Monday’s Meanderings

Here it is, a new week already! The sun is out, drying up the fog that pervaded the area; it’s 56 degrees and a bit chilly (wearing a sweater at the moment), so that’s a good indicator coffee is needed! How was your weekend? Did you venture out into the nice weather? I finally began what I hope will be a regular ‘thing’ – walking around my block. I used to do this about a year ago, just to keep up the old circulation and help keep the calories at bay, then I just stopped when it got towards cold weather and never took it up again. Time to stop the procrastination and just DO IT! (Not trying to beat a dead horse here, but it’s one week today until the oncologist visit where I’m guessing I’ll be starting Arimidex (the estrogen preventative medication which also causes weight gain – can’t tell that’s worrying me a bit, can you?). Anyway, this old body (63 3/4ths) really noticed the extra efforts of that walk – hips were screaming “What are you DOING? This hurts!”, but I just told them to quiet down and kept walking. (Hopefully this will become less painful as I get them used to the idea). Not much else going on over the weekend, finished knitting another chemo cap (that’s 8 to turn in next Monday). Oh! Got another of my ‘think I want to tackle a new project’ ideas – looked up easy patterns for knitting baby sweaters (Why? Not sure, just sounded like a challenge); found three and started on the simplest one. Have the back almost finished, next 2 fronts, then the sleeves. I’m NOT a great ‘increase, then decrease’ person, so it had to be very simple and this one is (just hoping I don’t run out of yarn – using a ball of ‘confetti’ yarn-white with dashes of bright blue, bright pink, yellow and green – we’ll see.

Not much on the cooking front – had planned on making potato soup and beef stroganoff for the weekend meals BUT after my special needs group’s Gym Night Friday, I ended up being ‘gifted’ with a TON of spaghetti & meatballs, so guess what we ate for 3 nights straight!? My compatriot, Lois (who’s also the head of our group) made 2 HUGE batches of the stuff and we only used 1/2 of the one pan; we gave some away to various people including the church janitor and his family, but were still left with almost an entire pan, so I was the one appointed to take it home. Yes, I could have frozen some of it, but didn’t (really SHOULD have!). There’s about 4-5 servings left in the fridge; husband said “Don’t worry about it – it will get eaten” (hope he means HE is going to be the one eating it – the rest of us are really tired of it!) – oh well . . .

=============

Plantation Stuffed Peppers

8 medium green peppers, tops & seeds
removed
1 lb. ground beef
1 C. chopped onion
1 garlic clove, minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
2 (10 3/4 oz, ea) tomato soup,
undiluted
2 C. (8 oz) shredded Cheddar cheese
1 1/2 C. cooked rice

Preheat oven 350 degrees F.      
In boiling salted water, cook peppers
3-5 minutes; remove & set aside. In a skillet,

cook beef & onions; drain. Add
seasonings & soup; simmer, uncovered,
10 minutes. Stir in cheese; cook & stir
until melted. Stir in rice. Fill peppers.
Place in a shallow baking dish. Bake
20 minutes. Makes 8 servings.
(recipe: Sandy-Marys Recipe Exchange)
——————–

Stuffed Pepper Soup

2 lb. ground beef
2 quarts water
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes,
undrained
2 C. cooked long grain rice
2 C. chopped green peppers
1/4 C. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper

In Dutch oven, cook beef over      
medium heat until no longer
pink; drain. Stir in remaining
ingredients; bring to a boil.
Reduce heat; cover & simmer
30-40 minutes or until peppers
are tender. Makes 10 servings.
(NOTE from poster: “Could not
quit eating this; tastes really
great warmed up, too!”)
(recipe: Sandy-Marys’ Recipe
Exchange)
———————
Blueberry Buttermilk Muffins

2 1/2 C. flour      
2 1/2 tsp. baking powder
1 C. sugar
1/4 tsp. salt
1 C. buttermilk
2 eggs, beaten
1/4 lb. butter, melted
1 1/2 C. blueberries, rinsed
& drained

