This was a nice change from the regular breakfast. I added a bunch of frozen fruit (blueberries, cherries, strawberries, blackberries, and raspberries) and a couple bananas in a blender with some water and a little agave nectar.
Mexican Food
We got take out from Angelina’s Mexican restaurant tonight. I got enchilada’s and Aya got tacos and we split a huge dish of nachos covered with beef and cheese and guacamole. It was good and it was inexpensive. Ellie didn’t like it at all except for the salsa. They have the best fried ice cream, but unfortunately we didn’t get any. Not this time.
Peanut and Squash Soup
Peanut and squash soup, with a side of collard greens. Talk about a roller coaster of a meal. The first bite was great. Then the second bite was a bit weird and I started thinking I didn’t like it. Then the third bite I felt like I liked it again. And back and forth until it was finished. I’m still unsure if I liked it. But one thing is for sure, it was very unique and unlike anything I’ve ever eaten or made before. Very easy though.
RECIPES:
Chicken and Rice w/ Mushrooms
This was the perfect recipe to use up the rest of the dried porcini mushrooms. And this is essential to use the dried mushrooms. Because after soaking, you use the mushroom juice to cook the rice. I really liked this dish, however, it did feel like it lacked a little spark. The chicken turned out great though.
RECIPES:
Provencal Beef Daube
If I come across a recipe that calls for dried porcini mushrooms, I usually skip it, or just use regular mushrooms. I’m too cheap to pay those big prices for those fancy mushrooms. But I decided to splurge today and paid 6 bucks for 1 ounce of dried porcini mushrooms. I think it was worth it! Those mixed with the green olives and all the other spices made a really rich unique flavored beef stew. The prep was more than I was expected for a slow cooker recipe, but it was worth the effort.
RECIPES: