Clearing the brain so it keeps working
household stuff
I’m a fan of steam packets.
Mar 1st
I’m not sure if that is the name, but it is the name I give to this type of cooking. It is ideal for cooking for 1 and could be used to cook a variety of food for those fussy eaters. I’m not sure why I never used this much when my kids were young. I only remember doing it for fish. This is food wrapped in foil that gives you all you need for 1 meal. I guess you could put two meals in one packet, but much more than that makes it hard to turn.
Steam packet one
1 or 2 Turkey sausage (brat size) — Too much fat from a regular sausage for this.
1 small onion diced
1 small-medium potato diced
1 medium carrot sliced or diced
Salt/Pepper
2 tablespoons of your favorite salsa
wrap all ingredients in foil — Crimp edges well so it doesn’t leak too much.
cook in Frying pan over medium heat or on a grill at medium heat or in the oven at 325 degrees (on a cookie sheet). Cook for about 30 minutes. When using Grill or frying pan flip over at 15-20 minutes. Slice open packet, if sausage is not done just cook until it is.
More to come (or look back at the fish recipe) 
More crockpot cooking
Oct 25th
The original recipe I had called for 4 boneless chicken breasts, 1 bag frozen mixed vegetables, and 3/4 cup chicken broth, salt and pepper to taste. This could be served with potatoes or noodles. Always quick, easy and tasty, but way too much for one person. So I cut this down to try to serve 1.
I have a small crock pot to use for dip and other small recipes, so I set out to use this. I had 1 boneless chicken breast, enough vegetables for 1, chicken broth to just cover the chicken breast (just like in the big crock pot) and some red pepper flakes instead of salt and pepper. Cooked this for 3 hours on high, and served with mashed potatoes… I thought it was good. Not bad for a cool fall evening.
And this was a little healthier than my breakfast food cravings of just a little while ago. How often should one eat sausage gravy? 
Sandwich for Wednesday
Oct 21st
Tomorrow I will be using some leftover beef roast to be the base of my dinner sandwich. I have more salad fixings so that works out too.
Thin sliced beef, beef broth, onions, peppers. Saute onions and peppers when tender add broth and beef heat through. Drain, serve with tortillas, shredded cheese and salsa. Salad or something else to go with this and I’m all set. Or I could use some of the rolls from today and serve it au jus, skipping the salsa. That of will depend on how I feel.
I will be making a trip to Fort Wayne Thrusday and Friday, so I may not have homemade sandwiches for those days. It all depends on when I get home. Thursday night is also play rehearsal so that limits the amount of time I can spend in the kitchen. There are quicker things to put together, and of course the easy way out – hitting some fast food place.
I’m having fun putting together some quick ‘meals’ and sharing them, I hope you can try one or two on your own. I’m also open to any suggestions.
Sandwich for today….
Oct 20th
I thought I could just add a comment about my sandwiches this week, but why waste a good blog post.
I’m in the mood for something different today, so today’s sandwich has no meat. I picked up some Portabella Mushrooms (the big ones), a sweet onion, tomatoes, and Munster cheese. For bread I picked up some hard rolls.
To start I sautéd the onion. I then put these off to the side while cooking the mushrooms. The mushroom was brushed on both sides with olive oil. I started cooking with the gill side down for a couple of minutes. I’m just heating through on this side. I then flip the mushroom, fill with onions and top with a slice of munster cheese. At this point I brush the roll with olive oil and brown the insides. When done, slid the mushroom between the two slices of the roll. Salt and or pepper can be added to the gill side of the mushroom before adding the onions.
A slice of tomato made a nice addition to the sandwich.
This goes very nicely with a spinach salad.
That started with some baby spinach, shredded carrots, diced onion, slivered almonds, thin sliced radishes and mandarin orange segments. I’m cooking for one today, so I don’t have measurements for this. I just made enough for me. A ginger dressing completed the salad.
So what’s for dinner?
Looking for Meatloaf
Sep 7th
I haven’t made a meatloaf in sometime and since I’m the only one at home, I can’t see myself making one in the near future. Small meatloafs just don’t taste the same as one of at least 1 to 2 pounds.
Anyway when I get the urge for meatloaf, I’ve been trying it at different restaurants. So far, I haven’t found one I really like. The taste or texture just doesn’t match what I think meatloaf should be. The best I’ve had so far is from the Ten-Pin Tap in Ridgeville Corners, OH. A little bar, that was the major place to go for lunch before we switched buildings. Now, I’m not sure where to find it.
There are many reasons for this. #1— Most places don’t serve meatloaf. It is too plain for most restaurants. #2— I don’t think they drain the grease. Just shouldn’t be swimming in it. #3 — I’m wondering if they use the worst kind of ground beef. Just doesn’t cut it sometimes. #4— Do they ever add any spice? Bland, bland, bland or maybe swimming in Ketchup..
Anyone else on the lookout for good meatloaf? Have you found any? Where?
