I haven't felt like turning on the oven, because it's SO HOT OUTSIDE that it's even hot inside. You know what I mean? Yeah, you know what I mean.
I am not a huge fan of pasta salad, or cold dishes in general, but this stuff is the best for all-purpose summer eating. I make a big bowl of it, stick it in the fridge, and it sits there getting better and better the longer it chills. I bring it to work for lunch, or serve it with chicken or fish for supper, or just snack on it whenever.
IT IS SO EASY. HERE IT IS:
Garden Rotini Pasta - the pretty colored spiral stuff. It boils up quickly (don't overcook it, it should be firm - 9-11 minutes tops), and you can turn the stove off afterwards. You are DONE with the stove. Give the pasta a good rinse in cool water and let it drain while you cut up veggies.
Tomatoes - cherry tomatoes are the best, but I've been using the big fresh tomatoes mom gave me from her garden. They're a little juicy for pasta salad, but I slice them, then pat the slices dry with a paper towel before dicing them. Keeps the mess out of the bowl.
Zucchini - one or two whole zucchini - leave it raw and don't bother peeling it. I slice mine down the center long-ways, then slice it into half-circles. Toss 'em in the bowl.
Black Olives - if you're into those. Slice 'em up, toss 'em in.
Parmesan - I like the shredded kind that comes in the little tubs in the cheese section of the store. I've been using that stuff on EVERYTHING lately.
Greek Vinaigrette Dressing - or Italian dressing, if you can't find Greek. I way prefer Greek, but I'm a picky dressing snob.
Salt and Pepper (and a Little Shake of Tony's)
MIX, STIR, SEASON TO TASTE, CHILL IN FRIDGE, EAT.
Oh. And sometimes I squeeze a lemon in there. Most times.
Showing posts with label lazytimes. Show all posts
Showing posts with label lazytimes. Show all posts
Cheese Danish with Strawberry Compote
Apparently, humans can go into hibernation in winter. For example, I am hibernating right now. I did a fair amount of cooking during the Christmas holidays, but just didn't have the energy left afterwards to post about it. All those recipes are stored away for later, but right now...I don't really want to type, talk, move or blink too much. I just want to sit in a comfortable chair with my several extra pounds and be warm.
But since I'm here...
Over the holidays, I was looking for breakfast ideas (I'm kinda tired of bacon, y'all, which I didn't think was a Thing That Could Happen), and found this recipe featured on Tasty Kitchen:
____________________________________________
EASY CHEESE DANISH
(unapologetically ripped from the above link)
* 1 package (8 Oz. Package) Cream Cheese, Softened
* ½ cups Granulated Sugar
* 1 teaspoon Vanilla Extract
* 1 can (8 Oz. Tube) Refrigerated Crescent Rolls (we are hibernating, not working here)
For the icing:
* 1 cup Powdered Sugar
* 4 Tablespoons Cream (heavy cream - how did I ever live without this stuff before?)
* ¼ teaspoons Vanilla Extract
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, with the long sides touching. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out the sides and seal any holes. Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.
Cut 1/2-inch diagonal strips up each side of the dough. Fold the 1/2-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal. It should look like a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from the baking sheet.
In a small bowl, mix together powdered sugar, vanilla and cream to create the icing. You may need to add more cream to get the desired consistency. Drizzle icing over the danish. - Seriously, let the Danish cool first...it tastes better cooled, and the icing will not melt off and puddle all over the place!
Cut into pieces and serve.
____________________________________________
Well! After a nice long nap, I went right out and bought some cream cheese. I followed the recipe exactly, but I did find it a little difficult translating the text instructions into real-world, hands-on Danish making. So I took the liberty of creating an instructional blueprint of the assembly process:
CLICK TO VIEW
Theeerre we go. It turned out to be quite tasty. The crescent rolls are more flaky/buttery and less pastry-like than you'd expect from a Danish, so the taste was not exactly right, but in the grand scheme of things: meh. Still yummy!
Because I was feeling fancy - I was wearing my very best flannel plaid robe and slippers - I whipped up a quick strawberry compote to spoon on top:
____________________________________________
STRAWBERRY COMPOTE
I'm sorry, I didn't measure any of this (SURPRISE) but, uh...it kinda goes like...
