(no photos this week. My camera is on loan to a daughter who is taking a photography class this quarter. I'm happy to loan it to her. We've agreed to share it for the time being.)
French bread pizza, on a loaf of homemade French bread from the freezer, with green peppers and black olives for toppings (made extra pizza/pasta sauce for Saturday and for the freezer)
Frozen green beans
Meatloaf (made double and froze half)
Leftover pasta/pizza sauce
Kale sauteed in ham fat
Black beans, rice, peppers and canned tomatoes
Carrot sticks and dip
Tortilla chips and salsa
Black bean burgers, topped with 1000 Island dressing
Sweet potato oven fries
Cabbage, carrot and kale slaw
Ham and bean soup from freezer
Carrot and celery sticks
Black beans and rice from freezer ( had it in the crockpot to warm while I worked outside all afternoon)
Strawberry, rhubarb and orange gelatin salad (using orange juice, orange zest, cream cheese, frozen strawberries and fresh cut rhubarb, stewed)
Pumpkin souffle (from frozen pumpkin)
Cream of kale soup (made Wednesday while I made dinner, using 2 baked potatoes from the fridge, a large bunch of garden kale, ham fat, ham stock, some onion, shallots, garlic, nutmeg, flour to thicken, salt and only about 1 cup of milk so I can have some if I take a pill)
Leftover gelatin salad
Leftover pumpkin muffins
Another easy dinner, so I can work outside all day.
So I bought this handy-dandy tool in November, which I am really finding useful. It's one of those stick blenders that you can put into a pot of soup and whirl away to puree. I really wanted one for years, but thought I wouldn't use it enough to make it worthwhile. As it turns out, it's one of my favorite tools now. It's easier to clean than a stand blender, and far easier to use for pureeing soups. The blending part detaches from the motor part. I can quickly wash the blending part, and set to dry on the counter before putting in a cupboard for storage. The motor part stores in the drawer with my hand-mixer. I still use the stand mixer, and the food processor for other foods. The stick blender didn't replace those two, but gave me an easier option specifically for pureed soups, sauces, and gravy that turned out lumpy. I used it on Wednesday, when I made Thursday's soup. When I think of all the times I made pureed soup before, and had to wait for it to cool enough to pour into the blender or food processor, puree, then pour back into the pot to reheat -- the stick blender is such a time saver. I bought it on sale, and used it as part of my minimum spend to get a deal on a turkey, just before Thanksgiving. I am hoping it will continue to work well for many years.
Favorite food this week -- I think the gelatin salad was a big hit. I cut some fresh rhubarb and was looking for a way to use it that seemed new to us. I came across a recipe for rhubarb and strawberry jello, that also used orange juice and orange zest. I didn't follow this recipe, but it gave me a springboard for adapting my creamy rhubarb jello salad. Quite delicious, and it used up some shriveling frozen strawberries from last year's garden.
What was your favorite meal this past week? Do you have a favorite kitchen tool that you think is worth the expense and space to own?