Apple and Poppy Seed Coleslaw


Who doesn’t like Coleslaw.

It is a great summer food. The ideal food for a hot summer day.

It is a great match for BBQ.
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A week in review – #recipes in our #menu


This week we again deviated just a little from our “Summer Electric Plan.” We found a great deal on a ham this week. Even though it does require using the oven to prep it the first day we were able to use it for several dishes later in the week. Some things are just worth it. Ham is one of those things

Besides that we were able to make up for it with several ‘no cook’, microwave, and  crock pot dishes during the week.

What is nice is that we are finding that even though we are using these alternate cooking methods we aren’t really having to sacrifice flavor. All of the dishes we had this week were delicious.

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Guess #whatsfordinner tonight 7/14/2016 its #healthy


This has become a go to dish for us. It is so easy and flavorful. Its also the perfect food for this time of year. With our ‘Summer electric plan’ in play it fits in beautifully.  Absolutely no oven or stove top cooking. It did use several gadgets for cooking, a rice cooker, a crock pot, and a Microwave. Continue reading “Guess #whatsfordinner tonight 7/14/2016 its #healthy”

Court Bouillon – Poaching liquid


Recently I was looking for different methods of using leftover vegetables, herbs and such when I stumbled across this recipe by Alton Brown.

We haven’t tried this yet. In fact I don’t think we have ever poached anything other than an egg. But this looks like a very interesting way to infuse great flavor without adding calories. It also looks to be  a fantastic and frugal use of leftover veggies 🙂 and is even reusable. In fact, I found when reading about it that reusing the court-bouillon only intensifies the flavor.

What an intriguing idea.

Have any of you used anything like this before? If so, with what, if you don’t mind sharing?
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Vegetable Stock – Budget Friendly


It seems like every time we go grocery shopping we have to toss out a few leftover vegetables that have started to go limp after two weeks in the fridge. Not much, just a few stalks of celery, a handful of baby carrots. Maybe a little parsley.

It also seems like an awful waste to toss our those vegetables. What could we do with them? Well we often have a need to buy stock for various dishes especially soups. So it seems like there might be a great opportunity here.

Why not make vegetable stock from them? In fact, the more I investigated the idea the more frugal and practical it seems. Because even the trimmings from vegetables used during the week can be used. The stems of various herbs, the root end of an onion and other trimmings from an onion, etc. can all be put into baggies and frozen until enough accumulates to make stock.

The options seem endless.  One recommendation I did see, though, is to be careful to keep the flavor of the stock fairly neutral flavor. As some recipes may not combine well with a strongly spiced stock. For instance, you may not want a lot of garlic in a stock you might want to use in soup. However, another dish might benefit from such a stock. Well it is easy enough to add it, but you can’t take it away once it is there.

So below is a simple neutral recipe:
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Baked Ham with Cherry-Pineapple Glaze


We love ham…..who doesn’t

This glazed ham is so delicious you want to eat the whole thing all at once. But don’t. You won’t be able to move.

One of the great things about ham is really the left overs. They make lunches and dinners later in the week worth the wait.
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A week in review – #recipes in our #menu


This week we deviated just a little from our “Summer Electric Plan.” We did a little more stove top cooking than in previous weeks and even fired up the oven. However, it was a holiday week so we made up for it a bit by grilling a large brisket and using it later in the week for other meals too.

The really cool part was that we took the opportunity to invite some friends over when we smoked the brisket and they shared some really great dished with us.

Bacon Wrapped Corn
Smoky Haricots Verts and Mushrooms
Basil Cherry Tomatoes

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Smoky Haricots Verts and Mushrooms


So here is the second of the sides our friends brought over for a dinner on the 4th.

This was a delicious combination. Especially with the crisp green beans. There is nothing worse than mushy vegetables. Add the bacon and mushrooms and you have a hit.
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