So, we have loads of yellow beans from a Wisconsin farm stand and green beans from our garden. I plan to roast them. I need to start cleaning them soon. I may as well roast small potatoes and carrots at the same time.
The kale needs to be chopped and steamed. Served with lemon juice, Olive oil, and salt/pepper.
For the tofu, I plan to press it, broil it with Annies BBQ sauce added at the last few minutes. I need to put weights on the tofu to drain.
We also have about 20 shiro plums. I plan to sauté them with butter and cinnamon and sugar in an iron skillet.
Menu:
Roasted potatoes, carrots and green beans
Steamed Kale
BBQ tofu
Sautéed plums
I almost need to have an engineering degree to figure out the flow chart for this meal. Yesterday I started early and then reheated when we actually ate dinner, much later. This takes the stress out of making sure everything is hot when served and also eliminates the excuse of no time to cook between scheduled family commitments. I may have solved a huge dilemma plaguing me for years.
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