Thursday's Dining Experience 2/4

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Our dinner was a sheet pan dinner. Chicken thighs stuffed with mascarpone, lemon zest and microplaned garlic. Sweet potato and beet root cubes. Cooking liquid/sauce of white wine, honey, lemon juice and grainy mustard. Garnished with basil.
 

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Fanny Farmer's classic recipe Baked Macaroni and Cheese, mixed baby greens and sliced tomatoes. mustard vinaigrette and lemon (garden) blueberry muffins.
 
I served supper mostly from the freezer. There was some store bought, frozen, cheese tortellini and Stirling's wonderful, vegan, pasta sauce. There was pecorino Romano for grating onto the pasta and some whole wheat baguette. I don't feel too bad about not making a salad to go with that because, that pasta sauce is full of vegis.

This was a bit of an experiment for me. I want to see how well my arthritis tolerates passata, as opposed to tomatoes with the seeds.
 
I made a quick cheater soup tonight, a creamy chicken noodle broccoli that starts with dry Lipton chicken noodle soup mix. I used Aldi soup instead; it was nowhere near as salty! So...we topped it with a bit of shredded cheddar. A bit of markdown bread from today's shopping. A few minutes in the toaster oven and it's fresh again.
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