kasper

Stir fry, this isn’t any different. I needed to get rid and replace some stuff in the pantry and fridge. So of course……. Stir Fry. I would definitely do this again but would reduce the Hoision sauce a bit. I would also add some Julian carrots and instead of ground beef use some cheap cut of beef like flank steak. But it was great and like I said. I will do this again. Oh and this group is worth connecting with. Well done Granny.

The Modern Proper provides us with a very simple and easy weekend dish. I baked some artisan bread earlier this week specially to have with this meal. That was well worth it. As for the dish itself, I added onions and Crimini Mushrooms and substituted spinach for the kale. I also added some red pepper flakes for a little twist. Can beans are easy but owning an Instant Pot makes prepping dry beans a breeze.
My wife and I really enjoyed this meal.

Had some baking to do for next week and wanted some crusty bread for a bean stew thing I had planned for the weekend. This Artisan bread recipe is pretty simple. I like simple, enjoy.

All the rave during the 1960,s Chicken Cordon Bleu was the bomb. And over the last couple decades it seems to have gotten archived in those plastic recipe card holders. Advise to students out there. Don’t discard your stale bread, make bread crumbs. One chicken breast can serve two people, and deli ham and some meltable cheese gets you there. Bring back the past and enjoy this one.

This post is more about the sauce than anything. A butter, sage and lemon sauce that’s just a basic pan sauce but so versatile. You could start this with a roux and cream it up. You could replace the juice with some zest and add some cream. Or just use it with something basic proteins like pork chops. Give it a try with some shrimp. I really don’t think you could go wrong. I had some ricotta & Spinach filling left frozen in the freezer, so I just wiped up 2 dozen ravioli. I have a mould and pasta machine so it really wasn’t any trouble. Cheers