Sunday Dinner, No Big Deal
Such a great Sunday we had in the Food It Yourself house today! There were no animal related emergencies; Agnes Featherduster is back in the chicken coop where she belongs. Neither Mr. Food It Yourself nor I had any pressing errands to run. Nothing broke. Nobody was sick. It was an easy, relaxing, rainy day. We spent a few hours in the early afternoon with my parents during which my mom and I selected our garden seeds for the year. I’ll give you the details on that another day.
Tonight, I made a scrumptious Sunday dinner with some of my favorite foods: broiled pork chops with mushroom gravy, sautéed Brussels sprouts, and muffins. Gravy is not my strongest cooking subject, but I made it because I had a 12 ounce pack of mushrooms that was going to go bad if I did not use it soon. Food waste is bad. I try to avoid it at all costs.
Here’s how it all went down:
I love to cook, obviously. How else could I keep my DIYet? The last few weekends have been pretty draining, th0ugh. Tonight, I had fun making a super tasty DIY dinner for Mr. Food It Yourself and I.
Yes, it was a little work. However, I used up some food that might have otherwise gone to waste, and made a delicious, nutritionally balanced meal. I even practiced my less-than-perfect gravy skills and it worked out okay. It was totally worth it! What is your favorite “worth the work” dish? Share in the comments!
BONUS: Here is my tip for amazing Brussels sprouts. When you sauté Brussels sprouts place them into the pan with the cut side down for 15-ish minutes over medium heat. Look how pretty!
BONUS BONUS: Here is my muffin recipe. I adapted it from about half a dozen or so that I liked. Muffins are really easy. I like making them a lot.
Whatcha Got Muffins (Makes 12)
- 1 ¼ cup quick oats
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ tsp salt
- ¼ cup sugar
- 1 cup milk (cow, goat, camel, soy, almond, whatever)
- 1 egg
- ¼ oil
- 1 cup whatever you got- berries (fresh or frozen), shredded apple, shredded carrot, drained crushed pineapple…
- Preheat the oven to 425˚F
- Combine the dry ingredients in one bowl and the wet ingredients in a different bowl.
- Grease the cups of a muffin tin- I use cooking spray for this.
- When the oven has preheated, combine the wet and dry bowls until the dry ingredients are just moistened.
- Fill the muffin tin cups 2/3 full, bake for 20-25 minutes.