• A cup or so of frozen strawberries (since fresh is not an option this time of year)
• 2-6 tbs water (somewhere in that range)
• 1/2 - 1 tsp cornstarch (thicken it to your taste)
• 1/3 cup sugar (start there, and work your way up if you need it sweeter)
Throw everything in a saucepan and heat it up (over medium heat, I guess) - stirring and tasting/adjusting frequently - until you are happy. There's probably a much better method to this. Please tell me what it is.
But since I'm here...
Over the holidays, I was looking for breakfast ideas (I'm kinda tired of bacon, y'all, which I didn't think was a Thing That Could Happen), and found this recipe featured on Tasty Kitchen:
____________________________________________
EASY CHEESE DANISH
(unapologetically ripped from the above link)
* 1 package (8 Oz. Package) Cream Cheese, Softened
* ½ cups Granulated Sugar
* 1 teaspoon Vanilla Extract
* 1 can (8 Oz. Tube) Refrigerated Crescent Rolls (we are hibernating, not working here)
For the icing:
* 1 cup Powdered Sugar
* 4 Tablespoons Cream (heavy cream - how did I ever live without this stuff before?)
* ¼ teaspoons Vanilla Extract
Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar and vanilla. Set aside.
Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, with the long sides touching. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out the sides and seal any holes. Carefully spread the cream cheese filling down the center of the dough to be about 2-3 inches wide.
Cut 1/2-inch diagonal strips up each side of the dough. Fold the 1/2-inch dough pieces up over the filling, alternating sides over each other and pressing down lightly to seal. It should look like a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from the baking sheet.
In a small bowl, mix together powdered sugar, vanilla and cream to create the icing. You may need to add more cream to get the desired consistency. Drizzle icing over the danish. - Seriously, let the Danish cool first...it tastes better cooled, and the icing will not melt off and puddle all over the place!
Cut into pieces and serve.
____________________________________________
Well! After a nice long nap, I went right out and bought some cream cheese. I followed the recipe exactly, but I did find it a little difficult translating the text instructions into real-world, hands-on Danish making. So I took the liberty of creating an instructional blueprint of the assembly process:
CLICK TO VIEW
Theeerre we go. It turned out to be quite tasty. The crescent rolls are more flaky/buttery and less pastry-like than you'd expect from a Danish, so the taste was not exactly right, but in the grand scheme of things: meh. Still yummy!
Because I was feeling fancy - I was wearing my very best flannel plaid robe and slippers - I whipped up a quick strawberry compote to spoon on top:
____________________________________________
STRAWBERRY COMPOTE
I'm sorry, I didn't measure any of this (SURPRISE) but, uh...it kinda goes like...
• A cup or so of frozen strawberries (since fresh is not an option this time of year)
• 2-6 tbs water (somewhere in that range)
• 1/2 - 1 tsp cornstarch (thicken it to your taste)
• 1/3 cup sugar (start there, and work your way up if you need it sweeter)
Throw everything in a saucepan and heat it up (over medium heat, I guess) - stirring and tasting/adjusting frequently - until you are happy. There's probably a much better method to this. Please tell me what it is.
a tiny pity party from little sister
Oh wow, I haven’t updated in a month. Look, I have good reasons, I swear. I haven’t been feeling all that well and basically every supper is a rotation of a few things: quesadillas, shepherd’s pie, pizza. Over and over. Rinse and repeat. It’s fast, it’s easy, it gives me time to straighten up the house, work out, tend to my garden (that isn’t producing squat…I mean squash). The weekends are when I have time to cook but they have been busy with family and friends and outings. There are other things affecting my desire to cook, but they’re more for a personal blog, and I’m failing at that one, too.
Tomorrow night I was going to do tacos but we had quesadillas last and are having leftovers tonight. Isn’t that overkill? Maybe we should just build a bedroom onto the back of a Mexican restaurant.
I did make some banana tartlets for the 4th of July, and although they weren’t really a huge hit (can’t blame anybody – I’m not a big fan of the texture of bananas, ugh), I think I’ll share that with y’all. If I remember to bring the cookbook with me. Oh, hell, I’m probably not going to update it because I think only two were eaten.
Basically, I’m a cooking and blogger failure lately, but I settled into failure quite comfortably since I was about 6 years old, so I’m ok with it! Y’all keep reading and I bet the better of the two of us will keep blogging!
Tomorrow night I was going to do tacos but we had quesadillas last and are having leftovers tonight. Isn’t that overkill? Maybe we should just build a bedroom onto the back of a Mexican restaurant.
