Kalua pig for fried rice, a variation on a theme. Leftover Kalua pig was the meat-flavoring agent for fried rice. In this case, it's important to take a light touch on shoyu and oyster sauce because kalua pig is salty. With a side of kim chee!
Butternut Squash Soup, Round 2. The first time the immersion mixer was lots of fun, but the soup required lots of doctoring and still wasn't quite right. Trying again, this time with coconut milk, ginger and lime juice.
Quiche. A friend of mine at work has chickens at home, doing what they do best. Farm-fresh eggs this week!
One classic bacon with onions with Swiss and Gruyere and one vegggie with red peppers, zukes, onions, artichoke hearts and Colby/Jack cheese
Farfalle with sun-dried tomatoes and broccoli. Typically my husband makes this with chicken, but we'll try meatless this time.
Pasta with clams, corn, chorizo and tomatoes from Diners, Drive Inns and Dives. From a diner in Rhode Island. I might swap soy-rizo here too.
Experiment in Salad
Sometime this week, I'm trying a butter lettuce, grapefruit, walnut and feta salad. The original recipe is in this month's issue of Cooking Light. The directions say to peel a grapefruit--how do you even do that?!
We'll find out and report back!