It was a "keep it simple" week at our house this week, with not a lot of fussing going on in the kitchen.
We had quite a number of eggs on hand and wanted to use them up so they made their way into several of our meals.
I had quite a bit of whey saved from yogurt making so I used it to make waffles for the freezer.
We're continuing to make the best of locally available winter vegetables, but I was delighted to see a very good price on red peppers ($0.88/lb) at the farm market. They were a welcome change to our routine.
Our freezer stock of peppers was getting low so I also sliced and froze several pounds. I'm sure they'll come in handy.
Here's what we ate last week:
Monday, February 18:
- Breakfast - Homemade yogurt and canned pears
- Supper - Baked eggs in baked potatoes, roasted broccoli, snickerdoodles
Tuesday, February 19:
- Breakfast - Oatmeal and applesauce
- Supper - Pork chow mein made with cooked pork shoulder roast, shredded vegetables, rice noodles, and home grown mung bean sprouts, lemon pudding
Wednesday, February 20:
- Breakfast - Fried egg sandwiches on home baked whole wheat bread
- Supper - Rice and bean burritos in homemade wheat and white flour tortillas, cabbage and beet slaw, cocoa muffins
Thursday, February 21:
- Breakfast - Apple slices and cheddar
- Supper - Raisin bread French toast topped with pears in brown sugar syrup (I heated them and thickened the syrup with a little cornstarch), homemade yogurt, and freshly grated nutmeg
Friday, February 22:
- Breakfast - Oatmeal and pear sauce
- Supper - Broccoli cheddar soup, toasted lettuce and tomato sandwiches with homemade aioli on home baked whole wheat bread, apple blackberry crisp with homemade vanilla-cinnamon ice cream
Saturday, February 23:
- Breakfast - Carrot and zucchini muffins and brie (both from the freezer)
- Supper - Neptune's pasta made with canned salmon, a salad of cucumber, red pepper, and onion with an herb vinaigrette, canned peaches
Sunday, February 24: