Saturday, December 26, 2009
Wednesday, December 23, 2009
We had a high tea instead of lunch today. I put out some home made Xmas cookies, and slices of this tea cake backed from Garvey's tea cake mix (available on Amazon). It has zante currants, and I added an orange glaze, made with organic orange juice and powdered sugar.
I served Hot Cinnamon Spice Tea from Harney's Tea Company with for our tea.
Tuesday, December 22, 2009
My kids thought this had too much garlic (5 cloves went in) but my husband and I liked it a lot.
2 large onions,
4 heads baby bok choy, 1 pound baby broccoli, 5 green onions, 1 bunch watercress, 3 large carrots, 5 cloves garlic, 2 pork chops, two 32 oz packaged vegetable or chicken stock.
Cook onion in a few Tbs butter until soft, add garlic (pressed) and carrots (coins). Cook until soft, but not brown- add broth. Bring to boil. Add all the remaining vegetables sliced up- I use a rough slice for the heads of the broccoli, and a finer one for the stems. Finally add chopped or sliced pork. Add white pepper and salt to taste (basil is also quite good in this). I only cook the soup until the pork is hot, since I do not want to overcook the green vegetables.
For breakfast I made pork rib chops. I used a whole can of crushed pineapple, and put it in a large corningware dish. Then I lay for large chops on the pineapple, and coated them with juice. Then I coated one side with BBQ rub, salt and white pepper. I fried this side down in a nonstick pan. When the side down was brown, I sprinkled the side up with the same mix of BBQ rub, salt and pepper, and then fried that side. When both sides were done I put the chops on the bed of pineapple and baked the dish at 350 for about 15 minutes. I used some extra chops in our lunchtime soup- which is why I mention how I cooked breakfast. Otherwise I would NEVER include a breakfast item :-) I served these with toast and eggs and fruit, and a little dollop of the pineapple as a garnish. Delicious. I saved the leftover pineapple and mixed it with soy sauce and put it in the fridge for later use as a marinade. I'll probably add some 5 spices (chinese seasoning) to it, to make it extra tasty.
Monday, December 21, 2009
Easy lunch of Mac and Cheese and veggies. The veggies are my daughters' favorites- a mix of Trader Joe's Brittany Blend and the garlic butter Bean so Green. The garlic flavor is more than enough for the other package of unflavored Brittany Blend veggies- in fact I think the Bean So Green are a little strong without adding more veggies. Put the Bean so Green on top, so the sauce will soak on to the other veggies as you microwave them.
Sunday, December 20, 2009
Here's a delicious and easy soup to make- it's what we had for lunch (it fed 5 people and we had leftovers). I used 32 oz of Trader Joe's organic veggie broth, 2 packages of Udon soup (Annie Chun), 1 pound of baby organic broccoli, 5 green onions, 1 large white onion, 1 package trader Joe's cilantro and chicken won tons, and 4 heads of baby bok choy.
In about 2 Tbs butter, saute white onion till soft. Then put in all the other vegetables. All are sliced except for the heads of the baby broccoli, which look pretty in larger pieces. Saute until the bok choy is just wilted, then add broth.
Add about 4 cups of water, add sauce and noodles from package, and bring to a boil. Add won ton and cook for about 3 minutes.
You can add hot sesame oil if you like it, otherwise just serve and enjoy!