Meal wrap up: Sat-Monday

Saturday-

Dinner- German Omelet: It didn't set up like it was supposed to, but it was delicious still the same. My hunny even liked it and he doesn't like eggs that much.

GERMAN OMELET from cooks.com

·     1/4 c. butter

·     2 c. diced, uncooked potatoes

·     1/4 c. finely chopped onions

·     1 c. diced ham

·     1/4 c. chopped parsley

·     6 eggs

·     3/4 tsp. salt

·     Dash pepper

·     2 tbsp. cream

·     1/2 c. shredded Jack or cheddar cheese

Melt butter in large skillet. Add potatoes and onions. Cover and cook over medium heat until browned, about 20 minutes. Add ham and cook until it is a light brown. Sprinkle with parsley and reduce heat. Beat eggs, salt, pepper and cream and pour over ham and potatoes. Cover and cook until eggs are almost set. Sprinkle cheese over top and cover until cheese is melted. Slice into wedges and serve.

Sunday- Breakfast was homemade buttermilk biscuits made from Emeril Lagasse's recipe. We had some buttermilk to use up. We also has raspberry jam.

Buttermilk Biscuits
Recipe courtesy Emeril Lagasse,

Ingredients

•   1 1/4 cups self-rising flour

•   3/4 cup cake flour

•   3/4 teaspoon baking powder

•   1/8 teaspoon baking soda

•   1 tablespoon sugar

•   1/2 teaspoon salt

•   4 tablespoons cold unsalted butter, plus 2 tablespoons, melted, divided

•   1 1/4 cups buttermilk

•   1/4 cup all-purpose flour

Directions

Preheat the oven to 475 degrees F.

Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Add the buttermilk to the flour mixture and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch-thick disk about 8-inches in diameter. Using a 3-inch round cutter dusted with flour, cut out dough rounds. Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising). You will need to reform the scraps of dough to make 8 biscuits. Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.

Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly.

Lunch- Some left over biscuits and ham to make sandwiches.

Dinner- Veggie Cheese Soup- This soup uses approximations and makes a ton!

Veggie Cheese Soup
1 head cauliflower
2 smaller heads broccoli
6 carrots
~8 cups of water - enough to cover veggies in large pan
~6 cups milk separated (2 cups/ 4cups)
1/2 flour
3 cups shredded cheddar cheese.


Cut veggies to bite size pieces. Steam/boil vegetables in water until fork tender. Take the 2 cups of milk and mix in flour until smooth in a small bowl. Add 4 cups of milk to pan with veggies and water. Immediately pour in the milk-flour mixture stirring until well mixed. Cook until boiling stirring very frequently. When the soup boils, it is as thick as it will be. If you want it thicker add a bit more milk with more flour, if it too thick add more milk. Then stir in the cheese and enjoy.


Monday- Used some of the leftover soup to make chicken casserole and rice pudding

Chicken Veggie Casserole
about 3 cups cooked rice
about 2-3 cups of leftover soup
1 can of chicken breast
about 1 cup grated cheddar cheese


Mix rice, soup, and chicken in a 9x9 casserole pan, top with cheese.


Heat until warm in middle. We microwaved this for about 10 minutes, but I usually put it in the oven for about 30 minutes.


Rice pudding
about 3 cups cooked rice
1 small package instant vanilla pudding
2 1/2 - 3 cups milk
1 cup raisins
1 heavy sprinkle of cinnamon
1/2 tsp nutmeg


Mix rice, milk, and pudding. Stir well. Cook until hot and bubbly and thicken, stirring frequently. Meanwhile, soak raisins in hot water changing water twice. This cleans and plumps the raisins. Stir in raisins and spices. Enjoy.


I will soon start taking pictures to break up all this text.