooked up a meal that was pretty good if I do not say so myself.
BBQ Vegetable kebabs of, yellow (summer) squash, zucchini, mushrooms, Onions yellow and, red bell pepper.
Teriyaki Steak tips from Dom’s the Patriots version is better in our opinion although these melted in your mouth. These I simply put on skewers and BBQed until done.
Herb rubbed Flank Steak see here this is one of our favorite recipes. I will add I have learned to rub off the marinade with paper towel and overnight marinating to 24 hours works best.
BBQ Corn- I soaked the corn in husk all day but I am sure 1 hour would work. Then BBQ on the grill for about 15 minutes. We were fighting a threat of a horrendous thunderstorm, SO Lyn took the husk off and wrapped in tin foil. Oh, the storm did happen we soon had a river in the road in front of the house, and it lasted for hours the storm and the river. It ahs been years since we saw storm to that extent.
Here are a few corn you might like Roasted Corn Salad, Local Corn, Ginger, Corn Chicken Soup
Anyway, after a little discussion and the fact that we all had been symptom free and Gail who is back to work was tested negative a few days before, that masks were not needed. Thank goodness it is hard to drink wine with a mask. Wine and cooking are just a natural thing to me. Was a great evening.
Well look at that I’m babbling something my family expects from me.
Enjoy your summer and remember to check to make sure you are registered to vote it’s easy it takes seconds click below. Encourage your friends and family to double check.
Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
BTW left over made great pork rollup for Lunch the next day.
Just another quick meal, we got in the habit of buying roasted chickens from Whole foods when they are on sale for $5.99 cutting in half and Food Savering, there that word again, freezing.
This makes for a quick meal and leftovers for salads and sandwiches.
