Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce
[ Member listing ]

The Wife is home from Hospital

Last Thursday The Wife went into the hospital unexpectedly. I have been out of sorts for a few days . Today she came home. I brought her home after market. I learned she is on a Low Fiber diet. Conroe's farmer market is open again tomorrow before the Clint Black Benefit concert. I will speak with Chef Michael Fleshner and Elvis from Peas Farm and learn about Low fiber diets.

Before picking up The Wife I bought Fresh Tomatoes, Large Baked Potatoes, Fresh Green Beans,Yellow pepper, Macintosh Apple, Cilantro, and I also picked up Fresh spinach, and White onions. Until I speak with Chef Michael or Elvis I will not know if I bought the best fresh produce for a low fiber diet. I will do my research and prepare what is best for The Wife.

Tonight I put together Cream tomato soup for The Wife, Lime jello, and Chocolate pudding. It's what she was used to in the hospital. On our way home we stopped at the grocery store so she could pick the items the nurse told her to eat. Slowly we are going to get back to solid foods and I will learn a healthier way to prepare our meals.

 


 
 

It is all about Market Fresh Green Beans

Caught in crazy 5 pm traffic. I do not usually like to wander home at this time. Today went like clockwork. I locked the doors at work and started  my trek home. I was OK until I was within three miles of the house on the Interstate. I exited onto the feeder road early because of a traffic slow down on the Interstate and I sat on the feeder road with all the others who thought the feeder road would be quicker tonight. It was not, because Exxon's new World Headquarters construction traffic was also exiting onto the feeder road one mile ahead.

Frustrated about my wrong choices while traveling home I offered The Wife a choice of Pasta dishes from the fridge. She made her choice and I said," How about Fresh Green Beans from last Saturday's Market". She accepted and I was off and running, I mean prepping. I cut off the ends, washed the beans, threw away the bad, cut into 2 inch lengths. And dropped them into a pot of boiling water. The bottom of the pot was wide enough that I was able to add Sliced mushrooms to my side of the pot along with Tomato juice. And I sprinkled Sea salt on everything. The Wife's Pasta dish was microwaved and I carefully filled half of her bowl with the Green Beans. Being careful not to show her it had cooked with Mushrooms or in tomato juice. She polished off the Green Beans first and ate her Mac Cheese and hamburger pasta last. And you know how I roll I added my Green Beans/ Mushroom to a another item from the cupboard and topped it off with Garlic croutons. Excellent!

 

 
 

Texas Ranch-style Stuffed Green peppers

The news in Texas is showing the before and after pictures of forests and ranches blackened by wild fires. Tonight I am going to share my recipe for ranch-style Stuffed Green peppers. Many Bell peppers were picked up at Saturday am Market this past Saturday in downtown Conroe.

To start I halved 3 Fresh green peppers removing the stem and seeds and placed them in a baking dish with 1/4 cup of fridge veg juice . I always search my fridge for left over veg  juice before turning on the water faucet. For the meat filling I started with 1/2 lb. ground beef, 2 C of cooked rice, 1 C Ranch dressing,1/2 C of sliced Spanish onion chopped and a mix of minced mini Bell peppers. After mixing all this up I stuffed the pepper halves and let them sit covered in the fridge for several hours. I located a thick Tomato based sauce in my fridge that I poured over the peppers before baking them for 40 min. at 350 F.

Stuffed Green peppers is one of those entrees that taste better the next day. Over the next few days I will share how they turned out. In the meantime, the wife decided to try the Blueberry Banana Nut bread late last night. And she asked for it again for breakfast this morning. I sliced a square; serving open faced for her. Microwaved for 40 sec. and placed Butter patties on them before presenting it to her.Two meals back to back she must have loved it.

 

Tags:

 
 

Roasted Pork Loin on the PIt with Farm Fresh veggies

Tonight Chef Michael and I did a cater for the Conroe Art League. We had Roasted Pork Loin done overnight on the Pit by John Porter resident artist at Thomas Kinkade Gallery on Main street. Using Oak for the smoke. We served it as room temp. sandwiches on OROWEAT Sandwich Thins.Our attendees to the event squirted on our homemade BBQ sauce. And had the option of adding Fresh sliced Spanish Onions or sliced Dill pickle chips. The compliments were flying all around the Owen Theater and Pocket Park in downtown Conroe tonight. 

