Sunday (a week ago) we had Beef Stroganoff w/ Garlic Fried Green Beans (from the garden). A little olive oil in the bottom of a non-stick pan, drop some minced fresh garlic in the oil, then add the green beans and stir fry a bit till they are caramalized, but still have some snap.
Tuesday we had planned over Beef Stew. Used the left over Beef Stroganoff, adding fresh vegetables.
Thursday we had Jalapeῆo Sweet Potato Soup; it's a favorite for us. I went a bit overboard with the sour cream, but it was a little hard to control. I used a sandwich bag with one corner clipped off, then squeezed the sour cream out that corner. The soup is actually easy to make. If you have leftover sweet potatoes, it goes together in a snap. The name of the soup above is a link to the recipe.
Saturday Carey harvested all the spaghetti squash in the garden (as we were expecting high winds and freezing temperatures. This one was on the small side, and he didn't think it looked ripe, so I decided to give it a try. I baked it at 400° F for 40 minutes. I ate the half on the right side for lunch with a little butter and Parmesan. We took the half on the left to Saturday family supper. Apparently they weren't impressed enough, as Carey announced that they wouldn't be getting any of the rest in our root cellar (cedar closet in the garage). 😉
Today (Sunday) I cooked the rest of the green beans from the garden with bacon and new potatoes. I made a fresh batch of cornbread and used it as the base for the beans and potatoes. Simple fare.
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