On day 80 i tried a veg meatless mix i found on amazon
Its a tad bland and i needed to amp up the flavor myself
I made a quick salad of purple pepper, tomato and cucumber with evoo and sherry vinegar with penzeys florida pepper…
Finished it off with a lambrusco i found (i love a lambrusco–not riunite or the one at TJs….this one was good
Well, i thought i had gas to make it home, but just near my exit we ran out and had to wait for AAA …plus i needed to straighten up as the appraisal for the refi is tomorrow…so we ended ip with air fried tots, gluten free air fried cod…and our health dinner commenced!
2020 is a year of pivots and turns.
Today i planned a meal of meatballs made with my meatless loaf recipe, caraway sauerkraut and “picnic tomatoes” from bon appetit with a nice Riesling
I got this:
It was perfectly good…but not what i planned.
The nut loaf recipe lives in my head but i chose to modify and add garbanzos (because i read too many recipes this am)….after i made it, it was too moist for meatballs even after chilling
Its mushrooms, gf bread crumbs, egg, onion, walnuts, spice and added garbanzo.
So i pivoted and shaped it to be sausages and rolled in foul to cook
Im still waiting for it to firm up…i usually make this a ms a loaf so its open for moisture to evaporate and it cook it long and low….so how did i end up with meatballs?
Lightlife burger in my fridge mixed with some cheese, egg, spice and shaped into balls went i to the counter oven for ten minutes and dinner is saved and they were yum!
Why does my kraut not look like a classic caraway kraut? Someone left the package open on my caraway kraut so it went to the trash.
The tomatoes….good idea! The tomatoes werent the best after i made my first farmers market visit in cv19 era…these will be phenomenal with a good ripe tomato!!
I tried an eggplant panini with mozzarella, pesto, and tomato inside.
And… roasted cabbage with a mustard-vinegar sauce
And a paloma in our rarely used Tom of Finland glasses.
And thought i took a pic of it plated…but i guess not. Both recipes need a second attempt now that i figured our what worked and what didnt….the cabbage was inspired by an airfryer cabbage recipe…
So many things on the table or used to make this meal came from so many people–gifts, items i received after their death, etc…so even if you don’t see yourself there consider that so many gifts and memories went into the prep as well.
Once again, i smoked a turkey.
I didnt follow my own recipe so it wasnt as perfect as usual (and grilled turkey people is great!)
Heres a peek at her prep:
Mashed potatoes, yams and pumpkin:
Gluten free stuffing:
Gluten free green beans with a nod to walmart for gluten free cream of mushroom and sprouts for gluten free fried onions.
Pickled peppers with goat cheese, cucumber and mint:
A thanksgiving cocktail with sparkling apple, cranberry, sage, lemon and mionetto rose in our waterford flutes:
In the background of the table pic, you will see Jim’s watergate salad of pistachio, pineapple, nuts, etc.
And our pies:
Scratch pumpkin and a pecan with gluten free crust.
Lost of leftovers….just the two of us.
So today was inspired by a bon appetit email about weekday pasta bakes
Turns out i had the items needed for my own bake at home.
Ricotta hidden within
Spots of sauce
Had a nice salad on the side
So in dallas we picked this up:
Dude Sweet Chocolate
Its yummy with figs, dates and almonds. And it looks like salami!
Ha! So kimchi kraut made me want real kraut and sausages somi hit Continental german deli at lunch.
I had the above salad dressing
It kinda looks like the package doesnt it?
I had some red and berlin style kraut and seeet mustard
Add so potatoes and my knacks and swiss sausages…
Im tempted to do it again tonight!
So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it. My reference is saurkraut wih potatoes and sausage.
So thats what i did. White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.
I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.
Roasted the pepper
Stuffed it..added some goat cheese on top with and olive oil drizzle.
Served it up with a pile of salad