Ham and cheese sammich with a side of macaroni salad and a couple of sweet gherkins.
This is a slice off of a pork shoulder that cooked for a long time in broth and sauerkraut juice. The meat was very tender and the mustards put this snack over the top. In the middle is homemade Guinness Stout mustard, left is plain yellow, on the right is Dijon.
The usual chili with both ground beef and chorizo. I like the kick this one had from the fermented peppers. I used those copycat chili beans plus a can of Kroger house brand beans because I ran out of the homemade.
Meals to Freeze: Baked Ziti
This is the final in the series of meals I put together and froze for my dad. With the Baked Ziti, you can freeze individual servings of the cooked version, or make two 8×8 pans and freeze one uncooked to be baked later.
What I like about it is that it has the flavors of lasagna without all the work. I added raw zucchini and summer squash with large butter pats to each of my dad’s serving containers (I forgot to take photos!).
- 1 pound ziti pasta
- olive oil
- 1 pound bulk Italian sausage, spicy or mix 1/2 spicy and 1/2 sweet*
- 1/2 yellow onion, chopped
- 3 to 4 tsp crushed garlic
- 2 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp thyme
- 1/2 teaspoon red pepper flakes
- 1- 6 oz can tomato paste
- 2 – 14 oz cans tomato sauce
- 8 oz mozzarella cheese, grated
- 12 oz ricotta cheese
- 1 cup grated parmesan
Saucepan, skillet, 9×13 baking dish Continue reading
I made vegetable stock the other day, it went right into the soup. The Thai, sweet basil, and flatleaf parsley are all big enough to crop so they went in there. I just bought some thin Chinese noodles that I tried out. They work well enough, they claim to be egg noodles but use only the whites.
I tried out one of the rolled up pizza crusts and managed to get it somewhat ready for toppings after a struggle. It needs to be room temp to unroll, but it needs to be unrolled right onto a baking tray because it is then hard to move, being very stretchy. The sausage and olives went a long way in covering up rookie fumbles. Probably not going to try it again
I always put a big onion, chopped, into mine, and chopped peppers, too. My sauce is ketchup and Sweet Baby Ray’s BBQ sauce, along with mustard and brown sugar.
Fish for Lunch
Lightly breaded tilapia with fermented peppers and sides of mac salad, slaw, and baked beans. A cucumber tomato vinaigrette lurks in the background. Still working with supermarket tomatoes, alas.