Food Photos From The Past Week

Last Thursday was a celebrate Broccoli day! Breakfast was sauteed broccoli and onions wrapped in an egg "omelet" with some sun-dried tomato pesto and vermont sharp cheddar cheese. The side is a black cherry yogurt with fresh halved/quartered cherries--cherry-licious! Cinnamon-hazelnut coffee to complete.

 Last night a classic dinner: sauteed Tilapia, with home made slaw and perfectly steamed broccoli. C'était délicieux!

 I made this one up on the fly with things I had around. Let's call it Turkey, Zucchini, Onion & Rice Casserole.  I needed to use up the rest of the turkey breast, basically.

Half of a roasted turkey breast (cubed)

2 smaller zucchinis (cut into half medallions)
1 onion diced
I cup kasmati rice (cooked)
1 can of condensed cream of onion soup
1 8 oz container of sour cream
1/2 cup mayonnaise
1/4 cup heavy whipping cream
a pinch of nutmeg
a pinch of black pepper

mixed with 

fill casserole and then top with some grated cheese of choice (I used munster this time) and french's crunchy onion topping.

Bake at 320˚ for 55 minutes.

 Served it with a salad.

Italian Vegetable soup. You start by brown onions with pancetta and rosemary. Then add 5 cups water, some oregano, caraway seeds, salt, black pepper, and basil along with a vegetable stock bouillon cube (Knorr). Then add carrots, cabbage and green beans and simmer until about an inch of liquid has reduced. Next add I can of diced tomatoes with italian spices, and 1 can of white beans. Simmer about hour on low covered this time, but with a lid that allows the broth to escape. Finally add 1 zucchini chopped and turn the heat off. The zucchini will cook to perfection without falling apart this way.

Not cooking today. So I took a tomato and a purple onion from the farmer's market basket and combined it with a cucumber from my vines, some orange zima tomatoes and black olives and then tossed it with a little olive oil and vinegar and lots of fresh Italian herbs (oregano, basil, thyme and rosemary) and let it marinade for a couple of hours. Then served it on a bed of fresh greens with a little central american queso crumbled on top.