I did make some banana tartlets for the 4th of July, and although they weren’t really a huge hit (can’t blame anybody – I’m not a big fan of the texture of bananas, ugh), I think I’ll share that with y’all. If I remember to bring the cookbook with me. Oh, hell, I’m probably not going to update it because I think only two were eaten.
Basically, I’m a cooking and blogger failure lately, but I settled into failure quite comfortably since I was about 6 years old, so I’m ok with it! Y’all keep reading and I bet the better of the two of us will keep blogging!
Labels:
lazytimes
Lemon Bars and Caramel Swirl Brownies
I haven’t cooked in what feels like ages. I plan my weekly meals two weeks in advance and I got through one week but last week I just…quit. I threw in the dishtowel (literally) and said nuh-uh, we’re going to Popeye’s. I can’t tell you what I’ve been eating because I have no idea, but Will’s been noshing on fish sticks and French fries and tater tots and frozen pizza. I have the dishwasher full of salt-encrusted pans to prove it. Last night I got home from running on the treadmill and I stood over the sink and ate plums from the grandparents’ tree until I couldn’t stand on my wibbly legs anymore, than I went to bed. At 8:30.
What I’m trying to tell y’all is that I’m PMSing in a way only these two sisters can. And I’m bringing my nutritional needs down with me.
This weekend I did, for whatever ridiculous reason, decide to make THREE BATCHES EACH of brownies and lemons bars. So I’ll share those recipes.
First of all, pretty much the only food blogger I trust WHOLE HEARTEDLY (she hasn’t let me down yet!) is Whitney from Rookie Cookie. This lady knows her stuff. Also, I just went back and edited out an f-bomb in case she ever sees that I linked her. Obviously she is powerful.
Caramel Swirled Brownies
25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs
Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.
In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.
Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.
(makes 9 brownies)
Lemon Bars
For the crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.
For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with powdered sugar.
My only issue was these was the baking times, but I think my oven is wonky. Both were great, but they were downright FANTASTIC the next day. And the day after. I know, because one batch came to work and I’ve been eating them nonstop.
Tonight we’re having spaghetti (sauce from a jar, meatballs from the freezer) if you were wondering. Lemon Bars for dessert!
I am going to dip my toe back in the cooking water in this next couple weeks and try out your chicken (more pictures of the baby eating, please) and a BBQ chicken quesadilla recipe that Emmy brought to my attention. Mom said you declined the offer of her quesadilla maker, so I took her up on it and giiiirl, that is all I want to make. That is pretty much all I ever wanted to make before, but now it’s easier.
What I’m trying to tell y’all is that I’m PMSing in a way only these two sisters can. And I’m bringing my nutritional needs down with me.
This weekend I did, for whatever ridiculous reason, decide to make THREE BATCHES EACH of brownies and lemons bars. So I’ll share those recipes.
First of all, pretty much the only food blogger I trust WHOLE HEARTEDLY (she hasn’t let me down yet!) is Whitney from Rookie Cookie. This lady knows her stuff. Also, I just went back and edited out an f-bomb in case she ever sees that I linked her. Obviously she is powerful.
Caramel Swirled Brownies
25 caramels, unwrapped
¼ cup evaporated milk
1 cup flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
½ cup butter, cut into small pieces
8 oz semisweet chocolate, chopped into small pieces
1¼ cup sugar
3 eggs
Set oven to 350 degrees. Spray an 8 inch pan with non-stick spray. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Spray paper and set pan aside.
In a small saucepan over medium heat, combine caramels and evaporated milk. Melt caramels, stirring often, until smooth. Once melted, remove from heat and set aside. Stir occasionally while preparing brownies.
In a medium bowl, combine flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
In a heat-proof bowl over a saucepan of simmering water, melt chocolate and butter, stirring occasionally. Once melted, remove bowl from the saucepan. Whisk in sugar and eggs. With a spatula, stir in flour mixture until well combined. Pour batter into prepared pan. Drizzle caramel sauce over the top of the batter and swirl with a butter knife.
Bake for 45-55 minutes, or until an inserted toothpick comes out clean. Let cool for 20 minutes and remove brownies from the pan using the parchment overhang. Cut into squares.
(makes 9 brownies)
Lemon Bars
For the crust:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/8 tsp salt
For the filling:
6 eggs
3 cups sugar
2 Tbsp lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.
For the crust, cream the butter and sugar in a mixing bowl until light and fluffy. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with powdered sugar.
