Chipotle Dinner: A Lenz family favorite
Crock Pot Roasted Chicken with Brown Rice, Black Beans, Salsa, Sour Cream and Tortilla Chips (for crunch). Everyone's plate looks a little different every meal. We season with a variety of different spices and herbs each time. This time the theme was thyme (in the chicken and rice).
Tomatoes on French Bread, topped with a spices/rice vinegar/sesame oil mixture and broiled in the oven for a few moments. We discovered a new feature on our oven last week. It can sense flame and immediately turns off, refusing to be pacified until we switch the breaker. This way, when your broiled sandwiches start on fire you only lose the top half!
Soup thickened slightly with cream cheese...
Emily used whole chickens for her caprese so I used the carcasses the next day to make chicken soup. I explored the garden and found broccoli, green beans, new potatoes, onions and carrots to add to the delicious chicken stock. And garlic, mounds of garlic cloves. :o)
Ukraine for Sunday potluck:
Lenz's version of Pilaf and Cabbage Salad:
Our favorite Spaghetti Sauce:
It is essentially, with a few variations, a pound of venison burger, 3 onions, a green pepper, 6 cloves of garlic, 2 quarts of canned tomatoes, 12 oz. tomato paste, 1 T. salt, 1/2 t. pepper, 1/8 cup stevia (stevia comes from the sweet leaves of a plant in the mint family, you could replace with sugar) 1/8 cup basil, 1/8 cup parsley, 1 T. Oregano, and 2 t. Thyme.
This last meal consists of "Pain Perdu" or French Toast; a common meal prepared in the South during the 1860's. "Spent" bread is soaked in a slightly sweet egg and milk mixture, fried in oil on a skillet over the fire and topped with strawberries and a dash of powdered sugar.
Obviously, the setting in the pictures here does not represent a typical American kitchen. We were reenacting the War Between the States in Boscobel, WI last weekend.
Blessings on all of your culinary endeavors!
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