Monday 25 February 2013

What We Ate, Feb. 18 - 24

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:

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:

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:

Saturday, February 23:

Sunday, February 24:

  • Breakfast - Homemade yogurt and canned peaches (leftover from Saturday's supper)
  • Supper - Farmstead waffles topped with eggs scrambled with cheddar, red pepper and onion, mixed green salad with red wine vinaigrette, raisin pie