My only issue was these was the baking times, but I think my oven is wonky. Both were great, but they were downright FANTASTIC the next day. And the day after. I know, because one batch came to work and I’ve been eating them nonstop.
Tonight we’re having spaghetti (sauce from a jar, meatballs from the freezer) if you were wondering. Lemon Bars for dessert!
I am going to dip my toe back in the cooking water in this next couple weeks and try out your chicken (more pictures of the baby eating, please) and a BBQ chicken quesadilla recipe that Emmy brought to my attention. Mom said you declined the offer of her quesadilla maker, so I took her up on it and giiiirl, that is all I want to make. That is pretty much all I ever wanted to make before, but now it’s easier.
Labels:
desserticles,
fruity,
lazytimes
Unfortunate Chicken Soft Taco Salad of Pain and Regret
Has it been that long since I've cooked? Well, no. Has it been that long since I cooked a decent meal? Has it been that long since I've had a night where I didn't cook so badly that I end up curled in bed crying over spilt...well, spilt and burnt everything? Um, yes. (Chew on that sentence, English major!)
Where is my kitchen mojo? Work has been crazy lately, plus I've started working out again after work (that's a lot of the word "work," not sure how I feel about this development once I see it in writing), so that really cuts into the amount of time I have in the evenings to whip up something spectacular (or at least edible).
Last night I made quesadillas again (AN EXCUSE FOR SALSA) and I was in such a rush to get the supplies at the grocery store (was supposed to be at the post office, err) that I picked up GIGANTIC TORTILLAS MADE FOR GIANTS. Have you ever tried to flip over a gigantic tortilla made for giants? Basically, we had like...I don't know, quesadilla salad? In a bowl? To be eaten with a fork? Perhaps a SOFT SHELLED CHICKEN TACO SALAD? Whatever, there was salsa on it. I ate while I CRIED (not recommended - way too much salt) in the office, and Will ate at the table while watching a Martin Lawrence movie.
1. I didn't want to watch my sweet husband gallantly eat the tasty but hideous meal I fixed. I was that depressed about ripped tortillas. I actually SAID "I am going in the office. I have no desire to watch you eat that. I'm that depressed."
2. I REALLY didn't want to watch a Martin Lawrence movie while I sobbed around a mouthful of sloppy quesadillas. Awkward.
Also, I get my period in a couple of days!
But I will tell you, real quick like, what I put on my quesadillas (whether they work out or not, the same thing goes on them):
CHICKEN QUESADILLAS or KRISTA'S UNFORTUNATE CHICKEN SOFT TACO SALAD OF PAIN AND REGRET
chicken, in tiny pieces.
lettuce (yes, in the tortillas, yes, it will go in a hot pan later)
SALSA (and if your salsa is OUR SALSA, don't use cilantro on your quesadillas, pls)
sharp cheddar cheese, shredded some much smaller quesadillas than those that were previously mentioned. (woodland fairy quesadillas, if you will.)
Like you couldn't figure that out. I use olive oil spray to cook them (the six boxes of butter in my fridge is for baking, not for everyday consumption). You know what? Fuck this, I know you know how to make quesadillas. I mean, I have no idea why you couldn't wrap your brain around homemade sloppy joes, but I FEEL DOWN IN MY TOES that you don't need me to tell you how to not fuck up some Mexican food. It's that whole "I can feel that Kendra hates tuna" vibe going on.
Let's see, what else have I cooked in these past weeks that I have not blogged about. OOOOOOH, one Saturday I made dinner and brought it over to mom's house - beef tips and gravy, cornbread muffins, glazed carrots, and Jack Daniels apples. That was a really good night, a really good meal. Do you have the glazed carrots or Jack Daniels apples recipes? If not, let me know. They are awesome. I did make your breakfast quiche one Saturday morning. That was amazing. Oh and I redid the shrimp pasta with regular tomatoes. I thought it was a lot better, Will was still kind of on the fence about it.
THIS WEEKEND I should finally be able to get my veggie plants in the ground, SO. I'm excited about that, bringing all that good stuff into the kitchen. Mostly the tomatoes and jalapenos, but I'm sure you can't imagine why.
Hey, is cilantro hard to grow?
Where is my kitchen mojo? Work has been crazy lately, plus I've started working out again after work (that's a lot of the word "work," not sure how I feel about this development once I see it in writing), so that really cuts into the amount of time I have in the evenings to whip up something spectacular (or at least edible).
