Our Better Meals

Steak and Corn Relish is also good! Well that was embarrassing!  It looked so good, we ate before we took a picture. Anyway.  I removed the membrane from the back of the ribs.  The Baby Back Ribs had a rub made of Chili Powder, Sugar, Brown Sugar, Salt, Cumin, Smoked Paprika, Pepper, and Garlic Powder applied generously to all sides.   The ribs were wrapped in foil with the meat side down, on a baking sheet. Cooked for 2 hours @ 250.  I made a BBQ sauce with Ketchup and Balsamic Vinegar.  Rested the ribs for about 15 minutes, then turned them over and put the BBQ sauce on the meat side.  Cooked them for 10 minutes @300, and repeated that 3 more times. The Corn Relish was a Roma Tomato and a Tomatillo sautéed and added to corn and peaches.  Whoops, we had frozen fresh corn (not cooked), so we put the whole salsa back into the skillet and sautéed them for a few minutes. Delicious

Salmon Cakes were made with 2 minced salmon filets, an egg, 2 tablespoons of Old Bay Seasoning, Pepper, 1/2 a diced green pepper and 3/4 cup Panko crumbs Brussel Sprouts and Potatoes drizzled with olive oil and salt, baked at 400 for 15 minutes (could of used a few more minutes)

We have been making Shepherd's Pie for years, but this time with local potatoes, and ground beef made from Strip Steak that is raised locally.  And...we decided to make our own creamed corn.  We picked some local corn for the food pantry and they let us take some ears for ourselves.  It was sweet butter corn which we took off the cob and froze.  To make the creamed corn, we took about two cups of the frozen corn, cooked it on the stove, added a little salt, added about a 1/4 cup of water and then pureed it just slightly.  I mixed about 1/2 a tablespoon of corn starch to a 1/4 cup of water and added that.  Brought to a boil to thicken.

Delicious and hardy soup!  I cut the recipe in half and still had enough for 3 meals.

I have watched cooking shows where they serve the protein on a purée.  Deb picked up some Golden Beets, and we had two small ones left...so beet purée.  Two small beets cut into 1/2” pieces with some chopped garlic and ginger, ground  corriander, salt, pepper and some Olive oil.  Roast covered at 425 for 25 minutes.  Add a dash of orange juice and apple cider vinegar and purée with a stick blender.  Meanwhile A baked two pork chops that had been coated with olive oil and the rubbed with paprika and dried onions.  Baked at 400 for 30 minute...was a little dry...maybe lower the temp.  Rice was cooked with chicken broth.