Our Better Meals

This was a tasty pot of soup.  Something to do when you want to use up the rest of a head of cabbage.  I used sweet corn, carrots and celery as the vegetables, but you could use anything.  Here's the link for the recipe. https://www.chefdehome.com/recipes/664/vegetarian-cabbage-soup

Brisket is from free-range beef.  The recipe:  Texas Oven-Roasted Beef Brisket .  The brisket was a little over 5 lbs and we cooked it for nearly 4 hours.  Definitely tender!  Served it with Caprese, local tomatoes and basil from our garden, with fresh store bought mozzarella.

Not a particularly exciting meal but the "local" white corn was excellent.  The sauce was a Christmas present - Stonewall Kitchen "Raspberry Chipotle BBQ Sauce"

 Made a rue, with chicken broth, and 2% milk.  I added about 1/2 cup of Parmesan Cheese.  In a frypan, sauteed onions with the green part, garlic, oregano, basil, parsley then added shrimp and scallops.  Mixed the sauce with the shrimp/scallops and served over penne pasta.

Sautéed the Chick then sautéed onions, chard stems cut into 1/2" lengths, garlic and carrots.  At the end added basmati, and the chard leaves, with a lemon zest for a few minutes.  Finally added 2 cups of chicken broth and let it simmer for about 40 minutes. Might be even better with soy sauces.

This was our usual curried chicken but instead adding a thickener, I reduced the coconut milk which gave it a smokey, sweet taste. This was made with diced tomatoes, seasoned with oregano, and basil