#menu idea

Definitely falls into the "happens to be kosher l'pesach without any modifications" category, and tasted awesome. Even as leftovers.

Roast chuck roast 225 degrees Fahrenheit until internal temp 150. Rest, slice, reheat gently. Took about 2 hours.

Saute mushrooms and onions, add salt, deglaze pan with marsala, Mix with the pan drippings from the roast.

For taters, see:

I know when I’m out of my league. In time, with tinkering, I’ll get there. For example, the BBQ sauce for slow cooker pulled pork. It took a LOT of experimentation and a couple of batches of boneless ribs to get at a blend we all liked.

I’m not there yet with tumeric, and I’m WAY to cheap to actually buy saffron, so when it comes to yellow rice, I leave that to the pros over at Vigo

But I’m also…

Am trying to thread the dinner menu and dietary needle of eating less meat, sneaking in more veggies, avoiding sugar, keeping my daily intake of vitamin K consistant (and just at the rda, no more), while meeting the caloric and protein needs of training triathlete.

Beans have become my friend.

I like falafel, but deep frying it is a drag some days since I  do it old school with a pot and…

Turkey Noodle Soup

Pan drippings from yesterday’s turkey, strained before refridgerating

1-2 cups rough chopped turkey meat

1 cup sliced raw carrots

2 Tbs dried parsley

Water, salt, pepper, garlic poweder or other seasonings to adjust pan drippings to…

okay, so my Boyfriend is coming to see me this weekend and I need recipe ideas!!