Canada Nesties
Melozia
member
Crumble and brown sausage and onion in a skillet. Slice zucchini into hearty chunks. Drain the grease from the skillet, then brown the zucchini for a few minutes (gives it great flavor). Add all ingredients to slow cooker -- add more or less broth for a thinner/thicker soup. Cook on low for 6-8 hours or high 3-4. Wonderful served with cornbread or whole wheat rolls.
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Menus
Good morning all! I had a great weekend in Calgary. It was just the mindless, laid back weekend I needed. We took it easy, did dim sum, checked out Cross Iron Mills, Ikea, and ordered take-out to watch UFC! lol
DH was in charge of the grocery list this week, never. again. I have a whole list left to buy! lol "A" for effort, though.
Here's what we're eating this week:
Monday: Bacon Cheeseburger Roll Up w/ pasta salad;
Tuesday: Crock Pot Zucchini Soup w/ Corn Bread;
Wednesday: Leftovers;
Thursday: Veal Saltimbocca w/ roasted mixed veggies;
Friday: Leftovers.
Crockpot Zucchini Soup
Ingredients:
1 lb. spicy Italian sausage
1 small onion
2 large or 3-4 small zucchini
1 can diced tomatoes
1 can cream of muchroom soup
3 cups chicken broth
Directions:
Crumble and brown sausage and onion in a skillet. Slice zucchini into hearty chunks. Drain the grease from the skillet, then brown the zucchini for a few minutes (gives it great flavor). Add all ingredients to slow cooker -- add more or less broth for a thinner/thicker soup. Cook on low for 6-8 hours or high 3-4. Wonderful served with cornbread or whole wheat rolls.
Number of Servings: 6
Great-Grandmother Steinbeck's Johnnycake (Cornbread)
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup white cornmeal
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup corn oil
- 1 egg
DIRECTIONS
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
- Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
- Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!
Re: Menus
Monday: Turkey chili
Tuesday: Pot roast with roast potatoes, broccoli and asparagus, gravy
Wednesday: grilled chicken caesar salad
Thursday: leftovers
Friday: not sure yet!