When I returned home from the event that is when the wife and I ate. Her version of the sandwich was OROWEAT, two slices of pan fried Pork, BBQ sauce and Hellmann's mayo. With dill pickle chips on the side. I used OROWEAT with Guacamole spread on it. Sauteed Onion and two slices of Pork. I then added 1/4 cup Apple soda to the pan and reduced the liquid before pouring it on my Sandwich thin. I used my current SamM salsa as a side condiment. I ate 2 sandwiches and had to rest before writing this blog tonight. Bringing home leftover from catering jobs and re-inventing them adds excitement to my life.

 

 

 
 

SamM salsa a winner again Say la Vie

Coming home this afternoon I could visualize 4 boxes of Macaroni and Cheese in the pantry. S0, I decided one needed to be cooked off. I started with cooking liquid from the fridge. Brought it to a boil and added the macaroni noodles. Thawed out 2 hotdogs under running water and 1/2 inch sliced them into the hot pasta. Opened the cheese packet into a jar and added 1/2 cup of cooking liquid. Stirred, and added it into the hot pot. Separated 2 raw eggs and incorporated the egg yolks. Then whipped the egg whites until frothy, seasoning with Sea salt ,sage, and nutmeg. The Seasoned egg whites were added back in to the hot pot with the fire now turned off. After it cooled for 10 min. I portioned the pasta dish into bowls. And topped with the current SamM salsa { Tomato, Onion, Balsamic vinegar Yellow sweet pepper, & Spinach}

While I was creating this pasta dish the wife was eating nine of twelve mini cinnamon rolls.  When I received her bowl back from her , She ate the SamM salsa off the top and told me that is all she was Hungry for. I ate all of my pasta bowl and then some of hers. Say La Vie

 
 

Smoked Chicken, Corn and Potato or Broccoli rice

Dinner tonight was started 3 hours early in anticipation of a 4pm dinner. The wife loves her Large baked Potatoes. And I did not want that to hold up dinner. So into the oven at 1pm on a 1 hour timer at 350F went the Large baker. When that came out it was time to bake the 4 Chicken thighs in Broccoli rice that had Parmesan tomato soup added to it. That baked at 350 F as did the potato with the sea salt, black pepper and canola oil.One more comment about the Chicken thighs, When I purchased and divided the Chicken thighs into manageable packages, I marinated them in Allegro smoke marinade. I also prepared Corn on the cob by boiling water with margarine and fresh guajillo pepper seeds {from a dish in the kitchen window}. At 4pm when the wife walked in the door, Dinner was ready to be served. As I anticipated she chose the Potato, one Smoked chicken thigh and the largest piece of Cobbed corn. I had 2 of the three thighs, Tomato parmesan broccoli rice, and the smaller cobbed corn. The meal was filled with lively conversation as we shared our accomplishments for the day. And now the wife has asked me to enjoy a TV program on 'Fit and Health' channel with her. I will oblige.
 
 

I am Ba-a-a-a-ack with an Omelet

It was a wonderful trip to see a Friend graduate from college. And now that I am home I will begin sharing again. Our internet is acting up at home so, I may be sporadic until our connection improves. This morning waking up after  a 14 hour trip I decided I would go for an omelet. Yesterday when we made it home, a take-out chicken tender dinner, was our meal of choice. This morning I sauteed Peas Farm Green peppers. Mixed 4 eggs with 1/4 c Country Gravy. Scrambled the eggs with the peppers. And added mozzarella cheese. To finish out the breakfast entree I took 2 yeast rolls from last nights dinner. Placed the rolls in the bottom of a bowl added the eggs and topped it off with more country gravy. And now my body will recover as I return to my fresh veggies diet. Time away with friends is great. We always love it though when we get back home. 
 
 

Stuffed Cabbage Casserole not Golumpki !

