Monthly Archives: December 2013

Menu – Dec. 21-28

It seems that most people dust off their cookware and create huge spreads this time of year. Not me. With all the holiday hubbub I want to spend as little time as possible in the kitchen. That’s why this menu is . . . just plain sad. But here we go anyway.

Saturday (12/21)
Supper – Oven-baked pork chops, sautéed green beans with garlic, spiced apples

Sunday (12/22)
Breakfast – hashbrowns, bacon, oranges
Supper – chicken thighs with caramelized onions and white-wine gravy, rice, peas and carrots

Monday (12/23)
Breakfast – Blueberry muffins and sausage
Supper – Burgers and fries

Tuesday (12/24)
Breakfast – oatmeal and bacon

TRAVELLING 12/24 – 12/26

Thursday (12/26)
Supper – baked ham with pineapple, baked sweet potatoes, butter beans (baby limas)

Friday (12/27)
Breakfast – oatmeal with apples and pecans, patty sausage
Supper – turnip green soup and cornbread

Saturday (12/28)
Breakfast – Pancakes with blueberries and powdered sugar


Pumpkin Cornbread Recipe | Two Peas & Their Pod

This is delicious! I used gluten-free flour, substituted 1/2 cup applesauce for the 2 eggs, and used 1/2 the salt. Great with dinner and breakfast as well.

Pumpkin Cornbread Recipe | Two Peas & Their Pod.

Pork and Butternut Squash Stew


I didn’t think to take a picture until after I tasted the stew and found out how delicious it was.

I had a little pork loin and half a butternut squash to cook, so I turned to the Internet and found this great recipe. I had everything on hand except the fresh kale, so I used a one-pound bag of kale from my freezer. Next time, I’ll spend the extra time driving to the market for fresh, because the frozen kale made a crumbly mess. A crumbly, delicious mess.

This recipe from Oxmoor House was found on, and I imagine it would taste great as a vegan stew, as well. I’ll have to try it without the pork sometime.

Yield: 8 servings (serving size 1 1/2 cups)
Cook time: 40 minutes
Prep time: 20 minutes


2 tsp. olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
1/2 tsp. salt
3/4 tsp. freshly ground black pepper, divided
1 1/2 cups chopped onion
1 tsp. ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
5 cups cubed, peeled butternut squash (about 2 1/4 pounds)
2 Tbsp. tomato paste
3 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained


1. Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 tsp. pepper, and cook 9 minutes or until pork is browned.
2. Remove pork from pan and set aside.
3. Add onion to pan and sauté 5 minutes or until tender.
4. Add coriander and garlic. Sauté 1 minute.
5. Return pork to pan and add remaining 1/4 tsp. pepper, kale, and remaining ingredients. Bring to a boil.
6. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.


Here’s a pic just before step 6, with frozen kale. Please excuse my greasy stove; browning pork is messy work.

Easy pancakes

When I was young, my dad used to make pancakes every Saturday morning for my sisters and me. He’d make them in the shape of our initials and would sometimes color them pink. When I started to make my own breakfast, I asked him to write down his recipe, and while I changed his “milk ’til it looks right” to an actual measurement and made the recipe allergen-free, it comes pretty close to my Saturday-morning favorites. Just not pink.


1 cup + 1-2 Tbsp. gluten-free flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 Tbsp. sugar
1 Tbsp. vegetable oil
1/4 cup unsweetened applesauce
1 cup milk substitute
1 tsp. vanilla
*1/4 – 1/2 cup optional fruit

1. Mix dry ingredients together in a medium bowl, using only 1 cup flour.
2. Mix wet ingredients in a small bowl.
3. Combine wet and dry ingredients with a whisk, thickening as needed using the extra 1-2 Tbsp. flour.
4. For optional fruit, I like to place the pieces of fruit into the pancakes by hand when they first go into the pan. Fruit can also be stirred into the bowl of batter, if desired, but it tends to sink to the bottom.
5. Cook over low heat, turning when bubbles appear.
6. Enjoy with syrup, jam, or whatever topping you desire.

Menu – December 2-7

After several days visiting my family in South Alabama for Thanksgiving, I’m a little blasé about food. I decided not to try much of anything new this week, and most of these meals are ones I made up and for which no recipes exist. When I cook them, I’ll write down ingredients and amounts and post soon after.

Breakfast – blueberry pancakes, sausage patties
Supper – roasted chicken, rice pilaf, sautéed carrots and broccoli with garlic

Breakfast – apple, cranberry, and pecan oatmeal; turkey bacon
Supper – large baked potatoes topped with smoked sausage, green peppers, mushrooms, and caramelized onions; salad

Breakfast – blueberry muffins, sausage patties
Supper – beef and broccoli (with Chinese five spice sauce), mandarin oranges, salad

Breakfast – hash browns and bacon
Supper – chicken pot pie, mixed berries

Breakfast – Daiya cheese grits with sausage crumbles, eggs
Supper – scrambled meat (ground turkey and beef) and mushrooms, mashed potatoes, butter beans, steamed spinach

Breakfast – strawberry oatmeal with coconut cream

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