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Savory Breakfast Quinoa

I can’t stop eating spinach. This morning I took some leftover quinoa and fried it up with some onions and the green stuff. Simple and satisfying!  

Savory Breakfast Quinoa

Bacon fat/butter

1/2 cup cooked quinoa

1/4 of a small onion, sliced

2 large handfuls fresh spinach, chopped

Curry powder 

Salt/pepper

Melt the fat over medium high heat. Add the onion and quinoa and let sit until golden brown on the bottom. Stir and let sit again. Sprinkle with curry, plenty of salt, and pepper. Throw in the spinach and cook just until wilted. Serve warm. Bacon is optional (but not really). 

Serves: 1

Watercress and Spinach 

I had watercress for the first time last spring. My grandma served it to me on butter bread. A simple way to use some of the first spring greens! 

I also have spinach early this year thanks to my cold frame. We’ve been eating it in large salads (or sautéed with butter and salt) because we are almost out of green veggies in the freezer. Only two meals of beans left!

(But the asparagus is up! We shall soon feast on garden goodies every day.)

My current favorite spinach salad has toasted almonds, cheddar cheese, and raisins on top. I use this dressing or just a balsamic vinegar and walnut oil. 

So there you go. A simple spring lunch.   

Fried Rice

  

I like to make fried rice as a quick lunch or super easy supper. We all love it.   

Fried Rice

4 T butter

1 small onion, diced

2 carrots, diced

1 cup frozen peas

1 t toasted sesame oil 

4 cups leftover rice 

2 eggs, beaten

Soy sauce

Melt a tablespoon of butter in a large skillet over medium high heat. Add the onion and carrots. Sauté until crisp tender, 2-3 minutes. Add the peas and cook another minute. Remove veggies from pan and set aside but keep warm. Add 2 T butter and the sesame oil to the pan. Heat and then add the rice. Spread it out and let the rice go so it gets brown on the bottom. That’s flavor! Stir and let brown again. It takes a few minutes. Once your rice is crisp and golden, push it to the side and throw the last tablespoon of butter into the empty side of be pan. Add the eggs and cook and stir until nearly set. Stir eggs and veggies into rice, season with soy sauce to taste, and serve immediately. 

Serves: 2 adults and 3 children for a nice lunch

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Better late than never! WordPress was not allowing me to post. But here I am.

Benny’s birthday is on Sunday. Three! We shall celebrate with the family’s very favorite chicken dish and a fishy birthday cake.

Monday: Sausage, Baked Potatoes, Green Beans, Applesauce

Tuesday: Southwestern Potatoes and Eggs, Sugar Peas

Wednesday: Beef Veggie Soup, Pumpkin Muffins

Thursday: Pasta with Ham and Peas, Broccoli

Friday: Super Stuffed Tortillas, French Fries

Saturday: Quinoa Enchilada Casserole, Sugar Peas

Sunday: Honey Baked Chicken, Rice, Green Beans, Chow Chow, Applesauce, Bread

Desserts: Birthday Cake, Basic Fruit Gelatin

Odds and Ends: Everyday Bread, Sourdough Bread, Tortillas

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They do love their sister!

Monday: Chicken Corn Soup from a lovely church lady, Green Salad, Pumpkin Muffins

Tuesday: Pork Tacos, Green Beans, Waldorf Salad

Wednesday: Venison Roast, Baked Grated Potatoes, Corn, Sugar Peas

Thursday: Hoagies (fundraiser), Applesauce,

Friday: Tomato Basil Soup in Bread Bowls, Pickles, Carrot Sticks

Saturday: Might go out

Sunday: White Bean Enchiladas, Green Beans, Applesauce (and dessert for Brad’s family Easter supper: Cherry Delight)

Desserts: Peanut Butter Eggs

Odds and Ends: Granola, Bread, Yogurt

Saucy Lunch

I realize that is a very strange recipe title. Got any better ideas?

So last night you made a delicious chicken dish. Or perhaps it was a roast or ribs. Every last bit got inhaled and you are left with all those pan juices. 

DO NOT THROW THEM AWAY.

Pour them into a jar or cup and refrigerate them. The fat will harden. 

Edit

The next day for lunch, thicken up those juices and serve them over rice, potatoes, noodles (my fave) or whatever you want. Veggies are good too. Using leftovers is great or cook up something fresh to pour your sauce on. 



This is essentially a gravy, tho not necessarily a typically flavored one when you use BBQ rib or honey baked chicken sauce.



Saucy Lunch

1 – 2 T fat from juices (or other fat if you prefer)

2 T flour

1 cup pan juices

Water, optional 

Heat fat in sauce pan. Whisk in flour. Slowly add juices while whisking quickly. Cook until thick, stirring constantly. If you think the sauce is a little rich or thick, add a few tablespoons of water. 

Molasses BBQ Sauce

I made this sauce this morning in preparation for supper. Then I made pizza for lunch and was inspired to make a pizza using the little bit of pork left from supper last night and this BBQ sauce as a base. Yum. 



This is a deliciously robust BBQ sauce. Along with pizza, it is delightful on top of meatloaf. Tonight we are trying it on ribs. 



Molasses BBQ Sauce

1 1/4 cup ketchup

1 cup molasses

1/4 cup water or tomato juice 

1/4 cup chopped onion

2 T lemon juice

1 T Worcestershire sauce

1 T garlic powder

1/2 t black pepper

1/4 t cayenne pepper

Purée everything. Simmer 30 minutes or until thick. It will thicken more as it cools. 

Yield: a generous two cups

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