Now I have heard of Golumpki  because the wife is Polish. But have you ever heard of Stuffed cabbage casserole. Let me explain how this worked out. I wanted to use up what was left of my head of cabbage bought at Peas Farm this past weekend. It had been cut into in such a way that making cabbage rolls was not going to work. So I rough sliced , what was left.

In a hot frying pan I placed chopped up Bacon pieces with  2 Fresh Garlic cloves.And diced Green Peppers from Peas Farm. I then added 1/2 pound of ground beef and a shake of Sea salt. When I add ground meat to a hot frying pan I incorporate a cooking liquid from the fridge, that was from a previous meal, into the meat. Tonight I found No cooked liquid; Instead I used 6 oz of Apple soda.Now, I am cooking my concoction until the Cabbage begins to turn transparent. Into the ceramic casserole I add the hot mixture and top it off with the current SamM salsa{diced tomato, diced Honeydew melon, Balsamic vinegar} and Fresh Mozzerella Balls marinated in Olive Oil and Oregano{ an experiment in my fridge}. I baked this exciting invention at 400 F for 30 min.

The Polish reminder of my wife permeated the house when it was time to pull it out of the oven.

 
 

Minestrone Soup and I bid you Good Night

Saturday's plethora of vegetables from Conroe's Farmers Market brought me to a conclusion that Minestrone was the best choice for dinner tonight. The wife had the soup bowl from Wednesday and I had a Pork, Corn & Baked potato dinner from last night. So into a quart of light chicken stock I added diced cooked pork chops, Tex Mex corn, and the skin from a 2 pound Baked potato. As I went through the vegetable drawer in my fridge I found Zucchini that I peeled and diced. 1/4 hd cabbage, a small Bell pepper . And SamM salsa{ Tomato Honeydew melon, Balsamic vinegar} all from Conroe Farmers market.  I did find thawed spinach from the freezer. I attempted to do a quick boil on Black Beans, was not successful. I will try again tomorrow after the beans have soaked overnite. I was so full from tasting vegetables and broth as I was perfecting my creation that I did not eat much when I shared it with the wife. She asked a few times," What's wrong hun ? This is wonderful" "I am too full from taste testing" I responded. As I write this entry I am fighting fatigue. My belly is full and I bid you good night

 
 

When not sure what to make . Make an Omelet

Quite the unique combination of ingredients for a special entree tonight. Let me mention that once a week on Wednesday the wife brings home a loaf of bread from a job networking program she attends. This week it was a bread bowl. I started this evenings meal with a hot oil in an egg pan. I added stirred eggs and after I saw most of the egg cooked I added last night 's snack  {Chicken tenders, Greek dressing, Adobo sauce, and Fresh Mozzarella} I flipped and tossed the ingredients in the egg pan until I had picture perfect Omelet. Placed the omelet in a bowl to one side. On the other side I added  bread pulled from the Bread bowl. To finish it off I added smokey mustard sauce from a recent restaurant doggie bag. The mustard sauce was a perfect condiment to a fabulous stringy omelet. The only other entree I would want to create with last night's snack would be a Quiche. Dijon Mustard on the pie crust and shredded Mozzarella

 

 
 

Greece y Tex Mex

A few nights ago I started to marinate Chicken tenders in Greek Dressing and my homemade Adobo sauce made from the fresh Guajillo peppers. This evening the tenders were ready to to turn into a fabulous snack. It has been an hour and I can still taste the marvelous flavors I created. I heated the tenders in the marinade until they were cooked.Diced the tenders into bite size pieces and tossed in marinated Fresh Mozzarella balls.


The marinated Mozz. balls

1 Quart Mini Mozz. Balls. liquid removed

Cover with Olive Oil

And add 1/4 cup dried Oregano

And finished it with crumbled Saltines

 

I will find a delightful way to turn this creation into an entree in the next few days. Pat and Elvis from Peas Farm have joined the Local Harvest Blog Barn. Be sure to check them out for news and events from their farm. Peas Farm Conroe

 
 
RSS feed for Conroe Saturday AM market blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll