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Meredith Meal

Friday, December 02, 2016, 09:58 PM

Another of our typical Meredith Meals that we like to do on some Fridays.

Not pictured above is that Meredith also made guacamole. It wasn't her usual one with being really heavy on green onion and jalapeno and no lime or tomato. Still, it was pretty good.

On the tray, we had:

Lots of cheese! Pretty good and a fun snack-style meal.

Green Chile Enchilada Lasagna

Thursday, December 01, 2016, 07:32 PM

I made green chile enchilada lasagna similar to 2016-11-01 and 2016-10-12. I still think the latter was my favorite (with a mix of red and green) but this was certainly better than last time. I used a whole onion and then added a thing of frozen bell peppers and onions. They let out a lot of water which was kind of annoying. I did use that as an excuse to add some better than bouillon. I also used salt, pepper, garlic powder, and cumin (just for Meredith). Finally, I added a ton of 505 Green Chile (not sauce, just the peppers) and some lite cheese

I also steamed about 1-1/2 lbs of chicken tenders (with a bit of salt and pepper) for 8 minutes and then shredded them. I added it to the onion mixture.

I layered it as tortilla, chicken mix, more green chile, and some lite cheese. I did two of these. Another change was that I covered it so it didn't get as dried out. I baked it at 350°F for ~18 minutes.

Honey Dijon Balsamic Brussel Sprouts with Tofu

Wednesday, November 30, 2016, 07:37 PM

I decided to again try to make roasted brussel sprouts with a good sauce finished on the stove. I basically combined 2016-11-17 and (mostly) 2016-11-02. In the former, I finished them with a sauce on the stove. In the latter I tossed it and rosted it a bit more. I am not sure which method I prefer between the two but I'll keep it in mind for next time.

I made my own recipe based on a few others around. All it all, it was:


Preheat oven to 450°F with pans in the oven. (and with convection)

Toss brussel sprouts with a bit of oil, salt, and pepper. Lay face down and roast for 20-25 minutes (I did 30 this time. it was too much).

Mince garlic with a little bit of salt. Combine honey, mustard, and vinegar.

When the brussel sprouts are near finished, Heat some oil in a big pan and sauté the tofu for a bit. Add the garlic and let it go for a bit then add the brussel sprouts. Add the rest of the sauce and toss.

Comments and thoughts

I am still not sure if I love this idea or recipe. As I mentioned, 30 minutes was too long. The little leaves got a bit burned. And this sauce was ok. Not amazing but also not too bad.

Roasted Vegetables with Sausage

Tuesday, November 29, 2016, 07:54 PM

This was a pretty simple and quick (prep-wise).It is the standard style roasted vegetables we've done a ton of times. I chopped up:

We tossed them with oil, salt, pepper, garlic powder, and rosemary. Roasted it for around 30 minutes at 400°F. We then cut up some fully-cooked jalapeño chicken sausage for another 10 minutes.

It was all very good. I especially liked the delicata squash! (That stuff is good!)

Chicken in Vodka Sause over Zucchini Noodles with Broccolini

Monday, November 21, 2016, 07:45 PM

This was a quick meal. Meredith had the idea to use up the rest of the vodka sauce. We had some chicken tenders so we cut them up, tossed them in some flour (with salt and pepper). I heated up some oil with a little bit of butter and sautéed it for a bit. When it was close to being finished, I tossed in the rest of the sauce and some zucchini noodes (there wasn't much left but it was enough). I let that simmer for a bit

We also roasted some Broccolini with just salt and pepper and roasted at 400°F for about 18 minutes.

I liked it enough. I think we should have used a bit more salt on the chicken and maybe a little less sauce.


Sunday, November 20, 2016, 07:53 PM

In the craziness of making food earlier, I was also making Moussaka. I followed the general recipe. There wasn't too much to change or anything, but this came out super watery. I let it simmer for a long time and it was still very wet when it was cooked.

Still, it was good as usual. I like that the entire thing had only 1.5 pounds beef. We cut it up to 8 servings and are freezing some of them.

Pomegranate and Wild Rice Salad with Walnuts and Feta

Sunday, November 20, 2016, 02:54 PM

I made the Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta, though with a mix of baby kale and arugula. I followed the recipe pretty closely though I used some butter for half or so of the oil. I also added a few cloves of garlic.

I think that was about it. It made a a good amount of salad but I was hungry so that was good.

The Salad Everything before mixing it. Very Pretty

Pavlova with Pomegranate and Persimmon

Sunday, November 20, 2016, 11:54 AM

Meredith and I made Pavlova like we've done once before. We followed the recipe basically to the letter on both the meringue (which we made in the morning) and the whipped cream. I did end up going an extra 10 minutes in the oven since it didn't look done.

We topped it with pomegranate and some sliced persimmon, sliced to try and show the star-pattern inside.

I thought it worked pretty well. To quote Meredith, it isn't an indulgent dessert, but it is pretty good. And, pretty healthy as far as desserts go! It was also surprisingly easy, other than having to wait around for the 70+ minutes to cook.

You can kind of see from the picture that it really does get crispy on the outside but nicely gooey inside.

Baked but not topped Slice to see the texture inside


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