Sunday, October 25, 2009

Food for thought

I have another recipe to share. Yeah, it's one of those girly salad things and you're right, the Farmer wouldn't touch it with a 10-foot pole. In fact, a number of you have expressed concern that the Farmer is not getting the meat and potatoes meals he requires. 

Thanks for caring but let me assure you, no one on this farm, including the humans, the Belgians, the cats and 400 head of feeder cattle is malnourished in the least little bit. In fact, have you seen the Farmer and me lately? We are obviously not missing any meals.

In case you are still worried, here is a sample of what I have cooked for him in the last week: meatloaf, baked potatoes, corn; hamburgers on the grill, french fries; pork roast with soy sauce and brown sugar in the Crock Pot (it was nearly a religious experience), mashed potatoes and cinnamon streusel muffins. These meals were all followed by homemade chocolate chip cookies. Sometimes they were preceded by them, too.

This is in addition to a couple of on-the-go meals of "beans and rice" (that's what the Farmer calls any meal without meat) for me on class nights. The day I made my impromptu trip to the hospital last spring, when the Farmer arrived at the clinic just in time to see me being loaded into the ambulance, he told the nurse in charge, "There can't be anything wrong with her heart, all she eats is beans and rice." Obviously not true.

And don't you worry your pretty little heads about the status of Team Orange's Iowa version of Martha Stewart. It doesn't matter what you call me, the cookies, cakes, bars, breads, etc. will keep coming. My list for the Halloween party Saturday night includes Team Orange Special cauldron cakes, treacle fudge and polyjuice potion (aka, Swamp Water). It'll blow that witch's hat right off your head.

So here's the new recipe. Again, it's a take-to-work-for-lunch sort of thing.

CHICKEN PASTA SALAD WITH SUN-DRIED TOMATO DRESSING
4 C. cooked and cooled pasta (whatever kind you like, whole grain blend recommended)
2 C. shredded cooked chicken breast
1/4 C. finely chopped sweet onion or green onions
1 1/2 C. sugar snap peas, cut in half (I used regular frozen peas, cooked, bad me)
1/4 C. light mayo
1/4 C. fat-free sour cream
1 T. low-fat milk
2 T. chopped, sun-dried tomatoes, in olive oil, drained
seasoning to taste; I used garlic salt and black pepper

Mix cooked pasta, chicken, onions and peas in a large bowl. In separate, smaller bowl, mix mayo, sour cream, milk and tomatoes. Mix well and drizzle over pasta and chicken mix. Stir lightly to coat.

3 comments:

  1. you are making me very hungry!
    Carolyn

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  2. I was getting worried (as part of team orange). Thank dog you have reassured me!

    ReplyDelete