Even though I’m spinning every day now, I’m still cooking on weekends to have yummy lunches and dinners for the week.
Today was a little unusual for Sunday because we took a break in the middle of the day to go to Crafty Feast. I got some beautiful hand-made blank books and some Christmas ornaments.
So I cooked as much as I could beforehand, and got my lunches packed for the week. To go with the chicken I have every day, this week I made
- Mashed Turnips and Golden Beets with Bacon and Feta Cheese
- Spaghetti Squash with Onion, Zucchini, Mushrooms, Tomato, and Feta
For dinner tonight, I cooked ground pork and onions, and added adzuki beans, chopped turnip greens, and Indian Masala sauce. We’ll be having it over brown rice.
I’m also making tzatziki – the thick kind with Greek yogurt. It is SO delicious! The secret is to get as much liquid out of the cucumber as possible. So first it gets chopped and sweated with salt, then rinsed and chopped REALLY fine with the food chopper. You know, the kind that encloses the food and you pound it down over and over and over…can you say stress relief? Then it sits in the bowl a while longer, so that more liquid drains out. That’s where it’s at in this picture. Then I’ll press it out one final time with paper towels before mixing everything together. I also use real Greek yogurt, made by straining. My favorite brand is Atlanta Fresh.
I’ll try to do better with my Sunday postings. Until next week.