Boiled Meat (Yum!)
Jan. 8th, 2014 11:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fenchurchA month or so ago, I decided I needed to start making a concerted effort to actually use all the produce we get delivered every week. I mean, I wasn't doing too badly at it to begin with, but there were often things that I'd just keep putting off using until they became too wilty or moldy and I'd have to regretfully toss them in the compost bin. I decided to codify it as one of my goals for this year (and I really need to see about posting those soon so I have them recorded *somewhere*) . I've found that when we work to use all the produce we get, we tend to eat much, much better than when we go with whatever sounds good.
So, this week I had a head of cabbage that needed using and, well, my favorite thing to do with it is to make an old Weight Watchers coleslaw recipe (light on the mayo, with some sesame oil, cilantro and sherry vinegar... yum!), which of course is fantastic on rye bread with corned beef! And as a side dish for corned beef... so, um, we ended up making corned beef for dinner.
Yummy corned beef simmering away in the crockpot.
We also had some sweet potatoes that needed using, so those got sliced up and turned into oven fries to go with it.
Dinner!
We also still had some of the horseradish sauce I picked up around Passover last year. It is ridiculously difficult to find horseradish sauce without dairy or high fructose corn syrup, except when the grocery stores around here are ramping up for Passover. We've got a large enough Jewish population that the stores will do seasonal display sections with all sorts of extra goodies they don't normally carry year round. I need to remember to watch for this horseradish sauce again this year, before we run out.
So, we're committed for our next few meals. Tomorrow will be something I like to call Young Reuben Sandwiches (corned beef and coleslaw on rye) and Friday will be split pea soup made with the leftover liquid from cooking the corned beef today, plus a bit of the leftover corned beef thrown in for good measure. (Seriously, guys, this makes the Best. Split pea soup. EVER.)
Crossposted from my Livejournal.
So, this week I had a head of cabbage that needed using and, well, my favorite thing to do with it is to make an old Weight Watchers coleslaw recipe (light on the mayo, with some sesame oil, cilantro and sherry vinegar... yum!), which of course is fantastic on rye bread with corned beef! And as a side dish for corned beef... so, um, we ended up making corned beef for dinner.
Yummy corned beef simmering away in the crockpot.
We also had some sweet potatoes that needed using, so those got sliced up and turned into oven fries to go with it.
Dinner!
We also still had some of the horseradish sauce I picked up around Passover last year. It is ridiculously difficult to find horseradish sauce without dairy or high fructose corn syrup, except when the grocery stores around here are ramping up for Passover. We've got a large enough Jewish population that the stores will do seasonal display sections with all sorts of extra goodies they don't normally carry year round. I need to remember to watch for this horseradish sauce again this year, before we run out.
So, we're committed for our next few meals. Tomorrow will be something I like to call Young Reuben Sandwiches (corned beef and coleslaw on rye) and Friday will be split pea soup made with the leftover liquid from cooking the corned beef today, plus a bit of the leftover corned beef thrown in for good measure. (Seriously, guys, this makes the Best. Split pea soup. EVER.)
Crossposted from my Livejournal.
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Date: 2014-01-09 08:23 am (UTC)