Category: New Menu Monday

I’m not big on deep frying anything, but I love orange chicken, so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now, and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex.

It’s still warm, but I am, happily, overrun with tomatoes. Besides freezing quart after quart of pureed tomatoes, I needed something else to use them in. I thought about a nice hearty Tomato Soup and Grilled Cheese, but a bunch of spinach in the frig tipped the scales to this yummy soup and fresh garlic bread.

Harvesting is in full swing, this weekend was an abundance of tomatoes, cucumbers, jalapenos, and my second zucchini. Yes, you read that right, only two zucchini so far this year. For reasons only nature knows, zucchini bounty alludes me. Which is sad, because the dogs love it and it makes a good addition to their meals.

The plethora of cucumbers led me to make refrigerator dill pickles and a batch of Oi Muchim (Korean cucumbers) – stay tuned for those recipes.

On the board today is one of my favorite summer garden recipes and an ice cream so simple it’s going to be dangerous going forward. Let’s start with the main course:

Last week, with the cooler temperatures, I indulged in a couple of favorite soup recipes. With the weather heating back up this week, it’s time for a few cold salads.

First up, a simple, yet tasty macaroni salad, filled with garden veggies.

You might think this post is about lovely tomatoes from my garden making an excellent tomato sandwich. It’s not.