Category: Hallee’s Galley
The havarti cheese in this recipe is the perfect addition to this satisfying and nutrient-packed dish.
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My dad tells the story of his early marriage to my mom, when he went fishing in the McKenzie River in the Willamette Valley in Oregon and came home with a mess of rainbow trout that he just dumped into the kitchen sink. Her response to that was, “What do you expect me to do with that?” To which he often follows up with, “You’re lucky you made it here. There was a moment there that you might never have been.” My mom never has enjoyed rainbow trout, but (after my dad would clean fish well away from mom’s kitchen sink) she would fry it in cornmeal. When I bit into this dish, I was immediately transported back in time to my childhood and eating fresh caught rainbow trout.
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This seems to make a huge salad, but when I ate it for lunch, it was a perfect portion. The crunch of the apples and the sweetness of the dried cranberries combined with the balsamic vinegar makes such a beautiful flavor combination. It is a delicious lunch.
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Here’s the menu for my family for the week of May 17th. This is something different this week. While working on the Power of a Praying Wife last week, I was convicted that I need to work on my physical health and fitness. I eat extremely healthy meals, but I have a problem with portion control. Couple that with my love of all things cake and my lack of focused exercise this winter, I gained too much weight.
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All of the seedlings I planted before I left for spring break a few weeks ago died while I was on vacation. I think the cat had her way with them. So, I replanted them last week, finally. They are just starting to grow. The potatoes I planted in my large garbage can are doing beautifully – the can is already halfway full of dirt and I have about 10 potato plants growing steadily upward. I’m excited to see what the potato harvest will end up being.
I finally got my backyard tilled. I’m kind of glad that I didn’t have it done before now, because we had a pretty harsh cold snap the last couple of days, and if I’d have been on the schedule I had in my mind, I could have lost everything and had to start over.
Here’s the menu for my family for the week of May 10th. As far as desserts go, Scott has been asking for some brownies, and since I need to send my husband a care package, I’ll make a double batch. After the Easy Cheesy Chili Empanaditas I made last week, I’ve been hungry for some turnovers, so we’re going to make some apple turnovers, too. I’ll post that recipe when I get them made.
I’m catering a lunch on Saturday this week that I’m really excited about. The church where I used to attend has put together a team of cosmetologist volunteers who will be doing hair, makeup, and nails for underprivileged high school girls for prom night. They asked me to cater lunch for the volunteers and the girls. I haven’t put a menu together yet, but I will be posting the menu and the recipes when I get it together.
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We keep hummus in our refrigerator all the time. It is a delicious, healthy snack full of protein and just yummy goodness. I dip veggies into it, Homemade Whole Wheat Pita Bread, tortilla chips, bagel chips — whatever we have on hand. I often set it out as a starter for guests to snack on while I finish up dinner. This is a completely vegetarian dish and perfect for a Daniel Fast or Lent.
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I spent years buying tahini paste that I used to make my hummus, until one day I read the ingredients: sesame seeds, olive oil. Well, goodness, I thought, I can do that. And it’s truly that simple.
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