so far, my breakfast, which i cooked in the micro-wave: on the micro-safe dish i placed furst a sheet of nori, on top of this i placed two frozen perogie and about a half cup of frozen mixed vegies. then for flavor, about an inch and a quarter, from an approximately one inch diamiter beef charrizo. set the blast shield over the dish and put it in the micro. gave it 321 seconds, as i useually do for a similar amount of mass to be cooked. removed with my sharkie oven mit when done, took back to me room and ate.
I'm making a chicken broth now. I think I am going to use half for chicken and dumplings tonight and the rest for chicken noodle soup later this week
Last night I made pork chops stuffed with apple, celery, carrot and a touch of garlic, a garlic and black pepper polenta and cream of celery & green pea risotto. Also made an awesome sauce for the pork and an apple and cinnamon desert.
throw a little diced fresh chives into the egg mix and some chopped tomatoes to the filling and you have one of my faves. :2thumbsup:
On the stove right now; 7-bone roast cooking nice and slow with onions, carrots, celery. Going along with it is gonna be some chive & garlic mashed 'tators, fried potato skins and some other green veggie that I haven't decided on yet.
The salsa is my own recipe: 6 Roma tomatoes 1/2 of a white onion 1 jalapeno 2 crushed garlic cloves 2 tsp of saucy senorita habenero Sauce 1 tbsp lime juice 1tsp sea salt The taco seasoning and the coconut flour tortillas can both be found on marksdailyapple.com