Wednesday, November 14, 2007
MMmmm good, it's good to make Progress, I mean Progresso!
We've been eating home a lot lately. My husband and I decided to start being more financially responsible....there's no place like home. Lately, that is! I've been experimenting and cooking some interesting dishes, thanks to my blog surfing.
I've observed how many of you are resorting to weekly menus. I love the idea and want to start participating. I know that Sea, from Book of Yum has been doing weekly menus for a while as well as Natalie, Gluten Free Mommy. I know there are many more and your names are on the tip of my tongue.
For now, I've made three meals this week that pleased the palates. Monday, I made Coconut Chicken, a recipe borrowed from Mrs. Gluten Free Mommy. The recipe calls for tortilla chips but I substituted gf corn flake crumbs. The chicken was yummy but honestly, the wonderful dipping sauce was the icing on the cake! Orange marmalade, hellman's dijonaisse, dash of curry, chopped fresh ginger...ooh, can you just taste it?
This past Sunday I indulged myself in Macy's home department. The pressure cookers were calling my name and I felt obligated to answer. I know that the Kuhn-rikon is highly recommended but my pocketbook was leaning towrds a more reasonably priced pressure cooker. Linens and Things and Macys sells the Fagor brand. I bought the FAGOR ELITE 6 QT. model. The original price was $90.00, and with the sale ($69.99) AND a $15.00 coupon it came to $55.00. What a deal! One of the web sites I found, Miss Vickie's Pressure Cooking Recipes, recommended the Kuhn first, and the Fagor second.
Anyway, last night I made Chicken Caccitore in 35 minutes. It took longer to prepare the chicken, onions, mushrooms, wine (of course)and more than it did to cook it. After it comes up to pressure it took 9 minutes to cook. Then, I made a Chicken Stock and froze it. (I will scrape off the excess fat when I defrost the chicken stock)
With my new FOODSAVER, we have been purchasing large quantities of food and freezing them in portions. This morning, I took out a 1 lb. 3 oz. package of ground sirloin. When I blog surfed during my break at work I found Going Gluten free's blog. She had a recipe for Turkey Dijon Mushroom Pasta....sounded interesting. If you click on the link, type TURKEY and search her blog you will scroll down and find the recipe. I substituted ground sirloin but I know that the turkey would be a better choice. So, KUDOS go to Going Gluten Free for sharing the recipe. And of course, the Tinkyada pasta is my only choice when using pasta. Just remember to immediately pour cold water over it to stop the cooking.
Have a great Thursday....thanks for sharing your recipes!