Cooking Day 3 – Wednesday May 15, 2013


  • Bagels
  • Yogurt
  • Scrambled eggs

Another fairly simple breakfast, but I know there are some, like me, who need protein to start the day off well.  Of course I didn’t make just plain eggs, I sauteed onions, garlic, peppers…whatever looked good when I went through the produce drawers in the refrigerator.


I baked 31 potatoes and we had 8 extra. I don’t remember for sure what toppings we actually had for the baked potatoes, but I think this was mostly it:

  • butter
  • sour cream
  • green onions
  • red onions
  • green bell pepper
  • leftover chili
  • grated cheese
  • salsa (both store-bought and homemade lacto-fermented)
  • turkey bacon bits
  • chopped tomato
  • olive slices
  • sliced pickled and fresh jalapeno
  • cilantro
  • garlic dressing

I got the bean salad recipe from an internet friend.  I tripled the recipe and used a variety of canned beans.  I didn’t have fresh basil, so dried had to work.

Cannellini Salad

  • 1 can cannellini beans, rinsed 
  • 1 small red bell pepper, seeded and chopped 
  • 1/4 cup fresh basil leaves 
  • 2 Tbls olives, chopped 
  • 1/4 cup parmesan cheese 
  • tomato slices for garnish, if desired 
  • about 1/4 cup Italian dressing 

Mix all ingredients except tomato slices. Arrange tomatoes on top, if desired. Serves 4



I started the pie crust earlier in the day, since it needs to chill a while. I think I tripled the recipe, or possibly quadrupled. No food processor available, drat it, but I managed just fine the old fashioned way with a fork in the bowl and eventually my fingers to blend it. I had extra crust which got stashed in the fridge for later. When making this recipe for a dessert, I use half the salt.

Pie Crust

  • 1 cup butter (2 sticks), cubed and chilled
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8 to 10 tablespoons ice water
  1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
  2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
  3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
  4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan.

Yield: 2 (9-inch) pie crusts

I just love the Pioneer Woman! I haven’t found a recipe of hers that I don’t like. However, one thing her recipe was lacking was potatoes, and I have a strong preference for potatoes in my pot pie! They got added to the pan after the carrots, celery, and onions had a few minutes of cooking. I made 3 casserole dishes, one vegetarian. How I managed that was to first assemble the veggie pan and then add the turkey to the remaining filling. We had plenty of leftovers, once again, which got put away for another day.

By this time we had tired of putting salad toppings into separate bowls, and just made it all mixed together.




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