Last night I made quesadillas again (AN EXCUSE FOR SALSA) and I was in such a rush to get the supplies at the grocery store (was supposed to be at the post office, err) that I picked up GIGANTIC TORTILLAS MADE FOR GIANTS. Have you ever tried to flip over a gigantic tortilla made for giants? Basically, we had like...I don't know, quesadilla salad? In a bowl? To be eaten with a fork? Perhaps a SOFT SHELLED CHICKEN TACO SALAD? Whatever, there was salsa on it. I ate while I CRIED (not recommended - way too much salt) in the office, and Will ate at the table while watching a Martin Lawrence movie.
1. I didn't want to watch my sweet husband gallantly eat the tasty but hideous meal I fixed. I was that depressed about ripped tortillas. I actually SAID "I am going in the office. I have no desire to watch you eat that. I'm that depressed."
2. I REALLY didn't want to watch a Martin Lawrence movie while I sobbed around a mouthful of sloppy quesadillas. Awkward.
Also, I get my period in a couple of days!
But I will tell you, real quick like, what I put on my quesadillas (whether they work out or not, the same thing goes on them):
CHICKEN QUESADILLAS or KRISTA'S UNFORTUNATE CHICKEN SOFT TACO SALAD OF PAIN AND REGRET
chicken, in tiny pieces.
lettuce (yes, in the tortillas, yes, it will go in a hot pan later)
SALSA (and if your salsa is OUR SALSA, don't use cilantro on your quesadillas, pls)
sharp cheddar cheese, shredded some much smaller quesadillas than those that were previously mentioned. (woodland fairy quesadillas, if you will.)
Like you couldn't figure that out. I use olive oil spray to cook them (the six boxes of butter in my fridge is for baking, not for everyday consumption). You know what? Fuck this, I know you know how to make quesadillas. I mean, I have no idea why you couldn't wrap your brain around homemade sloppy joes, but I FEEL DOWN IN MY TOES that you don't need me to tell you how to not fuck up some Mexican food. It's that whole "I can feel that Kendra hates tuna" vibe going on.
Let's see, what else have I cooked in these past weeks that I have not blogged about. OOOOOOH, one Saturday I made dinner and brought it over to mom's house - beef tips and gravy, cornbread muffins, glazed carrots, and Jack Daniels apples. That was a really good night, a really good meal. Do you have the glazed carrots or Jack Daniels apples recipes? If not, let me know. They are awesome. I did make your breakfast quiche one Saturday morning. That was amazing. Oh and I redid the shrimp pasta with regular tomatoes. I thought it was a lot better, Will was still kind of on the fence about it.
THIS WEEKEND I should finally be able to get my veggie plants in the ground, SO. I'm excited about that, bringing all that good stuff into the kitchen. Mostly the tomatoes and jalapenos, but I'm sure you can't imagine why.
Hey, is cilantro hard to grow?
Crock Pot Beef Tips
I'm not the biggest red meat fan, but I am dangerous around some beef tips. I could stand over the pot all night and pick at it.
I think I prefer the carrots separately, but it's easier (and Shayne likes it better) to throw them in with the meat and onions (and garlic, lots of). I also prefer a thicker gravy (like Mom makes) but when short on time, I'll take the thin broth that comes from the Crock Pot method. I probably had time while the rice cooked to transfer the meat and veggies to a stove-top pot and ad in some Tony's roux mix to thicken it up (brown rices takes forever to cook). But instead, I spent that time folding laundry!
Overall it was gooood. Although this time there was too little salt. At least that's easier to fix. Do you have this much trouble getting the salt/seasoning right? It's hard to do when you rush, I think I need to slooooow doooown.
Tomorrow night: leftovers extravaganza! Which is usually the Friday thang.
(parentheses!)
I think I prefer the carrots separately, but it's easier (and Shayne likes it better) to throw them in with the meat and onions (and garlic, lots of). I also prefer a thicker gravy (like Mom makes) but when short on time, I'll take the thin broth that comes from the Crock Pot method. I probably had time while the rice cooked to transfer the meat and veggies to a stove-top pot and ad in some Tony's roux mix to thicken it up (brown rices takes forever to cook). But instead, I spent that time folding laundry!
Overall it was gooood. Although this time there was too little salt. At least that's easier to fix. Do you have this much trouble getting the salt/seasoning right? It's hard to do when you rush, I think I need to slooooow doooown.
Tomorrow night: leftovers extravaganza! Which is usually the Friday thang.
(parentheses!)
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