Preheat oven 400 degrees F.      
Sift dry ingredients together into
large bowl. Make a well; add
buttermilk, eggs & butter; mix
well. Fold in blueberries. Fill
well-greased muffin tins half
full. Bake 20 minutes, serve
warm. Makes 2 dozen.
(recipe: lovetocook-Marys
Recipe Exchange)
———————–
Double Chocolate Chewies
     
(bar cookies)

1 pkg. Butter Recipe Fudge Cake mix      
2 eggs
1/4 C. oil
1 (6 oz.) pkg. semisweet chocolate
pieces
1 C. chopped nuts

Preheat oven 350 degrees F.      
Combine dry cake mix, eggs & oil
in bowl (mixture will be stiff).
Stir in chocolate pieces & nuts;
using hands if necessary. Pat
mixture into greased 9 x 13 pan.
Bake 25-30 minutes. Cut into
bars.
(recipe: KS tabby-Marys Recipe
Exchange)
———————
Sauteed Spinach with Garlic &
Olive Oil


3 T. olive oil
     
4 large cloves garlic, sliced
1 bunch fresh spinach
1/2 cube chicken bouillon,
dissolved in 1 tsp. hot water
1/4 tsp. freshly grated or ground
nutmeg
salt & pepper, to taste

Heat olive oil in saucepan over      
medium heat until hot but not
smoking. Add garlic & cook 1
minute until it begins to turn
golden. Add spinach & chicken
bouillon; cover leaving lid
slightly ajar. Cook, stirring
occasionally, until moisture has
evaporated, about 2-3 minutes.
Turn off heat; mix in nutmeg, salt
& pepper. Serve immediately.
Makes 2 servings.
(recipe: KStabby-Mary’s Recipe
Exchange)
———————
Romanian Braised Cabbage

1 medium onion, chopped      
3 T. butter or veg. oil
1 medium head cabbage, shredded
salt & pepper, to taste
2 T. vinegar
1/4 C. sour cream, room temp.

Saute onion in butter in large      
saucepan; add shredded
cabbage, saute 2-3 minutes.
Season with salt & pepper. Add
a bit of water & simmer tightly
covered about 15 minutes or
until tender. Mix in vinegar &
sour cream. Makes 6 servings.
(recipe: Lou-RDJ-GNR 03/16/12)
————————

Strawberry Cream Cheese Muffins 

1 (3 oz) pkg cream cheese, softened
1/4 C. confectioners sugar
2 1/2 C. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 C. milk
1/2 C. packed brown sugar
1/3 C. butter, melted
1 tsp. grated lemon peel
1/4 tsp. almond extract
1/4 C. strawberry jam

Preheat oven 375 degrees F.
Spray muffin tins with non-
stick spray. In small bowl,
beat cream cheese & confectioners
sugar until smooth; set aside.
In another small bowl, combine
flour, baking powder & salt.
In another small bowl, whisk egg,
milk, brown sugar, butter, lemon
peel & almond extract. Stir wet 
ingredients into dry ingredients 
until just moistened. Spoon half
of batter into cups. Top each with
1 T. cream cheese mixture and 1
tsp. jam. Top each with remaining
batter. Bake 18-20 minutes or 
until a toothpick inserted into
center comes out clean. Cool 5
minutes before removing from
pan to a wire rack. Makes 12
muffins
(recipe: Peg-Marys Recipe Exchange)
=====================
It's after 8 p.m., just got home from attending
youngest son's pre-competition choir concert - 
it was more of a rehearsal, actually. There were
four schools, two middle schools and two high
schools, each sang two songs. I've got to say
this was one of the best concerts I've been to
in a long time - all the choirs were great!
My middle son had a 2 line solo ("Pay 
attention, Mom - it's quick!") It was, but
he was right on key so I was beaming! They
all did very well; next Wednesday is the
actual BIG competition, during school, so
we'll see how they rank when he gets home.
Very nice end to my evening; hope you have/
had a great day!
Hugs;
Pammie
ps: Finished the back section of the baby sweater
and have started on one of two front sections; so
far, so good! This is FUN!

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