Tuesday, January 14th

Breakfast:

freshly cut grapefruit

Hot Whole Wheat Cereal 168 with top milk

Cinnamon Toast 55

coffee for adults (milk for children)

Luncheon:

Spinach Chowder 974

Toasted Cheese Sandwiches 885

pears (canned)

tea for adults (milk for children)

Dinner:

Curried Lamb 528

Baked Potatoes 1067

Buttered Parsley Carrots 1012

bread and butter

Pumpkin Custard 232

coffee for adults (milk for children)

Riker's Hand

I now will have an excuse to break out Meta’s “Food for Children” chapter.  But first he’s going to need some teeth.  In the meantime, the posting will be a bit sparser!

Breakfast was a pleasing hot cereal/toast combo that Meta is so fond of (me too!)

1.14.14 Breakfast

Lunch was super satisfying.  974 Spinach Chowder was creamy and thick with spinach.  What a pleasant way to eat spinach!  My husband said that it didn’t even need the bacon on top.  885 Toasted Cheese Sandwich and canned pears rounded out the meal nicely.

1.7.14 Lunch

I was very curious about how 528 Lamb Curry would turn out.  (Yay for vintage ethnic cuisine!) There wasn’t a whole lot of curry called for (1 1/2 to 2 tsp).  I have to admit that I cheated a bit and halved the recipe while still using the full 2 tsp of curry powder.  Also, I’ve probably had lamb before, but I don’t specifically recall when.  I’ve certainly never cooked it.  I enjoyed the results fairly well, but the lamb was a bit fatty for my taste. I might try this again with the totally non-40s tofu instead the meat.

IMG_0469

I wasn’t in the mood for dessert so I skipped making 232 Pumpkin Custard since I’ve made it previously anyway (tasty!)

974 Spinach Chowder

1 No. 2 tin spinach (20 oz) or 2 cups cook fresh spinach (about 1 lb)

3 medium potatoes

3 slices bacon, chopped

1/3 to 1/2 cup sliced white onion

3 TBSP flour

1 cup evaporated milk

salt to suit taste

Drain spinach (save liquid) and chop.  Peel, dice and boil potatoes in salted water.  Drain, saving cooking liquid.  Saute bacon until cooked through, remove and then saute onions in drippings until soft.  Stir in flour and add evaporated milk, 3/4 spinach liquid and 1 cup potato liquid.  Cook, stirring constantly, until it boils and thickens.  Add the spinach, potatoes and salt.  Bring to a boil and simmer 5 minutes.  Serve with bacon on top.  Makes 5 or 6 servings.

528 Curried Lamb

1 1/2 lb lamb shoulder

3 TBSP butter or bacon drippings

1 cup diced celery

2 tart apples, peeled and diced

1/2 cup sliced onions

2 cups lamb broth (made from the lamb shoulder)

1 1/2 to 2 tsp curry powder

2 TBSP hot water

2 TBSP flour

3 or 4 cups cooked rice

(parsley)

Cover meat with water and simmer until about tender (per another recipe, I interpreted this as 45 minutes which worked pretty well).  Drain and save broth.  Cut meat into 1 inch dice.  Melt fat in a skillet and add celery, apples and onions.  Saute until soft.  Add lamb and broth and cover and simmer 20 to 30 minutes.  Blend curry powder with hot water and let sit 5 minutes.  Blend in flour to make a smooth paste.  Stir into lamb mixture, adding 1 cup boiling water if mixture is dry.  Simmer for another 5 minutes.  Serve with rice and a garnish of parsley.

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